Analysis of the technological proces of hop drying in belt dryers

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F16%3AN0000061" target="_blank" >RIV/14864347:_____/16:N0000061 - isvavai.cz</a>

Result on the web

<a href="http://proceedings.tae-conference.cz/2016/" target="_blank" >http://proceedings.tae-conference.cz/2016/</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Analysis of the technological proces of hop drying in belt dryers

Original language description

RYBKA, Adolf, Petr HEŘMÁNEK, Ivo HONZÍK, David HOFFMANN and Karel KROFTA. Analysis of the technological proces of hop drying in belt dryers. In: D. HERÁK, ed. Proceeding of 6th International Conference on Trends in Agricultural Engineering 2016, 7 – 9 September 2016, Prague, Czech Republic. Prague: Czech University of Life Sciences Prague, 2016, pp. 557-563. ISBN 978-80-213-2683-5. Current problems of the present technology of hop growing include complex innovation in the drying process in existing belt dryers. An emphasis is put on increasing the drying efficiency and innovating the current conditioning. The presented output needs to be preceded by an analysis of the existing drying state. The operating measurement was carried out in three belt dryers and included a measurement of the temperature and moisture content parameters of the drying medium as well as the qualitative parameters of the hops being dried. The drying parameters were monitored by means of continuously recording data- loggers and a laboratory analysis of the samples (hop moisture, alpha bitter acids, hop storage index). The drying process revealed that the hops are virtually dry (10 ± 2.0 % of moisture content) already at the end of the second belt, or possibly at the beginning of the third belt (Stekník). The hop drying in Velká Bystřice proved that hops are considerably over-dried (moisture content of 4 to 8 %) and are subsequently adjusted through conditioning to the final moisture content of 8-10 %. Over-drying leads to a substantial shattering of hop cones, a factor which renders the manipulation with hops for further processing more difficult, leading to larger losses in the lupulin content.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

GB - Agricultural machines and construction

OECD FORD branch

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Project

<a href="/en/project/QJ1510004" target="_blank" >QJ1510004: The gentle method of conservation thermally labile substances of hops</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů