Advertisement

Extraction Rate for Soluble Solids During Coffee Brewing

  • S. Oshita
  • A. Hashimoto
  • T. Miyata
  • T. Okado
Chapter

Abstract

Variations of soluble solids concentration in the coffee extract as a function of time were measured over the range from 40 C to 90 C under a constant grind/water proportion for each of three different particle sizes. The concentration histories were well expressed by the rate equation of the 2nd order. The rate constant was then interpreted in relation to the Arrhenius equation and both frequency factor and activation energy were determined for each granule size. Results suggested that the decrease in granule size could effectively increase the rate constant.

Keywords

Rate Equation Extraction Rate Soluble Solid Arrhenius Equation Frequency Factor 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Reference

  1. 1.
    Mabel C. Merritt and Bernard E. Proctor, Extraction rates for selected components in coffee brew, Food Res., 1959, 24(6), pp.735–743.CrossRefGoogle Scholar
  2. 2.
    A. Voilley and D. Simatos, Modeling the solubilization process during coffee brewing, J. of Food Process Eng., 1980, 3(4), pp.185–198.CrossRefGoogle Scholar
  3. 3.
    M. Sivets, Coffee processing technology, vol.2, The Avi publishing co., Westport, Conn., 1963, pp.168.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • S. Oshita
    • 1
  • A. Hashimoto
    • 1
  • T. Miyata
    • 1
    • 2
  • T. Okado
    • 1
    • 2
  1. 1.Fac. of BioresourcesMie Univ.Kamihama-cho, Tsu-city, Mie 514Japan
  2. 2.Kondo Unyukiko Co., Ltd.Ichiriyama-cho, Kariya-city, Aichi 448Japan

Personalised recommendations