Subventions et des contributions :

Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019).

Heat treatment methods such as thermal pasteurization are predominantly utilized as a means to inactivatex000D
spoilage microbes. However, heat treatment methods are energy intensive and adversely affect nutritional andx000D
organoleptic quality of the preserved food. In the recent years non-thermal processes like pulsed electric fieldx000D
(PEF) technology has been investigated for commercial applications. PEF devices consist of a pair ofx000D
electrically conductive metal electrodes, separated by a known gap distance. High voltage pulses are applied tox000D
one of the electrodes while keeping the other electrode at ground potential. The resulting electric field causesx000D
irreversible breakdown of cell membrane; hence microbial inactivation.x000D
Brewery regulations in Canada do not necessitate pasteurization of craft beer; hence, PEF processing finds ax000D
potential application in the brewing industry. PEF treatment being a non-thermal, the fresh like taste and thex000D
nutritional value are better retained than with conventional thermal pasteurization. However, due to the flow ofx000D
current during the PEF processing, metal ions are released from the electrodes. The amount of metal releasedx000D
depends on the type of product, the specific composition of electrodes and the type of pulses used. Thisx000D
proposed research investigates the applicability of the PEF processing to craft beer, through a pressurizedx000D
processing chamber that has been designed to eliminate release of most metal ions.x000D
With a strong cooperation between the University of Waterloo and Innocente Brewing Company, we arex000D
confident in demonstrating the effectiveness of the PEF pasteurization for craft beer, using the modified UW'sx000D
PEF facility. Systematic tests with precise control of the applied pulse, treatment time, and other parameters,x000D
like medium temperature and energy are being considered to evaluate metal ions released during the PEFx000D
processing and their consequent effect, if any, on the taste and the shelf life. The knowledge and technologyx000D
that are expected as outcome of this research are of direct benefit for microbreweries in promoting their newx000D
premium products.