Industrial malting operations use ~800kWh/t of energy to produce the heat required to kiln malt. Electromagnetic heating technologies are suggested as a way to potentially improve the energy efficiency of the kilning processing. In this work, the potential for using electromagnetic heating to dry malt to commercially acceptable moisture levels, whilst preserving the activity of enzymes critical for downstream brewing processes is investigated. The 2450 MHz bulk dielectric properties of malt at moisture contents consistent with those occurring at different points in the kilning process are evaluated; 12% is shown to be a critical moisture level below which drying becomes more energy intensive.Calculated penetration depths of electromagnetic energy in malt at radio frequency are 100 fold higher than at microwave frequencies, showing a significant advantage for commercial scale batch processing. The moisture contents and alpha and beta amylase activity of malt subjected to RF heating at different temperatures, treatment times and RF energy inputs in the intermediate and bound water drying regions were determined. It is shown for the first time that whilst significantly reduced process times are attainable, significant energy efficiency improvements compared to conventional kilning can only be achieved at higher product temperatures and thus at the expense of enzyme survival.It is suggested that RF heating may be feasible where higher bulk temperatures are not critical for downstream use of the material or when used in hybrid systems.
1 IntroductionBy 2030, it is predicted that global population growth will increase food production demands by 50% and energy demands by 45% (Beddington 2009). Consequently, food and energy security is high on the agenda of many governments (Tassou et al. 2014). The UK Government's Climate Change Agreements (CCA) scheme has been implemented to provide discounts on the Climate Change Levy (CCL) for energy intensive industries that meet targets for reduced energy use and CO2 emissions.The UK malting sector has targeted a 4.7% improvement in energy efficiency by 2020 (DEFRA 2013). This is in addition to a 12% target saving from 1999 to 2010. UK maltsters currently consume some 1375 GWh of secondary energy a year in the production of around 1.5 million tonnes of malt; at least 78% of this energy is used to provide heat