simulation model for malt enzyme activities in kilning

ABSTRACT 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 gr...

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Veröffentlicht in:	Journal of the Institute of Brewing 2007, Vol.113 (2), p.159-167
Hauptverfasser:	Hamalainen, J.J, Reinikainen, P
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-amylase Beers beta-glucanase Biological and medical sciences brewers grains diastatic power dynamic models enzyme activity enzyme inactivation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology kilning of malt limit dextrinase malting malting barley mathematical model mathematical models model validation prediction simulation models temperature water content α-amylase β-glucanase
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