A Simulation Model for Malt Enzyme Activities in Kilning
Jari J. Hämäläinen1,3 and Pekka Reinikainen2
1 VTT, Technical Research Centre of Finland, P.O. Box 1000, FIN- 02044 VTT, Finland.
2 Viking Malt, LP Research Centre Ltd., P.O. Box 22, FIN-15141Lahti, Finland.
3 Corresponding author. E-mail: jari.hamalainen@vtt.fi
J. Inst. Brew. 113(2), 159–167, 2007 | VIEW ARTICLE
ABSTRACT
The drying and survival of enzyme activities during the kilning of malt were modelled. A set of experiments at the micromalting scale was carried out for model identification and validation. The dynamic models predict the effects of the kilning programme, i.e. the temperature profile on grain moisture, activities of β-glucanase, α-amylase and limit-dextrinase, and diastatic power during kilning. The process behaviour was analysed by simulations. The predictions match the malting experience well. The models increase the general understanding of enzyme inactivation
Key words:
α-amylase, β-glucanase, diastatic power, kilning of malt, limit-dextrinase, mathematical model.
Publication no. G-2007-0726-496 ©2007 The Institute & Guild of Brewing