The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985858%3A_____%2F24%3A00585081" target="_blank" >RIV/67985858:_____/24:00585081 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/24:43929867 RIV/60193697:_____/24:N0000067
Result on the web
<a href="https://hdl.handle.net/11104/0352846" target="_blank" >https://hdl.handle.net/11104/0352846</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fbp.2024.02.001" target="_blank" >10.1016/j.fbp.2024.02.001</a>
Alternative languages
Result language
angličtina
Original language name
The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling
Original language description
Wort boiling is one of the most energy-intensive steps in beer production because the isomerization of hop alphaacids (AA) into iso-alpha-acids (IAA) is a time and energy-consuming process. Acceleration of this process by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, has been tested on a pilot scale. The results show that HC accelerated AA isomerization at all temperatures tested (70-90 degree celsius). The highest HC powered isomerization yield was achieved at 90 degree celsius. However, some quality parameters of the wort were not satisfactory (dimethyl sulphide content, hot break) and therefore the process was extended by a final short boil (10 min). This led to a wort comparable to that obtained after the traditional boiling process (100 degree celsius, 90 min) with a simultaneous 33% energy savings.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
20401 - Chemical engineering (plants, products)
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food and Bioproducts Processing
ISSN
0960-3085
e-ISSN
1744-3571
Volume of the periodical
144
Issue of the periodical within the volume
MAR 24
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
6
Pages from-to
214-219
UT code for WoS article
001194120200001
EID of the result in the Scopus database
2-s2.0-85185827744