Theoretical analysis of the technological process of hop drying

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F17%3A73526" target="_blank" >RIV/60460709:41310/17:73526 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Theoretical analysis of the technological process of hop drying
Original language description
The article is aimed at the current questions concerning hop drying, a proces which represents a significant part of energy consumption for hop producers. The drying proces and the actual implementation necessarily depend on the knowledge of the entire proces calculation that is why the paper introduction outlines simplified issues concerning a theoretical dryer following the H-x chart. An experimental measurement was carried out in an operating belt dryer.It included measurements of the drying medium thermal and moisture parameters and of the drying hop qualitative parameters. These drying parameters were monitored by means of continuously recording dataloggers and of a laboratory analysis of the samples. The drying proces revealed that hops are practically dry (cca 10% of moisture content) already at the end of the second belt. It was also proven that hops are excessively dried (moisture content of 4 to 8%), adjusted to their final moisture of 8-10% through conditioning. Excessive drying results in
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences

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
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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