CS233709B2 - Method of drying of hops - Google Patents

Abstract

During at least part of drying time, hop cones and other similar sensitive prods. are dried, during consecutive intervals, at temps. above and below the max. temp. tolerated by the prod., provided the temp. generated inside prod. does not exceed the max. temp. tolerated by the prod. Each interval takes pref. 5-60 (10-25) min. The temp. generated inside prod. is kept, for safety, a few degree C below the max. temp. tolerated by the prod. In pref. processes, the highest and lowest temps. are 110 degrees C and 30 degrees C, respectively, for a 5 min interval; 100 degrees C and 40 degrees C for a 10 min interval; and 90 degrees C and 60 degrees C for a 25 min.

Description

The invention relates to a method for drying hop cones. Hop cones combed during hop harvesting require drying in order not to spoil the hop. Unfavorable is however the fact that the ^CHM e ^l, and may ^{from HRI} va most about ^{t 70 t} at ^trough in ^{the y} su ^with EN c ^{h s p} milled Otręba ^even considerable ^{length s d b} y a. ^Kd y ^b y hop ^{l also} play va ^{l at t} ep ^l ° ^T E exceeding ⁷⁰ Amendments ⁱ l ^{y would} resin located in lupulin glands listen (s, transforming it in kaphinu and also disturbing the capillaries, which are necessary for the migration of moisture from within these bracteoles., and finally ^{of b} yp for ^{HRI s i o n} te ^pl of ^the above ⁷⁰ ° C, tr ^Pela and aroma ^b Arvo hops.

The impetus for the present invention was a task to improve the known method sušení'chmmle Sak order to shorten the time required for Suden ± _F without adversely affecting the CHR.

This object is achieved according to the invention by a method of drying hop cones, characterized in that, for at least part of the drying time in successive intervals ranging from 5 minutes to 1 hour, the hop cones are always dried at drying temperatures, preferably higher, than the highest hops bearable temperature and then at which ^with their, ⁱⁿ women with the playing ctael between 30 and 65 ° C. It te ^p L ^of the ^one-TOlcmá inside product to be dried does not exceed the maximum, the hop cones are bearable temperature.

In such a drying operation, the effect of an excessively high temperature over a period of more or less than the maximum product tolerated temperature is manifested in that the water present on the surface of the product is immediately drained and evaporated. Then, with an appropriately dry surface, moisture is sucked from the interior of the product, in the case of hops from bracts, to the surface by the capillary forces of the product. In this case, the time of exposure to this excessive drying temperature is so short that the temperature inside the product, in the case of hop cones, in particular the temperature of their lupulin ^yellows , reaches a temperature of ⁷⁰ ° C. Then follows Kr ^and t ^to y Frame IIz ^longitude and drying temperature in the range ³⁰ to 65 ° C, Be ^h em n ^NH Oz Procl ochactf ^to t again. In this ^{time-ú BI} puWje ^EFFECTIVE nkem capillary forces additional moisture from the interior of the product to dry out towards the product surface. The surface of the product, which is then wetted again, then allows repeating the time interval with a higher drying temperature, during which the above-described process is repeated, followed by another time interval with a lower temperature, etc. This way a considerably accelerated drying is achieved without the quality of the product deteriorated or the product itself suffered otherwise.

According to a preferred embodiment of the method according to the invention each of these time intervals takes 10 to 25 minutes.

According to another, also preferred embodiment of the process according to the invention, the drying is carried out at a constant amount of air in the time unit during the drying time intervals.

In practicing the method of the invention has proved expedient for the temperature, ^{characterized} in ^l fuckin hv ^it ru ^p ro ^{d uktu,} utožovtta ^p ro j ^ tot-in on ^{the EC} on ^lik m ^{^} of a hundred ^pN of Ce ^l s ⁱ and ^p o ^{d the} highest temperature which is still tolerable for the product. As for the others, the temperatures and duration of the time intervals can be freely selected within these limits. When drying the hop ^{with the} C of ^kA O ^{L U L} Nym EN ^when the Context ^^ SH-dimensional high ratio ^{of t} e ou ^{t pl} of Я 0 ^or n ⁱ to the duration of time intervals only about 5 minutes, keeping the temperature below should act ^as a T of about 30 ° C. ^For longer ^or m trv ^ck timing in ^ grappled with ^{and 10} m ⁱ nu ^{t would yšší t} e ^pl of ^T and can not ^e la ^p REA ^ ^á h ^ i ^ i ^{^,} that ^{a 100} ° ^C zaHmco n ^and primary ^and te ^pl OTA ^already e m ^b e ^{t w} ENA increased ^and about 4 ° C.

At even greater duration of the period of about 25 minutes is the limit for the higher temperature ^of approx ^Iz n 9 ^0% ^ where it ^harder te ^p · ^p is the lot and may have increased to as ^{T and 60} ° C. ^Final it can be 'drying time intervals without worrying extend to the drying process, which can then be expected to achieve the best results.

Claims (3)

SUBJECT OF THE INVENTION Process for drying hop cones, characterized in that the hop cones are dried for at least part of the drying time in successive intervals of from 5 minutes to 1 hour at drying temperatures, which are higher than the highest, with hop still tolerable temperature, and then at lower, dried hops cooling temperatures in the range of 30 to 65 ° C. 2. A method according to claim 1, wherein the duration of each of said time intervals is in the range of 10 to 25 minutes and the associated maximum drying temperature is in the range of 100 to 90 ° C and the associated reduced drying temperature is in the range of 40 to 60 Deň: 32 ° C. Method according to claim 1 or 2, characterized in that it is dried with a constant amount of air in the time unit during the drying period.