Impact of Process Parameters and Bulk Properties on Quality of Dried Hops
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 Traditi...
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MDPI AG
2020-11-01
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| Series: | Processes |
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| Online Access: | https://www.mdpi.com/2227-9717/8/11/1507 |
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doaj-2eb48774ce6f473db3d4b832938813bd2020-11-25T04:01:32ZengMDPI AGProcesses2227-97172020-11-0181507150710.3390/pr8111507Impact of Process Parameters and Bulk Properties on Quality of Dried HopsSharvari Raut0Gardis J. E. von Gersdorff1Jakob Münsterer2Klaus Kammhuber3Oliver Hensel4Barbara Sturm5Department of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstr. 1a, D-37213 Witzenhausen, GermanyDepartment of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstr. 1a, D-37213 Witzenhausen, GermanyBavarian State Research Center for Agriculture (LfL), Hop Competence Centre Production Technologies, Hüll, 85354 Wolnzach, GermanyBavarian State Research Center for Agriculture (LfL), Hop Research Centre Hüll, 85354 Wolnzach, GermanyDepartment of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstr. 1a, D-37213 Witzenhausen, GermanyDepartment of Agricultural and Biosystems Engineering, University of Kassel, Nordbahnhofstr. 1a, D-37213 Witzenhausen, GermanyHops 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 (113476 kJ/kg<sub>H2O</sub>) 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.https://www.mdpi.com/2227-9717/8/11/1507bulk weighthop cones size distributionchemical analysisenergy consumption |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Sharvari Raut Gardis J. E. von Gersdorff Jakob Münsterer Klaus Kammhuber Oliver Hensel Barbara Sturm |
| spellingShingle |
Sharvari Raut Gardis J. E. von Gersdorff Jakob Münsterer Klaus Kammhuber Oliver Hensel Barbara Sturm Impact of Process Parameters and Bulk Properties on Quality of Dried Hops Processes bulk weight hop cones size distribution chemical analysis energy consumption |
| author_facet |
Sharvari Raut Gardis J. E. von Gersdorff Jakob Münsterer Klaus Kammhuber Oliver Hensel Barbara Sturm |
| author_sort |
Sharvari Raut |
| title |
Impact of Process Parameters and Bulk Properties on Quality of Dried Hops |
| title_short |
Impact of Process Parameters and Bulk Properties on Quality of Dried Hops |
| title_full |
Impact of Process Parameters and Bulk Properties on Quality of Dried Hops |
| title_fullStr |
Impact of Process Parameters and Bulk Properties on Quality of Dried Hops |
| title_full_unstemmed |
Impact of Process Parameters and Bulk Properties on Quality of Dried Hops |
| title_sort |
impact of process parameters and bulk properties on quality of dried hops |
| publisher |
MDPI AG |
| series |
Processes |
| issn |
2227-9717 |
| publishDate |
2020-11-01 |
| description |
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 (113476 kJ/kg<sub>H2O</sub>) 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. |
| topic |
bulk weight hop cones size distribution chemical analysis energy consumption |
| url |
https://www.mdpi.com/2227-9717/8/11/1507 |
| work_keys_str_mv |
AT sharvariraut impactofprocessparametersandbulkpropertiesonqualityofdriedhops AT gardisjevongersdorff impactofprocessparametersandbulkpropertiesonqualityofdriedhops AT jakobmunsterer impactofprocessparametersandbulkpropertiesonqualityofdriedhops AT klauskammhuber impactofprocessparametersandbulkpropertiesonqualityofdriedhops AT oliverhensel impactofprocessparametersandbulkpropertiesonqualityofdriedhops AT barbarasturm impactofprocessparametersandbulkpropertiesonqualityofdriedhops |
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