Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/47641
Title: Novel cold sterilization and stabilization process applied to a pale lager
Authors: Cimini, Alessio 
Moresi, Mauro 
Journal: JOURNAL OF FOOD ENGINEERING 
Issue Date: 2015
Abstract: 
In this work, the crossflow microfiltration (CFMF) performance of different lots of a rough pale lager, produced in the industrial brewery Birra Peroni Srl (Rome, Italy), was assessed in a bench-top plant, equipped with a 0.8-μm ceramic tubular membrane module, under constant crossflow velocity (6 m s -1), transmembrane pressure difference (3.74 bar), temperature (10 °C), and periodic CO2 backflushing. The average permeation flux increased from (86 ± 8) to (252 ± 21) L m-2 h -1, provided that the rough beer was fed as such or pre-centrifuged to minimize the fouling contribution of yeast cells and aggregates, respectively. In both cases, the permeate turbidity at 20 °C fulfilled that recommended by the European Brewery Convention standards; but, as expected, the chill haze at 0 °C was quite higher than 0.6 EBC unit. A preliminary stabilization of pre-centrifuged beer using 0.5 g L-1 of regenerable polyvinylpolypyrrolidone (PVPP) at 0 °C for 24 h allowed the permeate chill haze to be reduced to (0.63 ± 0.22) EBC unit; but the average permeation flux fell to (161 ± 21) L m-2 h-1. By removing the residual PVPP particles from stabilized beer using a 2.7-μm filter before CFMF, it was possible not only to re-enhance the average permeation flux up to 337 L m-2 h-1 (this value being in line with those achievable with conventional DE-filters), but also to obtain a chill haze-free permeate ready for aseptically packaging. By referring to an industrial plant capacity of 2 × 106 h L of lager beer, the estimated overall operating costs and global warming potential for this novel combined pale lager clarification and PVPP stabilization procedure reduced to about the 30% of those associated with the current industrial DE-filtration and regenerable PVPP stabilization procedures. © 2014 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/2067/47641
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2014.08.002
Rights: Attribution-NonCommercial-ShareAlike 4.0 International
Appears in Collections:A1. Articolo in rivista

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