VIDEO: Tunnel Pasteurization Process for Beverage Makers & Brewmasters

By -



video intro: tunnel pasteurization process

ARTICLE EXCERPT:

"Pasteurization was developed by Louis Pasteur around 1864 and has been used in the beer industry since the nineteenth century. It refers to the reduction of microorganisms in beer or other foods by heating to a regulated temperature for a specific time in order to minimize the effect on physical stability and flavor while maximizing biological stability (1). 

Various organisms in beer are not pathological but affect the taste of beer (2). Draft beer is kept refrigerated and usually consumed in a short period of time, however, can and bottle beer is pasteurized for a long shelflife (1,3,4)."



ABOUT PRO Engineering / Manufacturing Inc:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety.

 

As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment including tunnel & batch pasteurizers. 

Our focus is on solving microbiological packaging needs for a wide variety of customers. Located in Milwaukee and serving the beverage industry worldwide. Contact us today for more information and options on how to grow your business.

CONTACT US:
Phone: 800-362-1500 | Email: sales@prowm.com

PRO Engineering / Manufacturing Inc
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500
https://prowm.com












Comments

Post a Comment

Popular posts from this blog

A BASIC GUIDE TO PURCHASING AND USING TUNNEL PASTEURIZERS

By -
Image
  By   Edward A. Michalski   CEO   PRO Engineering/Manufacturing, Inc.   Tunnel pasteurizers are efficient and effective machines that are available in numerous sizes. The food and beverage industries use them to kill microbes, stop fermentation and in general, provide shelf stability.  These machines are subject to significant heat variations, caustic cleaning chemicals, steam, water, huge mechanical stresses and in many applications, broken bottles.  PRO Engineering/Manufacturing, Inc. has been maintaining, repairing and re-engineering tunnel pasteurizers for over four decades. PRO designs and builds our own tunnel pasteurizers and refurbishes competitor’s machines.  There are different types of tunnel pasteurizers classified by the mechanism that moves the pasteurized product through the tunnel.   Walking Beam   This is an older configuration that employs alternating strips, pick...
Read more

TUNNEL PASTEURIZATION PROCESS FOR BREWMASTERS & THEIR BEER

By -
Image
  Authored By   Jaime Jurado Pasteurization is an important unit operation in beer processing that inactivates the spoilage microorganisms present in beer thereby extending its shelf life. Pasteurization is the reduction of microorganisms by heating to a limited temperature and holding at that temperature such that there will be minimum effect on physical stability and flavor and a maximum extension of biological stability.    When the effect of pasteurization on the microbiological and sensory quality of white grape juice and wine was investigated by a UC Davis team, heat treatment of less than 3 Pasteurization Units (PUs = minutes at 60°C or equivalent) was sufficient to reduce 10 6  cells/mL of  Saccharomyces cerevisiae  and  Hansenula   anomala  added to Chenin blanc juice to an undetectable level (1).  Most brewers in the world pasteurize beer, including many craft breweries.  The organisms which cause the most difficulty in the bre...
Read more

VIDEO: “IMPROVE TASTE & PRODUCTION OF CRAFT BEERS WITH PRO ENGINEERING / MANUFACTURING Inc.”

By -
Image
  By   Edward A. Michalski   CEO   PRO Engineering/Manufacturing, Inc.   Short Video of Article Release for Brewmasters & Beverage Makers by   Edward A. Michalski,   CEO of PRO Engineering / Manufacturing Inc. Video Excerpt: “ Craft brewers take pride in the unique flavors of their brews and rightly so. They work hard to get that special taste. Craft brewers have shied away from pasteurization due to the mistaken belief that pasteurizing changes the taste of beer, when in fact, pasteurization preserves the taste. A general rule of thumb is that pasteurizing a brew will age it three days in terms of quality and taste. The optimal step in pasteurizing is to monitor the Pasteurization Units or P.U.s, in the process with the use of a P.U. monitor. For over 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. …” Video Link: https://lnkd.in/e4VyF_Yq For mor...
Read more