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Modelling the aqueous extraction of soluble substances from ground roast coffee
Author(s) -
Spiro Michael
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740610314
Subject(s) - extraction (chemistry) , coffee grounds , chemistry , aqueous solution , aqueous two phase system , chromatography , particle size , particle (ecology) , diffusion , food products , food science , organic chemistry , biology , ecology , physics , thermodynamics
The kinetic results obtained by Zanoni el al (J Set Food Agric 58 1992 275–279) for the extraction of solubles from sieved roast arabica coffee at 90°C have been recalculated and re‐interpreted. It has been shown that the 85–90% of soluble extracted within the first minute can be accounted for by diffusion of the soluble constituents through the coffee particles rather than by a large washing phase. It is also suggested that the subsequent slower extraction process may be caused by the emergence of different constituents according to the particle size.