A simulation model for the control of beta-glucanase activity and beta-glucan degradation during germination in malting

Pirkko Kuusela, Jari Hämäläinen, Pekka Reinikainen, Juhani Olkku

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

A dynamic model was developed that describes the formation of β‐glucanase and the degradation of β‐glucans at different temperatures and grain moistures during the germination of malting barley. The process was analysed by simulations and by solving an optimal control problem for maximising the β‐glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.
Original languageEnglish
Pages (from-to)309-319
Number of pages11
JournalJournal of the Institute of Brewing
Volume110
Issue number4
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

beta-Glucans
malting
beta-glucanase
beta-glucans
Germination
simulation models
germination
degradation
cytolysis
malting barley
Glucans
glucans
Hordeum
dynamic models
Temperature
temperature

Cite this

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title = "A simulation model for the control of beta-glucanase activity and beta-glucan degradation during germination in malting",
abstract = "A dynamic model was developed that describes the formation of β‐glucanase and the degradation of β‐glucans at different temperatures and grain moistures during the germination of malting barley. The process was analysed by simulations and by solving an optimal control problem for maximising the β‐glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.",
author = "Pirkko Kuusela and Jari H{\"a}m{\"a}l{\"a}inen and Pekka Reinikainen and Juhani Olkku",
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journal = "Journal of the Institute of Brewing",
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A simulation model for the control of beta-glucanase activity and beta-glucan degradation during germination in malting. / Kuusela, Pirkko; Hämäläinen, Jari; Reinikainen, Pekka; Olkku, Juhani.

In: Journal of the Institute of Brewing, Vol. 110, No. 4, 2004, p. 309-319.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - A simulation model for the control of beta-glucanase activity and beta-glucan degradation during germination in malting

AU - Kuusela, Pirkko

AU - Hämäläinen, Jari

AU - Reinikainen, Pekka

AU - Olkku, Juhani

PY - 2004

Y1 - 2004

N2 - A dynamic model was developed that describes the formation of β‐glucanase and the degradation of β‐glucans at different temperatures and grain moistures during the germination of malting barley. The process was analysed by simulations and by solving an optimal control problem for maximising the β‐glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.

AB - A dynamic model was developed that describes the formation of β‐glucanase and the degradation of β‐glucans at different temperatures and grain moistures during the germination of malting barley. The process was analysed by simulations and by solving an optimal control problem for maximising the β‐glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.

U2 - 10.1002/j.2050-0416.2004.tb00626.x

DO - 10.1002/j.2050-0416.2004.tb00626.x

M3 - Article

VL - 110

SP - 309

EP - 319

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

SN - 0046-9750

IS - 4

ER -