A mathematical model for predicting the effects of the steeping programme on water uptake during malting

Jan Holmberg, Jari Hämäläinen, Pekka Reinikainen, Juhani Olkku

    Research output: Contribution to journalArticleScientificpeer-review

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)177 - 182
    Number of pages6
    JournalJournal of the Institute of Brewing
    Volume103
    Issue number3
    DOIs
    Publication statusPublished - 1997
    MoE publication typeA1 Journal article-refereed

    Keywords

    • malting
    • steeping
    • mathematical model
    • water uptake
    • steeping programme
    • steeping temperature

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