Open AccessA novel optimized energy-saving extraction process on coffee
Author(s) -
ChengChi Wang,
Shane-Rong Sheu,
Ya-Yen Chou,
Ming-Jyi Jang,
Li-Chen Yang
Publication year - 2011
Publication title -
thermal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.339
H-Index - 43
eISSN - 2334-7163
pISSN - 0354-9836
DOI - 10.2298/tsci11s1053w
Subject(s) - extraction (chemistry) , taguchi methods , caffeine , process (computing) , energy (signal processing) , process engineering , computer science , flavor , low energy , materials science , chromatography , mathematics , statistics , chemistry , machine learning , engineering , physics , medicine , biochemistry , endocrinology , operating system , atomic physics
In this paper, Taguchi method is applied to optimize ultrasound thermal process for extracting caffeine and flavor from coffee. The use of ultrasound can abridge experiments in cost, energy loss and time; the different operating conditions for extraction experiments are executed and the results are also compared. The results show that the best design factors for caffeine are 95℃ of extraction temperature, 28 kHz of operating frequency and 30 s of extraction time. The proposed optimized extraction method is efficient and energy-saving compared with the general process for making coffee.
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