PRACTICAL STUDIES IN THE KILNING OF MALT: A DISCUSSION OF KILN EFFICIENCY
Open Access
- 8 July 1954
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 60 (4) , 340-343
- https://doi.org/10.1002/j.2050-0416.1954.tb02760.x
Abstract
General principles of drying and curing are discussed, the process involving passing the malt through a free-water (down to 20% moisture), an intermediate (20–10%), and a bound-water stage. Air velocity and temperature below the malt should be steady at the free-water stage, with increasing temperature and decreasing velocity during the bound-water stage. With appropriate control based on such principles and employing instruments of selected types, important fuel economies can be achieved.Keywords
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