TAILIEUCHUNG - The brewing industry and environmental challenges

When plasma volumes are maintained at or near normal levels, turgidity of the blood does not occur and the heart can continue to pump blood to the body surface and extremities, thus assisting heat dissipation and avoiding potential ‘explosive heat death’. Other factors, which play a role in maintaining plasma volume are connected with the attraction of water. Glucose levels rise on dehydration, resulting in hyperglycaemia; the hygroscopic glucose then attracts water to the blood. Like glucose, urea is also hygroscopic and its reabsorption into the blood acts as an additional water transfer agent. Prolactin and oxytocin, normally associated with. | ARTICLE IN PRESS Journal of Cleaner Production xxx 2012 1 21 Contents lists available at SciVerse ScienceDirect Journal of Cleaner Production journal homepage locate jclepro The brewing industry and environmental challenges Abass A. Olajire Industrial and Environmental Chemistry Unit Department of Pure and Applied Chemistry Ladoke Akintola University of Technology Ogbomoso Oyo Nigeria ARTICLE INFO ABSTRACT Article history Received 29 November 2011 Received in revised form 25 February 2012 Accepted 1 March 2012 Available online xxx Keywords Brewery industry Wastewater Solid wastes Energy efficiency Environmental sustainability The brewing industry is one of the largest industrial users of water. In spite of significant technological improvements over the last 20 years energy consumption water consumption wastewater solid waste and by-products and emissions to air remain major environmental challenges in the brewing industry. This article reviews some of these challenges with a focus on key issues water consumption and waste generation energy efficiency emission management environmental impact of brewing process and best environmental management practices which do not compromise quality of beer. The review is meant to create an awareness of the impact of beer production on the environment and of practices to reduce environmental impact. 2012 Elsevier Ltd. All rights reserved. 1. Introduction In the food industry the brewing sector holds a strategic economic position with annual world beer production exceeding billion hL in 2002 FAO Source 2003 . Beer is the fifth most consumed beverage in the world besides tea carbonates milk and coffee and it continues to be a popular drink with an average consumption of L capita by population aged above 15 OECD Health Data 2005 . Alcohol consumption per person by country is shown in Fig. 1. The brewing process is energy intensive and uses large volumes of water. The production of beer involves the blending

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