Validation and discussion of the vaporization surface. Issue 3 (23rd June 2015)

• Record Type: Journal Article
• Authors: Scheuren, H.; Feilner, R.; Sommer, K.; Dillenburger, M.
• Is Part Of: Journal of the Institute of Brewing. Volume 121:Issue 3(2015)
• Page Start: 421
• Page End: 424
• Publication Date: 2015-06-23
• Subjects: Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.231
• Languages: English
• ISSNs: 0046-9750

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>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 &amp; Distilling</p> </abstract>