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Tunnel Pasteurisation-PART 1

机译:隧道巴氏杀菌-部分1

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In most cases tunnel pasteurisation can be regarded as a necessary evil. It is basically the packagers' insurance policy that the total product - usually beer or cider - will be microbiologically stable once in trade.rnTunnel pasteurisers are expensive and it would be good if one could switch to flash pasteurisation or sterile filtration (see Index). These methods are commonly used on the continent where beers are packaged under extremely hygienic conditions in order to ensure that the resultant beer in package is 'clean'. However, export beers are generally pasteurised in a tunnel pasteuriser - just to be sure.rnThe word 'pasteurisation' takes its name from Louis Pasteur who, during the 1870s, discovered that heat destroyed undesirable microorganisms and published his findings in his Etudes sur la Biere (Studies in Beer) (ⅰ). Before this discovery, beers that were strong in alcohol and hops (bitterness) survived the longest, as both ingredients have antiseptic properties.
机译:在大多数情况下,隧道巴氏杀菌可被视为必不可少的罪恶。基本上,包装商的保险政策是,整个产品(通常是啤酒或苹果酒)一旦交易,在微生物学上就会稳定。隧道式巴氏消毒器价格昂贵,如果人们可以改用闪蒸巴氏消毒法或无菌过滤(请参见索引),那将是一件好事。这些方法通常用于在极其卫生的条件下包装啤酒的大洲,以确保所包装的啤酒是“干净的”。但是,可以肯定的是,出口啤酒通常在隧道式巴氏灭菌器中进行巴氏杀菌。“巴氏杀菌”一词取自路易斯·巴斯德(Louis Pasteur),他在1870年代发现热量破坏了不良微生物,并将其发现发表在他的Etudes sur la Biere中(啤酒研究)(ⅰ)。在此发现之前,酒精和啤酒花(苦味)含量高的啤酒存活时间最长,因为这两种成分均具有防腐性能。

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