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dc.contributor.advisorHarper, Carol
dc.contributor.authorCerna-Castro, Ríchard A.
dc.date.accessioned2018-11-14T17:05:13Z
dc.date.available2018-11-14T17:05:13Z
dc.date.issued2006
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1276
dc.description.abstractThe 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.abstractThe 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.sponsorshipCervecería India Inc.en_US
dc.language.isoesen_US
dc.subjectCervezaen_US
dc.subjectAromaen_US
dc.subjectPasteurizaciónen_US
dc.titleDeterminación del efecto tiempo-temperatura durante el proceso de pasteurización sobre el color, aroma y “flavor” de cerveza usando análisis sensorialen_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2006 Ríchard Alex Cerna Castro.en_US
dc.contributor.committeeOrellana, Lynette E.
dc.contributor.committeeHuertas, Javier
dc.contributor.committeeNegrón, Edna
dc.contributor.representativeZavala Ruiz, Zarixia
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2006en_US


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    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a graduate degree at UPR-Mayagüez.

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