“TUNNEL PASTEURIZATION FOR BOTTLED COLD COFFEE”

By -

“Tunnel Pasteurization for Bottled Cold Coffee”

Article Release for Brewmasters & Beverage Makers,
sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt:
“Cold brew coffee is a popular product that has recently grown the coffee industry; in the United States, refrigerated cold coffee retail sales increased 460% from 2016 to 2018 (1). Cold coffee is chemically different from hot brewed coffee; particularly, it's sweeter and less bitter; besides, online health and lifestyle websites have widely made health claims for cold coffee (1).

"Cold brew" is an extraction of ground-roast coffee using a lower temperature (about 8°C / 46°F) and longer time than traditional hot brewed coffee or espresso (2).

This process gives coffee a very different extraction profile since different compounds are extracted at different rates (3). Numerous producers sell cold coffee as ready-to-drink (RTD) canned or bottled format (4); although, this represents the potential problem of microbial contamination and sensorial deterioration (4)…”

Click for full article:

Click to have one of our professionals answer any questions or provide you with a customized quote:
 
Check out the latest industry news & trends:

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

Previous Post: 

#beerindustry #hardseltzernews #hardseltzer #beverageindustry #beernews #alcoholindustry #brewery #craftbrewery #craftbeers #tunnelpasteurization #batchpasteurization #cider #beveragetrends #batchprocessing

Comments

New comments are not allowed.

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