A Model for Predicting the Effects of a Steeping Program on the Germination of Barley with Different Water Sensitivities
J. E. Holmberg 1, 3, J. J. Hämäläinen1, P. Reinikainen 2 and J. Olkku 2
1Technical Research Centre of Finland (VTT), VTT Industrial Systems, P.O. Box 1301, FIN-02044 VTT, Finland
2Polttimo Companies, LP Research Centre Ltd., P.O. Box 22, FIN-15141 Lahti, Finland
3Corresponding author: E-mail: jan-erik.holmberg@vtt.fi
J. Inst. Brew. 108(4), 416-423, 2002 | VIEW ARTICLE
ABSTRACT
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.
Key words:
Germination, malting, mathematical model, steeping, water sensitivity.
Publication no. G-2002-1219-001 ©2002 The Institute & Guild of Brewing