A continuous mashing system controlled by mean residence time

Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, continuous of mashing has not become state-of-the-art in brewing industry. The controllability and flexibility this process still hurdles for practical implementation, but which are necessary react changing raw materials. Once overcome, a can be efficiently adapted Both mean residence time temperature were investigated as key parameters influence extract fermentable sugar content wort. was implemented stirred tank reactor (CSTR) cascade consisting (20°C), protein rest (50°C), β-amylase (62-64°C), saccharification (72°C) out (78°C). Two different settings with particular emphasis on sugars. Analysis Variance (ANOVA) post-hoc analysis showed that suitable control In experimental conditions, most pronounced effect rest. These results broaden understanding heterogenous CSTR systems about assembly selection