Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt
| Autor: | Paweł Satora, Zdzisław Oszczęda, Aneta Pater, Marek Zdaniewicz, Gohar Khachatryan |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Plasma Gases Glow plasma lcsh:QR1-502 chemistry.chemical_element Germination 01 natural sciences Biochemistry Article lcsh:Microbiology law.invention 0404 agricultural biotechnology law plasma-treated waters 010608 biotechnology Food science malting Turbidity Molecular Biology Filtration Moisture Chemistry Temperature Water food and beverages barley Free amino nitrogen Hordeum energy and germination capacity water uptake capacity of the grain 04 agricultural and veterinary sciences 040401 food science Nitrogen Quality Improvement Seedlings Food Microbiology Composition (visual arts) Edible Grain |
| Zdroj: | Biomolecules, Vol 10, Iss 2, p 267 (2020) Biomolecules Volume 10 Issue 2 |
| Popis: | The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer&rsquo s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition. |
| Databáze: | OpenAIRE |
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