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A MATHEMATICAL MODEL FOR PREDICTING THE EFFECTS OF THE STEEPING PROGRAMME ON WATER UPTAKE DURING MALTING
Author(s) -
Holmberg Jan,
Håmålåinen Jari J.,
Reinikainen Pekka,
Olkku Juhani
Publication year - 1997
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1997.tb00947.x
Subject(s) - steeping , process (computing) , mathematics , chemistry , environmental science , food science , computer science , operating system
A mathematical model was developed for water uptake during the steeping of barley. The model is based on laboratory scale experiments with various steeping programmes. The model consists of two compartments, and the rate of total water uptake is assumed to depend on the distribution of water in the grain. The root mean square error of the predicted process moistures was 0.61% in the independent validation data set (N = 20). The model can also be used for analysing the steeping process and for the planning of steeping programmes in the malthouse.