CZ307835B6 - A method of treating hops moisture after drying using quenching chambers and devices for carrying it out - Google Patents

Abstract

The method of treating hops moisture after drying using calming chambers (7 and 8), is based on the fact that the dried hop cones are transported from the belt dryer (2) to the calming chambers (7 and 8) where the moisture self-levels for 6 to 8 hours and the total dried hop cones moisture increases by 2 to 4% to 10 to 12%, and with two sedimentation chambers (7 and 8) they are filled and emptied separately so that the first sedimentation chamber (7) is filled with dried hops which are gradually calmed and from the second calming chamber (8) the hop during the filling of the first sedimentation chamber (7), after calming, i.e. after the moisture has been balanced to the nominal 10 to 12%, is transported to the prism press (11) where it is pressed into prisms. The equipment for carrying out the method consisting of at least two calming chambers (7 and 8) and conveyors (3, 4, 5), where the exit part of the last conveyor (5) from the conveyors (3, 4, 5) arranged from the belt dryer (2) to the calming chambers (7 and 8) is above the reverse sliding conveyor (6) above the floor discharge conveyors (7a and 8a), each in one of the calming chambers (7 and 8), and their outlet parts are arranged above the transverse discharge conveyor (9), the outlet of which ends at the conveyor (10) into the prism press (11).

Description

The present invention relates to a method of adjusting hop moisture after drying using calming chambers in which dried hop cones are stored for a period of time in a drying oven and where their moisture spontaneously equals to the recommended hop pressing moisture. The invention further relates to an apparatus for carrying out the method, wherein the calming chambers are designed as hop hoppers located downstream of the dryer and serve to stabilize and calm them prior to pressing into prisms, wherein the calming chambers are equipped with conveyors for hop filling and emptying.

BACKGROUND OF THE INVENTION

Standard hop drying technology uses belt or chamber driers with air conditioning. The task of the entire drying process is to reduce the moisture content of hop cones from about 75 to 85% moisture to 10 to 12% moisture. However, hop cones dry unevenly in the given cases, there is a significant unevenness of moisture loss of the bracts and spindles of hop cones. Imperfectly dried spindles are a source of increased humidity when pressing hop into prisms with the possibility of subsequent steaming and degradation of hop cones in the immediate surroundings. To ensure perfect drying of the hop cones, the hop is dried to a humidity of 5 to 7%. At this humidity, however, hop cones are very susceptible to damage and disintegration into individual bracts (so-called mashing). It is therefore necessary to carry out subsequent air conditioning, in which the hop cones are moistened again. In air conditioning, hop cones pass through moist air to achieve a final moisture content of 10 to 12%.

In the drying process described above, the hops in the oven are subjected to a drying temperature of 55 to 60 ° C for 6 to 8 hours. Drying hop cones below 10% moisture and the subsequent controlled air conditioning requires about one third of the total energy costs. The drying medium is warm air, which is heated by burning natural gas or light fuel oil.

Said drying process satisfies the stability of alpha bitter acids as key hop compounds from the perspective of brewing technology. However, for some thermally labile substances, the drying temperatures, especially in the final drying stage, are too high, including a long drying time. This mode causes irreversible transformations and losses. The lossy substances include hop oils, for example. Studies have shown that, under the current drying conditions, 15 to 20% of the total content of essential oils present in the hops is reduced before drying. In addition to the loss of quantity, the sensory profile of the hops also changes due to the loss of volatile components. For special aromatic hop varieties, the so-called flavor hops, where the content and composition of essential oils are key quality parameters, such losses lead to a reduction in product quality.

SUMMARY OF THE INVENTION

The aforementioned drawbacks are largely overcome by a method of adjusting the moisture of the hops after drying using calming chambers and apparatus for carrying out the method.

The essence of the process according to the invention consists in that the dried hop cones are transported from the drier to the calming chambers, where their moisture is spontaneously equalized within 6 to 8 hours, when the total humidity of the dried hop cones increases by 2 to 4% to 10 to 12% . In the case of two sedimentation chambers, the filling and emptying operations are carried out separately, so that the first sedimentation chamber is filled with dried hops, which gradually calm down, and from the second

During the filling of the first chamber after calming, i.e. after the moisture has been equilibrated to the aforesaid 10 to 12%, the hop is transported to the pressing device where it is pressed into prisms.

In the proposed process, the moisture between the spindles and the hop cone spindles spontaneously equals to 10 to 12% moisture, the drying time is shortened and the passage of hop cones used in the air-conditioning system is eliminated.

A significant advantage of this method is the significant energy savings, since the re-drying phase to 5 to 7% moisture and subsequent humidification are eliminated.

The essence of the apparatus for carrying out the method, which consists of at least two calming chambers and conveyor assemblies, is that the outlet portion of the last conveyor from the conveyor assembly arranged from the dryer to the calming chambers is located above the reverse sliding conveyor located above the floor discharge conveyors. Each of these conveyors is located in one of the calming chambers, their outlet portions being arranged above the transverse discharge conveyor. Its outlet part opens onto a conveyor into a pressing device.

It is advantageous if the floor discharge conveyors are designed as lamellar.

Furthermore, it is also advantageous if the floor discharge conveyors are designed as sieve conveyors.

It also seems advantageous if the pressing device is a prism press.

Clarification of drawings

The present invention is illustrated by the accompanying drawings. Here means:

Giant. 1 is a top view of a hop moisture treatment device after drying using calming chambers;

Giant. 2 is a side view of the calming chambers showing the arrangement of the conveyors.

DETAILED DESCRIPTION OF THE INVENTION

The method of adjusting the hop moisture after drying using the calming chambers 7 and 8 is that from the belt dryer 2 the dried hop cones are transported to the calming chambers 7 and 8, where their moisture is spontaneously equalized over a period of 6 to 8 hours. the moisture content of the dried hop cones increases by 2 to 4% to 10 to 12%. In the case of the two sedimentation chambers 7 and 8, the filling and emptying is carried out separately so that the first sedimentation chamber 7 is filled with dried hops, which are gradually settled there, and the second sedimentation chamber 8 is hops during filling of the first chamber 7 after sedation. after equalizing the moisture to said 10 to 12%, it transports the conveyor 10 to a prism press 11 where it is compressed into prisms.

In the proposed process, the moisture between the spindles and the hop cone spindles spontaneously equals to 10 to 12% moisture, the drying time is shortened and the passage of hop cones used in the air-conditioning system is eliminated.

The hop is conveyed to the belt dryer 2 by a feeding conveyor L Filling of the calming chambers 7 and 8 with dried hop from the dryer 2 is gradually provided by a cross conveyor 3 from the outlet of the belt dryer 2, followed by a longitudinal conveyor 4 and where the reverse sliding conveyor 6 is located. The two calming chambers 7 and 8 shown in Figures 1 and 2 are constructed as two single-chamber frame containers for stabilization and

-2E 307835 B6 Soothing dried hops. The structure consists of supporting frames, perforated floor emptying conveyors 7a and 8a and wooden sidewalls. Emptying of the sedimentation chambers 7 and 8 is provided by floor emptying conveyors 7a and 8a, a transverse emptying conveyor 9 and a conveyor 10 to a pressing machine, where the hops are pressed by a prism 11. calming chamber 7 and 8 separately.

The floor discharge conveyors 7a and 8a may be lamellar or sieve conveyors.

PATENT CLAIMS

Claims (6)

Method for the treatment of hop moisture after drying using calming chambers, characterized in that dried hop cones are transported from the belt dryer (2) to the calming chambers (7 and 8), where they are spontaneously leveled for 6 to 8 hours The total humidity of the dried hop cones rises by 2 to 4% to 10 to 12%, and in the case of two sedimentation chambers (7 and 8), the filling and emptying is carried out separately so that the first sedimentation chamber (7) is filled with dried hop , which is gradually calmed down, and from the second calming chamber (8), during the filling of the first chamber (7), after calming, i.e. after equalizing the moisture to the said 10 to 12%, the hop is transported to the prism press (11) . Device for carrying out the method according to claim 1, characterized in that it comprises at least two calming chambers (7 and 8) and a conveyor assembly (3, 4, 5) wherein the outlet portion of the last conveyor (5) from the conveyor assembly (3, 4). 5) arranged from the belt dryer (2) to the calming chambers (7 and 8) is located above a reverse sliding conveyor (6) located above the floor discharge conveyors (7a and 8a), each located in one of the calming chambers (7 and 8), the outlet portions of which are disposed above a transverse discharge conveyor (9), the outlet portion of which extends onto the conveyor (10) into a prism press (11). Device according to claim 2, characterized in that the floor discharge conveyors (7a and 8a) are designed as lamellar. Apparatus according to claim 2, characterized in that the floor discharge conveyors (7a and 8a) are designed as sieve conveyors. Device according to claim 2, characterized in that the calming chambers (7 and 8) are designed as single-chamber frame containers. Apparatus according to claim 2, characterized in that the pressing device is a prism press (11). 2 drawings