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.
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Reference
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© 1994 Springer Science+Business Media Dordrecht
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Oshita, S., Hashimoto, A., Miyata, T., Okado, T. (1994). Extraction Rate for Soluble Solids During Coffee Brewing. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_113
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DOI: https://doi.org/10.1007/978-1-4615-2674-2_113
Publisher Name: Springer, Boston, MA
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