PEF for beer production

Product examples: beer, artisanal beer

Aim PEF treatment: Microbial inactivation, stress response, nonthermal preservation

Cumulative effect PEF and hop

The combination of pulsed electric field processing and hop addition is a promising nonthermal beer preservation method. Hop bitter acids act as a carrier of protons in the cytoplasmic membrane; trapping protons at the outer membrane surface and carrying them to the inside, thus reducing intracellular pH. This effect leads to a loss of transmembrane pH gradient and starvation of cells. See also: Food preservation.

Benefits PEF

  • For (artisanal) beer production PEF results in a longer shelf life
  • Higher process efficiency by large reductions in energy, labor and running costs
  • Vitamins, minerals, pigments, antioxidants and flavors are retained producing a healthier, fresher and more appetizing final product
  • Extended shelf life results in greater flexibility for production planning
  • Continuous process and rapid technique
  • Small equipment footprint, quick start up of the process
  • Low energy requirement

More information

Pulsemaster has developed industrial scale equipment – named Conditioner – with treatment capacities up to 5,000 l/h (1320 US gal./h) for microbial inactivation.

PEF + Beer?

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