| 啤酒生产糖化过程预测数学模型的研究 |
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| 引用本文： | 杜军平,杨化庭,康明官. 啤酒生产糖化过程预测数学模型的研究[J]. 北京工商大学学报(自然科学版), 1989, 0(2) |
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| 作者姓名： | 杜军平 杨化庭 康明官 |
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| 作者单位： | 北京轻工业学院自动化工程系，北京轻工业学院自动化工程系，北京轻工业学院化学工程系 |
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| 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。
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| 关 键 词： | 啤酒 糖化 动力学 数学模型 |
A STUDY ON THE PREDICTION OF MATHEMATICAL MODEL OF THE MASHING PROCESS OF BEER |
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| Du Junping,Yang Huating,Kang Mingguan. A STUDY ON THE PREDICTION OF MATHEMATICAL MODEL OF THE MASHING PROCESS OF BEER[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 1989, 0(2) |
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| Authors: | Du Junping Yang Huating Kang Mingguan |
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| Affiliation: | Beijing Institute of Light Industry |
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| Abstract: | 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. |
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| Keywords: | beer mashing kinetics mathemetical model |
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