A Comprehensive Multi-Sector Tool for Analysis of Systemic Risk and Interconnectedness (SyRIN)

Abstract

Dynamic viscosity of wort was observed during lager beer base processing. The wort samples were separated in 11 different stages of brewing base preparation. Viscosity was measured by means of rotary viscometer with concentric cylinders geometry. Viscosity gradually increased from 1.75 to 2.1 mPas. Experimental data were mathematically modelled, using Gaussian, exponential, linear, and power law fit. Curve fitting application (MATLAB) was used. The highest correlation (R2=0.9975) was achieved for Gaussian equation. Obtained dependencies and descriptions represent a powerful tool for predicting wort behavior and designing of brewery technological processes.