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Free radical reactions in beer during pasteurization
Author(s) -
KANEDA HIROTAKA,
KANO YUKINOBU,
OSAWA TOSHIHIKO,
KAWAKISHI SHUNRO,
KOSHINO SHOUHEI
Publication year - 1994
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1994.tb02061.x
Subject(s) - pasteurization , chemistry , food science , radical , organic chemistry
Oxidative reactions during beer pasterization were studied using chemiluminescence (CL) and electron spin resonance (ESR) analyses. the CL production of beer was acclerated by pasteurization and the maximum CL intensity appeared sooner than that in non‐pasteurized beer. Beers pasteurized with 15–30 pasteurization units (P.U) had the same CL producing activities as the non‐pasteurized beers stored at 20°C for 6–10 days. Free radicals were produced and some of them were consumed by beer oxidation during pasteurization. It seems that free radicals were consumed by beer oxidation during pasteurization. It seems that free radical reactions occur in beer during pasteurization and that the degree of oxidation during pasteurization generally corresponded to that of non‐pasteurized beer stored at room temperature for about 1 wee.