Alberto Leva
Politecnico di Milano, Dipartimento di Elettronica e Informazione, Italy
Filippo Donida
Politecnico di Milano, Dipartimento di Elettronica e Informazione, Italy
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http://dx.doi.org/10.3384/ecp09430083Published in: Proceedings of the 7th International Modelica Conference; Como; Italy; 20-22 September 2009
Linköping Electronic Conference Proceedings 43:86, p. 730-739
Published: 2009-12-29
ISBN: 978-91-7393-513-5
ISSN: 1650-3686 (print), 1650-3740 (online)
The starch mashing phase; the first one in the brewing process; has a fundamental influence on the quality of the final product. In particular; a good temperature control can significantly reduce the product variability; and also improve the process efficiency by (slightly) reducing the mashing phase duration. In this work; controloriented models o f the mashing process; including biochemical reactions’ representation and energy balance equations; are used to synthesise and test some temperature control schemes. The mix of equation- and algorithm-based modelling allowed by Modelica allows to size the control equipment to the (nearly) final detail; including for example the comparison of different types of heating actuators.
