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The effect of different temperatures and flow rates of drying air on hop quality



The effect of different temperatures and flow rates of drying air on hop quality



Rostlinna Vyroba 22(3): 303-312



Hop cones were dried experimentally at 60 to 80 deg C and air speeds of 0.3 to 6.5 m/s. Temperatures above 60 deg at any air speed reduced quality compared with drying at below 60 deg. Increasing the air speed reduced drying time and appeared to improve quality.

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Accession: 000533377

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