Acta Univ. Agric. Silvic. Mendelianae Brun. 2015, 63(1), 131-136 | DOI: 10.11118/actaun201563010131

Comparison of Rheological Properties of Hopped Wort and Malt Wort

Petr Trávníček, Josef Los, Petr Junga
Department of Agriculture, Food and Environmental Engineering, Faculty of Agronomy, Mendel University in Brno, Zemědělská 1, 613 00 Brno, Czech Republic

The aim of this work is determination rheological properties of hopped wort and malt wort and their comparison. In the paper following rheological properties has been described: the dependence of viscosity on a temperature of a sample and hysteresis loop test. The time dependence test was performed for a confirmation thixotropic behaviour. Based on measured values Arrhenius mathematical model has been applied. The activation energy was determined by using of this model. Tests have been carried out in the temperature range from 5 °C to 40 °C. Rheological tests proved that malt wort behaves as Newtonian fluid in all temperatures and hopped wort behaves as non-Newtonian fluid at low temperatures. Thixotropic behaviour is caused by the content of the rests of hops heads or malt scraps.

Keywords: beer, activation energy, rheology, experimental brewery

Prepublished online: March 14, 2015; Published: April 1, 2015  Show citation

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Trávníček, P., Los, J., & Junga, P. (2015). Comparison of Rheological Properties of Hopped Wort and Malt Wort. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 63(1), 131-136. doi: 10.11118/actaun201563010131
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