Abstract
Beer production has over a thousand-year tradition, but its development in the present continues with the introduction of new technological and technical solutions. The methods for modeling and optimization in beer production through an applied analytical approach have been discussed in the present paper. For this purpose, the parameters that are essential for the main processes in beer production have been considered—development of malt blends, guaranteeing the main brewing characteristics; obtaining wort through the processes of mashing, lautering and boiling of wort; fermentation and maturation of beer. Data on the mathematical dependences used to describe the different stages of beer production (one-factor experiments, modeling of mixtures, experiment planning, description of the kinetics of microbial growth, etc.) and their limits have been presented, and specific research results of various authors teams working in this field have been cited. The independent variables as well as the objective functions for each stage have been defined. Some new trends in the field of beer production have been considered and possible approaches for their modeling and optimization have been highlighted. The paper suggests a generalized approach to describe the main methods of modeling and optimization, which does not depend on the beer type produced. The proposed approaches can be used to model and optimize the production of different beer types, and the conditions for their application should be consistent with the technological regimes used in each case. The approaches for modeling and optimization of the individual processes have been supported by mathematical dependencies most typical for these stages. Depending on the specific regimes and objectives of the study, these dependencies can be adapted and/or combined into more general mathematical models. Some new trends in the field of beer production have been considered and possible approaches for their modeling and optimization have been highlighted.
Highlights
Beer production dates back centuries and its technology has been known for many years, there are still a number of tasks that can be performed in scientific and practical terms [1,2,3,4,5,6,7,8,9,10,11,12,13,14]
The target functions for optimization and the observed changes related to the process of modeling and optimization of production were highlighted
At the end of the work, some new directions in the production of beer and beverages based on wort were discussed and the potential possibilities for modeling the processes were discussed
Summary
Beer production dates back centuries and its technology has been known for many years, there are still a number of tasks that can be performed in scientific and practical terms [1,2,3,4,5,6,7,8,9,10,11,12,13,14]. Brewing can be divided into three major technological wort obtaining; alcoholic fermentation and maturation; stabilization andstages: processing of the bee taining; stabilization and processing of the beer Each of these stages contains a number of technological operations, often with intertwin. The purpose of the present paper is to present some of the most important method for mathematical modeling and optimization of some of the most important processes i beer production through the so-called generalized approach This approach will enab researchers in the field of beer and wort-based beverage production to identify the mo important models they can apply in the process of developing new technologies.
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