Soaking barley

Soaking barley
The purpose of soaking barley is to stimulate it to intensive biochemical changes by introducing additional amounts of water to its interior.,
Barley grain for soaking is a living organism, in which life processes take place in slow motion. These vital qualities are preserved by the grain, when the amount of water in it, the so-called. constitutional is not lower than 10%.
The vegetation water provides the embryo with nutrients, which are transferred in a dissolved state from one cell to another..

Soaking regimens
The soaking process is divided into three phases: grain washing and pre-soaking, main soaking and soaking.
The pot is used for washing and initial soaking of the grain , which is equipped with a mixing device, forcing the grain with water from the bottom of the ladle, to the top, as indicated by the arrows. During this mixing, the grain is washed and aerated.
The main soaking takes place in the basin tanks of the cylindrical-conical shape, made of steel sheet. They are fitted with orifice mounted coils: inside the vat, through which compressed air is forced by a compressor. Conical elements, with perforated cones are used to separate dirty water from grain.
The soaking process takes place in a pour-over ladle, which is similar in structure to vats.

A typical system in these technical conditions is the air-water soaking process. The barley is soaked in a 60-hour cycle 16 hours under water and 44 hours without water (soaking the so-called. air).

Pre-soaking continues 10 hours, including 2 hours washing grain while mixing grains and constant water supply from the bottom of the tank and dirty water outflow from the top, During this time, the light barley grains are separated, the so-called. floats, which rise to the surface of the water table and flow down with excess water to the sieve basket, located at the top of the pot. After the barley washing phase, the dirty water is drained and the barley is left without water for a period 6 hours of airing it through 5 minutes in 1-hour increments.

The vat is then filled with fresh water and after 2 hours, the pump pumps the grain together with the water into the next water tank. The grain along with the water is fed to the conical sieve. Water seeps into the cone, and then a pipe to the sewage system, the grain, on the other hand, flows over the surface of the screen and falls into the pouring vat.
The barley remains without water over the course 6 hours, then it is poured over with water and po 2 hours spent under water, it is released and another cycle of air-soaking is carried out 6 hours 16 the hours the barley remains in the vat, the barley is transferred to the next vat. After further 24 hours - to the next in the line of the priming vat, from which after 10 hours of soaking (6 hours without water, 2 hours underwater and 2 hours without water) the barley is transferred to the sprouting department. Barley delivered to the sprouting plant is called soaked barley.
During the entire underwater soaking cycle, the barley is periodically vented with compressed air.
Moreover, during the air-soaking phase, periodic suction of the CO2 generated by the respiration of the grain is applied. This suction is done with a compressor, which is connected to the lower conical part of the ladle.