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A Simulation Model for Malt Enzyme Activities in Kilning
Author(s) -
Hämäläinen Jari J.,
Reinikainen Pekka
Publication year - 2007
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.2050-0416.2007.tb00273.x
Subject(s) - mathematics , limit (mathematics) , scale (ratio) , process (computing) , computer science , physics , mathematical analysis , operating system , quantum mechanics
The drying and survival of enzyme activities during the kilning of malt were modelled. A set of experiments at the micro‐malting scale was carried out for model identification and validation. The dynamic models predict the effects of the kilning programme, i.e. the temperature profile on grain moisture, activities of β‐glucanase, α‐amylase and limit‐dextrinase, and diastatic power during kilning. The process behaviour was analysed by simulations. The predictions match the malting experience well. The models increase the general understanding of enzyme inactivation and can be used in planning the kilning programme.