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 language | English |
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Pages (from-to) | 309-319 |
Number of pages | 11 |
Journal | Journal of the Institute of Brewing |
Volume | 110 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2004 |
MoE publication type | A1 Journal article-refereed |