Mathematical modeling and optimization of pasteurization for the internal pressure and physical quality of canned beer.

ABSTRACT: Globally, beer is the most popular alcoholic beverage. To accomplish microbial stabilization and extend the shelf life of beer, it is typically subjected to in-package pasteurization using a tunnel pasteurizer. However, high internal pressure can cause can bulging during pasteurization, leading to significant product loss. In this study, an empirical mathematical model was constructed to describe the effects of can thickness (0.245-0.270 mm), fill volume (320-338 mL), carbon dioxide content (5.70-6.10 g/L), and pasteurization temperature (59-66 °C) on the internal pressure inside canned beer. A laboratory-scale pasteurization setup was used to pasteurize samples based on the worst-case scenario of commercial pasteurization. The mathematical model (R² = 0.90) showed that all para

SUBMITTER: Thongon R 

PROVIDER: S-EPMC10661091 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature