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THE USE OF THE FRIABILIMETER TO DETERMINE MALT MODIFICATION AND HOMOGENEITY
Author(s) -
Martin P. A.,
Cantrell I. C.
Publication year - 1986
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.2050-0416.1986.tb04425.x
Subject(s) - friability , homogeneity (statistics) , brewing , drum , mathematics , process engineering , pulp and paper industry , biochemical engineering , computer science , chemistry , chromatography , food science , statistics , engineering , mechanical engineering , organic chemistry , ethyl cellulose , fermentation , polymer
The Analysis Committee has tested collaboratively the Friabilimeter of Kretschmer and Chapon for the determination of malt modification. The version of the method in which friability is determined by measuring the residue remaining in the Friabilimeter drum has been approved for inclusion in the Recommended Methods of the Institute of Brewing. The development of the method, advanced by Baxter and O'Farrell for the measurement of homogeneity, has also been recommended.