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

Jan Holmberg; Jari Hämäläinen; Pekka Reinikainen; Juhani Olkku

doi:10.1002/j.2050-0416.1997.tb00947.x

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

Jan Holmberg, Jari Hämäläinen, Pekka Reinikainen, Juhani Olkku

Polttimo Group

Research output: Contribution to journal › Article › Scientific › peer-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 language	English
Pages (from-to)	177 - 182
Number of pages	6
Journal	Journal of the Institute of Brewing
Volume	103
Issue number	3
DOIs	https://doi.org/10.1002/j.2050-0416.1997.tb00947.x
Publication status	Published - 1997
MoE publication type	A1 Journal article-refereed

Keywords

malting
steeping
mathematical model
water uptake
steeping programme
steeping temperature

Access to Document

10.1002/j.2050-0416.1997.tb00947.x

Cite this

@article{fe2e691115c44909a045f4cba4889851,

title = "A mathematical model for predicting the effects of the steeping programme on water uptake during malting",

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. ",

keywords = "malting, steeping, mathematical model, water uptake, steeping programme, steeping temperature",

author = "Jan Holmberg and Jari H{\"a}m{\"a}l{\"a}inen and Pekka Reinikainen and Juhani Olkku",

note = "Project code: AUT2416",

year = "1997",

doi = "10.1002/j.2050-0416.1997.tb00947.x",

language = "English",

volume = "103",

pages = "177 -- 182",

journal = "Journal of the Institute of Brewing",

issn = "0046-9750",

publisher = "Wiley",

number = "3",

}

TY - JOUR

T1 - A mathematical model for predicting the effects of the steeping programme on water uptake during malting

AU - Holmberg, Jan

AU - Hämäläinen, Jari

AU - Reinikainen, Pekka

AU - Olkku, Juhani

N1 - Project code: AUT2416

PY - 1997

Y1 - 1997

N2 - 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.

AB - 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.

KW - malting

KW - steeping

KW - mathematical model

KW - water uptake

KW - steeping programme

KW - steeping temperature

U2 - 10.1002/j.2050-0416.1997.tb00947.x

DO - 10.1002/j.2050-0416.1997.tb00947.x

M3 - Article

SN - 0046-9750

VL - 103

SP - 177

EP - 182

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 3

ER -

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

Abstract

Keywords

Access to Document

Fingerprint

Cite this