High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling

Milani, Elham A.; Ramsey, John G.; Silva, Filipa

doi:10.1016/j.jfoodeng.2016.02.023

Cited by 47 publications

(26 citation statements)

References 39 publications

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“…Quite recently, a combined AC and thermal application showed to exceed the purely thermal treatment in the inactivation efficiency of Saccharomyces cerevisiae ascospores in fermenting beer wort, around the temperature of 60°C (Milani et al, 2016). The flaw represented by the low energy efficiency, due to the poor performance of the AC process, can be eliminated when HC processes replace energy inefficient sonocavitation (Albanese et al, 2015).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Albanese

Ciriminna

Meneguzzo

et al. 2017

Journal of Cleaner Production

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The basic beer-brewing industrial practices have barely changed over time. While well proven and stable, they have been refractory to substantial innovation. Technologies harnessing hydrodynamic cavitation have emerged since the 1990s' in different technical fields including the processing of liquid foods, bringing in advantages such as acceleration of extraction processes, disinfection and energy efficiency. Nevertheless, so far beer-brewing processes were not investigated. The impacts of controlled hydrodynamic cavitation, managed by means of a dedicated unit on a real microbrewery scale (230 L), on the beer-brewing processes is the subject of this paper. The physico-chemical features of the obtained products, analyzed by means of professional instruments, were compared with both literature data and data from the outcomes of a traditional equipment. Traditional processes such as dry milling of malts and wort boiling becoming entirely unnecessary, dramatic reduction of saccharification temperature, acceleration and increase of starch extraction efficiency, relevant energy saving, while retaining safety, reliability, scalability, virtually universal application to any brewing recipe, beer quality, were the most relevant experimental results. The impacts of these findings are potentially far reaching, beer being the worldwide most widely consumed alcoholic beverage, therefore highly relevant to health, environment, the economy and even to local identities.

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Section: Theoretical Backgroundmentioning

confidence: 99%

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Albanese

Ciriminna

Meneguzzo

et al. 2017

Journal of Cleaner Production

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“…In addition, a past study with another yeast strain estimated energy requirements for 15 PU beer pasteurization by HPP and thermal processing and concluded HPP is more energy efficient, requiring 77 kJ/L compared to 189 kJ/L for conventional thermal treatment. [66] …”

Section: Recommendation Of Minimum Hpp Pasteurization Conditions For mentioning

confidence: 99%

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Milani

Silva

2016

High Pressure Research

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The industrial production of beer ends with a process of thermal pasteurization. In this research, the nonthermal pasteurization of beer by high pressure processing (HPP) was carried out. First, the effect of alcohol content on Saccharomyces cerevisiae ascospore inactivation at 400 MPa was studied. The number of ascospores in 0.0%, 4.8%, and 7.0% alc/vol beers for 10 min processing time decreased by 3.1, 4.9, and ≥ 6.0 log, respectively. The Weibull model fitted the ascospore inactivation by HPP in 0.0%, 4.8%, and 7.0% alc/vol beers. At 400 MPa, 7.2 s could ensure the minimum pasteurization of beers and for 600 MPa 5 s were enough for ≥ 7 log reductions. The overall flavour of HPP vs. untreated beers was evaluated for a lager and an ale, with no significant differences between the untreated and HPP beers. Thus, nonthermal HPP is a feasible technology to pasteurize beer with different alcohol contents without heat. ARTICLE HISTORY

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“…Nevertheless, ascospores of S. cerevisiae are known to be one of the less resistant ascospores to HPP, as pressure levels of 400 MPa are able to reduce considerably the ascospores counts (Zook et al., ). For example, Milani, Ramsey, and Silva () reported 2.5 logs of S. cerevisiae ascospores inactivation after a pressure treatment at 400 MPa for 12 s at 25 °C in 4% ethanol beer. These inactivation values could be associated with a synergistic effect between pressure and the ethanol content; nevertheless, Milani and Silva () reported total ascospore loads (7 log units) after a pressure treatment at 600 MPa for 30 s at temperatures below 36 °C regardless the ethanol content (0, 4.8 and 7.0%) of beer, which shows the efficacy of pressure alone to destroy ascospores of S. cerevisiae , which may be interesting for the pasteurization of alcoholic beverages.…”

Section: Hpp As a Nonthermal Food‐processing Technologymentioning

confidence: 99%

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

Pinto

Moreira

Fidalgo

et al. 2020

Comp Rev Food Sci Food Safe

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Food contamination with heat‐resistant fungi (HRF), and their spores, is a major issue among fruit processors, being frequently found in fruit juices and concentrates, among other products, leading to considerable economic losses and food safety issues. Several strategies were developed to minimize the contamination with HRF, with improvements from harvesting to the final product, including sanitizers and new processing techniques. Considering consumers’ demands for minimally processed, fresh‐like food products, nonthermal food‐processing technologies, such as high‐pressure processing (HPP), among others, are emerging as alternatives to the conventional thermal processing techniques. As no heat is applied to foods, vitamins, proteins, aromas, and taste are better kept when compared to thermal processes. Nevertheless, HPP is only able to destroy pathogenic and spoilage vegetative microorganisms to levels of pertinence for food safety, while bacterial spores remain. Regarding HRF spores (both ascospores and conidiospores), these seem to be more pressure‐sensible than bacterial spores, despite a few cases, such as the ascospores of Byssochlamys spp., Neosartorya spp., and Talaromyces spp. that are resistant to high pressures and high temperatures, requiring the combination of both variables to be inactivated. This review aims to cover the literature available concerning the effects of HPP at room‐like temperatures, and its combination with high temperatures, and high‐pressure cycling, to inactivate fungi spores, including the main factors affecting spores’ resistance to high‐pressure, such as pH, water activity, nutritional composition of the food matrix and ascospore age, as well as the changes in the spore ultrastructure, and the parameters to consider regarding their inactivation by HPP.

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High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling

Cited by 47 publications

References 39 publications

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Beer-brewing powered by controlled hydrodynamic cavitation: Theory and real-scale experiments

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure

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