Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt
Aneta Pater,
Marek Zdaniewicz,
Paweł Satora,
Gohar Khachatryan,
Zdzisław Oszczęda
Affiliations
Aneta Pater
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
Marek Zdaniewicz
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
Paweł Satora
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
Gohar Khachatryan
Department of Food Quality Analysis and Evaluation, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
Zdzisław Oszczęda
Nantes Nanotechnological Systems, Dolne Młyny Street 21, 59-700 Bolesławiec, Poland
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition.
