Effect of high hydrostatic pressure on quality parameters of lager beer

Date

2005-08-15

Author

Buzrul, S
Alpas, Hami
Bozoglu, F

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

134
views

0
downloads

Unpasteurized lager beer samples from a commercial brewery were treated either by high hydrostatic pressure (HHP; 200, 250, 300, 3SOMPa for 3 and 5min at 20 degrees C) or by conventional heat pasteurization (60 degrees C for 15 min). The main attributes of the beer, such as ethanol content, extract and pH, were not affected by either treatment; however HHP and heat pasteurization affected colour, chill haze, protein sensitivity and bitterness. Change in bitterness was higher in conventional heat pasteurization, but pressures up to 300 MPa had no significant affect on bitterness. Although more studies should be carried out to investigate the effects of HHP treatment on different types of lagers and ales, our results revealed that HHP could be successfully used to process beer, even at temperatures well below those required for heat pasteurization, without affecting some of the quality attributes. (c) 2005 Society of Chemical Industry

Subject Keywords

Biotechnology, Agronomy and Crop Science, Food Science, Nutrition and Dietetics

URI

https://hdl.handle.net/11511/35680

Journal

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

DOI

https://doi.org/10.1002/jsfa.2166

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effects of high hydrostatic pressure on shelf life of lager beer BUZRUL, S; Alpas, Hami; BOZOGLU, F (Springer Science and Business Media LLC, 2005-05-01) Filtered bright lager beer samples were either treated with high hydrostatic pressure (HHP, 350 MPa for 3 and 5 min at 20 C) or conventional heat pasteurization (60 C for 15 min). A storage period of 56 days showed that HHP and heat pasteurization had similar results in terms of pH and color (p<0.05). However HHP-treated samples had lower bitterness and protein sensitivity and higher chill haze values than the heat pasteurized samples at the end of the storage period. The microbiological stability of HHP-tr...
Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips Şahin, Serpil; Şümnü, Servet Gülüm; Öztop, Halil Mecit (Wiley, 2007-12-01) BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips.
Effects of high hydrostatic pressure (HHP) on quality parameters and shelf-life of lager beer Buzrul, Sencer; Alpas, Hami; Bozoğlu, Faruk; Department of Food Engineering (2003) Filtered bright and unfiltered hazy lager beer samples were either treated with high hydrostatic pressure (200, 250, 300, 350 MPa for 3, 5 and 10 min at 10°C and 20°C) or conventional heat pasteurization (60°C for 15 min). Treatments did not affect ethanol, extract, fermentation degree, density and pH in comparison with untreated beers. Both treatments produced microbiologically stable products. Bitterness, color, protein sensitivity and chill haze parameters were affected by both the HHP and heat treatment...
EFFECTS OF SUCROSE POLYESTER COATING ON FRUIT-QUALITY OF APRICOTS (PRUNUS-ARMENAICA (L)) Şümnü, Servet Gülüm (Wiley, 1995-04-01) Mature apricots were coated with different concentrations of a mixture containing sucrose polyesters (Semperfresh(TM) fruit coating) to determine the effect of that coating on shelf-life, post-storage life and quality of apricots. Respiration rates, weight loss, colour change, variations in soluble solids, ascorbic acid content, titratable acidity and pH of apricots were effectively reduced by both the 10 g litre(-1) and 15 g litre(-1) concentrations during ambient storage. After 10 days of cold storage bot...
Effect of high hydrostatic pressure on microbial load and quality parameters of grape juice Mert, Mecnun; Alpas, Hami; Department of Food Engineering (2010) Effect of high hydrostatic pressure (150-200-250 MPa) on the microbial load and quality parameters (pH, color, 5-hydroxymethylfurfural-HMF) of white (Sultaniye) and red (Alicante Bouschet) grape juices with combination of temperature (20-30-40°C) and holding time (5-10-15 min) was studied. Increased pressure and temperature showed significant effect on microbial reduction in white and red grape juices (p<0.05). The effect of pressure and time on pH drop was found to be insignificant (p>0.05). HHP resulted i...

Citation Formats

S. Buzrul, H. Alpas, and F. Bozoglu, “Effect of high hydrostatic pressure on quality parameters of lager beer,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, pp. 1672–1676, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35680.