[Modeling for prediction of arabinoxylans solubilization and endo-xylanase random attacking during mashing]

A model describing the solubilization of arabinoxylans and degradation by endo-xylanase random attacking during mashing was developed. The model was expected to predict the arabinoxylans concentration in wort at the settings of different initial value and mashing parameters for diminishing the negative effects of arabinoxylans on brewing. Results showed that the modeling errors range for the final concentration of arabinoxylans in wort was -9.5% to +13.6%. The model prediction accuracy for industrial scale mashing process was lower than that in laboratory scale. The errors were given 16.8% and 17.9%, respectively. The simulation results showed that arabinoxylans concentration was increased with the increase of mashing-in temperature, but it was decreased with prolonging the mashing-in time. The effect of initial arabinoxylans in malt on arabinoxylans concentration in wort was more remarkable than that of endo-xylanase activity in grist.