Difference between revisions of "Factors that influence beer fermentation"
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Revision as of 00:41, 21 January 2024
Author: Adéla Dobešová, Doba00 (talk) 22:04, 20 January 2024 (CET)
Tool: Vensim
Contents
Introduction
This simulation focuses on addressing factors that have an effect on beer fermentation and influence the alcohol percentage in the final product. It should suit the brewery makers in the food industry to better evaluate beer-making conditions to make preferred outcomes of alcohol levels. This simulation was developed as part of the project for the 4IT496 Simulation of Systems class.
Problem definition
Method
The Vensim PLE modeling software was chosen for the solution of the above-described case.
Model
Results
Conclusion
Code
Sources
- https://www.phind.com/search?cache=uu8fcm0sqdc1fyznvi0o0rhx&fbclid=IwAR30Y-m8maeJI3WFcW-fLvqTlRov_63mfnCGPxC9RiANZQbkQaYNO8MDl0M
- https://science.howstuffworks.com/innovation/edible-innovations/beer4.htm
- https://www.researchgate.net/publication/284725490_Biochemistry_of_beer_fermentation
- chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/http://ucitelchemie.upol.cz/materialy/vkpch/vyroba_piva_text_pro_ucitele.pdf
- https://grainfather.com/beer-fermentation-process/#:~:text=Typically%20the%20cooler%20the%20temperature,unwanted%20attributes%20in%20the%20beer.
- Mosher, M., & Trantham, K. (2021). Brewing Science: a Multidisciplinary approach. In Springer eBooks. https://doi.org/10.1007/978-3-030-73419-0
