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Keywords = hop cones size distribution

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23 pages, 4962 KiB  
Article
Impact of Process Parameters and Bulk Properties on Quality of Dried Hops
by Sharvari Raut, Gardis J. E. von Gersdorff, Jakob Münsterer, Klaus Kammhuber, Oliver Hensel and Barbara Sturm
Processes 2020, 8(11), 1507; https://doi.org/10.3390/pr8111507 - 20 Nov 2020
Cited by 16 | Viewed by 4176
Abstract
Hops are critical to the brewing industry. In commercial hop drying, a large bulk of hops is dried in multistage kilns for several hours. This affects the drying behavior and alters the amount and chemical composition of the hop oils. To understand these [...] Read more.
Hops are critical to the brewing industry. In commercial hop drying, a large bulk of hops is dried in multistage kilns for several hours. This affects the drying behavior and alters the amount and chemical composition of the hop oils. To understand these changes, hops of the var. Hallertauer Tradition were dried in bulks of 15, 25 and 35 kg/m² at 60 °C and 0.35 m/s. Additionally, bulks of 25 kg/m² were also dried at 65 °C and 0.45 m/s to assess the effect of change in temperature and velocity, respectively. The results obtained show that bulk weights significantly influence the drying behavior. Classification based on the cone size reveals 45.4% medium cones, 41.2% small cones and 8.6% large cones. The highest ΔE value of 6.3 and specific energy consumption (113,476 kJ/kgH2O) were observed for the 15 kg/m² bulk. Increasing the temperature from 60 °C to 65 °C increased the oil yield losses by about 7% and myrcene losses by 22%. The results obtained show that it is important to define and consider optimum bulk and process parameters, to optimize the hop drying process to improve the process efficiency as well the product quality. Full article
(This article belongs to the Special Issue Advances in Postharvest Process Systems)
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