Determinación del efecto tiempo-temperatura durante el proceso de pasteurización sobre el color, aroma y “flavor” de cerveza usando análisis sensorial

Abstract

The pasteurization of beer an elaboration stage of microbiological stabilization, is measured in pasteurization units (PU). One PU is a thermal treatment equivalent to 60 ºC by 1 minute. This study evaluated the combined effect of time and temperature of pasteurization on the sensory characteristics of beer such as color, aroma and flavor, among others. The study evaluated the effect of 5, 10, 15 and 25 PU in samples of beer obtained from the production line of India brewer, Mayagüez, PR. The Analysis of Variance (ANOVA) showed that no significant differences exist between the treatments evaluated at different pasteurization units. Also the external temperature in the retention zone was modified maintaining 5 PU at temperatures of 60, 70 and 75 ºC. The statistical results showed that increasing the temperature and reducing the time of pasteurization does not affect the sensorial characteristics studied, when compared to the traditional process at 60 ºC. All the pasteurized samples resulted in a microbial count of 0 UFC/ml, demonstrating that the thermal treatment was sufficient for the destruction of the existing microbial flora.

The pasteurization of beer an elaboration stage of microbiological stabilization, is measured in pasteurization units (PU). One PU is a thermal treatment equivalent to 60 ºC by 1 minute. This study evaluated the combined effect of time and temperature of pasteurization on the sensory characteristics of beer such as color, aroma and flavor, among others. The study evaluated the effect of 5, 10, 15 and 25 PU in samples of beer obtained from the production line of India brewer, Mayagüez, PR. The Analysis of Variance (ANOVA) showed that no significant differences exist between the treatments evaluated at different pasteurization units. Also the external temperature in the retention zone was modified maintaining 5 PU at temperatures of 60, 70 and 75 ºC. The statistical results showed that increasing the temperature and reducing the time of pasteurization does not affect the sensorial characteristics studied, when compared to the traditional process at 60 ºC. All the pasteurized samples resulted in a microbial count of 0 UFC/ml, demonstrating that the thermal treatment was sufficient for the destruction of the existing microbial flora.