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 language | English |
|---|---|
| Pages (from-to) | 159-167 |
| Journal | Journal of the Institute of Brewing |
| Volume | 113 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2007 |
| MoE publication type | A1 Journal article-refereed |
Keywords
- alfa-amylase
- beta-glucanase
- diastatic power
- kilning of malt
- limit-dextrinase
- mathematical model