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Avaliação do processo de secagem no fabrico de malte: caso de estudo da Sociedade Central de Cervejas e Bebidas, SA
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Autores
Resumo(s)
In beer production, barley grains are previously converted into malt. During malting, the high energy cost is mainly due to the kilning stage. In order to reduce this consumption, the possibility of reducing the duration of kilning was studied. This reduction involves obtaining malt with an higher moisture content than what is actually produced. For this purpose, it was analyzed the influence of drying program in moisture content and in other characteristics of malt.
Drying assays was performed, wherein the malt was subjected to different temperature programs, which allowed obtaining malt with different moisture contents. Physical and chemical malt characteristics were analyzed and related to the moisture content and temperature program. Kilning profiles of the drying chambers were established in order to acess the possibility of reduce drying time.
The results suggest the possibility to increase the moisture content of malt up to 8% because up to this value, every characteristics analyzed are within the limits established. It isn´t possible to reduce the kilning time since the moisture loss from malt sublayers are very heterogeneous and this moisture difference remains until the end of the process.
Descrição
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
Palavras-chave
barley malt malting kilning moisture
Contexto Educativo
Citação
Pinto, A.R.M. - Avaliação do processo de secagem no fabrico de malte: caso de estudo da Sociedade Central de Cervejas e Bebidas, SA. Lisboa: ISA, 2013