UV Sterilization of Fermented Beverages Without Flash Pasteurization
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Solution Overview
Problem
Traditional flash pasteurization methods for sterilizing fermented beverages are labor-intensive, capital-intensive, and time-consuming, necessitating the development of alternative techniques to minimize or eliminate the need for such resource-intensive processes.
Innovation Solution
The use of ultraviolet (UV) light to inactivate microbial contaminants in fermented beverages, including beer-based products, at various stages of production, thereby reducing or eliminating the need for flash pasteurization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If flash pasteurization is used to sterilize fermented beverages, then microbial contamination is reduced, but labor intensity, capital investment, and processing time increase significantly
Solution Approach 1:
The patent replaces the thermal pasteurization system with a UV irradiation system. Instead of using heat treatment equipment (pasteurization chambers, heating/cooling systems), the invention employs ultraviolet light sources (such as UV-C lamps) to achieve microbial inactivation through photodissociation of DNA, thereby eliminating the need for complex thermal processing infrastructure and reducing capital investment and operational complexity
Solution Approach 2:
The patent changes the sterilization parameter from thermal energy (temperature) to electromagnetic energy (UV wavelength). By using UV light at specific wavelengths (200-280 nm, particularly 254 nm), the process achieves microbial kill without requiring temperature changes, thus eliminating heating and cooling steps and significantly reducing processing time and energy consumption
2Reliability
If multiple flash pasteurization systems are installed on a production line, then microbial sterilization is improved, but capital cost and labor requirements increase dramatically
Solution Approach 1:
The UV irradiation system serves multiple functions within a single configuration: it provides sterilization of the fermented beverage, can be integrated into existing production lines without additional equipment, and maintains product quality without the need for subsequent cooling steps. This multi-functionality eliminates the need for multiple specialized pasteurization systems
3Duration of action of stationary object
If flash pasteurization is applied to extend shelf life, then microbial stability is improved, but processing time and operational complexity increase
Solution Approach 1:
The UV treatment process rapidly inactivates microorganisms in a single pass through the irradiation zone, skipping the extended heating and cooling periods required by flash pasteurization. The entire sterilization process occurs in seconds as the beverage flows through the UV chamber, dramatically reducing processing time while achieving equivalent or superior microbial inactivation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
UV treatment achieves high microbial kill rates, up to 99.9999%, while minimizing the formation of undesirable hop-derived thiols and maintaining the organoleptic quality of the beverages.
Implementation Method 1
The use of ultraviolet (UV) light to inactivate microbial contaminants in fermented beverages
Data Source
AI summary
Methods and systems in a process for disinfecting or sterilizing a fermented beverage and/or a composition utilized in a fermentation process to produce a fermented beverage, using ultraviolet light. Such methods and systems can be coupled with processes for neutralizing unwanted acidic congeners and separating the resulting salts of the acidic congeners to produce a refined fermented beverage, including but not limited to a neutral malt base, gluten-free base, gluten-reduced base, grain-neutral spirit, wine base, and a sugar-brew base. Drinkable fermented beverages, including but not limited to flavored malt beverages and hard seltzer beverages, can also be disinfected or sterilized with ultraviolet light using any of the systems or methods described herein.