Influence of humidity on the quality of baled hops at grower

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

čeština

Název v původním jazyce

Influence of humidity on the quality of baled hops at grower

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Influence of humidity on the quality of baled hops at grower

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GB - Zemědělské stroje a stavby

OECD FORD obor

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Projekt

<a href="/cs/project/QI101B071" target="_blank" >QI101B071: Inovace systémů pěstování a zpracování chmele zaměřená na zvýšení kvality konečného produktu</a><br>

Návaznosti

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

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Agronomy Research

ISSN

1406-894X

e-ISSN

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Svazek periodika

11

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

117-124

Kód UT WoS článku

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EID výsledku v databázi Scopus

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