PRELIMINARY STUDY OF THE EFFECT OF TEMPERATURE ON THE SACCHARIFICATION OF BARLEY MALT

Felipe Quintanilha¹; Nelson R. Braga Jr.¹; Leandro Alcoforado Sphaier¹

¹ Universidade Federal Fluminense

doi:10.20906/CPS/COB-2015-2184

Resumo

This paper presents a preliminary study regarding the kinetics of saccharification during the mashing of barley for the production of wort. A simple model for describing the species conservations was adapted from a previous study. The model involves mass balances for starch, dextrins, maltotriose, maltose and glucose, as well as balances for the activity of the enzymes that are responsible for the chemical reactions encompassed in the starch breakdown. These enzymes (alpha- and beta-amylases ) work at different rates at different temperatures, and hence the entire control of the hydrolysis reactions that occur within the mashing process is done via temperature. The model is implemented using the Mathematica system, and a parametric analysis is carried-out for demonstrating how different carbohydrate profiles can be obtained by performing the mash at different target temperatures and for different periods.

Palavras-chave: Mashing Process; Starch hydrolysis; Enzyme activity; Mash efficiency