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Ultrasound assisted hydration improves the quality of the malt barley
Author(s) -
Borsato Viviani M.,
Jorge Luiz M. M.,
Mathias Alvaro L.,
Jorge Regina M. M.
Publication year - 2019
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13208
Subject(s) - sonication , ultrasound , starch , water content , moisture , materials science , chemistry , chemical engineering , pulp and paper industry , chromatography , food science , composite material , acoustics , physics , geotechnical engineering , engineering
The purpose of this work was to describe the effect of thermal hydration sonication, and non‐sonication, of ANAG 01 barley grains at 35 and 40°C, to evaluate the malt quality parameters and the water incorporation capacity. The sonication caused an increase in the size of starch granules over time and improved the water incorporation rate. No fragmentation was identified by the application or absence of the ultrasound. The malt quality parameters were compared, and the best characteristics were obtained by the thermal treatments, sonication and non‐sonication, at 35°C, producing malt with most of the quality specifications required by the industry and suitable to be used in the formulation of malting blends. The process was accelerated with the increase in temperature and the application of ultrasound, comparing the moisture gain in 480 and 720 min of hydration. The Peleg model was suitable to describe the hydration kinetics. Practical Applications Using temperatures of 35 and 40°C higher than tipical values in the industrial hydration operation requires less time. The association with the ultrasound is even faster, but can influence the quality of the malt. Therefore, sonication at 35°C temperature was a good alternative to produce malt from barley (ANAG 01).