Flash pasteurization is an operation which extends the shelf-life of a foodstuff without greatly modifying its organoleptic characteristics.
The technique involves subjecting the product to the following heat cycle:
• heating up to a certain temperature (known as pasteurisation temperature)
• maintaining the pasteurisation temperature for a pre-established time. In beer generally at 72 °C for 30 seconds, which corresponds to 26 Pasteurization Units.
• cooling to the required temperature for the subsequent operation
(packing, storage, etc.)