Tag Archives: chamber

713–719 P. Heřmánek, A. Rybka and I. Honzík
Experimental chamber dryer for drying hops at low temperatures
Abstract |
Full text PDF (390 kB)

Experimental chamber dryer for drying hops at low temperatures

P. Heřmánek*, A. Rybka and I. Honzík

Czech University of Life Sciences Prague, Faculty of Engineering, Department of Agricultural Machines, Kamýcká 129, CZ165 00 Praha 6 – Suchdol, Czech Republic
*Correspondence: hermanek@tf.czu.cz

Abstract:

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 °C for 6–9 hours to the final moisture content of about 10%. 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 °C. 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.

Key words:

, ,