Impact on the Rheological Properties and Amino Acid Compositions of the Industrial Evaporation of Waste Vinasse in the Production of Nutritional Supplements for Livestock

Nayeli Gutiérrez-Casiano, Cesar Antonio Ortíz-Sánchez, Karla Díaz-Castellanos, Luis Antonio Velázquez-Herrera, Solmaría Mandi Pérez-Guzmán () and Eduardo Hernández-Aguilar ()
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Nayeli Gutiérrez-Casiano: Facultad de Ciencias Químicas, Universidad Veracruzana Campus Orizaba, Oriente 6 No. 1009, Colonia Rafael Alvarado, Orizaba 94340, Mexico
Cesar Antonio Ortíz-Sánchez: Facultad de Ciencias Químicas, Universidad Veracruzana Campus Orizaba, Oriente 6 No. 1009, Colonia Rafael Alvarado, Orizaba 94340, Mexico
Karla Díaz-Castellanos: Facultad de Ciencias Químicas, Universidad Veracruzana Campus Orizaba, Oriente 6 No. 1009, Colonia Rafael Alvarado, Orizaba 94340, Mexico
Luis Antonio Velázquez-Herrera: Facultad de Ciencias Químicas, Universidad Veracruzana Campus Orizaba, Oriente 6 No. 1009, Colonia Rafael Alvarado, Orizaba 94340, Mexico
Solmaría Mandi Pérez-Guzmán: Facultad de Ciencias Químicas, Universidad Veracruzana Campus Orizaba, Oriente 6 No. 1009, Colonia Rafael Alvarado, Orizaba 94340, Mexico
Eduardo Hernández-Aguilar: Facultad de Ciencias Químicas, Universidad Veracruzana Campus Orizaba, Oriente 6 No. 1009, Colonia Rafael Alvarado, Orizaba 94340, Mexico

Waste, 2025, vol. 3, issue 4, 1-12

Abstract: Vinasse a byproduct of ethanol manufacturing, is a challenge for ethanol producers which possesses a high organic content that presents a considerable environmental threat. This complicates its management and treatment utilizing standard technologies like anaerobic digestion. This residue contains a substantial quantity of dead and lysed yeast cells, which can function as a protein source for livestock’s nutritional needs. The application of multi-effect evaporation enhances the characteristics of this residue by increasing protein concentration, reducing volume, and minimizing water content. This study examines the impact of the five-effect evaporation procedure on vinasse waste, focusing on its rheological properties and the concentrations of proteins, amino acids, RNA, and DNA. This study aims to assess the thermal impacts linked to the evaporation process. The findings of the one-way statistical analysis demonstrate that the five evaporation effects are relevant in the utilization of waste as feed for livestock. The substance has a viscosity of 0.933 Pa s, comprising 6.3 g/100 g of crude protein, 4.08 g/100 g of amino acids, 0.1158 g/L of DNA, and 0.1031 g/L of RNA.

Keywords: amino acids; evaporation kinetics; rheology (search for similar items in EconPapers)
JEL-codes: Q1 Q16 Q18 Q2 Q20 Q23 Q24 Q25 Q28 Q3 Q31 Q38 Q5 (search for similar items in EconPapers)
Date: 2025
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