Online Monitoring of Gravity, FAN and ß-Glucan during Mashing

Online Monitoring of Gravity, FAN and ß-Glucan during Mashing

M. Mitzscherling^1,4, T. Becker¹, A. Delgado², W. Back³, M. Krottenthaler³ and F. Kühbeck^1
1 FG Prozessanalytik und Getreidetechnologie, Universität Hohenheim, Garbenstraße 23, D-70599 Stuttgart.
² Lehrstuhl für Strömungsmechanik, Universität Erlangen, Cauerstraße 4, D-91058 Erlangen.
³ Lehrstuhl für Technologie der Brauerei I, Technische Universität München, Weihenstephaner Steig 23, D-85354 Freising.
⁴ Corresponding author. E-mail: mitzsche@uni-hohenheim.de

J. Inst. Brew. 113(3), 293–301, 2007  |   VIEW ARTICLE

ABSTRACT
The paper presents a measurement system that is based on an array of non-specific sensors and the installation of both in a pilot and in an industrial mash tun. Three calibration strategies were pursued to predict gravity, FAN and β-glucan during mashing in combination with three different multivariate calibrations (PCR, CPCR, PLS). The over all best calibration had RMSPEs of 0.78%, 1.56 mg/100 mL and 181.73 mg/L for gravity, FAN and β-glucan, respectively. The measurement system makes it possible to monitor online the three major sub-processes of mashing (amylolysis, proteolysis, and cytolysis), which is the precondition for a situational control of the mashing process.

Key words:
mashing, process analysis, PCR, CPCR, PLS.

Publication no. G-2007-1126-480  ^©2007 The Institute & Guild of Brewing