HUMIDITY AND QUALITY OF BALED HOPS STORED AT GROWERS

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F13%3A62632" target="_blank" >RIV/60460709:41310/13:62632 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

HUMIDITY AND QUALITY OF BALED HOPS STORED AT GROWERS

Popis výsledku v původním jazyce

Due to the transition of pressing dry hops into bales instead of sacks, where the specific weight is by 22% higher, the attention of growers focuses on moistening of dry hops before baling. On one hand, with higher moisture the hop mustiness hazard increases, and on the other hand, there is a risk of shattered cones with lower moisture. Our task was to find out how hop moisture at baling influences further moisture development and hop quality. In the course of 10 days we observed the moisture of hops stored in bales with an initial moisture ranging from 9.2 to 16.2%. Samples were divided according to moisture into three variants, dry, regular, and moist. Hops were stored right in the space of the hop dryer where the air temperature ranges from 7 to 40oC. At the end of the measurement we carried out a laboratory analysis of all samples to find out about moisture, content of the ? ? bitter acid, and cone shatter. With the moist variant the average moisture dropped during storage from 14

Název v anglickém jazyce

HUMIDITY AND QUALITY OF BALED HOPS STORED AT GROWERS

Popis výsledku anglicky

Due to the transition of pressing dry hops into bales instead of sacks, where the specific weight is by 22% higher, the attention of growers focuses on moistening of dry hops before baling. On one hand, with higher moisture the hop mustiness hazard increases, and on the other hand, there is a risk of shattered cones with lower moisture. Our task was to find out how hop moisture at baling influences further moisture development and hop quality. In the course of 10 days we observed the moisture of hops stored in bales with an initial moisture ranging from 9.2 to 16.2%. Samples were divided according to moisture into three variants, dry, regular, and moist. Hops were stored right in the space of the hop dryer where the air temperature ranges from 7 to 40oC. At the end of the measurement we carried out a laboratory analysis of all samples to find out about moisture, content of the ? ? bitter acid, and cone shatter. With the moist variant the average moisture dropped during storage from 14

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

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

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Svazek periodika

44

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

243-247

Kód UT WoS článku

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EID výsledku v databázi Scopus

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