Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2310-1164

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SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment

UDC 637.143

Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment

Chebotar A.V., Петрова Д.Л., Alexander G. Novoselov
The rheological characteristics of the water-grain suspensions are researched. There are viscosity curves at different grain steeping time and constant share rate for the water-grain suspensions with hydro module 1:4 during its water and heat treatment.
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Keywords: rheology, water-grain suspense, effective viscosity

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