A kinetic model for beer production under industrial operational conditions

A kinetic model for beer production is proposed. The model takes into account five responses: biomass, sugar, ethanol, diacetyl and ethyl acetate. In contrast with previously published models, this model segregates biomass into three components: lag, active and dead cells and considers the active cells as the only fermentation agent. Experiments were first performed at laboratory scale and isothermal runs were carried out at five temperatures (8°C, 12°C, 16°C, 20°C and 24°C). Fitting of experimental data was made by non-linear regression. Parameter values calculated were similar to those given in the literature. The kinetic model was able to fit experimental data with a very good agreement. Afterwards, experiments were conducted at pilot plant scale and runs were now carried out changing temperature with time, in the industrial way. The kinetic model, with the parameter values calculated as a function of temperature, was able to predict with a very high accuracy the non-isothermal experimental data achieved. This model can be used for simulation of the industrial process under different operational conditions and for faults detection. It can also be utilized for the optimization and even for the supervised control of the process and its automatization.