Analytical modelling of food storage cooling with solar ammonia-water absorption system, powered by parabolic trough collectors. Method.

The study presents a new analytical model capable to reveal the thermal behaviour of all the components of the solar ammonia-water absorption system, powered by parabolic trough collectors, serving different types of food storages: refrigeration chamber, refrigerated food storage, freezing chamber and frozen food storage. The heat inputs, that determine the total cooling load, for each food storage spaces consist of: heat gains through walls, heat gains through ventilation (fresh air), heat that must be dissipated from the stored products (technological cooling load required to cool down the products) and heat gains through operation. The influence of the number of solar parabolic trough collectors and of the storage tank size on different parameters of the refrigeration plant are investigated under low and high storage temperatures.

The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer.

The production of heavily hopped beers, such as Indian Pale Ale (IPA) styles, has been gaining momentum in recent years in the Central European markets. To this end, the dry hopping process is becoming increasingly popular, mostly in microbreweries, but also with larger manufacturers. In our research, we investigated the dissolution rate of the main volatile component of hops, β-myrcene with a modified dry hopping method.

Buckwheat and Amaranth as Raw Materials for Brewing, a Review.

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma.