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SEPTEMER 2013 (published: 01.09.2013)
Number 3(17)
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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
Keywords: rheology, water-grain suspense, effective viscosity
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of the barley grain steeping time to the highest wort viscosity during its water and heat treatment
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.
Read the full article
Read the full article
Keywords: rheology, water-grain suspense, effective viscosity
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License