{"date_created":"2023-04-12T07:26:12Z","keyword":["ontinuous mashing","continuous stirred tank reactor","mean residence time","fermentable sugar"],"page":"1-23","doi":"10.58430/jib.v129i1.7","publication":"Journal of The Institute of Brewing","volume":129,"citation":{"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.","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>.","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>","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.","short":"P. Wefing, M. Trilling, A. Gossen, P. Neubauer, J. Schneider, 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>.","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.","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>","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>, .","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.","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>."},"oa":"1","issue":"1","language":[{"iso":"eng"}],"publication_status":"published","type":"scientific_journal_article","author":[{"full_name":"Wefing, Patrick","id":"68976","last_name":"Wefing","first_name":"Patrick"},{"id":"81622","full_name":"Trilling, Marc","last_name":"Trilling","first_name":"Marc"},{"last_name":"Gossen","id":"76446","full_name":"Gossen, Arthur","first_name":"Arthur"},{"last_name":"Neubauer","full_name":"Neubauer, Peter","first_name":"Peter"},{"first_name":"Jan","orcid":"0000-0001-6401-8873","last_name":"Schneider","id":"13209","full_name":"Schneider, Jan"}],"quality_controlled":"1","date_updated":"2024-04-15T08:06:41Z","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"}],"ddc":["600"],"status":"public","_id":"9697","user_id":"81304","main_file_link":[{"open_access":"1"}],"intvolume":"       129","title":"A continuous mashing plant controlled by mean residence time","has_accepted_license":"1","year":"2023","publisher":"Wiley","department":[{"_id":"DEP4023"},{"_id":"DEP4018"},{"_id":"DEP1308"}]}