A MATHEMATICAL-MODEL FOR PREDICTING THE EFFECTS OF THE STEEPING PROGRAM ON WATER-UPTAKE DURING MALTING

A mathematical model was developed for water uptake during the steepin g of barley. The model is based on laboratory scale experiments with v arious steeping programmes. The model consists of two compartments, an d the rate of total water uptake is assumed to depend on the distribut ion of water in the grain. The root mean square error of the predicted process moistures was 0.61% in the independent validation data set (N = 20). The model can also be used for analysing the steeping process and for the planning of steeping programmes in the malthouse.