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Flash Pasteurization

FP is a method of pasteurizing beer by continuously flowing it through a system that heats it to a temperature between 71.5-74°C for 15-30 seconds to kill spoilage microorganisms. The beer is pushed through plate heat exchangers and zones for heating, regeneration, and cooling at 11 bar pressure and 75°C before exiting. Key controls maintain the pasteurization temperature, pressure, flow, and sterile tank level. The system is cleaned with caustic and sterilized with hot water prior to production runs. FP pasteurizes beer economically without impacting flavor.

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antehen
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124 views1 page

Flash Pasteurization

FP is a method of pasteurizing beer by continuously flowing it through a system that heats it to a temperature between 71.5-74°C for 15-30 seconds to kill spoilage microorganisms. The beer is pushed through plate heat exchangers and zones for heating, regeneration, and cooling at 11 bar pressure and 75°C before exiting. Key controls maintain the pasteurization temperature, pressure, flow, and sterile tank level. The system is cleaned with caustic and sterilized with hot water prior to production runs. FP pasteurizes beer economically without impacting flavor.

Uploaded by

antehen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Flash Pasteurization (FP)

FP is a method of pasteurizing beer to filling in to containers for the purpose of kill spoilage
micro – organism’s .In this process the product is handled in controlled, continues flow and
subjected to a temperature , normally in the range of (71.5ºc -74ºc) , for a time period of 15 –
30 seconds.

The operating outline first look filtered beers at 0 - 1ºc is pushed from the cellar tank by
counter pressure, then the beer enters the first stage regeneration section of plate heat
exchanger and then go to heating zone after that it is compressed at 11 bar at temperature of
75ºc then it goes to regeneration zoon and finally passes through cooling zoon.

The major system control requirement for a beer FP system as follows

1. Temperature control (it is essential to control both the pasteurization temperature of


in the holding tube and the temperature of the leaving )
2. Pressure control (11 bar)
3. Flow control (constant flow control valve provided)
4. Sterile beer tank level control

Cleaning and hot water sterilizing priors to a production run is accomplished with normal 2%
hot caustic cleaning and sterilizing by circulating hot water at 85ºc for at least 30 min to
sterilize the system and lines .

FP is will accomplished an economical and microbiologically stable fill without impacting


the beer or colours and flavour profiles.

Boos ten pump High pressure pump Glycol

Beer in
Heating Regeneration
Cooling

Hot water
Pasteurized beer out

Steam

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