Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production
GR de Carvalho, TC Polachini, R Darros-Barbosa… - Journal of Cereal …, 2018 - Elsevier
Barley malt production comprises three main steps: steeping, germination, and drying.
Ultrasound technology has been widely studied to find ways to improve mass transfer in
food processes and, consequently, to reduce process times. So, this study evaluated the
effect of temperature and the intermittent application of ultrasound on the steps involved in
barley hydration. The barley hydration was carried out at 10, 15, 20, and 25° C with and
without the application of 0.75 W/mL and 1.5 W/mL of nominal power density at 20 kHz. The …
Ultrasound technology has been widely studied to find ways to improve mass transfer in
food processes and, consequently, to reduce process times. So, this study evaluated the
effect of temperature and the intermittent application of ultrasound on the steps involved in
barley hydration. The barley hydration was carried out at 10, 15, 20, and 25° C with and
without the application of 0.75 W/mL and 1.5 W/mL of nominal power density at 20 kHz. The …
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