Basics of boil-off of aroma substances in beer production – Part 2
This second part provides an overview of the basics of aroma substances boil-off during wort preparation as an example of a food production process (Part 1 in BRAUWELT International No. VI 2009, p. 346 ff.). The differences between the processes evaporation due to boiling and evaporation due to vaporisation are explained. The process basics are then compared to and confirmed by a selection of results hitherto obtained.
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