Effect of drying temperature in hop dryer on hop quality

One of the qualitative characteristics both green and dried hops is content hop essential oils which are contained in a quantity 0.5 to 3.5%, depending on variety. These heat labile substances because temperature has an influence their content. Hop cones, either belt or chamber dryers, exposed drying medium 55 °C 60 for entire duration drying, i.e. 6–8 hours. Under current conditions there loss approx. 15 25% total present before drying. In case special aroma varieties, such losses lead decline product quality. Comparative measurements have been carried out with laboratory equipment find whether more aromatic retained cones at 40 compared °C. The measurement most common variety Saaz concluded that oil were lower by 33.4% °C, other seven mostly hybrid varieties average 13.9% than proved each retained, significant extent, its