Влияние обработки пивоваренного ячменя переменным электрическим полем на экстрактивность солода
2013
Pashinskij, V.A. | Bondar, N.F. | Bondarchuk, O.V., Belarus State Agrarian Technical Univ., Minsk (Belarus)
Characteristics of the quality of processed malt usually determine the quality of drinking beer. One of the most important characteristics of the malt quality appears extractivity, representing maximal number of grain dry matter, can be used for beer producing. During the process of malting transformation of insoluble substances into soluble ones is carried out due to the accumulation of hydrolytic enzymes in steeped grain. The results of the research of the process of treatment of malting barley with inhomogeneous alternating electric field of high intensity intermittent mode are presented. The scheme of dielectric laboratory grain separator is shown. Electric polarization of the grain is displayed. It is established that during the use of the method of processing of barley malt with the help of electric field extractivity content increases at 24% and the time of malting reduces for 2 days.
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Эту запись предоставил National Academy of Sciences of Belarus