3/28/2024 0 Comments Pasteurization units calculatorInstead, beer is heat treated by being passed through a heat exchanger (hot water gives up its heat by exchanging with cold beer over a large surface area) where the beer will be heated to 70☌–72☌ (158☏–162☏) for as little as 30 sec. The spraying chamber is called a “tunnel” and the process is therefore called “tunnel pasteurization.” For large containers of beer such as kegs, heating the contents of the keg in a tunnel is impractical. Bottled and canned beers are pasteurized by passing the filled containers through a long, relatively narrow chamber in which hot water is sprayed over the containers for a fixed time before cooling. There are two major methods of beer pasteurization. Holding for 15 min at 60☌, therefore, is 15 PUs of treatment. For every minute the beer is held at 60☌ it is said to be subject to one pasteurization unit (PU). The brewing industry uses this temperature of 60☌ as a basis for quantifying the extent of the pasteurization process. Initially, based on a largely empirical observation, holding beer at a temperature of 60☌ (140☏) for a few minutes was deemed sufficient to maintain microbiological integrity over its shelf-life of several months. In sterilization, the heat treatment applied is of such intensity that it kills all microorganisms present. However, low levels of some microorganisms might still survive the heating, albeit without causing spoilage of beer. In the former, the beer is subject to sufficient heat processing to render the beer free from microbial spoilage during the course of its shelf-life. Pasteurization is often confused with sterilization. Named after the great French scientist Louis Pasteur, who was able to prolong the drinking quality of beer by holding the beer at 55☌–60☌ (131☏–140☏) for a short time, pasteurization is used in the production of most of the draught and bottled/canned beers throughout the world. Pasteurization is the process of heat treating beer to inhibit the growth of potential beer spoilage microorganisms and prolong the shelf life of the beer.
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