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

dc.contributor.advisor Harper, Carol
dc.contributor.author Cerna-Castro, Ríchard A.
dc.contributor.college College of Agricultural Sciences en_US
dc.contributor.committee Orellana, Lynette E.
dc.contributor.committee Huertas, Javier
dc.contributor.committee Negrón, Edna
dc.contributor.department Department of Food Science and Technology en_US
dc.contributor.representative Zavala Ruiz, Zarixia
dc.date.accessioned 2018-11-14T17:05:13Z
dc.date.available 2018-11-14T17:05:13Z
dc.date.issued 2006
dc.description.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.
dc.description.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.
dc.description.graduationYear 2006 en_US
dc.description.sponsorship Cervecería India Inc. en_US
dc.identifier.uri https://hdl.handle.net/20.500.11801/1276
dc.language.iso es en_US
dc.rights.holder (c) 2006 Ríchard Alex Cerna Castro. en_US
dc.rights.license All rights reserved en_US
dc.subject Cerveza en_US
dc.subject Aroma en_US
dc.subject Pasteurización en_US
dc.title Determinación del efecto tiempo-temperatura durante el proceso de pasteurización sobre el color, aroma y “flavor” de cerveza usando análisis sensorial en_US
dc.type Thesis en_US
dspace.entity.type Publication
thesis.degree.discipline Food Science and Technology Program en_US
thesis.degree.level M.S. en_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
CITA_CernaCastroR_2006.pdf
Size:
758.88 KB
Format:
Adobe Portable Document Format
Description:
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.64 KB
Format:
Item-specific license agreed upon to submission
Description: