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.
|Number of pages||11|
|Journal||Journal of the Institute of Brewing|
|Publication status||Published - 2004|
|MoE publication type||A1 Journal article-refereed|