Premium
A PACK STABILITY METHOD FOR MICROBIOLOGICAL TESTING OF LARGE CANS OF BEER
Author(s) -
Henson M. G.
Publication year - 1972
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1972.tb03471.x
Subject(s) - sorting , filtration (mathematics) , chromatography , tray , mathematics , materials science , chemistry , engineering , statistics , mechanical engineering , algorithm
The microbiological stability of four‐pint and seven‐pint cans of beer can be determined by measuring the curvature of the ends after incubation at 28° C. A simple spherometer, a dial‐gauge spherometer and a rig employing depth‐transducers have been used in a simple, non‐destructive method. This has revealed micro‐biological defects more reliably than membrane filtration tests, and before “peaking” was visible to the eye. The method can also be adapted for sorting infected from non‐infected cans in the warehouse.