Improving the quality of brewing malt with the use of ion-ozone explosive cavitation
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Shintassova SM, Baigazieva GI, Kiseleva TF, Uvakasova GT, Askarbekov EB. Improving the quality of brewing malt with the use of ion-ozone explosive cavitation. Eurasia J Biosci. 2019;13(1), 277-286.

APA 6th edition
In-text citation: (Shintassova et al., 2019)
Reference: Shintassova, S. M., Baigazieva, G. I., Kiseleva, T. F., Uvakasova, G. T., & Askarbekov, E. B. (2019). Improving the quality of brewing malt with the use of ion-ozone explosive cavitation. Eurasian Journal of Biosciences, 13(1), 277-286.

Chicago
In-text citation: (Shintassova et al., 2019)
Reference: Shintassova, Saida M., Gulgaisha I. Baigazieva, Tatyana F. Kiseleva, Gulshat T. Uvakasova, and Eric B. Askarbekov. "Improving the quality of brewing malt with the use of ion-ozone explosive cavitation". Eurasian Journal of Biosciences 2019 13 no. 1 (2019): 277-286.

Harvard
In-text citation: (Shintassova et al., 2019)
Reference: Shintassova, S. M., Baigazieva, G. I., Kiseleva, T. F., Uvakasova, G. T., and Askarbekov, E. B. (2019). Improving the quality of brewing malt with the use of ion-ozone explosive cavitation. Eurasian Journal of Biosciences, 13(1), pp. 277-286.

MLA
In-text citation: (Shintassova et al., 2019)
Reference: Shintassova, Saida M. et al. "Improving the quality of brewing malt with the use of ion-ozone explosive cavitation". Eurasian Journal of Biosciences, vol. 13, no. 1, 2019, pp. 277-286.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Shintassova SM, Baigazieva GI, Kiseleva TF, Uvakasova GT, Askarbekov EB. Improving the quality of brewing malt with the use of ion-ozone explosive cavitation. Eurasia J Biosci. 2019;13(1):277-86.

Abstract

Currently, a large amount of barley grain of different quality is supplied to malting plants. The use of non-compliant grains leads to a reduction in malt quality. The aim of the study is to improve the process of malting barley and improve the quality of malt through exposure to ion-ozone explosive cavitation processes. The optimal ozone concentration of 2 mg/m3, ions of 500±20 u/cm3, cavitation of 2 at and treatment time of 5 minutes were determined. The positive effect of ion-ozone explosive cavitation in the recommended concentration on malt quality indicators is shown. The estimated method of processing allows to reduce the protein content of malt by 1.64%, to increase the extract content by 0.38%, amylolytic activity by 76.9%, diastatic force by 75.2% relative to the control. The effect of barley contamination on the color and transparency of the wort has been established. Mathematical processing of experimental data showed an increase in the ability of germination as the concentration of the ion-ozone mixture decreases and the percentage of the swelling ability. The resulting malt has high quality and technological parameters. This is important because the quality of barley is of great importance not only for the malting, but also for the brewing industry as a whole. Ion-ozone explosive cavitation as an innovative approach allows to solve the problems of grain with unstable indicators of quality and opens up new prospects for its use in enterprises for the storage and processing of grain.

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