{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,20]],"date-time":"2026-06-20T17:35:18Z","timestamp":1781976918459,"version":"3.54.5"},"update-to":[{"DOI":"10.12688\/f1000research.163423.1","type":"new_version","label":"New version","source":"publisher","updated":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T00:00:00Z","timestamp":1768003200000}}],"reference-count":37,"publisher":"F1000 Research Ltd","license":[{"start":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T00:00:00Z","timestamp":1768003200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["f1000research.com"],"crossmark-restriction":false},"short-container-title":["F1000Res"],"abstract":"<ns3:p>\n                    Background\n                    <ns3:italic>Areke<\/ns3:italic>\n                    is a popular traditional distilled beverage in semi-urban and rural areas in Ethiopia. Traditional\n                    <ns3:italic>areke<\/ns3:italic>\n                    distillation uses an open-fire system that consumes a lot of firewood and produces a large amount of indoor air pollution. Methods The\n                    <ns3:italic>areke<\/ns3:italic>\n                    distiller apparatus (heat exchanger, condenser, energy-efficient stoves, storage tanks, and local\n                    <ns3:italic>areke<\/ns3:italic>\n                    extraction apparatus) was manufactured by technicians (welders). Different types of grains (wheat, millet, lupine, barley, and maize) were purchased from a neighborhood market. The traditional method of\n                    <ns3:italic>areke<\/ns3:italic>\n                    fermentation was prepared by an experienced woman brewer using a combination of ingredients and appropriate steps and procedures. The efficacy of a traditional stove, modified stove, and a combination of modified stove and double-pipe were evaluated\n                    <ns3:italic>.<\/ns3:italic>\n                    The amount of ethanol was estimated by measuring its refractive index and specific gravity. The sensory evaluation of\n                    <ns3:italic>areke<\/ns3:italic>\n                    samples was conducted by 10 consumer sensory panelists. Result The highest ethanol concentration in\n                    <ns3:italic>areke<\/ns3:italic>\n                    (53.75 \u00b1 0.01 (% v\/v)) was obtained from millet E (\n                    <ns3:italic>dagusa<\/ns3:italic>\n                    E) in double-pipe distillation (E). The maize E (\n                    <ns3:italic>bekolo<\/ns3:italic>\n                    E) of overall acceptance had the greatest score (4.5 \u00b1 0.01) compared to other\n                    <ns3:italic>areke<\/ns3:italic>\n                    sensory parameters. The alcoholic strength of lupine E (\n                    <ns3:italic>gibeto<\/ns3:italic>\n                    E) was scored as excellent (5.0 \u00b1 0.01) compared to other\n                    <ns3:italic>areke<\/ns3:italic>\n                    sensory parameters. All judges agreed that traditional and double-pipe\n                    <ns3:italic>areke<\/ns3:italic>\n                    consumption was acceptable. The combination of double-pipe distillation and modified stove resulted in a 50% \u00b1 0.15 reduction in the average amount of firewood used. The traditional open fire stove consumed more firewood (5.1 kg \u00b1 0.1) than the combination of double-pipe distillation and modified stove (2.5 kg \u00b1 0.01). Conclusion These results indicate that the combination of double-pipe distillation with a modified stove had better performance than traditional\n                    <ns3:italic>areke<\/ns3:italic>\n                    distillation.\n                  <\/ns3:p>","DOI":"10.12688\/f1000research.163423.2","type":"journal-article","created":{"date-parts":[[2026,1,10]],"date-time":"2026-01-10T04:49:07Z","timestamp":1768020547000},"page":"682","update-policy":"https:\/\/doi.org\/10.12688\/f1000research.crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Evaluating the Efficiency of Areke Distillation Process Using the Traditional Method of Distillation and Double Pipe Distillation: A Traditional Ethiopian Beverage"],"prefix":"10.12688","volume":"14","author":[{"given":"Mulugeta","family":"Fentahun","sequence":"first","affiliation":[{"name":"Department of Biology Debre Markos Amhara 269 Debre Markos University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9584-6978","authenticated-orcid":false,"given":"Ayinalem","family":"Worku","sequence":"additional","affiliation":[{"name":"Mechanical Engineering Aksum Tigray 1010 Aksum University"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"2560","published-online":{"date-parts":[[2026,1,10]]},"reference":[{"key":"ref1","article-title":"World Health Organization Department of Mental Health and Substance Abuse.","year":"2004"},{"key":"ref3","first-page":"354-365","article-title":"Design, Fabrication and Testing of Biogas Stove for \u2018Areke\u2019 Distillation: The case of Arsi Negele, Ethiopia, Targeting Reduction of Fuel-Wood Dependence.","volume":"5","author":"W Shewangizaw","year":"2016","journal-title":"Int. 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