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A Model for Predicting the Effects of a Steeping Program on the Germination of Barley with Different Water Sensitivities
Author(s) -
Holmberg J.E.,
Hämäläinen J. J.,
Reinikainen P.,
Olkku J.
Publication year - 2002
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.2050-0416.2002.tb00570.x
Subject(s) - steeping , germination , homogeneous , environmental science , raw material , water content , agronomy , chemistry , mathematics , food science , engineering , biology , organic chemistry , geotechnical engineering , combinatorics
A method for modelling and simulation of malting barley during and after steeping was developed. The modelling was based on data from laboratory scale experiments with various steeping programs. The developed model takes into account the steeping program with different wet steep and air rest periods, the average moisture content of the grains, and the water sensitivity of the raw material, malting barley. The model can be used for the analysis of steeping and the subsequent germination process and for planning of the steeping programs for achieving homogeneous germination in malting.