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Diffusion phenomena during the decaffeination of coffee beans *
Author(s) -
BICHSEL BERNARD,
GÁL STEFAN,
SIGNER RUDOLF
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00767.x
Subject(s) - diffusion , caffeine , chemistry , thermodynamics , solvent , analytical chemistry (journal) , chromatography , organic chemistry , physics , psychology , psychiatry
Summary The diffusion of caffeine in green coffee beans was investigated at atmospheric pressure using dichlormethane as a solvent. The diffusion coefficient of caffeine was determined as a function of temperature and water content of the beans. the mathematical treatment was based on Fick's second law of diffusion applied to a spherical model. The apparent diffusion coefficients are in the range of 0.2‐1.1. 10 −6 cm 2 sec −1 .