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

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    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
    Issue number4
    Publication statusPublished - 2004
    MoE publication typeA1 Journal article-refereed


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