Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Determination of the dry residue (ash content) of a filtered or unfiltered water sample.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
For determination of the dry residue in water after filtration, a certain quantity of filtrate is evaporated until dry. It is subsequently dried in a drying oven to eliminate any remaining moisture.
The moisture content of barley must be determined prior to its storage.
Determination of the moisture content of barley is carried out according to ISO 712, 2009, i.e., milled barley is dried at a defined temperature within a set time period in an electrically heated air-drying oven.
The moisture content is calculated through the difference in mass prior to and after drying.
Barley with moisture contents above 17 % must be pre-dried as whole kernels prior to analysis. This method is not suitable for malt.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
A specified quantity of water is evaporated, and any remaining moisture is subsequently eliminated in a drying oven. The dry residue is then weighed.
Wastewater generated in the industrial production of beer and food
Well-mixed wastewater is poured into an Imhoff funnel, and the volume of sludge is recorded using the volumetric scale on the graduated cylinder after a settling time of two hours.
After decanting the supernatant, the deposits are quantitatively transferred to a platinum dish in which, after drying at 105 °C, the dry residue after evaporation is determined by weight.
After annealing in a muffle furnace at 550 °C for 30 min, the ash content is determined gravimetrically.
The annealing losses are calculated from the difference in weight between the dry residue after evaporation and the ash content.
Prior to storage, the moisture content of barley must be determined.
The classic procedure performed using a drying oven is very time-consuming. Drying with infrared radiation significantly shortens the time required for drying, since the barley to be dried is immediately penetrated by the infrared radiation, which gives off a part of its energy, thereby heating the barley. With infrared drying, an adjustable heat source is connected to an electronic balance. The loss in mass during drying is continually recorded by the balance. The apparatus is equipped with a built-in microprocessor, which allows it to be programmed with data which was collected empirically with regard to optimal drying conditions.