Abstract: To make malt, barley kernels are moistened to a moisture content of about 0.79, germinated and then kilned. Experienced maltsters control the process parameters to achieve a certain desired quality. Barley malt is commercially dried for a large moisture reduction from 0.79 to 0.02 resulting in its chemical constituents and physical characteristics. This paper addresses attributes of malt measured by machine vision. The paper explains the hardware and software for capturing the visual attributes/morphological features of malt at several moisture contents during drying. The measured data and the source of variations in the data are discussed. !10
展开▼
