Kvasny Prum. 1984; 30(4): 78-80 | DOI: 10.18832/kp1984015

Theory of pasteurization of beer and other beverages.Peer-reviewed article

J. ŠAVEL

Basic equations for the calculation the inactivation of microorganisms during pasteurization of beer and beverages are shown. According to classic conception, the thermal resistance of microorganisms in described by the values of D and z in food industry while the symbols of E and D are used in bioengineering. The values of D and z for various microorganisms and examples of the calculation are given in the article.
(In Czech, English summary only)

Keywords: beer, non-alkoholic beverages, pasteurization, microorganisms

Published: April 1, 1984