This method evaluates the varietal purity of a sample of malting barley with the aid of image processing, artificial intelligence and Internet of Things (IoT) technology.
A scanning device is utilized to obtain a high resolution image of a sample of barley kernels. Algorithms are then applied to detect and segment each individual kernel captured in the image. Subsequently, each individual kernel is analyzed by a Convolutional Neural Network (CNN) with a layer structure that has been specifically selected and developed for analyzing and classifying agricultural commodities. The CNN is trained with verified information (also known as "ground truth") so that it can differentiate barley varieties. The ground truth consists of pure samples of kernels from different barley varieties that were previously digitized using the device and comprises the full data set (artificial intelligence models). In order to obtain accurate artificial intelligence models, the algorithms must be trained to recognize the wide range of variability present in the pure samples, such as those collected from varieties grown in different regions and under varying conditions as well as from various crop years. The purpose of training is to teach the algorithms to understand and detect the patterns unique to each variety that can be used to distinguish it. Once trained, the algorithms are capable of accurately predicting the varietal purity of an unknown sample of barley kernels, provided that the variety has been integrated into the artificial intelligence models.
This method evaluates the varietal purity of a lot of barley by means of the HCl test.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
This test detects the presence of most varieties of two-rowed and multi-rowed winter barley possessing a green aleurone layer. This test is based upon the reaction between HCl and the green pigment, which turns red in its presence.
This method describes how to classify barley according to size using a laboratory sieving machine.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
A barley sample is classified into fractions according to kernel size in a sieving machine containing three sieves with defined slot widths.
Barley intended for the production of malt is evaluated with regard to pre-germination.
Visible pre-germination is evident at the rootlet and is therefore grounds for rejecting a barley lot. However, after the barley is cleaned and the rootlets are removed, the so-called “hidden pre-germination” can be made visible using the staining methods described below.
Kernels suspected of having pre-germinated are boiled for ½−1 min in a 20 % solution of copper sulfate, allowed to remain for 30 min in the hot solution and are subsequently rinsed with water. The acrospire is stained green, making it clearly visible.
This method describes how to determine not only the variety of barley but whether a lot of barley consists of a mix of varieties.
Barley intended for malt production as well as barley malt
Separation and identification of the protein (hordein) fraction of barley or barley malt by means of gel electrophoresis. The method is suitable for all types of barley, as long as reference substances are available. However, the method cannot be used to identify barley varieties used to produce malt that has been so strongly modified that the protein fraction is almost completely degraded.
Malt intended for use in beer brewing or elsewhere in the food industry
Using a buffer solution, malt extract is produced, and then under defined conditions the extract is incubated on an azo-barley glucan substrate. The substrate is coupled with an azo dye, which is degraded by the β-glucanase activity to form low-molecular weight fragments. After addition of the precipitating agent, these fragments stay in solution and can be spectrophotometrically determined in the supernatant after centrifugation. The absorbance in the supernatant depends directly upon the activity of the β-glucanase in the analyzed malt.