Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T007
DOI: https://doi.org/10.24326/ICDSUPL4.T007
Published online: 9 April 2025
ICDSUPL, 4, T007 (2025)
Application potential of vacuum impregnation and microwave radiation treatment in Triticale malt production
Kostiantyn Vasiukov1*, Agata Blicharz-Kania1, Leszek Rydzak1
1 Department of Biological Basis of Food and Feed Technology, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
* Corresponding author: kostiantyn.vasiukov@up.lublin.pl
Abstract
The increasing requirement for innovation and sustainability in the malting industry has led to the exploration of alternative sources of raw materials, such as maize, millet and others. It has also become necessary to continuously implement new processing techniques. The use of niche raw materials and techniques is becoming popular due to the growing interest in kraft, small-scale brewing. This paper verifies the potential of using vacuum (VI) impregnation and microwave radiation treatment in the malting process, focusing on their effects on the properties of malt and beer wort obtained from triticale malt. The material for the study was triticale grain obtained from a local farmer (Lubelskie Voivodeship). The grain was free of large contamination (stones, pieces of soil, etc.). The grain was washed with distilled water to get rid of dust and sediment. The raw material was soaked using vacuum impregnation and atmospheric pressure impregnation. A grain relaxation stage was also used. The conditions in the climate chamber were a temperature of 12°C and 90% humidity. The grain was malted until the length of the sprout cotyledon was 1.5 cm. The raw material was then divided into samples and signed with the numbers 0, 1, 3, 5, 7, 9, 11, 13, 15. Each sample was dried in a microwave oven, with the application of microwaves for the same time as for the sample signatures. After microwave drying, the grain was dried using the traditional convection method. The sprouts were removed by heat. The malt was stored in string bags for a so-called rest period (3 months). After the rest period, the malt was milled into middlings. The congress mashing method was used. The indicators analysed were: the rate of water uptake and loss of water by the grain (soaking and drying stage); the starch saccharification time during mashing; and the main wort parameters: pH, total extract content, turbidity. Increasing the vacuum intensity of the steeping process can affect the rate of water absorption by the seeds. Microwave pre-drying has great potential in accelerating the drying of green malt. To eliminate the negative effects of microwave pre-drying, a high level of process control must be achieved and the grain must not be overheated (maximum microwave power is to be 80 V). Wort produced from malt treated with microwaves for a longer period of time is characterised by greater stability, does not spoil longer even outside of refrigeration conditions and has a darker colour.
Keywords: Triticale, mechanical treatment of raw materials, malting, impregnation, microwave drying
How to cite
K. Vasiukov, A. Blicharz-Kania, L. Rydzak, 2025. Application potential of vacuum impregnation and microwave radiation treatment in Triticale malt production. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.T007