Effects of Electrochemical Activated Water During Germination on Moisture and Diastase Activities of Germinated Wheat and Paddy
Main Article Content
Abstract
Electrochemical Activated (EA) Water has been studied and applied in many fields such as medicine, agriculture and food. Using anolyte solution pH 2.5-4.0 for disinfection allows to reduce the microorganism contamination. Catolyte solution pH 8.5-10.5 was used for soaking grains and replenishing moisture during germination. Grains were soaked at temperatures of 20, 25, 30°C to reach a moisture content of 40–43%. Study germination at 15, 20, 25°C for 4 to 6 days. Determining suitable regimen for harvesting wheat malt and paddy malt using electrochemical activated water solution, is to soak grains at 25°C and grains germination at 20°C and paddy grains soak and germination at 25°C. The results of the study showed that the activity was highest. Paddy was washed in anolyte solution, soaked in catolyte solution at 25°C, then germinated at 25°C/130 h in catolyte solution.
Keywords
Electrochemical activated water, wheat, paddy, germinated, malt
Article Details
References
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[7] Филатова Т. В., Интенсификация технологии солодования с применением электрохимически обработанной воды. Диссертация … канд. техн. наук. -М., (1985) 170 p.
[8] Isobe, S., Existing situations and problems of electrolyzed water application technology in agriculture. Agriculture of This Month, 7 (2002) 19-25.
[9] Iwasawa, A., Antiviral effects of acidic electrolyzed water. Clinical Microbiology 20(2) (1993) 231-236.
[10] Izumi, H., Electrolyzed water as a disinfectant for fresh-cut vegetables. Journal of Food Science, 64 (1999) 536-539.
[11] Kim, C., Hung Y-C, and Brackett, R. E., Efficacy of electrolyzed oxidizing (EO) and chemically modified water on different types of foodborne pathogens. International Journal of Food Microbiology, 61 (2000a) 199-207.
[12] Kim, C., Hung Y, and Brackett, R. E., Roles of oxidation-reduction potential in electrolyzed oxidizing and chemically modified water for the inactivation of food-related pathogens. Journal of Food Protection, 63 (2000b) 19-24.
[13] Lê Thanh Mai, Các phương pháp phân tích ngành công nghệ lên men. NXB Khoa học Kỹ thuật, 2009.
[14] TCVN 9706-2013, TCVN 10791-2015; TCVN 6555:2011.
[15] Muhammad L. Junichi, S. and Seiichiro, I., Applications of electrolyzed water in agriculture and food industries. Food Science and Technology Research, 11(2) (2005) 135-150.
[16] Munoz-Insa, A., Gastl, M., Zamkow, M. and Becker, T., Optimization of the malting process of oat (Triticum aestivum L.) as raw material for fermented beverages. Spanish Journal of Agricultural Research, 9(2) (2011) 510-523.
[17] Munoz-Insa, A., Selciano, H., Zamkow, M., Becker, T. and Gastl, M., Malting process optimization of spelt (Triticum spelta L.) for brewing process. Food Science and Technology, 50 (2013) 99-109.
[18] Palmer, G. H., The industrial use of gibberellic acid and its scientific basis – a review. Journal of the Institute of Brewing, 80 (1974) 13-28.
[19] Pomozova, V. A., Производство кваса и безалкогольных напитков. Учебное пособие. СПб: ГИОРД, (2006) 192 p.
[20] Reiko, O., Yasuo, H. and Eiko, A., Effect of electrolyzed water on the properties of bread. Food Science and Technology Research, 5(4) (1999) 388-392.
[21] Suzuki, T. and Miyashita, K., Application of electrolyzed NaCl solution to food industry. Bioscience, 57 (1999) 167-170.
[22] Храпенков, C. H., Гернет, М. В., Свиридов, Д. А., Применение ЭХА-растворов и ферментных препаратов для экстракции хмеля. Пиво и напитки, 2 (2004) 20-21.