Kvasny Prum. 1989; 35(4): 97-99 | DOI: 10.18832/kp1989013

Some aspects affecting steeping technology. II. Effect of carbon dioxide exhaustion.Peer-reviewed article

K. KOSAŘ

The steeping technology with the exhaustion of carbon dioxide is described. Even if there is recommended a regular exhaustion of CO₂ in about two hours intervals in a literature, some malt houses have introduced a controlled exhaustion of CO₂ through the conical part of the steeping tank according to the air temperature in a steeping room. The programme of the control of CO₂ exhaustion was corrected with respect to the experimentally determined CO₂ concentrations. The controlled CO₂ exhaustion can diminish the storage wastes.
(In Czech, English summary only)

Keywords: barley, malt, steeping, technology, exhaustion, carbon dioxide

Published: April 1, 1989