Development of Required Time Temperature Relationships for Effective Flash Pasteurization¹

1 Presented at the 43rd Annual Meeting, St. Louis, May 1977.

Abstract

Incomplete kill of common, beer-spoiling organisms was obtained at 26.5 Pasteurization Units (162°F/30 sec), calculated from available historical data concerning thermal death curves for brewery organisms (ie., Z = 12.5). Consequently, new lethal rate curves for these organisms were developed and compared to those originally reported as effective. Operation of a flash pasteurizer on a product sidestream under longer pasteurization conditions resulted in a total kill. This investigation indicates that it is essential, when considering a pasteurization process, to determine lethal rate curves for pertinent beer organisms in the material to be processed rather than relying on historical data.

• Bacteria
• Lethal rate curves
• Pasteurization
• Thermal death time