A MODEL DESCRIBING THE LAUTERING PROCESS

This article describes modelling of the wort separation procedure in a lauter tun. It has been shown that viscosity and particle size distri bution in the fines are the main parameters determining lautering perf ormance when other raw material conditions are constant. MPS and visco sity can be varied with conditions such as temperature of the mash or agitation. The background of how these two parameters influence the se dimentation, filtration performance and washing efficiency of the cake has been described. A computer model has been established which enabl es prediction of the main process parameters: wort run off rate, wort extract and height of the spent grains cake. It has been shown that th e model predicts existing data with good accuracy.