Process for the stabilization of hop products

Details Process for the stabilization of hop products Process for the stabilization of hop products

1993-08-11

1994-10-25

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426241, 426465, 426600, A23L 300, C12C 300

Patent

active

053587260

ABSTRACT:
In order to stabilize hop products by drying at a circulating air temperature of 60.degree. to 80.degree. C. to a residual moisture content of the dried hop products of between 12 and 14% by weight, the hop product is subjected after drying to a short period of thermal irradiation or to a temperature treatment at 60.degree. to 90.degree. C. under inert gas conditions.

REFERENCES:
patent: 3969196 (1976-07-01), Zosel
patent: 4123561 (1978-10-01), Grant
patent: 4758445 (1988-07-01), Klusters
patent: 5002784 (1991-03-01), Pare et al.
Orbit Database, Orbit Acc. No. 75-07623w, Abstracting German Patent Application 1442105, Jan., 1969.
World Patent Index Abstract No. 78-00302A/01.

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