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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