Validation and discussion of the vaporization surface | Zendy

Scheuren H. | Zendy; Feilner R. | Zendy; Sommer K. | Zendy; Dillenburger M. | Zendy

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Validation and discussion of the vaporization surface

Author(s) -

Scheuren H.,

Feilner R.,

Sommer K.,

Dillenburger M.

Publication year - 2015

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/jib.231

Subject(s) - vaporization , brewing , evaporation , flavour , quality (philosophy) , environmental science , chemistry , process engineering , materials science , thermodynamics , engineering , food science , organic chemistry , physics , quantum mechanics , fermentation

This article deals with the impact of a vaporization surface in the brewing industry. The vaporization surface is deemed to have a positive impact on the evaporation quality of unwanted flavour components – especially dimethyl sulphide. Based on physico‐procedural considerations and trials, the current article deduces and verifies that an increased vaporization surface does not have an enhancing impact on evaporation quality. Copyright © 2015 The Institute of Brewing & Distilling

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