Effect of drying temperature in hop dryer on hop quality

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 cone...
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Autor*in:	Adolf Rybka [verfasserIn] Petr Heřmánek [verfasserIn] Ivo Honzík [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	hop cones hop drying laboratory dryer quality of hops

Übergeordnetes Werk:	In: Research in Agricultural Engineering - Czech Academy of Agricultural Sciences, 2015, 67(2021), 1, Seite 7
Übergeordnetes Werk:	volume:67 ; year:2021 ; number:1 ; pages:7

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.17221/61/2020-RAE

Katalog-ID:	DOAJ082814740

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allfields	10.17221/61/2020-RAE doi (DE-627)DOAJ082814740 (DE-599)DOAJ2f322918bed741399b8c373c45eeb034 DE-627 ger DE-627 rakwb eng S1-972 Adolf Rybka verfasserin aut Effect of drying temperature in hop dryer on hop quality 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 °C to 60 °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 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C. hop cones hop drying laboratory dryer quality of hops Agriculture (General) Petr Heřmánek verfasserin aut Ivo Honzík verfasserin aut In Research in Agricultural Engineering Czech Academy of Agricultural Sciences, 2015 67(2021), 1, Seite 7 (DE-627)387481079 (DE-600)2145702-5 18059376 nnns volume:67 year:2021 number:1 pages:7 https://doi.org/10.17221/61/2020-RAE kostenfrei https://doaj.org/article/2f322918bed741399b8c373c45eeb034 kostenfrei https://rae.agriculturejournals.cz/artkey/rae-202101-0001_effect-of-drying-temperature-in-hop-dryer-on-hop-quality.php kostenfrei https://doaj.org/toc/1212-9151 Journal toc kostenfrei https://doaj.org/toc/1805-9376 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 67 2021 1 7
spelling	10.17221/61/2020-RAE doi (DE-627)DOAJ082814740 (DE-599)DOAJ2f322918bed741399b8c373c45eeb034 DE-627 ger DE-627 rakwb eng S1-972 Adolf Rybka verfasserin aut Effect of drying temperature in hop dryer on hop quality 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 °C to 60 °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 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C. hop cones hop drying laboratory dryer quality of hops Agriculture (General) Petr Heřmánek verfasserin aut Ivo Honzík verfasserin aut In Research in Agricultural Engineering Czech Academy of Agricultural Sciences, 2015 67(2021), 1, Seite 7 (DE-627)387481079 (DE-600)2145702-5 18059376 nnns volume:67 year:2021 number:1 pages:7 https://doi.org/10.17221/61/2020-RAE kostenfrei https://doaj.org/article/2f322918bed741399b8c373c45eeb034 kostenfrei https://rae.agriculturejournals.cz/artkey/rae-202101-0001_effect-of-drying-temperature-in-hop-dryer-on-hop-quality.php kostenfrei https://doaj.org/toc/1212-9151 Journal toc kostenfrei https://doaj.org/toc/1805-9376 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 67 2021 1 7
allfields_unstemmed	10.17221/61/2020-RAE doi (DE-627)DOAJ082814740 (DE-599)DOAJ2f322918bed741399b8c373c45eeb034 DE-627 ger DE-627 rakwb eng S1-972 Adolf Rybka verfasserin aut Effect of drying temperature in hop dryer on hop quality 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 °C to 60 °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 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C. hop cones hop drying laboratory dryer quality of hops Agriculture (General) Petr Heřmánek verfasserin aut Ivo Honzík verfasserin aut In Research in Agricultural Engineering Czech Academy of Agricultural Sciences, 2015 67(2021), 1, Seite 7 (DE-627)387481079 (DE-600)2145702-5 18059376 nnns volume:67 year:2021 number:1 pages:7 https://doi.org/10.17221/61/2020-RAE kostenfrei https://doaj.org/article/2f322918bed741399b8c373c45eeb034 kostenfrei https://rae.agriculturejournals.cz/artkey/rae-202101-0001_effect-of-drying-temperature-in-hop-dryer-on-hop-quality.php kostenfrei https://doaj.org/toc/1212-9151 Journal toc kostenfrei https://doaj.org/toc/1805-9376 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 67 2021 1 7
allfieldsGer	10.17221/61/2020-RAE doi (DE-627)DOAJ082814740 (DE-599)DOAJ2f322918bed741399b8c373c45eeb034 DE-627 ger DE-627 rakwb eng S1-972 Adolf Rybka verfasserin aut Effect of drying temperature in hop dryer on hop quality 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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 °C to 60 °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 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C. hop cones hop drying laboratory dryer quality of hops Agriculture (General) Petr Heřmánek verfasserin aut Ivo Honzík verfasserin aut In Research in Agricultural Engineering Czech Academy of Agricultural Sciences, 2015 67(2021), 1, Seite 7 (DE-627)387481079 (DE-600)2145702-5 18059376 nnns volume:67 year:2021 number:1 pages:7 https://doi.org/10.17221/61/2020-RAE kostenfrei https://doaj.org/article/2f322918bed741399b8c373c45eeb034 kostenfrei https://rae.agriculturejournals.cz/artkey/rae-202101-0001_effect-of-drying-temperature-in-hop-dryer-on-hop-quality.php kostenfrei https://doaj.org/toc/1212-9151 Journal toc kostenfrei https://doaj.org/toc/1805-9376 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 67 2021 1 7
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callnumber-first	S - Agriculture
author	Adolf Rybka
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topic_title	S1-972 Effect of drying temperature in hop dryer on hop quality hop cones hop drying laboratory dryer quality of hops
topic	misc S1-972 misc hop cones misc hop drying misc laboratory dryer misc quality of hops misc Agriculture (General)
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title	Effect of drying temperature in hop dryer on hop quality
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title_full	Effect of drying temperature in hop dryer on hop quality
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title_sort	effect of drying temperature in hop dryer on hop quality
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title_auth	Effect of drying temperature in hop dryer on hop quality
abstract	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 °C to 60 °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 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C.
abstractGer	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 °C to 60 °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 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C.
abstract_unstemmed	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 °C to 60 °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 °C compared to a drying temperature of 60 °C. The measurement carried out with the most common variety of Saaz hop concluded that the essential oil losses were lower by 33.4% at a drying temperature of 40 °C, and with other seven mostly hybrid varieties the losses were lower on average by 13.9% than at a drying temperature of 60 °C. The measurements proved that each of the varieties retained, to a significant extent, its content of essential oils in the dried hop cones at a drying temperature of 40 °C.
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title_short	Effect of drying temperature in hop dryer on hop quality
url	https://doi.org/10.17221/61/2020-RAE https://doaj.org/article/2f322918bed741399b8c373c45eeb034 https://rae.agriculturejournals.cz/artkey/rae-202101-0001_effect-of-drying-temperature-in-hop-dryer-on-hop-quality.php https://doaj.org/toc/1212-9151 https://doaj.org/toc/1805-9376
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Effect of drying temperature in hop dryer on hop quality

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