Number of the records: 1  

The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling

  1. 1.
    0585081 - ÚCHP 2025 RIV NL eng J - Journal Article
    Štěrba, Jiří - Punčochář, Miroslav - Brányik, T.
    The effect of hydrodynamic cavitation on isomerization of hop alpha-acids, wort quality and energy consumption during wort boiling.
    Food and Bioproducts Processing. Roč. 144, MAR 24 (2024), s. 214-219. ISSN 0960-3085. E-ISSN 1744-3571
    Institutional support: RVO:67985858
    Keywords : dimethyl sulfide * beer * behavior * hydrodynamic cavitation
    OECD category: Chemical engineering (plants, products)
    Impact factor: 4.6, year: 2022
    Method of publishing: Open access with time embargo

    Wort boiling is one of the most energy-intensive steps in beer production because the isomerization of hop alphaacids (AA) into iso-alpha-acids (IAA) is a time and energy-consuming process. Acceleration of this process by hydrodynamic cavitation (HC), created by a Venturi tube cavitation nozzle, at temperatures below the boiling point, has been tested on a pilot scale. The results show that HC accelerated AA isomerization at all temperatures tested (70-90 degree celsius). The highest HC powered isomerization yield was achieved at 90 degree celsius. However, some quality parameters of the wort were not satisfactory (dimethyl sulphide content, hot break) and therefore the process was extended by a final short boil (10 min). This led to a wort comparable to that obtained after the traditional boiling process (100 degree celsius, 90 min) with a simultaneous 33% energy savings.
    Permanent Link: https://hdl.handle.net/11104/0352846

     
    FileDownloadSizeCommentaryVersionAccess
    0585081.pdf01.1 MBAuthor’s postprintrequire
     
Number of the records: 1  

  This site uses cookies to make them easier to browse. Learn more about how we use cookies.