摘要
笔者在糖化试验器上,通过实验研究了麦芽淀粉的水解动力学。建立了描述糖化过程主要物质变化的动力学模型。计算机仿真结果表明,模型仿真值与模型理论值及实验值基本吻合。模型可在实验室规模预测在给定麦芽质量、醪液浓度和糖化温度时麦芽汁中最终还原糖的含量。
Kinetics of malt starch hydrolysis was experimentally investigated in laboratory reactors. A model which described the changes of main substances in mashing process was established. Computer emulation showed that predicted value of the model fitted well with the theoreticaI and experimental data. The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
出处
《北京轻工业学院学报》
1989年第2期39-48,共10页
Journal of Beijing Institute of Light Industry
关键词
啤酒
糖化
动力学
数学模型
beer, mashing, kinetics, mathemetical model
