A Simulation Model for the Control of beta-Glucanase Activity and beta-Glucan Degradation During Germination in Malting
Pirkko Kuusela 1,2, Jari J. Hämäläinen 1,5, Pekka Reinikainen 3 and Juhani Olkku 4
1 Technical Research Centre of Finland (VTT), VTT Industrial Systems, P.O. Box 1301, FIN-02044 VTT, Finland.
2 Current address: Helsinki University of Technology, Networking Laboratory, P.O. Box 3000, FIN-02015 HUT, Finland.
3 Viking Malt, LP Research Centre Ltd., P.O. Box 22, FIN-15141 Lahti, Finland.
4 Viking Malt, Polttimo Companies Ltd., P.O. Box 22, FIN-15141 Lahti, Finland.
5 Corresponding author. E-mail: jari.hamalainen@vtt.fi
J. Inst. Brew. 110(4), 309-319, 2004 | VIEW ARTICLE
ABSTRACT
A dynamic model was developed that describes the formation of ß-glucanase and the degradation of ß-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 ß-glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.
Key words:
ß-Glucan, ß-glucanase, control, germination, malting,
mathematical model, simulation.
Publication no. G-2004-1303-243 ©2004 The Institute & Guild of Brewing