Mathematical Modelling of Isohumulone Extraction Process in Beer Wort Hopping

Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.

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“…We employed the method for determining the mass concentration of iso-α-gumulon (EBC Method 9.47) [93].…”

Section: Determination Of Iso-α-gumulon Mass Concentrationmentioning

confidence: 99%

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

et al. 2022

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Structural and parametric identification of the model for the process of obtaining hop extract at the rotary pulsation machine

Novoseltseva

Бородулин

Gutova

et al. 2020

J Food Process Preserv

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Neuron Network Modeling of Intensification of Isogumulone Extraction in a Rotary Pulse Generator

Shafrai

Safonova

Бородулин

et al. 2021

Food Processing: Techniques and Technology

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Introduction. Artificial neural networks are a popular tool of contemporary research and technology, including food science, where they can be used to model various technological processes. The present research objective was to develop an artificial neural network capable of predicting the content of isogumulone in a hop extract at given technological parameters of the rotary pulse generator. Study objects and methods. The mathematical modeling was based on experimental data. The isogumulone content in the hop extract I (mg/dm3) served as an output parameter. The input variables included: processing temperature t (°C), rotor speed n (rpm), processing time  (min), and the gap between the rotor teeth and stator s (mm). Results and discussion. The resulting model had the following parameters: two hidden layers, 30 neurons each; neuron activation function – GELU; loss function – MSELoss; learning step – 0.001; optimizer – Adam; L2 regularization at 0.00001; training set of four batches, 16 records each; 9,801 epochs. The accuracy of the artificial neural network (1.67%) was defined as the mean relative error. The error of the regression model was also low (2.85%). The neural network proved to be more accurate than the regression model and had a better ability to predict the value of the output variable. The accuracy of the artificial neural network was higher because it used test data not included in the training. The regression model when tested on test data showed much worse results. Conclusion. Artificial neural networks proved extremely useful as a means of technological modeling and require further research and application.

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Mathematical Modelling of Isohumulone Extraction Process in Beer Wort Hopping

Cited by 4 publications

References 15 publications

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

Structural and parametric identification of the model for the process of obtaining hop extract at the rotary pulsation machine

Neuron Network Modeling of Intensification of Isogumulone Extraction in a Rotary Pulse Generator

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