Analysis of Haze Susceptibility in Beers with Unmalted Barley Addition Under Varying Storage Conditions

• Autorzy: Maziarz Karolina , Sterczyńska Monika , Stachnik Marta , Piepiórka-Stepuk Joanna , Ivanišová Eva , Bieńczak Agata , Woźniak Paweł

Identyfikatory

DOI

10.53502/SIWC4991

• Języki publikacji: EN

Abstrakty

EN

Beer consumption constitutes a significant portion of alcoholic beverage consumption in Poland. The growing interest in this product has prompted the exploration of solutions that not only affect production technology and costs but also influence the sensory and physicochemical attributes of the beverage. Incorporating unmalted raw materials is one such solution. This research aims to conduct a comparative analysis of haze formation in malted beers and beers with unmalted barley additions, considering diverse storage conditions and production scales. The results revealed that light has a more significant effect on turbidity formation than temperature. In the variants in which the impact of light on haze formation was investigated, the values of the average number of total particles were in the range of 130 (unsweetened laboratory under ultraviolet) to 1025 (unsweetened commercial under ultraviolet). The effect of temperature on haze formation was significantly less. In most cases, the average number of total particles was no greater than 200, with the highest result obtained being 300 (commercial malted under forced aging). Based on the study, it was concluded that, regardless of the scale of production, ultraviolet radiation causes significant haze formation in beer.

Słowa kluczowe

EN

beer; haze; barley; storage; unmalted barley

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Journal of Research and Applications in Agricultural Engineering
• Rocznik: 2023
• Tom: Vol. 68, nr 2
• Strony: 5--9
• Opis fizyczny: Bibliogr. 35 poz., rys., wykr.

Twórcy

autor

Maziarz Karolina

• Koszalin University of Technology, Department of Mechanical Engineering, Division of Food Industry Processes and Facilities, Poland

• https://orcid.org/0000-0002-8516-9547

autor

Sterczyńska Monika

• Koszalin University of Technology, Department of Mechanical Engineering, Division of Food Industry Processes and Facilities, Poland

• https://orcid.org/0000-0002-8432-4752

autor

Stachnik Marta

• Koszalin University of Technology, Department of Mechanical Engineering, Division of Food Industry Processes and Facilities, Poland

• https://orcid.org/0000-0002-5924-1453

autor

Piepiórka-Stepuk Joanna

• Koszalin University of Technology, Department of Mechanical Engineering, Division of Food Industry Processes and Facilities, Poland

• https://orcid.org/0000-0002-5615-3343

autor

Ivanišová Eva

• Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Technology and Quality of Plant Products, Slovakia

• https://orcid.org/0000-0001-5193-2957

autor

Bieńczak Agata

• Łukasiewicz Research Network - Poznan Institute of Technology, Poznań, Poland

• https://orcid.org/0000-0002-1581-8011

autor

Woźniak Paweł

• Łukasiewicz Research Network - Poznan Institute of Technology, Poznań, Poland

• https://orcid.org/0000-0001-9932-8476

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