Introduction:

In bottled beer pasteurization process simulation, continuity, energy and momentum balances use is required, and these mathematical models in non-steady state require of density, viscosity, heat capacity and thermal conductivity values. Some researchers have used thermo physical water properties to estimate those of beer, without performing any analysis that shows that this is reliable.

Objective:

To validate mathematical models use to estimate the thermo physical water properties, applying statistical techniques that allow them to be compared with models, data and values ​​reported by different authors, to be used later in bottled beer pasteurization process simulation.

Materials and methods:

For water properties models validation, regression analysis and hypothesis tests were used, from which comparisons between models and reported values were made.

Results and Discussion:

When comparing means between obtained by models water properties with those obtained by other authors, probability values greater than 0.05 are obtained, so null hypothesis, Ho, is not rejected. So there are no statistically significant differences between analyzed values.

Conclusions:

It is proposed to use corresponding to water models in beer thermo physical properties estimation, in pasteurization process temperature range, in future simulation studies.

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