EXPERIMENTAL TESTS AND MODELING OF COMPLEX BIOCHEMICAL AND TECHNICAL PROCESSES BY TAKING MASHING AS AN EXAMPLE .1. PROTEOLYSIS

Since the raw material malt is of biological origin, the incoming raw materials are subject to fluctuations dependent upon time of pear and year of growth which will also be very difficult to unitise in the fut ure. Certain corrections are feasible in the malting process but to th e greatest extent are not under the influence of the brewer so that co ntinous fluctuations in raw material must be taken into consideration. Since these fluctuations have a lasting effect on a constant quality of beer the aim must to be to generate a constant high quality product by altering the parameters in the brew house even with fluctuating va lues of the incoming malt. With knowledge of the interrelationship bet ween physical, biological and chemical fundamental processes the inter est of this paper is make a reaction kinetic study of the mashing as t he central technical process unit in the production of beer. The knowl edge gained is to be integrated in a mathematical model which allows s imulation with which the mashing process in the brewhouse can be optim ally designed with known raw material data.