The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985858%3A_____%2F24%3A00585081" target="_blank" >RIV/67985858:_____/24:00585081 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/24:43929867 RIV/60193697:_____/24:N0000067

Výsledek na webu

<a href="https://hdl.handle.net/11104/0352846" target="_blank" >https://hdl.handle.net/11104/0352846</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbp.2024.02.001" target="_blank" >10.1016/j.fbp.2024.02.001</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling

Popis výsledku v původním jazyce

Wort boiling is one of the most energy-intensive steps in beer production because the isomerization of hop alphaacids (AA) into iso-alpha-acids (IAA) is a time and energy-consuming process. Acceleration of this process by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, has been tested on a pilot scale. The results show that HC accelerated AA isomerization at all temperatures tested (70-90 degree celsius). The highest HC powered isomerization yield was achieved at 90 degree celsius. However, some quality parameters of the wort were not satisfactory (dimethyl sulphide content, hot break) and therefore the process was extended by a final short boil (10 min). This led to a wort comparable to that obtained after the traditional boiling process (100 degree celsius, 90 min) with a simultaneous 33% energy savings.

Název v anglickém jazyce

The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling

Popis výsledku anglicky

Wort boiling is one of the most energy-intensive steps in beer production because the isomerization of hop alphaacids (AA) into iso-alpha-acids (IAA) is a time and energy-consuming process. Acceleration of this process by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, has been tested on a pilot scale. The results show that HC accelerated AA isomerization at all temperatures tested (70-90 degree celsius). The highest HC powered isomerization yield was achieved at 90 degree celsius. However, some quality parameters of the wort were not satisfactory (dimethyl sulphide content, hot break) and therefore the process was extended by a final short boil (10 min). This led to a wort comparable to that obtained after the traditional boiling process (100 degree celsius, 90 min) with a simultaneous 33% energy savings.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20401 - Chemical engineering (plants, products)

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Food and Bioproducts Processing

ISSN

0960-3085

e-ISSN

1744-3571

Svazek periodika

144

Číslo periodika v rámci svazku

MAR 24

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

214-219

Kód UT WoS článku

001194120200001

EID výsledku v databázi Scopus

2-s2.0-85185827744