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STUDY OF METHODS FOR DETERMINATION OF MOISTURE IN MALT
Author(s) -
Bennett A.,
Hudson J. R.
Publication year - 1954
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1954.tb02745.x
Subject(s) - brewing , moisture , chemistry , titration , distillation , hydrolysis , chromatography , water content , toluene , starch , analytical chemistry (journal) , food science , organic chemistry , geotechnical engineering , fermentation , engineering
A literature survey revealed that the apparent value for the moisture content of a malt depended on the method used to determine it. This was confirmed by a comparison of four methods: ( a ) the Institute of Brewing Standard Method; ( b ) drying in vacuo ; ( c ) Karl Fischer titration; and ( d ) distillation with toluene in the Dean & Stark apparatus. It was found that results obtained by methods ( b ), ( c ) and ( d ) were in satisfactory agreement, but that results for the Institute Standard Method were substantially lower. This is considered to be due to a chemical reation occurring during oven‐drying, the most likely reaction being partial enzymic hydrolysis of starch or protein. The principle of differential thermal analysis was applied to demonstrate the occurrence of a chemical reaction under the conditions pertaining to oven‐drying.