Research Article
Extension of shelf life of commercial opaque beer using flash pasteurisation process
@INPROCEEDINGS{10.4108/eai.20-6-2017.2270763, author={Benias Nyamunda and Ropafadzo Tshalibe and Usai Tecklah}, title={Extension of shelf life of commercial opaque beer using flash pasteurisation process}, proceedings={EAI International Conference for Research, Innovation and Development for Africa}, publisher={EAI}, proceedings_a={ACRID}, year={2018}, month={4}, keywords={mashing malt flash pasteurisation shelf life opaque beer}, doi={10.4108/eai.20-6-2017.2270763} }- Benias Nyamunda
Ropafadzo Tshalibe
Usai Tecklah
Year: 2018
Extension of shelf life of commercial opaque beer using flash pasteurisation process
ACRID
EAI
DOI: 10.4108/eai.20-6-2017.2270763
Abstract
The effects of flash pasteurisation of wort after second conversion stage were investigated with the intention of extending the shelf life of opaque beer from current 120 h. The extension of shelf life was determined by following the biochemical, physico-chemical and the sensory profile of the variants up to the point total acidity goes beyond the threshold of 0.5% v/v. The samples were subjected to wort flash pasteurisation for 120 seconds. Flash pasteurisation extended the shelf life of the beer from 120 h to 168 h. The physical, chemical and sensory attributes of the beer remained the same.
Copyright © 2017–2024 EAI
