Open AccessDETERMINATION OF THE INTAKE TEMPERATURE OF THE BEVERAGE DURING HOT MATÉ CONSUMPTION
Author(s) -
Nancy Noelia Lovera,
Carolina Alegre,
Jonas Hedman,
Sergio Alejandro Surkan,
Miguel E. Schmalko
Publication year - 2019
Publication title -
latin american applied research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 23
eISSN - 1851-8796
pISSN - 0327-0793
DOI - 10.52292/j.laar.2019.283
Subject(s) - international agency , water consumption , consumption (sociology) , food science , carcinogen , chemistry , water intake , air temperature , environmental science , toxicology , environmental engineering , biology , geography , biochemistry , meteorology , social science , sociology
The International Agency for Research on Cancer (IARC) has determined that temperatures above 65ºC in hot beverages could be potentially carcinogenic. If they are consumed below 65ºC are considered as non-carcinogenic to humans. Coffee and tea are consumed in cups and the infusion is put in direct contact with the mouth. In contrast, in hot maté a device similar to a straw is used to sip the infusion. Therefore, the temperature of the infusion when reaching the consumer’s mouth is generally lower than the temperature of the water used to prepare the infusion. In this investigation usual conditions of consumption of hot mate by sensorial analysis were determined. Taking these conditions into account, experiments were carried out using temperature sensors to determine the infusion temperature when entering the mouth of the consumer and the variables influence it. Our findings suggest that the infusion temperature at the point of consumption is always below 58ºC and is influenced by the water temperature, the amount of yerba maté and the frequency of sipping. Keywords