Prior to storage, the moisture content of barley must be determined.
The sample is heated directly on the weighing pan in the drying chamber using microwaves. The water evaporates and is removed by a compressor. In order to avoid disturbing the weighing process as little as possible, the sample is protected from the flow of gas by a porous cover. The change in weight is measured directly; after a constant weight is reached, it is evaluated.
With microwave-vacuum drying, the vaporization temperature is lowered, resulting in a more gentle drying process. Additionally, the samples are under constant rotation to prevent degradation and burning of the sample.
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.
The moisture content of adjuncts is determined through the loss in mass during a standardized drying process, in which ground malt is dried at a defined temperature within a specified time in an electrically heated drying oven.
The moisture content is determined through the difference in the weight of the adjuncts prior to and after drying.
For samples with a moisture content greater than 17 % (for corn over 15 %), the sample has to be dried prior to conducting the analysis.
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.
A criterion for the visual and manual inspection of whole hops is to evaluate the shape and development of the hop cone.
Points to be awarded: 1−15
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual and manual inspection.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual and manual inspection.