PEF for Beer Production

Product examples: Beer, artisanal beer

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

Cumulative Effect PEF and hops

The combination of pulsed electric field processing and hop addition presents a promising nonthermal method for beer preservation. Hop bitter acids function as proton carriers in the cytoplasmic membrane, trapping protons at the outer membrane surface and transporting them inside, thereby reducing intracellular pH. This leads to the loss of the transmembrane pH gradient and cellular starvation.
(Also see: Food preservation.)

Benefits of PEF

  • For (artisanal) beer production, PEF results in a longer shelf life.
  • Higher process efficiency due to significant reductions in energy, labor, and running costs.
  • Retention of vitamins, minerals, pigments, antioxidants, and flavors, producing a healthier, fresher, and more appealing final product.
  • Extended shelf life offers greater flexibility in production planning.
  • Continuous process and rapid technique.
  • Small equipment footprint and quick startup of the process.
  • Low energy requirement.

More information

Pulsemaster has developed industrial-scale equipment, named Conditioner, capable of treating up to 5,000 liters per hour (1320 US gallons per hour) for microbial inactivation.

PEF + Beer?