A Simulation Model for Malt Enzyme Activities in Kilning

Jari J. Hämäläinen (Corresponding Author), Pekka Reinikainen

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

The drying and survival of enzyme activities during the kilning of malt were modelled. A set of experiments at the micromalting 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 -glucanase, -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.
Original languageEnglish
Pages (from-to)159-167
JournalJournal of the Institute of Brewing
Volume113
Issue number2
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

malting
malt
simulation models
limit dextrinase
enzyme activity
enzyme inactivation
program planning
Enzymes
Amylases
amylases
temperature profiles
dynamic models
drying
Temperature
prediction
pullulanase

Keywords

  • alfa-amylase
  • beta-glucanase
  • diastatic power
  • kilning of malt
  • limit-dextrinase
  • mathematical model

Cite this

Hämäläinen, Jari J. ; Reinikainen, Pekka. / A Simulation Model for Malt Enzyme Activities in Kilning. In: Journal of the Institute of Brewing. 2007 ; Vol. 113, No. 2. pp. 159-167.
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A Simulation Model for Malt Enzyme Activities in Kilning. / Hämäläinen, Jari J. (Corresponding Author); Reinikainen, Pekka.

In: Journal of the Institute of Brewing, Vol. 113, No. 2, 2007, p. 159-167.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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AU - Hämäläinen, Jari J.

AU - Reinikainen, Pekka

PY - 2007

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AB - The drying and survival of enzyme activities during the kilning of malt were modelled. A set of experiments at the micromalting 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 -glucanase, -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.

KW - alfa-amylase

KW - beta-glucanase

KW - diastatic power

KW - kilning of malt

KW - limit-dextrinase

KW - mathematical model

U2 - 10.1002/j.2050-0416.2007.tb00273.x

DO - 10.1002/j.2050-0416.2007.tb00273.x

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