Experimental chamber dryer for drying hops at low temperatures

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F17%3A73696" target="_blank" >RIV/60460709:41310/17:73696 - 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

Experimental chamber dryer for drying hops at low temperatures

Popis výsledku v původním jazyce

Hop drying takes a significant part in growers costs of the final product processing. The current drying technology is based on drying at the drying air temperature of 55-60 degree Celsius for 6-9 hours to the final moisture content of about 10 percent. However, the process results in irreversible transformations and losses of, inter alia, heat labile substances contained in hops. The experimental chamber dryer was tested at harvest in 2016. Assays hop drying were carried out at a temperature of the drying medium 40 degree Celsius. The research results in the form of an experimental new experimental chamber dryer will be used for testing of drying technologies at lower temperatures of the drying medium. This is what will enable to preserve the quality of aroma as well as other characteristics of the components contained in hops.

Název v anglickém jazyce

Experimental chamber dryer for drying hops at low temperatures

Popis výsledku anglicky

Hop drying takes a significant part in growers costs of the final product processing. The current drying technology is based on drying at the drying air temperature of 55-60 degree Celsius for 6-9 hours to the final moisture content of about 10 percent. However, the process results in irreversible transformations and losses of, inter alia, heat labile substances contained in hops. The experimental chamber dryer was tested at harvest in 2016. Assays hop drying were carried out at a temperature of the drying medium 40 degree Celsius. The research results in the form of an experimental new experimental chamber dryer will be used for testing of drying technologies at lower temperatures of the drying medium. This is what will enable to preserve the quality of aroma as well as other characteristics of the components contained in hops.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/QJ1510004" target="_blank" >QJ1510004: Šetrný způsob konzervace pivovarských a dalších cenných látek chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

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

15

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

713-719

Kód UT WoS článku

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EID výsledku v databázi Scopus

2-s2.0-85019623097