STUDY REGARDING THE INFLUENCE OF METALS MIGRATION UPON THE QUALITY OF BEER AT STORAGE

Amelia BUCULEI, Sonia AMARIEI, Stefan STEFANOV, Gheorhe GUTT, Adriana DABIJA

Abstract

For some substances maximum rates of concentration in food and beverages are set. Essential for consumer safety is to study the mechanisms of metal migration in packaging products. Very often, sources of migration are elements of the packaging and this pays scant attention. The aim of this work was to determine the content of heavy metals form different kinds of beer from market and to observe: pH of the beer at different periods of time and different temperatures of storage,   beer sensorial analysis at different periods of time and different temperatures of storage, physical-chemical properties of beer at different periods of time and different temperatures of storage. We studied four types of beer for the content of certain metals as  Fe, Cu,  Cd,  Pb, Al and Mn. The test was made at 4°C (for cold beer) and at 20°C for the beer in the shop. For purposes of this study used modern methods and equipment were used. They allow to determine with accuracy the content of various substances in food and beverages. The results of experimental work showed increased content of various metals. This is the result of migration, which is different for different beers tested. During  the preservation period of products in metallic packages, lead and cadmium  migration from the packaging material into product takes place with a rate directly proportional with increasing  of storage time.  The data obtained allow determining the conditions under which drinks are safe for consumers.

 

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