Influence of humidity on the quality of baled hops at grower

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F13%3A60199" target="_blank" >RIV/60460709:41310/13:60199 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Influence of humidity on the quality of baled hops at grower

Original language description

Nowadays, in most of cases cured hops is pressed into square bales instead of round bales. The specific weight of packaged hop is about 22% higher in the square bale and intensity of moistening of packaged hop is very important in this case. There is a increased risk of damping of hops in the square bale when the moistening intensity is too high. In the opposite case is increased risk of destruction of hop cones due to low moistening intensity. The aim of this work was find out an influence of the intensity of moistening of hops before pressing into the square bales on the development of humidity and quality of hops after pressing during storage at grower. There were pressed square bales with humidity of hops from 9,2% to 16,2%. The square bales with hop?s humidity 9-10% represented a dry variant, square bales with hop?s humidity 11-12% represented an normal variant and square bales with hop?s humidity 13% and higher represented a wet variant. The square bales were stored on the first

Czech name

Influence of humidity on the quality of baled hops at grower

Czech description

Nowadays, in most of cases cured hops is pressed into square bales instead of round bales. The specific weight of packaged hop is about 22% higher in the square bale and intensity of moistening of packaged hop is very important in this case. There is a increased risk of damping of hops in the square bale when the moistening intensity is too high. In the opposite case is increased risk of destruction of hop cones due to low moistening intensity. The aim of this work was find out an influence of the intensity of moistening of hops before pressing into the square bales on the development of humidity and quality of hops after pressing during storage at grower. There were pressed square bales with humidity of hops from 9,2% to 16,2%. The square bales with hop?s humidity 9-10% represented a dry variant, square bales with hop?s humidity 11-12% represented an normal variant and square bales with hop?s humidity 13% and higher represented a wet variant. The square bales were stored on the first

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GB - Agricultural machines and construction

OECD FORD branch

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Project

<a href="/en/project/QI101B071" target="_blank" >QI101B071: Hop growing and processing systems innovation with the aim of final product quality increasing.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Publication year

2013

Confidentiality

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

Name of the periodical

Agronomy Research

ISSN

1406-894X

e-ISSN

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Volume of the periodical

11

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

117-124

UT code for WoS article

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EID of the result in the Scopus database

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