Version 1
: Received: 28 November 2023 / Approved: 29 November 2023 / Online: 30 November 2023 (04:29:45 CET)
How to cite:
Wesołowski, A.J.; Jadwisieńczak, K.; Wesołowski, P.S.; Skonieczna, D. A Non-destructive Method for Identyfing Beers. Preprints2023, 2023111899. https://doi.org/10.20944/preprints202311.1899.v1
Wesołowski, A.J.; Jadwisieńczak, K.; Wesołowski, P.S.; Skonieczna, D. A Non-destructive Method for Identyfing Beers. Preprints 2023, 2023111899. https://doi.org/10.20944/preprints202311.1899.v1
Wesołowski, A.J.; Jadwisieńczak, K.; Wesołowski, P.S.; Skonieczna, D. A Non-destructive Method for Identyfing Beers. Preprints2023, 2023111899. https://doi.org/10.20944/preprints202311.1899.v1
APA Style
Wesołowski, A.J., Jadwisieńczak, K., Wesołowski, P.S., & Skonieczna, D. (2023). A Non-destructive Method for Identyfing Beers. Preprints. https://doi.org/10.20944/preprints202311.1899.v1
Chicago/Turabian Style
Wesołowski, A.J., Paweł Stefan Wesołowski and Daria Skonieczna. 2023 "A Non-destructive Method for Identyfing Beers" Preprints. https://doi.org/10.20944/preprints202311.1899.v1
Abstract
Background
The falsification of food products is a practice that has always been with mankind. Initially, it stemmed from the need to satisfy basic needs, and then from the desire for profit, at the expense of the health and sometimes the lives of consumers. Today, food safety issues are becoming a priority in consumers' daily lives. It is estimated that one in four food products is falsified. Man has lost the ability to naturally identify healthy food. He has therefore begun to prioritise the speed and ease of its preparation at the expense, often of health. The techniques currently available for detecting falsification are inaccessible to the ordinary consumer. The technique proposed by the authors is the beginning of a publicly available method for detecting falsification.
Scope and approach
Currently, instrumental or sensory methods are used to assess the authenticity, and therefore identification, of foods. The former are expensive and time-consuming and the latter are unobjective. The authors proposed a method using ultrasound with parameters that are neutral to the material to be tested. The technique allows results to be obtained in times measured in microseconds without destroying the material under test, saving costs.
Three differently weighted groups of beers were used for the study. These were industrial, regional and domestic beers.
Main findings and conclusions
The results of the study indicate that the ultrasonic method is useful for the non-destructive identification of industrial and regional beers, which are produced using different technologies and differ in composition. The method analysed was not suitable for separating homebrew beers from other types of beer.
Keywords
Ultrasound; safety; food; traceability
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
