Pulsed Electric Field continuous pasteurization of different types of beers

Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review

“…S. cerevisiae ascospores in beer with alcohol contents of 0, 5.2%, and 7% were all inactivated by the same PEF treatment at 45 kV/cm, 46.3 pulses, and 70 ms which corresponded to the log reductions of 0.2, 0.7, and 2.2, respectively. These results confirmed that the application of PEF on samples with high alcohol contents led to a high rate of microbial inactivation (Milani, Alkhafaji, & Silva, 2015).…”

“…For instance, the yeast inactivation was 2.05 log-cycles with the PEF treatment (18 kV/cm, 150 ms) at an initial temperature of 25 C. By contrast, the inactivation increased by 2.04 log-cycles at an initial temperature of 35 C than that at 25 C at the same PEF treatment condition. Similarly, Milani et al (2015) indicated that when the PEF treatment temperature was increased from 43 to 53 C, the log reductions in the yeast spore population increased by 0.7, 2.1, and 1.8 for beers with alcohol contents of 0, 4, and 7% alc/vol (alcohol by volume). Actually, the synergistic effects of heat and PEF processing have also been reported in other studies (Amiali, Ngadi, Smith, & Raghavan, 2007;Liu, Zeng, Sun, Han, & Aadil, 2015).…”

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

“…[8,9] This definition therefore includes nonthermal pasteurization processes such as high pressure processing (HPP), pulsed electric fields (PEF), power ultrasound, dense phase CO 2 , ultraviolet light irradiation, and filtration, which have all been researched with beer [10][11][12][13][14][15][16][17] and are known to maintain better the beer flavour and nutrients. The main sensory concern in beer is the lightstruck character off-flavour, which can limit the beer shelf-life.…”

“…The main sensory concern in beer is the lightstruck character off-flavour, which can limit the beer shelf-life. [13,18] HPP is a commercial technology already applied to preserve other foods/beverages and has clear advantages in terms of better retention of the beer body, nutritive components, and overall beer properties. Filtration is another nonthermal pasteurization method currently used by breweries.…”

Thermal resistance of Saccharomyces yeast ascospores in beers

“…This suggests it is possible to find yeast ascospores during brewing, especially due to the adverse conditions created by the ethanol, hops and carbon dioxide, all natural antimicrobial beer components. In a previous study using Pulsed Electric Fields, we have observed that the inactivation of S. cerevisiae ascospores was easier in high-alcohol beers (Milani et al, 2015). Hence, the study of the effect of beer alcohol content on the thermal inactivation of yeast ascospores is also important to investigate.…”