A simulation model for the control of beta-glucanase activity and beta-glucan degradation during germination in malting

被引：15

作者：

Kuusela, P

Hämäläinen, JJ

Reinikainen, P

Olkku, J

机构：

[1] Tech Res Ctr Finland, VTT Ind Syst, FIN-02044 Espoo, Finland

[2] LP Res Ctr Ltd, Viking Malt, FIN-15141 Lahti, Finland

[3] Polttimo Co Ltd, Viking Malt, FIN-15141 Lahti, Finland

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2004年 / 110卷 / 04期

关键词：

beta-glucan; beta-glucanase; control; germination; malting; mathematical model; simulation;

D O I：

10.1002/j.2050-0416.2004.tb00626.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A dynamic model was developed that describes the formation of beta-glucanase and the degradation of beta-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 beta-glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.

引用

页码：309 / 319

页数：11

共 14 条

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[Anonymous], 1996, TECHNOLOGY BREWING M

[2]

COONCE VM, 1993, CEREAL FOOD WORLD, V38, P822

[3]

Hamalainen J. J., 1997, Technical Quarterly, Master Brewers' Association of the Americas, V34, P313

[4]

Hamalainen J. J., 1995, P EUR BREW CONV C BR, P201