Avaliação da microfiltração como processo alternativo à pasteurização da cerveja artesanal

Abstract

Membrane separation processes (MSP) are used in the food industry as an alternative to conventional processes. Microfiltration, for example, it can be applied to the brewing industry by replacing filtration and pasteurization in a single step, optimizing the process. However, the MSPs present limitations such as concentration polarization and membrane encrustation. The objective of this work was to evaluate the microfiltration process as an alternative for pasteurization and clarification of craft beer. A microfiltration system with a flat membrane module (0.05 μm) was used to study the influence of flow and temperature on beer processing. The efficiency of the process was evaluated through permeate flow, color of the obtained beverage and qualitative microbiological analyzes. Total acidity, pH, density, soluble solids content and dry extract in the beverage were also analyzed in order to see if there were significant differences. The microfiltered beer showed color, turbidity, total acidity, soluble solids, dry extract reduction and increase of pH, when compared to not microfiltered beer. Besides that, a microfiltration being effective in sterilization and guaranteeing the microbiological quality of the beverage.