A Simulation Model for the Control of beta-Glucanase Activity and beta-Glucan Degradation During Germination in Malting

摘要

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