Effect of drying temperature in hop dryer on hop quality

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F21%3A85326" target="_blank" >RIV/60460709:41310/21:85326 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.cazv.cz" target="_blank" >http://www.cazv.cz</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/61/2020-RAE" target="_blank" >10.17221/61/2020-RAE</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of drying temperature in hop dryer on hop quality

Popis výsledku v původním jazyce

One of the qualitative characteristics of both green and dried hops is the content of hop essential oils which are contained in a quantity of 0,5 to 3,5%, depending on the hop variety. These essential oils are heat labile substances because the temperature has an influence on their content. Hop cones, dried either in belt or chamber dryers, are exposed to a drying medium temperature of 55 to 60 degree C for the entire duration of drying, i.e. for 6-8 hours. Under current drying conditions there is a loss of approx. 15 to 25% of the total content of essential oils present in hops before drying. In case of special aroma hop varieties, such losses lead to a decline in the product quality. Comparative measurements have been carried out with a laboratory equipment to find out whether more aromatic essential oils are retained in hop cones at a drying temperature of 40 degree C compared to a drying temperature of 60 degree C. The measurement carried out with the most common variety of Saaz hop concluded tha

Název v anglickém jazyce

Effect of drying temperature in hop dryer on hop quality

Popis výsledku anglicky

One of the qualitative characteristics of both green and dried hops is the content of hop essential oils which are contained in a quantity of 0,5 to 3,5%, depending on the hop variety. These essential oils are heat labile substances because the temperature has an influence on their content. Hop cones, dried either in belt or chamber dryers, are exposed to a drying medium temperature of 55 to 60 degree C for the entire duration of drying, i.e. for 6-8 hours. Under current drying conditions there is a loss of approx. 15 to 25% of the total content of essential oils present in hops before drying. In case of special aroma hop varieties, such losses lead to a decline in the product quality. Comparative measurements have been carried out with a laboratory equipment to find out whether more aromatic essential oils are retained in hop cones at a drying temperature of 40 degree C compared to a drying temperature of 60 degree C. The measurement carried out with the most common variety of Saaz hop concluded tha

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

2021

Kód důvěrnosti údajů

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

Název periodika

Research in Agricultural Engineering (Zemědělská technika)

ISSN

1212-9151

e-ISSN

—

Svazek periodika

67

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85105705639