EVALUATION OF THE USE OF MICROFILTRATION AS AN ALTERNATIVE PROCESS TO PASTEURIZATION OF CRAFT BEER.

The use of non-thermal processes in food processing has been sought after in many industries. The Membrane Separation Process stands out as a process that can be used in systems with lower energy consumption and alternative to conventional methods of separation. Among them one can study the microfiltration process for the clarification, concentration and purification of beverages. In this work we studied the use of microfiltration in the craft beer purification process. A flat membrane module microfiltration system (0.05 μm) was used to study the influence of flow and temperature on beer processing. The samples were stored in appropriate conditions at 5 to 10°C to prevent the growth of spoilage microorganisms of this product. At the end of the process the samples were collected in autoclaved vials in order to avoid contamination of any kind for the analysis. Then the samples stored at around 5°C to retard the growth of microorganisms spoils of beer. The rate used was at 10, 20 e 30 mL/min. The efficiency of the process was evaluated by permeate flow, coloration of the obtained beverage and qualitative microbiological analysis. It has been found that in higher temperature operations the flow is higher. At a flow rate of 10 mL/ min the flow rate was approximately 2.91 L/h.m2 higher at 10°C than at 5°C, while at a flow rate of 30 mL/ min the flow rate was approximately 6.58 L/h.m2. It was also analyzed whether there were significant differences in pH values, total acidity, density, soluble solids content, dry extract and alcohol content in the beverage. Microfiltered beer presented color reduction, turbidity, total acidity, soluble solids, dry extract and pH increase when compared to unfiltered beer. Based on these results, it was found that microfiltration may be an alternative process in sterilizing the beverage, requiring its quality.