Quality control of malt by photoluminescent method

Malting is one of the most important stages in the production of brewing products. It is very long and can take place within 7-10 days, during which time the seeds used are converted directly into finished raw materials, malt. This period is characterized by the course of complex biochemical processes taking place in the grain and that is why it is especially demanding for express and high-precision quality control. To meet such needs, it is necessary to introduce modern methods of quality assessment, for example, the photoluminescent analysis method. Such a technological solution will make it possible to produce sufficiently accurate analyses in a production laboratory in the shortest possible time and promptly resolve the identified problems.

Materials and methods, results and discussions

To adapt the photoluminescent method of malt quality control, experimental studies were conducted with its grains. The spectra were measured according to a technique previously developed by the authors on the basis of a hardware and software complex consisting of a multifunctional spectrofluorimeter "Fluorat-02-Panorama" and a computer with the installed software "PanoramaPro". The measurement of biochemical parameters: powdery content, extractivity and acidity was carried out in a biochemical laboratory and using appropriate equipment according to  the control methods described in GOST 29294-2021. For all the samples studied, families of excitation and luminescence characteristics were obtained for grains of varying degrees of powdery content, extractivity and acidity.

Conclusion

As a result of the conducted research:

1. The spectral characteristics of excitation and luminescence of barley and oat malt grains of various degrees of germination have been studied.
2. The dynamics of changes in the powdery content, extractivity and acidity of barley and oat malt during germination has been studied.
3. The dependences of the luminescence flux on the studied biochemical characteristics are presented.
4. Linear approximation equations for barley and oat malt grains are derived.
5. With the help of additive modeling, equations are derived that allow predicting the time to reach the norm of indicators of malt of the highest class.
6. The technological scheme of the process of express diagnostics of powdery content, extractivity and acidity of malt has been developed.

The obtained results of spectral and biochemical studies are valuable experimental data that can become the basis for further scientific research in the field of grain and malt studies. Also, the results obtained can form the basis of the device for luminescent control of malt quality parameters.

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