A dynamic model was developed that describes the formation of β-glucanase and the degradation of β-glucans at different temperatures and grain moistures during the germination of malting barley. The process was analysed by simulations and by solving an optimal control problem for maximising the β-glucanase activity. The results demonstrate the effects of controlling dynamically the germination process and improve the understanding of cytolysis in germination.
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Kuusela et al. (2004) studied this question.
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