51. Approach for modelling the extract formation in a continuous conducted 'β-amylase rest' as part of the production of beer mash with targeted sugar content
- Author
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Florian Conradi, Jan Schneider, Peter Neubauer, Patrick Wefing, and Marc Trilling
- Subjects
0106 biological sciences ,0303 health sciences ,Environmental Engineering ,biology ,business.industry ,Biomedical Engineering ,food and beverages ,Continuous stirred-tank reactor ,Bioengineering ,Raw material ,Pulp and paper industry ,Residence time distribution ,01 natural sciences ,03 medical and health sciences ,Mashing ,Volume (thermodynamics) ,010608 biotechnology ,biology.protein ,Brewing ,Amylase ,business ,Sugar ,030304 developmental biology ,Biotechnology ,Mathematics - Abstract
Continuous mashing provides advantages compared to conventional batch-wise mashing in terms of space time yield. The majority of fermentable sugars are generated during the so-called “β-amylase rest” (62–64 °C). These low molecular sugars are fermented later in the brewing process by yeasts and therefore determine the beer attenuation degree. Biological malt variations complicate the application of a continuous system in industrial scale particularly concerning targeted quality parameters. The aim is the prediction of sugar formation from process parameters for a real time control system. Therefore, a semi-empirical model for sugar formation in a continuous stirred tank reactor (CSTR) system was developed under incorporation of the residence time distribution (RTD). The here presented model, which focuses on the “β-amylase rest”, is able to predict fermentable sugar concentrations in the continuous “β-amylase rest” with sufficient accuracy, in contrast to models that only use the flow rate and the reactor volume to determine the reaction time. However, the precision and trueness depend on the quality of the empirical data acquired previously in laboratory experiments for the selected temperature and raw material quality.
- Published
- 2020
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