Abstract
The drying and survival of enzyme activities during the kilning of malt were modelled. A set of experiments at the micro-malting scale was carried out for model identification and validation. The dynamic models predict the effects of the kilning programme, i.e. the temperature profile on grain moisture, activities of β-glucanase, α-amylase and limit-dextrinase, and diastatic power during kilning. The process behaviour was analysed by simulations. The predictions match the malting experience well. The models increase the general understanding of enzyme inactivation and can be used in planning the kilning programme.
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