Ultrasound treatment: effect on germinating barley
Автор: Kretova Yu.I., Avdeeva L.A., Annapure U.Sh.
Рубрика: Пищевые ингредиенты, сырье и материалы
Статья в выпуске: 2 т.11, 2023 года.
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We investigated the way ultrasound exposure enhances the germinating of barley for brewing as germination is a major issue for the brewing industry. The rate of germinating of ultrasound-exposed grains were compared to those of non-exposed ones that germinated under normal conditions. Optimum parameters of treatment were obtained by two-factor analysis, with regard to post-storage initial state of the grains. Power and duration of ultrasonic exposure varied between 360 and 630 W, 1 and 5 minutes, respectively. The research found 9-10 % increase in germinating capacity of the treated grains versus germinating capacity of the non-treated ones. Heating power of 360 W and treatment duration of 5 minutes proved to have the strongest effect on the increase of the germinative ability. The aim of the study was to find the optimum non-conditions of ultrasound treatment to enhance the germination of conditioned barley for brewing. The method offers an opportunity to monitor the process the process and control the nature of metabolic processes in germinating grains.
Ultrasonic exposure, barley, malt, rate of germinating, germinative ability
Короткий адрес: https://sciup.org/147240827
IDR: 147240827 | DOI: 10.14529/food230203
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