Study of rehydration and germination of barley

Authors

DOI:

https://doi.org/10.26490/pucag.v5i2.2234

Keywords:

Barley, Barley germination, Germination images, Barley malt

Abstract

The effect of rehydration time and germination time on the proportion (%) of germinated grains was analyzed to explain the behavior of moisture evolution in barley subjected to maceration. The experiment was conducted using a completely randomized design (CRD) with a factorial arrangement of 32. To verify the moisture evolution, the grains were subjected to maceration using a ratio of 1 barley/3 water, for a total time of 28 h with controls every 2 h followed by oxygenation for 30 min. ANOVA showed that the rehydration time factor (A) did not generate significant differences (P > .05), the germination time factor (B) generated significant effects on the proportion of germinated grains (P < .05), the best being 96 h with 96% germinated grains. The treatment of 5 h rehydration and 96 h germination provided the best result for the response variable (98% germinated grains) as an interaction between factors A*B. The empirical data of moisture evolution were explained by the logarithmic, potential and Peleg models in 97.01%; 97.05% and 96.10% of variability. The trend curves were characterized by a rapid increase in moisture in the first hours of maceration followed by a considerable slowdown in the final hours.

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Author Biography

  • Juan Federico Ramos Gómez, Universidad Nacional del Centro del Perú

    Master in Food Technology and Quality Management. Food Industry Engineer. Professor at the Faculty of Food Industry Engineering at UNCP, in the Associate Category. Researcher since 1989. Research work developed in the areas of design of machinery and equipment for the food industry, adaptation of processes for food processing, design of processes for food processing, and others.
    Research work developed in quinoa, production and processing. Cryoconcentration of Valencia orange juice, cryoconcentration of yacon juice, design and construction of a bean peeling machine for snacks, quinoa desaponification, study of the barley germination process.

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Published

2025-01-10

Issue

Vol. 5 No. 2 (2024): July - December

Section

3. Ingeniería en Industrias Alimentarias

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Copyright (c) 2024 Juan Federico Ramos Gómez, David Indigoyen Ramírez, Angel Peña Rivera, Emilio Fredy Yabar Villanueva

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This work is licensed under a Creative Commons Attribution 4.0 International License.