Mathematical modeling for prediction of endo-xylanase activity and arabinoxylans concentration during mashing of barley malts for brewing

Abstract

A mathematical model describing the degradation of arabinoxylans by endo-xylanase during mashing process was developed. Endo-xylanase activities and arabinoxylans concentrations in laboratory scale mashing process at different temperature profiles were measured and then used for identifying the model parameters for Harrington barley malt. The modeling errors range for the final concentration of arabinoxylans in wort was −4% to +11.9%. The model developed was also used for predicting the other three different malts mashing processes in laboratory scale, and the prediction errors ranged from −9.5% to +13.6%. The model prediction accuracy for industrial scale mashing process was lower than that in laboratory scale. The simulation results showed that, a lower concentration of arabinoxylans could be achieved when maintaining the mashing-in at 45 °C and prolonging the mashing-in time.