INVESTIGADORES
BLANCO Anibal Manuel
artículos
Título:
Dynamic Optimization of the Mashing Process
Autor/es:
DURAND GUILLERMO A.; CORAZZA MARCOS; BLANCO ANÍBAL M.; CORAZZA FERNANDA
Revista:
FOOD CONTROL
Editorial:
Elsevier
Referencias:
Año: 2009 vol. 20 p. 1127 - 1140
ISSN:
0956-7135
Resumen:
This work aims to demonstrate the applicability of dynamic optimization to improve the time-temperature
schedule of a brewery mashing process, based on kinetic models available in the literature. The
mashing process consists in the enzymatic degradation of the polysaccharides present in the malt. This
is a fundamental step within the brewery activity since the composition of the mashing wort determines
the quality of the final product. The main reactions that take place in the mashing are the degradation of
starch, b-glucans and arabinoxylans into small chain fermentable and non-fermentable carbohydrates.
The manipulation of the temperature profile of the batch reactor is the main mechanism to control the
extent of the ongoing reactions. Since high temperatures favor the production of fermentable matter
but also increases the concentration of undesirable species in the wort, the choice of an adequate temperature
profile is not obvious. Dynamic optimization studies with a complete mashing model demonstrate
that profiles of temperature averages of about 51 C are preferred over typical industrial
mashings of 64 C to optimize the operation.
The manipulation of the temperature profile of the batch reactor is the main mechanism to control the
extent of the ongoing reactions. Since high temperatures favor the production of fermentable matter
but also increases the concentration of undesirable species in the wort, the choice of an adequate temperature
profile is not obvious. Dynamic optimization studies with a complete mashing model demonstrate
that profiles of temperature averages of about 51 C are preferred over typical industrial
mashings of 64 C to optimize the operation.
The manipulation of the temperature profile of the batch reactor is the main mechanism to control the
extent of the ongoing reactions. Since high temperatures favor the production of fermentable matter
but also increases the concentration of undesirable species in the wort, the choice of an adequate temperature
profile is not obvious. Dynamic optimization studies with a complete mashing model demonstrate
that profiles of temperature averages of about 51 C are preferred over typical industrial
mashings of 64 C to optimize the operation.
b-glucans and arabinoxylans into small chain fermentable and non-fermentable carbohydrates.
The manipulation of the temperature profile of the batch reactor is the main mechanism to control the
extent of the ongoing reactions. Since high temperatures favor the production of fermentable matter
but also increases the concentration of undesirable species in the wort, the choice of an adequate temperature
profile is not obvious. Dynamic optimization studies with a complete mashing model demonstrate
that profiles of temperature averages of about 51 C are preferred over typical industrial
mashings of 64 C to optimize the operation.