Modelagem cinética da brassagem de cerveja artesanal

Abstract

Craft beers are known by its superior quality tied to its different sensorial characteristics. Its productive process is divided into several stages and the mashing process is one of the most important phase. During this step the enzymes are influenced by many parameters such as temperature, acidity, moscow time, ground malt composition and humidity, convert starch into sugar. Due to the variety of parameters, it is fundamental that the studies can describe the mashing process based on the variation of the main parameters of this process. Since kinetic modeling is considered to be the most common used tool to describe thr process, it was decided to apply this technique to carry on the study. Therefore, the main purpose of this paper was to verify the influence of the main variables that influence the malt moscow process during the mashing phase. Furthermore, it was necessary to perform a statistical study about the behavior of the likely variables of the kinetic model of a craft beer. The carried experiments of this study were based on a 34 factorial planning, which had pH, temperature, granulometry and dilution as dependant variables and brix of the beer as independant variables. For the statistical study, it was used the Statistics® software to evaluate the significance of the chosen variables. Furthemore, a kinetic modelling was developed in MathLab® software by programming a specific model for the proposed problem. The results showed that the proposed model represented adequalety the experimental data and can be used by the scientific community for deeper studies and industrial projects.