Optimisation of Steeping Program in Malt Industry

Malt is the major cereal grain used in beer processing. It results from the transformation of Barley along the three main steps of the malting process: steeping, germination and kilning. The malt quality is strongly correlated to the set-up of the steeping phase. The later consists of 2 or 3 sequent...

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Bibliographic Details
Published inIFAC Proceedings Volumes Vol. 37; no. 3; pp. 535 - 540
Main Authors Hariri, A., Fick, M., Fournier, F., Boivin, P.
Format Journal Article
LanguageEnglish
Published 01.03.2004
Subjects
Food processing
Modelling
Optimal experimental design
Optimisation
Polynomial models
Process
Product quality
Product quality
Optimal experimental design
Optimisation
Modelling
Polynomial models
Process
Food processing
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Summary:Malt is the major cereal grain used in beer processing. It results from the transformation of Barley along the three main steps of the malting process: steeping, germination and kilning. The malt quality is strongly correlated to the set-up of the steeping phase. The later consists of 2 or 3 sequential cycles of wet steeps and air rests. In this work the steeping program durations which optimise the malt quality, expressed as friability, are determined. In order to perform this optimisation, a mathematical model is constructed using an iterative experimental design. Both model and the resulting optimal steeping conditions are experimentally validated.
ISSN:1474-6670
DOI:10.1016/S1474-6670(17)32637-X