Beer fermentation modeling for optimum flavor and performance

被引：4

作者：

Yerolla, Raju ^{[1
]}

Mehshan, K. M. Mohammed ^{[1
]}

Roy, Nevin ^{[1
]}

Harsha, Nekkanti Sri ^{[1
]}

Ganesh, Myreddy Prudhvi Pavan ^{[1
]}

Besta, Chandra Shekar ^{[1
]}

机构：

[1] Natl Inst Technol, Dept Chem Engn, Calicut 673601, Kerala, India

来源：

IFAC PAPERSONLINE | 2022年 / 55卷 / 01期

关键词：

Beer fermentation; Flavor; Modeling; Simulation; Temperature; Control; OPTIMIZATION; DESIGN;

D O I：

10.1016/j.ifacol.2022.04.063

中图分类号：

TP [自动化技术、计算机技术];

学科分类号：

0812 ;

摘要：

Beer has been around for millennia. Fermentation is the most vital. Over time, fermenting technology has advanced. Wheat, barley, and other grains were used. Despite the same ingredients, each beer is distinct. Making beer requires a carbohydrates supply and yeast. Microbes help brewers from raw material production through packaging stability. Others degrade beer since it is created by fermenting food. Temperature affects acids, higher alcohols, and esters. Temperatures during fermentation can increase acidity and fruitiness. The goal of this paper is to develop a flavor model based on available literature. In addition, build the growth model in MATLAB and compare it to industry data to establish the essential kinetics involved in taste development. Copyright (C) 2022 The Authors. T

引用

页码：381 / 386

页数：6

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