STUDIES OF PHYSICOCHEMICAL AND AERODYNAMIC CHARACTERISTICS OF BARLEY MALT (LINE EBYT88-17) USING RESPONSE SURFACE METHODOLOGY

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BAKHSHABADI H.; MIRZAEI H.; GHODSVALI A.; ZIAIIFAR A.; AIDANI E.; MOHAMMADI M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:3 | Issue:4 (10) Page(s): 41-52

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Title

STUDIES OF PHYSICOCHEMICAL AND AERODYNAMIC CHARACTERISTICS OF BARLEY MALT (LINE EBYT88-17) USING RESPONSE SURFACE METHODOLOGY

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Keywords

PHYSICOCHEMICAL CHARACTERISTICSQ1

MALTQ3

RESPONSE SURFACE METHODOLOGYQ2

Abstract

Malting is a complex biotechnological process that includes steeping, germination and drying of cereal grains under controlled conditions of temperature and humidity. In this study, terminal velocity and some physicochemical properties, of MALTed barley from EBYT88- 17, included MALTing yield, nitrogen content, thousand seed mass and true densities were investigated. To evaluate of these parameters and MALT preparation, three steeping times (24, 36 and 48 h) and 3 germination times (3, 5 and 7 day) were applied. Statistical analysis and process optimization carried out by RESPONSE SURFACE METHODOLOGY. The results showed that the thousand seed mass and true density decreased with increasing in steeping and germination time. The results due to process optimization suggested that application of steeping time 30.49 h and 3.71 days of germination time lead to MALT, which had the maximum yield and nitrogen content.

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APA: Copy

BAKHSHABADI, H., MIRZAEI, H., GHODSVALI, A., ZIAIIFAR, A., AIDANI, E., & MOHAMMADI, M.. (2012). STUDIES OF PHYSICOCHEMICAL AND AERODYNAMIC CHARACTERISTICS OF BARLEY MALT (LINE EBYT88-17) USING RESPONSE SURFACE METHODOLOGY. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(4 (10)), 41-52. SID. https://sid.ir/paper/176539/en

Vancouver: Copy

BAKHSHABADI H., MIRZAEI H., GHODSVALI A., ZIAIIFAR A., AIDANI E., MOHAMMADI M.. STUDIES OF PHYSICOCHEMICAL AND AERODYNAMIC CHARACTERISTICS OF BARLEY MALT (LINE EBYT88-17) USING RESPONSE SURFACE METHODOLOGY. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2012;3(4 (10)):41-52. Available from: https://sid.ir/paper/176539/en

IEEE: Copy

H. BAKHSHABADI, H. MIRZAEI, A. GHODSVALI, A. ZIAIIFAR, E. AIDANI, and M. MOHAMMADI, “STUDIES OF PHYSICOCHEMICAL AND AERODYNAMIC CHARACTERISTICS OF BARLEY MALT (LINE EBYT88-17) USING RESPONSE SURFACE METHODOLOGY,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 4 (10), pp. 41–52, 2012, [Online]. Available: https://sid.ir/paper/176539/en

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