Łukasz P. Szwed, Ewa Tomaszewska-Ciosk and Józef Błażewicz
Malt extracts and malt concentrates have a broad range of application in food industry. Those products are obtained by methods similar to brewing worts. The possible reduction of cost can be achieved by application of malt substitutes likewise in brewing industry. As the malt concentrates for food industry do not have to fulfill strict norms for beer production it is possible to produce much cheaper products. It was proved that by means of mathematic optimization it is possible to determine the optimal share of unmalted material for cheap yet effective production of wort.
Iwona Mejza, Katarzyna Ambroży-Deręgowska, Jan Bocianowski, Józef Błażewicz, Marek Liszewski, Kamila Nowosad and Dariusz Zalewski
The main purpose of this study was the model fitting of data deriving from a three-year experiment with barley malt. Two linear models were considered: a fixed linear model with fixed effects of years and other factors, and a mixed linear model with random effects of years and fixed effects of other factors. Two cultivars of brewing barley, Sebastian and Mauritia, six methods of nitrogen fertilization and four germination times were analyzed. Three quantitative traits were observed: practical extractivity of the malt, malting productivity, and a quality coefficient Q. The starting point for the statistical analyses was the available experimental material, which consisted of barley grain samples destined for malting. The analyses were performed over a series of years with respect to fixed or random effects of years. Due to the strong differentiation of the years of the study and some significant interactions of factors with years, annual analyses were also carried out.