Malting technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Nürnberg
Carl
2000
|
| Schriftenreihe: | Manual of good practice
6 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 224 S. graph. Darst. |
| ISBN: | 3418007538 |
Internformat
MARC
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| 336 | |b txt |2 rdacontent | ||
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| 700 | 1 | |a Brissart, Robert |e Sonstige |4 oth | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-009067724 | ||
Datensatz im Suchindex
| _version_ | 1804128068927750144 |
|---|---|
| adam_text | Titel: Malting technology
Autor: Brissart, Robert
Jahr: 2000
Table of Contents
1. Objectives.................................................................... 1
1.1 Nature of malt.......................................................... 1
1.2 Brewers expectations .................................................... 4
1.3 Others expectations ..................................................... 5
1.3.1 Distillers........................................................... 5
1.3.2 Bakers............................................................. 5
1.3.3 Food manufacturers................................................. 5
2. The overall process............................................................ 7
2.1 Malt production......................................................... 7
2.2 Materials............................................................... 9
2.2.1 Barley to malt ...................................................... 9
2.2.2 Utilities............................................................10
2.3 Production costs.........................................................11
3. Raw materials ................................................................13
3.1 Cereal structure and composition..........................................13
3.1.1 Malting barley......................................................13
3.1.2 Wheat, maize, rice and sorghum......................................15
3.1.3 Composition .......................................................17
3.2 Quality parameters of malting barley ......................................22
4. The processes.................................................................23
4.1 Malting ................................................................23
4.1.1 Physiological principles of the production of barley malt.................23
4.1.2 Summary of the process .............................................24
4.1.3 Steeping...........................................................24
4.1.4 Germination .......................................................37
4.1.5 Kilning............................................................48
4.2 Speciality and coloured malts.............................................68
4.3 Grain drying and storage.................................................77
Vll
5. Equipment...................................................................83
5.1 History of development..................................................83
5.1.1 Introduction........................................................83
5.1.2 Steeping...........................................................83
5.1.3 Germination .......................................................87
5.1.4 Kilning ............................................................90
5.1.5 Conclusions........................................................94
5.2 Production cycle ........................................................96
5.2.1 Barley reception, cleaning, drying, storage and hygiene..................96
5.2.2 Steeping...........................................................110
5.2.3 Germination........................................................113
5.2.4 Kilning............................................................114
5.2.5 Auxiliaries of kilning, energy recovery equipment.......................119
5.3 Heating cycle ...........................................................131
5.3.1 Combustion of fuels.................................................131
5.3.2 Heating systems and heat recovery....................................133
5.3.3 Combined heat and power (CHP).....................................137
6. Quality management and control ...............................................141
6.1 Meeting malt quality specifications ........................................141
6.2 Control points by process step.............................................143
6.3 Engineering breakdowns.................................................145
6.3.1 Barley silos.........................................................145
6.3.2 Malt silos ............................¦..............................145
6.3.3 Steeping...........................................................146
6.3.4 Germination .......................................................146
6.3.5 Kilning ............................................................146
6.3.6 Sensitivities of various malting systems................................147
6.3.7 Preventative maintenance............................................147
7. Safety considerations..........................................................149
7.1 Product safety...........................................................149
7.1.1 Mycotoxins ........................................................149
7.1.2 Other contaminants .................................................155
7.1.3 Control of volatile nitrosamines (NDMA) during kilning.................156
7.1.4 Hygiene and control of vermin in the malting plant .....................158
7.2 Personnel safety.........................................................172
7.2.1 Dust and the risk and prevention of explosions .........................172
7.2.2 Safe working practices...............................................176
|
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| id | DE-604.BV013300210 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:43:22Z |
| institution | BVB |
| isbn | 3418007538 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009067724 |
| oclc_num | 644124206 |
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| owner_facet | DE-M49 DE-BY-TUM DE-210 DE-12 |
| physical | XVI, 224 S. graph. Darst. |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | Carl |
| record_format | marc |
| series | Manual of good practice |
| series2 | Manual of good practice |
| spelling | Malting technology [by R. Brissart ...]. EBC Technology and Engineering Forum Nürnberg Carl 2000 XVI, 224 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Manual of good practice 6 Malzherstellung (DE-588)4168743-7 gnd rswk-swf Malzherstellung (DE-588)4168743-7 s DE-604 Brissart, Robert Sonstige oth Manual of good practice 6 (DE-604)BV013782659 6 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009067724&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Malting technology Manual of good practice Malzherstellung (DE-588)4168743-7 gnd |
| subject_GND | (DE-588)4168743-7 |
| title | Malting technology |
| title_auth | Malting technology |
| title_exact_search | Malting technology |
| title_full | Malting technology [by R. Brissart ...]. EBC Technology and Engineering Forum |
| title_fullStr | Malting technology [by R. Brissart ...]. EBC Technology and Engineering Forum |
| title_full_unstemmed | Malting technology [by R. Brissart ...]. EBC Technology and Engineering Forum |
| title_short | Malting technology |
| title_sort | malting technology |
| topic | Malzherstellung (DE-588)4168743-7 gnd |
| topic_facet | Malzherstellung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009067724&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV013782659 |
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