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THE DRYING OF WHOLE AND DISSECTED HOPS
Author(s) -
Watson G. A.
Publication year - 1954
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1954.tb02768.x
Subject(s) - bract , moisture , water content , hop (telecommunications) , food science , chemistry , botany , biology , geology , computer science , organic chemistry , computer network , geotechnical engineering , inflorescence
Whole and dissected hops have been dried under controlled conditions and their rates of loss of moisture followed. It is shown that the bracts* dry much more rapidly than do the strigs, both when dried on the whole hop and when the two components are dissected out and dried separately. With separated strigs and bracts there are no varietal differences in the time of drying, but such differences can arise when drying whole hops, and seem to be principally due to the number and varying compactness of the bracts around the strig. Measurements of moisture contents during the “cooling” period show that whole hops and the various components reach equilibrium moisture levels at approximately 12.5% moisture content. Under‐dried hops will reach this equilibrium only very slowly, whilst correctly‐dried and slightly over‐dried hops reach the equilibrium within three hours.