Determination of moisture ratio in parts of the hop cone during the drying process in belt dryer

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F18%3A76657" target="_blank" >RIV/60460709:41310/18:76657 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.15159/AR.18.076" target="_blank" >http://dx.doi.org/10.15159/AR.18.076</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15159/AR.18.076" target="_blank" >10.15159/AR.18.076</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Determination of moisture ratio in parts of the hop cone during the drying process in belt dryer

Popis výsledku v původním jazyce

The paper deals with monitoring the moisture content of hop cones and their parts (strigs and bracts) in PCHB 750 hop belt dryer. When drying hop cones, the critical point is the sufficient drying of the strig. These are therefore dried to a moisture content of 6 to 8%. This exact moisture provides a sufficient guarantee ensuring that the strig is dried up. On the other hand, bracts are dried up to such a level which makes pressing the hops impossible. Therefore, after drying, the bracts are remoistened. This is called hops conditioning. After conditioning the moisture content of hops is optimal, ranging between 8 and 11%. There is no doubt that drying or any further moistening does not benefit the hop cone. During the experiment, the moisture content was determined regarding the whole hop cones as well as the bracts and strigs separately, the samples of which had been taken from the hops prior to entering the dryer, from different parts of belts in the dryer and subsequently before and after the co

Název v anglickém jazyce

Determination of moisture ratio in parts of the hop cone during the drying process in belt dryer

Popis výsledku anglicky

The paper deals with monitoring the moisture content of hop cones and their parts (strigs and bracts) in PCHB 750 hop belt dryer. When drying hop cones, the critical point is the sufficient drying of the strig. These are therefore dried to a moisture content of 6 to 8%. This exact moisture provides a sufficient guarantee ensuring that the strig is dried up. On the other hand, bracts are dried up to such a level which makes pressing the hops impossible. Therefore, after drying, the bracts are remoistened. This is called hops conditioning. After conditioning the moisture content of hops is optimal, ranging between 8 and 11%. There is no doubt that drying or any further moistening does not benefit the hop cone. During the experiment, the moisture content was determined regarding the whole hop cones as well as the bracts and strigs separately, the samples of which had been taken from the hops prior to entering the dryer, from different parts of belts in the dryer and subsequently before and after the co

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40101 - Agriculture

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

2018

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

1406-894X

Svazek periodika

16

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

723-727

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85050925772