The principal aim of this study was the use and evaluation of dynamic
modeling techniques to identify mathematical models for cereal drying rates and
quality changes that best describe thin-layer malt drying data. Seven thin-layer
malt drying experiments were performed at the Great Western Malting pilot
facilities, Vancouver, WA. Malt moisture content, temperature, β-amylase activity,
endo-barley-β-glucanase activity, and color were all monitored as the malt was
dried with air at various temperature and relative humidity values. A constrained
direct search optimization method was used to fit available drying, enzyme
deactivation, and color formation models to the data obtained by minimizing the
error between predicted and experimental values. Because the deactivation of β-
amylase observed during the kiln experiments was less than the error involved in β-amylase measurement, β-amylase modeling efforts were dropped from the study.
The end result is a computer simulation of the malt kilning process that can
predict malt drying rates, color formation, and endo-barley-β-glucanase
deactivation based on the drying air temperature, relative humidity, and time
spent in the kiln. Further research is suggested towards modeling malt drying
rates at high moisture contents, (above 40%) analysis of drying model applicability
when drying conditions fall outside those encountered in this study, and
development of assay procedures and models so that the fate of other important
malt quality indicators during kiln drying can be predicted. / Graduation date: 1993
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27148 |
| Date | 16 January 1991 |
| Creators | Coonce, Vincent M. |
| Contributors | Levien, Keith L., Torres, J. Antonio |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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