Armazenamento de malte em sistema hermético e convencional

Abstract

The conventional malt storage system occurs in bulk or packed warehouses or storehouses, and in the hermetic system it is done a sealed system to reduce the influence of environmental conditions. The objective of this paper was to evaluate the intensity of the changes that occurs in the quality parameters of malt along the hermetic and conventional storage during six months. The barley was characterized by hectoliter weight, weight of a thousand seeds, humidity, proteins, ashes, lipids, carbohydrates, and germination test. The malts were stored in two storage systems and then characterized in terms of extract content, attenuation and viscosity at 30, 60, 90, 120 and 180 days of storage. The results obtained of the extract for conventional system varied from 70 to 83%, and in the hermetic system it varied from 77 to 83% with a smaller variation. Regarding the attenuation, there was only one change at 180 days in the two analyzed systems, and the hermetic storage presented higher values than the conventional system. As for the viscosity in the conventional system, there was a greater variation range than the hermetic one, with a viscosity peak at 90 days and then a reduction. The conventional storage has shown to be more appropriate up to 60 days and the hermetic system up to 180 days.