A model for the prediction of fermentable sugar concentrations during mashing

Tatu Koljonen, Jari Hämäläinen (Corresponding Author), Katharina Sjöholm, Kirsti Pietilä

Research output: Contribution to journalArticleScientificpeer-review

29 Citations (Scopus)

Abstract

A model describing the hydrolysis of starch catalysed by α- and β-amylase in mashing was developed. The model was included in a simulation program that helps the planning of the mashing temperature profile.
Measurements from laboratory scale mashings with different temperature profiles were used for estimating the model parameters for a Finnish malt made from the two-row barley variety Kymppi. An estimate for the proportion of gelatinized starch at different temperatures was also obtained.
The model predictions for glucose, maltose and maltotriose concentrations were compared with independent measurements not used in the parameter estimation. The prediction errors for the final total concentration of fermentable sugars in wort (glucose, maltose and maltotriose) were +0.6 to −5.6% (3 mashings) when Kymppi malt was mashed. For the other two malts tested on the laboratory scale the prediction errors were −1.1 to −9.9% (4 mashings) and in the industrial scale mashings +4.6 to −2.6% (7 mashings).
The model predicted the concentrations of active α- and β-amylase to a sufficient accuracy in all experiments. Estimating the model parameters for the mashing conditions and the malt used would make the model predictions for fermentable sugar concentrations more accurate.
Original languageEnglish
Pages (from-to)329-350
JournalJournal of Food Engineering
Volume26
Issue number3
DOIs
Publication statusPublished - 1995
MoE publication typeA1 Journal article-refereed

Fingerprint

Maltose
Amylases
sugars
Starch
malt
Temperature
prediction
Glucose
maltotriose
Hordeum
maltose
amylases
temperature profiles
Hydrolysis
starch
glucose
program planning
hydrolysis
barley
temperature

Keywords

  • mashing

Cite this

Koljonen, Tatu ; Hämäläinen, Jari ; Sjöholm, Katharina ; Pietilä, Kirsti. / A model for the prediction of fermentable sugar concentrations during mashing. In: Journal of Food Engineering. 1995 ; Vol. 26, No. 3. pp. 329-350.
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abstract = "A model describing the hydrolysis of starch catalysed by α- and β-amylase in mashing was developed. The model was included in a simulation program that helps the planning of the mashing temperature profile. Measurements from laboratory scale mashings with different temperature profiles were used for estimating the model parameters for a Finnish malt made from the two-row barley variety Kymppi. An estimate for the proportion of gelatinized starch at different temperatures was also obtained. The model predictions for glucose, maltose and maltotriose concentrations were compared with independent measurements not used in the parameter estimation. The prediction errors for the final total concentration of fermentable sugars in wort (glucose, maltose and maltotriose) were +0.6 to −5.6{\%} (3 mashings) when Kymppi malt was mashed. For the other two malts tested on the laboratory scale the prediction errors were −1.1 to −9.9{\%} (4 mashings) and in the industrial scale mashings +4.6 to −2.6{\%} (7 mashings). The model predicted the concentrations of active α- and β-amylase to a sufficient accuracy in all experiments. Estimating the model parameters for the mashing conditions and the malt used would make the model predictions for fermentable sugar concentrations more accurate.",
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A model for the prediction of fermentable sugar concentrations during mashing. / Koljonen, Tatu; Hämäläinen, Jari (Corresponding Author); Sjöholm, Katharina; Pietilä, Kirsti.

In: Journal of Food Engineering, Vol. 26, No. 3, 1995, p. 329-350.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - A model for the prediction of fermentable sugar concentrations during mashing

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AU - Sjöholm, Katharina

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