Malt Preparation TRIZ Cases

Solid herbs, spices, flowers, or fruits flavor cereals during malting, then are removed to preserve workability, clarity, and shelf-life.

A continuous screw-and-sieve process separates low-moisture husk solids and semi-solid malted grain fractions with less waste and energy use.

A central fan and heat exchanger serve connectable drying modules, enabling 16 to 56 tons per batch per day with staged expansion.

Solid infusible materials add flavor during malting, then gravity, optical, or size separation supports clearer, stable beverages.

This malt production approach uses 0.3–1.6 ppm dissolved hydrogen to improve antioxidants, colour, turbidity, and α-amino nitrogen.

Controlled hydrogen-rich water steeping raises malt antioxidant activity while reducing colour and turbidity without additives.

Steeping and microwaving malted grain enables drying at 150°C to 200°C, cutting energy use and emissions from high-temperature kilning.

Electric heating replaces mineral fuel in this roasting device, ensuring regular production of guaiacol while eliminating harmful emissions.

Synchronized co-rotating augers convey green malt residue to the discharge point, eliminating manual cleaning and preventing batch contamination.

A continuous malting device uses a discharge screw and gravity to move kiln-dried material for uniform drying.

Microwave heating saccharifies germinated malt to achieve high crystallization rates while eliminating carcinogenic 4-methylimidazole byproducts.

Steviol glycosides stimulate enzyme formation to shorten germination time and improve malt quality consistency across variable crop batches.

Automated Galland drum replaces manual malting with closed-loop energy recovery to ensure consistent grain quality.