ANALYSIS OF NON‐FRIABLE RESIDUES REMAINING FROM FRIABILIMETER TREATMENT OF SCOTTISH DISTILLING MALTS
Identifieur interne : 001A62 ( Main/Exploration ); précédent : 001A61; suivant : 001A63ANALYSIS OF NON‐FRIABLE RESIDUES REMAINING FROM FRIABILIMETER TREATMENT OF SCOTTISH DISTILLING MALTS
Auteurs : J. N. Cooper [Royaume-Uni]Source :
- Journal of the Institute of Brewing [ 0046-9750 ] ; 1986-05-06.
English descriptors
- KwdEn :
Abstract
Initially correlation coefficients and regression lines relating non‐friable residues of malts after Friabilimeter treatment, to other established parameters of malt analysis, were determined. Thereafter, non‐friable residues were further fractionated by sieving. The seven fractions obtained were found to comprise two main groups: a coarse fraction collecting mainly between 2.0 and 2.2 mm., and a fine fraction collecting between 1.4 and 1.7 mm. Variations due to the effects of modification, barley variety, moisture and husk, are discussed. Results suggest that the finer fractions (collecting below 1.7 mm) when expressed as a proportion of total non‐friable residue, may provide an improved means of predicting malt quality; while the fraction collecting between 2.00 and 2.2 mm, should be included in measurements estimating the proportion of barley which has failed to malt.
Url:
DOI: 10.1002/j.2050-0416.1986.tb04412.x
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream Istex, to step Corpus: 001840
- to stream Istex, to step Curation: 001840
- to stream Istex, to step Checkpoint: 001561
- to stream Main, to step Merge: 001B70
- to stream Main, to step Curation: 001A62
Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">ANALYSIS OF NON‐FRIABLE RESIDUES REMAINING FROM FRIABILIMETER TREATMENT OF SCOTTISH DISTILLING MALTS</title><author><name sortKey="Cooper, J N" sort="Cooper, J N" uniqKey="Cooper J" first="J. N." last="Cooper">J. N. Cooper</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:A8B490CD3629D0D13EBE05575532D615989A8802</idno><date when="1986" year="1986">1986</date><idno type="doi">10.1002/j.2050-0416.1986.tb04412.x</idno><idno type="url">https://api.istex.fr/document/A8B490CD3629D0D13EBE05575532D615989A8802/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">001840</idno><idno type="wicri:Area/Istex/Curation">001840</idno><idno type="wicri:Area/Istex/Checkpoint">001561</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Checkpoint">001561</idno><idno type="wicri:doubleKey">0046-9750:1986:Cooper J:analysis:of:non</idno><idno type="wicri:Area/Main/Merge">001B70</idno><idno type="wicri:Area/Main/Curation">001A62</idno><idno type="wicri:Area/Main/Exploration">001A62</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">ANALYSIS OF NON‐FRIABLE RESIDUES REMAINING FROM FRIABILIMETER TREATMENT OF SCOTTISH DISTILLING MALTS</title><author><name sortKey="Cooper, J N" sort="Cooper, J N" uniqKey="Cooper J" first="J. N." last="Cooper">J. N. Cooper</name><affiliation wicri:level="2"><country>Royaume-Uni</country><placeName><region type="country">Écosse</region></placeName><wicri:cityArea>The Highland Distilleries Company PLC., Knockando, Aberlour, Banffshire</wicri:cityArea></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of the Institute of Brewing</title><idno type="ISSN">0046-9750</idno><idno type="eISSN">2050-0416</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="1986-05-06">1986-05-06</date><biblScope unit="volume">92</biblScope><biblScope unit="issue">3</biblScope><biblScope unit="page" from="255">255</biblScope><biblScope unit="page" to="261">261</biblScope></imprint><idno type="ISSN">0046-9750</idno></series><idno type="istex">A8B490CD3629D0D13EBE05575532D615989A8802</idno><idno type="DOI">10.1002/j.2050-0416.1986.tb04412.x</idno><idno type="ArticleID">JIB4412</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0046-9750</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Malt modification</term><term>analysis</term><term>friability</term><term>malting process</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Initially correlation coefficients and regression lines relating non‐friable residues of malts after Friabilimeter treatment, to other established parameters of malt analysis, were determined. Thereafter, non‐friable residues were further fractionated by sieving. The seven fractions obtained were found to comprise two main groups: a coarse fraction collecting mainly between 2.0 and 2.2 mm., and a fine fraction collecting between 1.4 and 1.7 mm. Variations due to the effects of modification, barley variety, moisture and husk, are discussed. Results suggest that the finer fractions (collecting below 1.7 mm) when expressed as a proportion of total non‐friable residue, may provide an improved means of predicting malt quality; while the fraction collecting between 2.00 and 2.2 mm, should be included in measurements estimating the proportion of barley which has failed to malt.</div></front></TEI><affiliations><list><country><li>Royaume-Uni</li></country><region><li>Écosse</li></region></list><tree><country name="Royaume-Uni"><region name="Écosse"><name sortKey="Cooper, J N" sort="Cooper, J N" uniqKey="Cooper J" first="J. N." last="Cooper">J. N. Cooper</name></region></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Eau/explor/LotaV3/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001A62 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 001A62 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Eau
|area= LotaV3
|flux= Main
|étape= Exploration
|type= RBID
|clé= ISTEX:A8B490CD3629D0D13EBE05575532D615989A8802
|texte= ANALYSIS OF NON‐FRIABLE RESIDUES REMAINING FROM FRIABILIMETER TREATMENT OF SCOTTISH DISTILLING MALTS
}}
| This area was generated with Dilib version V0.6.39. |  |