Microwave pasteurization of beer: A computational study with experimental validation

Karatas O., Topcam H., Altin O., ERDOĞDU F.

11th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2020, Ghent, Belçika, 6 - 10 Eylül 2020, ss.43-48 identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Basıldığı Şehir: Ghent
  • Basıldığı Ülke: Belçika
  • Sayfa Sayıları: ss.43-48
  • Anahtar Kelimeler: Beer pasteurization, Continuous microwave processing, Design and optimization, Microwave heating
  • Ankara Üniversitesi Adresli: Evet

Özet

© 2020 EUROSIS. All Rights Reserved.Pasteurization of beer is carried out in conventional systems where a low temperature high time process condition is applied in bottled product through the pasteurization tunnels. The longer times lead to losses in the sensory properties. Considering the volumetric rapid heating effect of microwave (MW) processing, the objective of this study was to explore the possibilities to apply MW for beer pasteurization. For this purpose, first dielectric properties of a non-pasteurized beer sample were measured as a function of temperature, and this data was used in a developed mathematical model to determine temperature distribution of beer during MW processing. A lab-scale MW oven operating at 2450 MHz and the medium power setting was used in the experiments. Upon validation of the developed mathematical model within this batch system, design and optimization studies were carried out for a continuous system. The design studies demonstrated a rather quick processing to reach to a required pasteurization temperature of above 60 C with possibly less sensory related losses.