“TUNNEL PASTEURIZATION PROCESS… HISTORY TO TODAY”

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“TUNNEL PASTEURIZATION PROCESS… HISTORY TO TODAY”
Article Release for Brewmasters and Beverage Makers,
sponsored by PRO Engineering / Manufacturing Inc.

  

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)…”


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