Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T059
DOI: https://doi.org/10.24326/ICDSUPL2.T059
Published online: 19 April 2023
ICDSUPL, 2, T059 (2023)
Using of microwave treatment on Triticale malt – preliminary experiments
Kostiantyn Vasiukov1*, Leszek Rydzak1
1 Department of Biological Bases of Food and Feed Technology, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka str., 20-612, Lublin, Poland
* Corresponding author: kostiantyn.vasiukov@up.lublin.pl
Abstract
The aim of this research was to select conditions for the production of triticale malt under laboratory conditions and to select parameters for that malt’s processing. Investigations of the basic chemical composition indicated a high suitability of the triticale grain for malt, malt extract and beer production. The total protein content of raw material was 11.24% and initial moisture content was 13.6%. Triticale grain was steeping at the temperature 12°C in the combined system of water phase (6h) and air phase (18h). The soaking was carried out in 3 rounds. The grain was aerated during the whole time of air-water soaking. Once germination had started, the grain was placed on perforated trays in a climate chamber (12°C and 90% humidity) with periodic mixing. Germination was carried out for 8 days. The kilning method chosen for green malt was microwave radiation combined with convection drying. Microwave radiation was applied for 1, 3, 5, 7, 9, 11, 13 and 15 minutes of time. The control sample was carried out without microwave radiation. The starting temperature of convection drying was 40°C and was raised gradually from 1°C/h to 60°C. Next, the temperature was raised gradually from 1°C/min to 75°C. For the last 5h, the grain was dried at 75°C. The germ was removed next. A portion of 50 g of grounded malt was weighted to the dishes in a mash beaker to the temperature 45°C. 200 ml of water was added into each dish and the mash was mixed carefully to avoid balling. The mash temperature was constant for 30 min. Next, the temperature was increased at 1°C/min during 25 min, up to 70°C. When the temperature reaches 70°C, a 100 ml of water with a temperature of 70°C was added. The saccharification time was measured from this moment (after 55 min from the beginning of the process). Saccharification test was repeated at 5 min intervals. Saccharification of the starch occurred only in the zero sample, which was not treated with microwaves. After this process, the mash has been filtered and cooled to 20°C. From both cycles, the beer wort was also analysed on a colorimeter and for extract content, pH level and turbidity. The actual experiment is currently being developed, with the methodology adjusted after the pilot study. Microwave treatment of the malt at 3, 6 and 9 minutes and a control sample test were used.
This research was supported by project no. SD/47/IM/2022 provided by University of Life Sciences in Lublin, Poland.
How to cite
K. Vasiukov L. Rydzak, 2023. Using of microwave treatment on Triticale malt – preliminary experiments. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T059