| 摘要 |
Malt quality is determined rapidly by mashing it, crushed, under standard conditions. The method is novel in using on-line viscosity measurement for process indications and control. Viscosity is recorded at all stages of mashing. Mathematical analysis reveals parameters, quality criteria for the dissolving of the malt, characterised by the activity of available enzymes, and unmalted grain content.
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| 申请人 |
SENGE, BERNHARD, PROF. DR.SC.TECHN., 13086 BERLIN, DE;ANNEMUELLER, GEROLF, PROF. DR., 10319 BERLIN, DE;BOEHM, WOLFGANG, DR.-ING., 13156 BERLIN, DE;SCHWARZLOS, MONIKA, DR.-ING., 12587 BERLIN, DE;BLOCHWITZ, REINHARD, DR.-ING., 10119 BERLIN, DE |
发明人 |
SENGE, BERNHARD, PROF. DR.SC.TECHN., 13086 BERLIN, DE;ANNEMUELLER, GEROLF, PROF. DR., 10319 BERLIN, DE;BOEHM, WOLFGANG, DR.-ING., 13156 BERLIN, DE;SCHWARZLOS, MONIKA, DR.-ING., 12587 BERLIN, DE;BLOCHWITZ, REINHARD, DR.-ING., 10119 BERLIN, DE |
