Malting process includes steeping, germination and kilning of cereal grains in controlled conditions. The Kilning process is the most expensive stage of malting industry. In the present study, drying behavior of green...Malting process includes steeping, germination and kilning of cereal grains in controlled conditions. The Kilning process is the most expensive stage of malting industry. In the present study, drying behavior of green malt of two different barley varieties （Sahra and Dasht） were evaluated at air temperatures ranging from 40 to 85 ℃, at constant air velocity of 6 m/s. The main objective of this research was to select the best drying equations, in order to use them for the calculation of drying time and energy consumption. For that the experimental data was fitted to five thin layer drying equations （Lewis, Henderson and Pabis, Page, Modified page and Two-term）. The coefficients of the equations were compared by three statistical parameters as residual sum of squares, standard error of estimate and mean relative deviation. The effect of temperature on the coefficients of the five selected equations was evaluated by linear regression. The results show that The Page model was found to be most suitable in describing the drying characteristics of green barley malt because of that has the lowest statistical parameters. The color of green barley malt was determined after drying using a spectro-colorimeter （Hunter Lab） in terms of Hunter L, a, and b values. Color measurement indicated that the AE index increased with an increase in drying air temperature.展开更多
文摘Z950684 制麦对蛋白水解酶活性及氨基氮含量的影响/金玉来(江苏农学院食品科学系),顾国贤//江苏农学院学报.-1994,15(3).-60～65以水溶性大麦蛋白质为底物,测定麦芽蛋白质水解酶活性和α-氨基氮含量。结果表明,绿麦芽与原料大麦相比,蛋白酶活性增长了10.6倍,但经焙燥,活性降低19.3%;粗酶液在60℃以上保温20min 即失去活性,但在协定法糖化升温至70℃之前并未完全钝化。测得12个麦芽样品的总α-氨基氮(α-AN)包括53%～73%的原始 AN 和27%～47%
文摘Malting process includes steeping, germination and kilning of cereal grains in controlled conditions. The Kilning process is the most expensive stage of malting industry. In the present study, drying behavior of green malt of two different barley varieties （Sahra and Dasht） were evaluated at air temperatures ranging from 40 to 85 ℃, at constant air velocity of 6 m/s. The main objective of this research was to select the best drying equations, in order to use them for the calculation of drying time and energy consumption. For that the experimental data was fitted to five thin layer drying equations （Lewis, Henderson and Pabis, Page, Modified page and Two-term）. The coefficients of the equations were compared by three statistical parameters as residual sum of squares, standard error of estimate and mean relative deviation. The effect of temperature on the coefficients of the five selected equations was evaluated by linear regression. The results show that The Page model was found to be most suitable in describing the drying characteristics of green barley malt because of that has the lowest statistical parameters. The color of green barley malt was determined after drying using a spectro-colorimeter （Hunter Lab） in terms of Hunter L, a, and b values. Color measurement indicated that the AE index increased with an increase in drying air temperature.
