Beer pasteurization is carried out in conventional systems where low temperature and long time process (56 min process with 13 min pre-heating, 14 min heating, 6 min holding time and 23 min cooling time) is applied for bottled or canned products. Longer process times lead to losses in the sensory properties. Another approach is flash pasteurization where the beer is first pasteurized and then filled into bottles or cans. For flash pasteurization, microwave (MW) process with rapid heating feature might be an innovative alternative. Therefore, the objective of this study was to explore the MW processing for beer pasteurization. For this purpose, a computational mathematical model was developed to determine the temperature change of beer during MW process and experimentally validated in a 2450 MHz lab-scale system. Following the validation, process design studies for a continuous flow system were carried out. These studies demonstrated the MW application as a rapid process (e.g. 60 s of total MW heating time at 5000 W with a short holding time of 27 s) to achieve the required pasteurization unit at a flow rate of 50.4 kg/h. This confirmed the MW process as a possible industrial application. Using these results, continuous flow process optimization studies for industrial process considerations might be planned.

啤酒巴氏杀菌在常规系统中进行，其中低温长时间工艺（56 分钟工艺，13 分钟预热，14 分钟加热，6 分钟保温时间和 23 分钟冷却时间）适用于瓶装或罐装产品。更长的加工时间导致感官特性的损失。另一种方法是快速巴氏杀菌，啤酒首先经过巴氏杀菌，然后装入瓶或罐中。对于快速巴氏杀菌，具有快速加热功能的微波 (MW) 工艺可能是一种创新的替代方案。因此，本研究的目的是探索啤酒巴氏杀菌的 MW 处理。为此，开发了一个计算数学模型来确定 MW 过程中啤酒的温度变化，并在 2450 MHz 实验室规模系统中进行了实验验证。验证通过后，进行了连续流动系统的工艺设计研究。这些研究表明，MW 应用是一个快速过程（例如 5000 W 下 60 秒的总 MW 加热时间和 27 秒的短保持时间），以在 50.4 kg/h 的流速下实现所需的巴氏杀菌装置。这证实了 MW 工艺是一种可能的工业应用。使用这些结果，可以计划针对工业过程考虑的连续流过程优化研究。