Premium
EFFECTS OF GAMMA IRRADIATION OF BARLEY AND MALT ON MALTING QUALITY
Author(s) -
Köksel H.,
ÇElik S.,
ÖZkara R.
Publication year - 1998
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.2050-0416.1998.tb00980.x
Subject(s) - irradiation , gamma irradiation , cultivar , food science , chemistry , horticulture , agronomy , biology , physics , nuclear physics
Two two‐rowed barley cultivars, Tokak and Clerine, were irradiated at two different dose ranges (0.05–0.75 kGy and 0.5–5.0 kGy) using a 60 Co source. Irradiation of barley at the medium levels before malting had detrimental effects on most of the malt quality criteria. The detrimental effects of irradiation was lower at doses up to 0.25 kGy. Irradiation of malt samples caused either slight or no deterioration of quality characteristics .