A model for predicting the effects of a steeping program on the germination of barley with different water sensitivities

Jan-Erik Holmberg (Corresponding Author), Jari Hämäläinen, P. Reinikainen, J. Olkku

Research output: Contribution to journalArticleScientificpeer-review

5 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)416-423
JournalJournal of the Institute of Brewing
Volume108
Issue number4
DOIs
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed

Keywords

  • germination
  • malting
  • mathematical model
  • steeping
  • water sensitivity

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