---
_id: '9697'
abstract:
- lang: eng
  text: Continuous processes offer more environmentally friendlier beer production
    compared to the batch production. However, the continuous production of mashing
    has not become state-of-the-art in the brewing industry. The controllability and
    flexibility of this process still has hurdles for practical implementation, but
    which are necessary to react to changing raw materials. Once overcome, a continuous
    mashing can be efficiently adapted to the raw materials. Both mean residence time
    and temperature were investigated as key parameters to influence the extract and
    fermentable sugar content of the wort. The continuous mashing process was implemented
    as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C),
    protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and
    mashing out (78°C). Two different temperature settings for the β-amylase rest
    were investigated with particular emphasis on fermentable sugars. Analysis of
    Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and
    temperature settings were suitable control parameters for the fermentable sugars.
    In the experimental conditions, the most pronounced effect was with the β-amylase
    rest. These results broaden the understanding of heterogenous CSTR mashing systems
    about assembly and selection of process parameters
author:
- first_name: Patrick
  full_name: Wefing, Patrick
  id: '68976'
  last_name: Wefing
- first_name: Marc
  full_name: Trilling, Marc
  id: '81622'
  last_name: Trilling
  orcid: 0000-0002-3685-6383
- first_name: Arthur
  full_name: Gossen, Arthur
  id: '76446'
  last_name: Gossen
- first_name: Peter
  full_name: Neubauer, Peter
  last_name: Neubauer
- first_name: Jan
  full_name: Schneider, Jan
  id: '13209'
  last_name: Schneider
  orcid: 0000-0001-6401-8873
citation:
  ama: Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing
    plant controlled by mean residence time. <i>Journal of The Institute of Brewing</i>.
    2023;129(1):1-23. doi:<a href="https://doi.org/10.58430/jib.v129i1.7">10.58430/jib.v129i1.7</a>
  apa: Wefing, P., Trilling, M., Gossen, A., Neubauer, P., &#38; Schneider, J. (2023).
    A continuous mashing plant controlled by mean residence time. <i>Journal of The
    Institute of Brewing</i>, <i>129</i>(1), 1–23. <a href="https://doi.org/10.58430/jib.v129i1.7">https://doi.org/10.58430/jib.v129i1.7</a>
  bjps: <b>Wefing P <i>et al.</i></b> (2023) A Continuous Mashing Plant Controlled
    by Mean Residence Time. <i>Journal of The Institute of Brewing</i> <b>129</b>,
    1–23.
  chicago: 'Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer, and Jan
    Schneider. “A Continuous Mashing Plant Controlled by Mean Residence Time.” <i>Journal
    of The Institute of Brewing</i> 129, no. 1 (2023): 1–23. <a href="https://doi.org/10.58430/jib.v129i1.7">https://doi.org/10.58430/jib.v129i1.7</a>.'
  chicago-de: 'Wefing, Patrick, Marc Trilling, Arthur Gossen, Peter Neubauer und Jan
    Schneider. 2023. A continuous mashing plant controlled by mean residence time.
    <i>Journal of The Institute of Brewing</i> 129, Nr. 1: 1–23. doi:<a href="https://doi.org/10.58430/jib.v129i1.7">10.58430/jib.v129i1.7</a>,
    .'
  din1505-2-1: '<span style="font-variant:small-caps;">Wefing, Patrick</span> ; <span
    style="font-variant:small-caps;">Trilling, Marc</span> ; <span style="font-variant:small-caps;">Gossen,
    Arthur</span> ; <span style="font-variant:small-caps;">Neubauer, Peter</span>
    ; <span style="font-variant:small-caps;">Schneider, Jan</span>: A continuous mashing
    plant controlled by mean residence time. In: <i>Journal of The Institute of Brewing</i>
    Bd. 129, Wiley (2023), Nr. 1, S. 1–23'
  havard: P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, A continuous
    mashing plant controlled by mean residence time, Journal of The Institute of Brewing.
    129 (2023) 1–23.
  ieee: 'P. Wefing, M. Trilling, A. Gossen, P. Neubauer, and J. Schneider, “A continuous
    mashing plant controlled by mean residence time,” <i>Journal of The Institute
    of Brewing</i>, vol. 129, no. 1, pp. 1–23, 2023, doi: <a href="https://doi.org/10.58430/jib.v129i1.7">10.58430/jib.v129i1.7</a>.'
  mla: Wefing, Patrick, et al. “A Continuous Mashing Plant Controlled by Mean Residence
    Time.” <i>Journal of The Institute of Brewing</i>, vol. 129, no. 1, 2023, pp.
    1–23, <a href="https://doi.org/10.58430/jib.v129i1.7">https://doi.org/10.58430/jib.v129i1.7</a>.
  short: P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, Journal of
    The Institute of Brewing 129 (2023) 1–23.
  ufg: '<b>Wefing, Patrick u. a.</b>: A continuous mashing plant controlled by mean
    residence time, in: <i>Journal of The Institute of Brewing</i> 129 (2023), H.
    1,  S. 1–23.'
  van: Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing
    plant controlled by mean residence time. Journal of The Institute of Brewing.
    2023;129(1):1–23.
date_created: 2023-04-12T07:26:12Z
date_updated: 2025-01-30T15:33:02Z
ddc:
- '600'
department:
- _id: DEP4018
- _id: DEP1308
- _id: DEP4028
doi: 10.58430/jib.v129i1.7
has_accepted_license: '1'
intvolume: '       129'
issue: '1'
keyword:
- ontinuous mashing
- continuous stirred tank reactor
- mean residence time
- fermentable sugar
language:
- iso: eng
main_file_link:
- open_access: '1'
oa: '1'
page: 1-23
publication: Journal of The Institute of Brewing
publication_status: published
publisher: Wiley
quality_controlled: '1'
status: public
title: A continuous mashing plant controlled by mean residence time
type: scientific_journal_article
user_id: '83781'
volume: 129
year: '2023'
...