Rapid and efficient drying malting method
By monitoring the moisture discharge rate and humidity threshold during the drying process, and adjusting the temperature and air volume, the problems of long drying time and high energy consumption in the malt drying process were solved, achieving rapid and efficient drying and high-quality malt production.
Patent Information
- Application Number
- CN202511578612.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-31
- Publication Date
- 2026-01-09
AI Technical Summary
The existing wheat drying process is time-consuming and energy-intensive, and lacks effective monitoring indicators and process adjustment parameters, resulting in high costs.
By monitoring the moisture discharge rates WER4h and WER8h during the drying stage, as well as the humidity critical point tc of the drying oven, the temperature and air volume during the drying process can be adjusted to achieve rapid and efficient drying.
It shortens drying time, reduces energy consumption, and ensures that the malt quality meets standards, thereby improving drying efficiency.
Smart Images
Figure CN121297441A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of wheat processing technology, and in particular relates to a rapid and efficient method for drying wheat. Background Technology
[0002] Barley undergoes soaking, germination, drying, and root removal to ultimately produce finished malt. After germination, the green malt is dried and roasted using forced-air heating, a process commonly referred to as green malt roasting. Drying imparts specific color, aroma, and flavor to the malt, and makes the roots and shoots more brittle and easier to remove. The changes during the green malt drying process include both physical and chemical changes. The purpose of drying is to terminate the growth and enzymatic decomposition of the green malt, remove excess moisture (rapidly reducing the moisture content from 42-45% to 3-5%), facilitating storage and crushing; and to maximize the preservation of enzyme activity and remove the raw, grassy taste of the malt. During the drying process, some precursors of dimethyl sulfide (DMS) are decomposed and volatilized through heating, resulting in malt that can significantly improve beer flavor when used in brewing.
[0003] From the perspective of the entire malting process, the drying stage consumes the most energy among the soaking, germination, and drying processes, as it requires high temperature and high air volume. However, as the beer industry increasingly focuses on low energy consumption, low carbon emissions, and environmental protection, shortening the drying stage of the malting process while maintaining malt performance is of great importance to the beer industry. Summary of the Invention
[0004] To address the shortcomings of existing technologies, such as the lack of monitoring indicators and process adjustment parameters in the malt drying process, this invention aims to overcome the problems of high energy consumption, long processing times, and high costs associated with the high-temperature drying stage in existing malt drying processes. This invention proposes a rapid and efficient malt drying method. Based on the monitoring indicators and key process parameters described herein, the malt drying process can be adjusted to obtain finished malt that meets quality standards. This invention provides a rapid and efficient malt drying method, comprising: detecting the moisture removal rate (WER4h) 4 hours after the start of dehumidification and the moisture removal rate (WER8h) 8 hours after the start of dehumidification in the drying stage; setting the humidity critical point when the drying oven humidity reaches 90%; and measuring the time (t) required from the start of drying until the humidity in the drying oven decreases to the humidity critical point of 90%. c According to WER4h, WER8h and t c Adjust the drying process.
[0005] Preferably, based on WER4h, WER8h and t c Adjust the drying process so that the WER4h value is not less than 3.5% / h and the WER8h value is not less than 2.5% / h. c<7.5h.
[0006] Preferably, when WER4h < 3.5% / h and WER8h < 2.5% / h, t c When drying time exceeds 9 hours, adjust the drying process based on the standard drying process: adjust the initial drying temperature to 47.5℃; increase the fresh air volume by 100% for the first 5 hours, and increase it by 90% for drying time 5-10 hours; before the temperature rises to 65℃, set the temperature as follows: 46℃ 1 hour - 48℃ 3 hours - 50℃ 1 hour - 56℃ 2 hours - 60℃ 1 hour - 64℃ 2 hours; adjust the drying time to shorten the total drying time to 17 hours. Preferably, when WER4h < 3.5% / h or WER8h < 2.5% / h, and 7.5h < t c For drying times <9 hours, adjust the drying process based on the standard drying process using the following methods: adjust the initial drying temperature to 47℃; increase the fresh air volume by 80% for the first 5 hours of drying, and increase the fresh air volume by 90% for 5-11 hours of drying; before the temperature rises to 65℃, set the temperature to 46℃ for 2 hours, then 50℃ for 2 hours, then 52℃ for 2 hours, then 58℃ for 2 hours, then 64℃ for 2 hours; adjust the drying time to shorten the total drying time to 17 hours.
[0007] Preferably, when WER4h > 3.5% / h and WER8h > 2.5% / h, t c If the drying time is less than 7.5 hours, adjust the drying process based on the standard drying process: adjust the starting temperature to 46℃; increase the fresh air volume to 70%; before the temperature rises to 65℃, set the temperature to 46℃ for 2 hours, then 48℃ for 2 hours, then 54℃ for 2 hours, then 58℃ for 2 hours, then 64℃ for 3 hours; adjust the drying time to shorten the total drying time to 18 hours.
[0008] Preferably, the standard drying process is as follows: 45℃ 2 h - 50℃ 2 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h (19 h), with an air volume of 60%.
[0009] Preferably, when WER4h < 3.5% / h and WER8h < 2.5% / h, t c When the drying time is >9h, adjust the drying process as follows: 47.5℃ 1h - 48℃ 3h - 50℃ 1h - 56℃ 2h - 60℃ 1h - 64℃ 2h - 68℃ 2h - 75℃ 2h - 84℃ 3h (17h), fresh air volume: 100% (5h) - 90% (5h) - 80% (4h) - 60% (3h).
[0010] Preferably, when WER4h < 3.5% / h or WER8h < 2.5% / h, 7.5h < t c When the drying time is less than 9 hours, the drying process is adjusted as follows: 47℃ 2 h - 50℃ 2 h - 52℃ 2 h - 58℃ 2 h - 64℃ 2 h - 68℃ 2 h - 75℃ 2 h - 84℃ 3 h (17 h), and the fresh air volume is 80% (4 h) - 90% (6 h) - 60% (4 h) - 60% (3 h). Preferably, when WER4h > 3.5% / h and WER8h > 2.5% / h, t c When the drying time is less than 7.5 hours, the drying process is adjusted as follows: 46℃ 2h - 48℃ 2h - 54℃ 2h - 58℃ 2h - 64℃ 3h - 70℃ 2h - 75℃ 2h - 84℃ 3h (18 hours), with a fresh air volume of 70%.
[0011] Compared with the prior art, the beneficial effects of the present invention are as follows: This invention provides a rapid and efficient method for drying malt. The drying rate and effect are evaluated by using a humidity critical point, and the moisture removal rate is monitored. Through the malt drying process, including adjusting the initial moisture removal rate and the humidity critical point of the drying oven by adjusting the temperature and air volume, rapid and efficient drying is achieved, reducing drying time, increasing the moisture removal rate, and improving malt quality. This achieves the goal of reducing drying time while ensuring that the malt quality meets the standards. Attached Figure Description
[0012] Figure 1 The curves showing the changes in humidity and moisture discharge rate during the wheat-making process are provided in the embodiments of the present invention. Detailed Implementation
[0013] The technical solutions in specific embodiments of the present invention will be described in detail and completely below. Obviously, the described embodiments are only some specific implementations of the overall technical solution of the present invention, and not all implementations. Based on the overall concept of the present invention, all other embodiments obtained by those skilled in the art fall within the protection scope of the present invention.
[0014] This invention provides a rapid and efficient method for drying wheat, comprising: detecting the moisture removal rate (WER4h) 4 hours after the start of dehumidification in the drying stage and the moisture removal rate (WER8h) 8 hours after the start of dehumidification; setting the humidity critical point when the humidity of the drying oven reaches 90%; and measuring the time (t) required from the start of drying until the humidity of the drying oven decreases to the humidity critical point of 90%. c According to WER4h, WER8h and t c Adjust the drying process.
[0015] The beer industry is increasingly focused on low energy consumption, low carbon emissions, and environmental protection. Looking at the entire malting process, the drying stage is the most energy-intensive, requiring high temperature and high airflow. This invention, from an energy and efficiency perspective, studies the drying stage, analyzing the molecular mechanisms of moisture removal and metabolism during drying, ultimately resulting in the present invention's malting drying method. This process achieves the goal of shortening drying time while ensuring malt quality meets standards.
[0016] It should be noted that the drying rate in the malting process cannot be increased simply by raising the drying temperature. The main reason is that higher drying temperatures may cause carbonization-like phenomena in the green malt seed coat and pericarp, thus trapping the free water inside the green malt and preventing it from being discharged. In addition, it may also result in poor physicochemical properties.
[0017] This invention provides a rapid and efficient method for drying malt, improving drying efficiency, ensuring malt quality, and shortening drying time. Specifically, the above technical solution defines t c The concept of water excretion rate, through t c To evaluate the drying rate and effect, and monitor the moisture removal rate. Through the malt drying process, including adjusting parameters such as temperature and airflow, the initial moisture removal rate and t of green malt are controlled. c This achieves rapid and efficient drying, reduces drying time, increases moisture removal rate, and improves malt quality.
[0018] The percentage of water expelled from green malt per unit time is defined as the water expulsion rate. The water expulsion process during drying can be roughly divided into three stages: free drying, intermediate drying, and bound water drying. The water expulsion rate of green malt is related to the state of water contained in the green malt itself (including free water and bound water), as well as the morphology of the barley's bran, pericarp, and seed coat. It is also closely related to the drying process, such as temperature, humidity, air volume, and wind speed. Reasonable adjustment of process parameters can improve drying efficiency, shorten drying time, and reduce energy consumption. This invention, by tracking the water expulsion rate curve during the malt drying process, found that the water expulsion rates at 4 hours and 8 hours after the start of dehumidification can indirectly represent the key stages of the intermediate drying stage. The water expulsion rates at these two time points can characterize the drainage rate during drying.
[0019] In addition, humidity changes within the drying oven were monitored during the drying process. Due to the initial evaporation of free water into the oven air, coupled with moisture from the outside air, the oven remained saturated for an extended period. When the oven humidity began to decrease from 100%, it indicated that airflow was starting to penetrate the wheat layer. Combined with temperature and airflow settings, this allowed for faster moisture removal from the green malt. A humidity critical point was set at 90% oven humidity, and the time (t) required for the oven humidity to decrease to this critical point (90%) was measured. c This time can reflect the drying status. This invention has found that t c The shorter the drying time, the faster the drying speed, the better the drying effect, and the better the physicochemical properties of the malt. Therefore, the humidity critical point can be adjusted by adjusting the initial temperature and air volume.
[0020] In a preferred embodiment, the drying process is adjusted based on WER4h, WER8h, and the critical point of air humidity in the drying oven, so that the value of WER4h is not less than 3.5% / h, the value of WER8h is not less than 2.5% / h, and t c <7.5h.
[0021] The above technical solutions specify that, based on WER4h, WER8h, and t c Adjust the drying process so that the value of WER4h is not less than 3.5% / h and the value of WER8h is not less than 2.5% / h. When the value of WER4h is not less than 3.5% / h and the value of WER8h is not less than 2.5% / h, it indicates that the drying process is appropriate and the discharge rate is fast.
[0022] t c The values include: <7.5h, 7.5-9h, and >9h. When the humidity critical point value is <7.5h, it indicates good drying effect and good physicochemical properties of malt; 7.5h < t c <9h indicates moderate drying effect and moderate physicochemical properties of the malt; t c >9h indicates poor drying effect and poor physicochemical properties of malt.
[0023] In a preferred embodiment, when WER4h is <3.5% / h, WER8h is <2.5% / h, and the humidity critical point is >9h, the drying process is adjusted based on the standard drying process: the initial drying temperature is increased to 47.5℃; the fresh air volume is increased to 100% for the first 5 hours of drying, and to 90% for 5-10 hours of drying; before the temperature rises to 65℃, the temperature is set to 46℃ 1 h - 48℃ 3 h - 50℃ 1 h - 56℃ 2 h - 60℃ 1 h - 64℃ 2 h; the drying time is adjusted so that the total drying time is shortened to 17 h. In a preferred embodiment, the standard drying process is: 45℃ 2 h - 50℃ 2 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h (19 h), with an air volume of 60%. The drying process is adjusted as follows: 47.5℃ 1h - 48℃ 3h - 50℃ 1h - 56℃ 2h - 60℃ 1h - 64℃ 2h - 68℃ 2h - 75℃ 2h - 84℃ 3h (17h), and the fresh air volume is 100% (5h) - 90% (5h) - 80% (4h) - 60% (3h).
[0024] In a preferred embodiment, when WER4h < 3.5% / h or WER8h < 2.5% / h, 7.5h < t c When the drying time is less than 9 hours, the drying process is adjusted based on the standard drying process: the initial drying temperature is set to 47°C; the airflow is increased to 80% for the first 5 hours of drying, and to 90% for 5-11 hours of drying; before the temperature rises to 65°C, the temperature is set to 46°C for 2 hours, then 50°C for 2 hours, then 52°C for 2 hours, then 58°C for 2 hours, then 64°C for 2 hours; the drying time is adjusted to shorten the total drying time by 17 hours. In a preferred embodiment, the standard drying process is: 45°C for 2 hours, then 50°C for 2 hours, then 55°C for 4 hours, then 65°C for 4 hours, then 70°C for 2 hours, then 75°C for 2 hours, then 84°C for 3 hours (19 hours), with an airflow of 60%. The drying process was adjusted as follows: 47℃ 2 h - 50℃ 2 h - 52℃ 2 h - 58℃ 2 h - 64℃ 2 h - 68℃ 2 h - 75℃ 2 h - 84℃ 3 h (17 h), and the fresh air volume was 80% (4 h) - 90% (6 h) - 60% (4 h) - 60% (3 h).
[0025] In a preferred embodiment, when WER4h > 3.5% / h and WER8h > 2.5% / h, t cWhen the drying time is less than 7.5 hours, the drying process is adjusted based on the standard drying process: the initial drying temperature is increased to 46℃; the fresh air volume is adjusted to 70% throughout the drying process; before the temperature rises to 65℃, the temperature is set to 46℃ 2 h - 48℃ 2 h - 54℃ 2 h - 58℃ 2 h - 64℃ 3 h; the drying time is adjusted to shorten the total drying time to 18 h. In a preferred embodiment, the standard drying process is: 45℃ 2 h - 50℃ 2 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h (19 h), with an air volume of 60%. The adjusted drying process is: 46℃ 2 h - 48℃ 2 h - 54℃ 2 h - 58℃ 2 h - 64℃ 3 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h (18 h), with a fresh air volume of 70%.
[0026] To provide a clearer and more detailed description of the rapid and efficient wheat drying method provided by the embodiments of the present invention, specific embodiments will be described below.
[0027] Example 1 Green malt obtained from the same variety of barley after soaking and germination was tested using three different drying processes. The water excretion rate (WER) of the green malt was measured at the start of drying, WER4h, WER8h, and t. c The moisture content, color, saccharification power, and PYF index of the finished malt are shown in Table 1.
[0028] Process 1 is as follows: 50℃ 6 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h; Process 2 is as follows: 48℃ 6 h - 52℃ 4 h - 63℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h; Process 3 is as follows: 45℃ 6 h - 53℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h.
[0029] Table 1. Index data under different drying processes
[0030] Table 1 shows that all three drying processes affect WER4h and WER8h, t cThis affects the moisture content of the finished malt, which in turn affects the drying rate. Higher WER4h and WER8h values indicate an earlier occurrence of the moisture threshold, resulting in lower final moisture content in the finished malt and better malt quality, color, saccharification power, and PYF (partial yeast fat). This is because temperature and airflow in the early stages of drying affect the penetration ability of the malt layer, thus influencing the removal of moisture from the green malt and the humidity within the drying oven. Higher WER4h and WER8h values represent a faster moisture removal rate, and adjustments to temperature and airflow further accelerate the occurrence of the moisture threshold. In the early stages of drying, drying temperature, ventilation volume, and oven humidity affect the enzyme activity of the green malt and its PYF (partial yeast fat) index.
[0031] The lower the moisture content of the finished malt, the faster the drying process removes moisture, and energy consumption can be reduced by shortening the moisture removal time later.
[0032] Example 2 Copeland, Planet, and Spartacus barley were selected and malted to obtain green malt. First, a control drying process was used to dry the malt, and the water excretion rate (WER) at the start of drying, WER4h, WER8h, and tc were measured. The moisture content, color, saccharification power, and PYF index of the finished malt were also measured. Then, an optimized drying process was used to dry the Copeland, Planet, and Spartacus green malt, and the water excretion rate (WER) at the start of drying, WER4h, WER8h, and tc were measured. c The moisture content, color, saccharification power, and PYF index of the finished malt are shown in Table 2.
[0033] The control process was as follows: 45℃ 2 h - 50℃ 2 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h, with an air volume of 60%. The optimized process was as follows: 45℃ 2 h - 48℃ 2 h - 54℃ 2 h - 58℃ 2 h - 64℃ 4 h - 68℃ 2 h - 76℃ 2 h - 84℃ 3 h, with an air volume of 70% (4h) - 90% (4h) - 50% (6h) - 80% (5h).
[0034] Table 2. Detection data of different varieties under the same drying process
[0035] Three different varieties of green malt were dried at different temperatures and airflow rates (WER4h and WER8h) to reduce moisture content (tc). The resulting finished malt showed lower moisture content, lower color, and increased saccharification power (PYF). The lower color was due to the increased drying rate from the adjusted airflow and temperature. Changes in temperature and humidity within the drying oven affected the dissolution of starch and protein by enzymes. The Maillard reaction of small-molecule amino acids and sugars varied under different humidity and temperature conditions. The earlier the humidity threshold was reached, the faster the moisture was removed from the green malt, resulting in lower color. The increased saccharification power was due to the influence of drying temperature and oven humidity on the activity of amylases. Slower moisture removal and higher drying humidity, along with specific temperatures, could inactivate amylases, thus affecting enzyme activity. The PYF phenomenon occurred because the green malt remained in an active state during drying. Prolonged high humidity and high temperature during drying caused the green malt to produce specific xylan compounds, resulting in PYF. As shown in Table 2, the conclusions of Example 1 are universally applicable across different varieties.
[0036] Example 3 First, a control process was used to dry Copeland green malt, and the water excretion rate (WER), WER4h, WER8h, and tc were measured after the start of drying. The moisture content, color, saccharification power, and PYF index of the finished malt were also measured. Then, an optimized drying process was used to dry Copeland green malt, and the water excretion rate (WER), WER4h, WER8h, and tc were measured after the start of drying. c The moisture content, color, saccharification power, and PYF index of the finished malt are shown in Table 3.
[0037] Table 3. Test data before and after adding Copeland to the optimized process.
[0038] The control process was as follows: 45℃ 2 h - 50℃ 2 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h (19 h), with an air volume of 60%.
[0039] Optimized process: 46℃ 2 h - 48℃ 1.5 h - 54℃ 2 h - 58℃ 1.5 h - 64℃ 3 h - 68℃ 2 h - 76℃ 2 h - 84℃ 3 h (17 h), air volume 80% (5.5 h) - 90% (4.5 h) - 60% (4 h) - 80% (3 h).
[0040] As shown in Table 3, WER4h, WER8h, and t can be changed by adjusting the drying process, including adjusting the temperature and air volume. c To accelerate drying, i.e., reduce the moisture content of the finished malt, and consequently alter quality indicators such as color, saccharification power, and PYF, and appropriately reduce drying time while ensuring the malt indicators meet standards. This embodiment, by adjusting drying temperature and airflow, increases WER4h and WER8h, shortens tc, and reduces drying time from 19h to 17h. The new process yields malt with lower moisture content than malt dried for 19h, and also improves malt physicochemical properties. The optimized drying process by adjusting temperature and airflow is effective for preparing malt from various varieties, including Synergy (French wheat), Planet (French wheat), and Maximum (Australian wheat).
[0041] Example 4 First, green malt prepared from different types of barley after soaking and germination was dried using a control process. The water excretion rate (WER) was measured at the start of drying, WER4h, WER8h, and t. c The finished malt was tested for moisture content, color, saccharification power, and PYF index. Then, the same green malt was processed again using an optimized drying process, and the water excretion rate (WER) was measured at the start of drying, WER4h, WER8h, and t. c The moisture content, color, saccharification power, and PYF index of the finished malt are shown in Table 5.
[0042] Table 4 Initial Indicators of Different Barley Entering the Factory and Corresponding Processes
[0043] The control process was as follows: 45℃ 2 h - 50℃ 2 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h (19 h), with an air volume of 60%.
[0044] Optimization 1: 46℃ 2 h - 48℃ 2 h - 54℃ 2 h - 58℃ 2 h - 64℃ 3 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h (18 h), airflow 70% Improvements: The initial drying temperature was increased to 46℃; the unified fresh air volume was increased to 70%; before the temperature rose to 65℃, the temperature was set to 46℃ 2 h - 48℃ 2 h - 54℃ 2 h - 58℃ 2 h - 64℃ 3 h; the drying time was adjusted to shorten the total drying time to 18 h.
[0045] Optimization 2: 47℃ 2 h - 50℃ 2 h - 52℃ 2 h - 58℃ 2 h - 64℃ 2 h - 68℃ 2 h - 75℃ 2 h - 84℃ 3 h (17 h), Fresh air volume: 80% (5 h) - 90% (6 h) - 60% (4 h) - 60% (3 h) Improvements: The initial drying temperature was increased to 47℃; the fresh air volume was increased to 80% in the first 5 hours of drying and to 90% during the 5-11 hour drying period; before the temperature rose to 65℃, the temperature was set to 46℃ for 2 hours, 50℃ for 2 hours, 52℃ for 2 hours, 58℃ for 2 hours, and 64℃ for 2 hours; the drying time was adjusted to shorten the total drying time to 17 hours.
[0046] Optimization 3: 47.5℃ 1 h - 48℃ 3 h - 50℃ 1 h - 56℃ 2 h - 60℃ 1 h - 64℃ 2 h - 68℃ 2 h - 75℃ 2 h - 84℃ 3 h (17 h), Fresh air volume: 100% (5 h) - 90% (5 h) - 80% (4 h) - 60% (3 h) Improvements: The starting drying temperature was increased to 47.5℃; the fresh air volume was increased to 100% for the first 5 hours of drying, and then adjusted to 90% during the 5-10 hour drying period; before the temperature rose to 65℃, the temperature was set as follows: 46℃ 1 hour - 48℃ 3 hours - 50℃ 1 hour - 56℃ 2 hours - 60℃ 1 hour - 64℃ 2 hours; the drying time was adjusted to shorten the total drying time to 17 hours.
[0047] In this embodiment, all three indicators of sample 3 meet the requirements, indicating that the drying process is relatively suitable for sample 3, but there is still room for improvement. The principle of improvement is to make slight adjustments to the process, and not to make excessive adjustments, because even if sample 3 is over-adjusted, the indicators of the finished malt will not improve significantly. On the contrary, it will cause indicators such as α-amino nitrogen, soluble nitrogen, and fermentable sugar to become excessive. Additional process adjustments will increase power and gas consumption, which is not worthwhile.
[0048] Table 5. Test data of different types of barley before and after adjustment
[0049] Different types of barley entering the factory require different drying processes due to variations in barley quality, soaking processes, and external climate. These differences stem from variations in the free and bound water states within the green malt after germination, and the relationship between free and bound water within the barley grain and the binding forms of soluble macromolecules and small molecules. Therefore, different drying processes must be implemented based on the specific conditions. Table 5 shows that newly arrived barley can be monitored using a first-time control process to determine WER4h, WER8h, and t. c Based on the physicochemical indicators such as color, saccharification power, and PYF of the finished malt in this batch, as well as the moisture content of the finished malt, an optimized drying process is formulated, or optimization process 1, optimization 2, or optimization 3 is selected and the drying time is reduced according to the final moisture content of the finished malt.
Claims
1. A rapid and efficient method for drying and processing wheat, characterized in that, include: The moisture removal rate (WER4h) 4 hours after the start of dehumidification during the green malt drying stage was measured, and the moisture removal rate (WER8h) 8 hours after the start of dehumidification was measured. The humidity critical point was set when the drying oven humidity reached 90%. The time (t) required for the humidity in the drying oven to decrease to the 90% critical point from the start of drying was measured. c According to WER4h, WER8h and t c Adjust the drying process.
2. The drying and processing method for wheat according to claim 1, characterized in that, Based on WER4h, WER8h and t c Adjust the drying process so that the WER4h value is not less than 3.5% / h and the WER8h value is not less than 2.5% / h. c <7.5h.
3. The drying and processing method for wheat according to claim 1, characterized in that, When WER4h<3.5% / h, WER8h<2.5% / h, t c When the drying time exceeds 9 hours, adjust the drying process based on the standard drying process: adjust the initial drying temperature to 47.5℃; increase the fresh air volume by 100% for the first 5 hours, and increase the fresh air volume by 90% for drying from 5 to 10 hours; before the temperature rises to 65℃, set the temperature as follows: 46℃ for 1 hour, 48℃ for 3 hours, 50℃ for 1 hour, 56℃ for 2 hours, 60℃ for 1 hour, and 64℃ for 2 hours; adjust the drying time to shorten the total drying time to 17 hours.
4. The drying and processing method for wheat according to claim 1, characterized in that, When WER4h < 3.5% or WER8h < 2.5% / h, 7.5h < t c For drying times <9 hours, adjust the drying process based on the standard drying process using the following methods: adjust the initial drying temperature to 47℃; increase the fresh air volume by 80% for the first 5 hours of drying, and increase the fresh air volume by 90% for 5-11 hours of drying; before the temperature rises to 65℃, set the temperature to 46℃ for 2 hours, then 50℃ for 2 hours, then 52℃ for 2 hours, then 58℃ for 2 hours, then 64℃ for 2 hours; adjust the drying time to shorten the total drying time to 17 hours.
5. The method for drying and processing wheat according to claim 1, characterized in that, When WER4h>3.5% / h, WER8h>2.5% / h, t c If the drying time is less than 7.5 hours, adjust the drying process based on the standard drying process: adjust the starting temperature to 46℃; increase the fresh air volume to 70%; before the temperature rises to 65℃, set the temperature to 46℃ for 2 hours, then 48℃ for 2 hours, then 54℃ for 2 hours, then 58℃ for 2 hours, then 64℃ for 3 hours; adjust the drying time to shorten the total drying time to 18 hours.
6. The method for drying and processing wheat according to claim 3, 4, or 5, characterized in that, The standard drying process is as follows: 45℃ 2 h - 50℃ 2 h - 55℃ 4 h - 65℃ 4 h - 70℃ 2 h - 75℃ 2 h - 84℃ 3 h, with an air volume of 60%.
7. The method for drying and processing wheat according to claim 3, characterized in that, When WER4h<3.5% / h, WER8h<2.5% / h, t c When the drying time exceeds 9 hours, adjust the drying process as follows: 47.5℃ 1 h - 48℃ 3 h - 50℃ 1 h - 56℃ 2 h - 60℃ 1 h - 64℃ 2 h - 68℃ 2 h - 75℃ 2 h - 84℃ 3 h, with fresh air volume: 100% 5 h - 90% 5 h - 80% 4 h - 60% 3 h.
8. The method for drying and processing wheat according to claim 4, characterized in that, When WER4h < 3.5% / h or WER8h < 2.5% / h, 7.5h < t c When the drying time is less than 9 hours, adjust the drying process as follows: 47℃ 2 h - 50℃ 2 h - 52℃ 2 h - 58℃ 2 h - 64℃ 2 h - 68℃ 2 h - 75℃ 2 h - 84℃ 3 h, with fresh air volume of 80% 4 h - 90% 6 h - 60% 4 h - 60% 3 h.
9. The method for drying and processing wheat according to claim 5, characterized in that, When WER4h>3.5% / h, WER8h>2.5% / h, t c When the drying time is less than 7.5 hours, adjust the drying process as follows: 46℃ 2 hours - 48℃ 2 hours - 54℃ 2 hours - 58℃ 2 hours - 64℃ 3 hours - 70℃ 2 hours - 75℃ 2 hours - 84℃ 3 hours, with a fresh air volume of 70%.