Guiding and controlling wort production with respect to temperature, time- and energy consumption in parts and overall process, comprises determining the concentration of a main component of wort production, and using the data in a model

摘要

#CMT# #/CMT# Guiding and controlling wort production with respect to temperature, time- and energy consumption in parts and the overall process, comprises (a) determining the concentration of a main component of the wort production at beginning of the brewing house process, and (b) employing the data determined in the above step in a model, which includes thermodynamic and kinetic parameters for reducing and increasing the concentration of components such that the evolution of the concentration of the components are predicted based on the results of the model. #CMT# : #/CMT# Guiding and controlling wort production with respect to temperature, time- and energy consumption in parts and with respect to the overall process, comprises (a) determining the concentration of a main component of the wort production at beginning of the brewing house process, and (b) employing the data determined in the above step in a model, which includes thermodynamic and kinetic parameters for reducing and increasing the concentration of components, such that the evolution of the concentration of the components are predicted based on the results of the model and as a consequence the entire process and its sub-processes are performed with process efficiency and effectiveness. #CMT#USE : #/CMT# The method is useful for guiding and controlling wort production with respect to temperature, time- and energy consumption. #CMT#ADVANTAGE : #/CMT# The method achieves analysis of dimethyl sulfide and dimethyl sulfide phosphate in malt samples in a fast manner without time constraints by adopting an apparatus with improved machinability. #CMT#DESCRIPTION OF DRAWINGS : #/CMT# The drawing shows a schematic representation of a process flow for guiding and controlling wort production, the drawing includes non English language text. #CMT#INSTRUMENTATION AND TESTING : #/CMT# Preferred Components: The container volume and the mass- and energy flows supplied to the process are integrated in the model, as additional influencing factors. The volume flow of the circulated wort via a heat exchanger arranged parallel to cooking container and the volume flow of the steam generated as ratio variables in the model are considered as the additional factors. At least one aromatic component having a measurable concentration is considered as a control variable. The thermodynamic and kinetic parameters are integrated via the evaporation and reproduction of the aromatic components as other influencing variables in the model. #CMT#ORGANIC CHEMISTRY : #/CMT# Preferred Components: The undesirable flavoring substance of dimethyl sulfide and its precursor substances are considered as the main component. #CMT#EXAMPLE : #/CMT# No suitable example given.