VIEW ARTICLE    DOI: 10.1094/ASBCJ-36-0144

Development of Required Time Temperature Relationships for Effective Flash Pasteurization. Linda McCaig King, Larry Egan, David Schisler, and Charles W. Hahn, Research and Development, Adolph Coors Company, Golden, CO 80401. J. Am. Soc. Brew. Chem. 36:0144 , 1978.

Incomplete kill of common, beer-spoiling organisms was obtained at 26.5 Pasteurization Units (162° F/30 sec), calculated from available historical data concerning thermal death curves for brewery organisms (ie., Z=12.5). Consequently, new lethal rate curves for these organisms were developed and compared to those originally reported as effective. Operation of a flash pasteurizer on a product sidestream under longer pasteurization conditions resulted in a total kill. This investigation indicates that it is essential, when considering a pasteurization process, to determine lethal rate curves for pertinent beer organisms in the material to be processed rather than relying on historical data.

Keywords: Bacteria, Lethal rate curves, Pasteurization, Thermal death time.