A Simulation Model for Malt Enzyme Activities in Kilning

Jari J. Hämäläinen (Corresponding Author), Pekka Reinikainen

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    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

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    Keywords

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

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