Open AccessEffect of coffee reduction on constituent concentration in an energy-efficient process of ultrasonic extraction
Author(s) -
ChengChi Wang,
Shane-Rong Sheu,
HerTerng Yau,
Ming-Jyi Jang
Publication year - 2015
Publication title -
thermal science/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/tsci1504373w
Subject(s) - caffeine , roasting , ultrasonic sensor , aroma , extraction (chemistry) , tannin , pulp and paper industry , manufacturing process , materials science , process (computing) , chemistry , process engineering , chromatography , computer science , food science , metallurgy , composite material , medicine , engineering , radiology , operating system
Coffee is one of the popular beverage; its constituents include caffeine, oxidation resistant aromatic constituents, protein, tannin, and fat. It is indicated in literatures that a proper amount of coffee stimulates the brain and enhances memory, but excessive coffee causes negative results, such as coronary artery disease, high blood pressure, heart disease and kidney disease. This study used high-performance ultrasonic process to discuss the effect of pulverized coffee reduction on the constituent concentration. It further compared the constituent concentrations obtained in different extraction periods. The experimental results show that the coffee aroma constituents can be extracted effectively by ultrasonic process without any organic solvent, and the constituent concentration does not decrease with the addition of pulverized coffee. Therefore, the consumption of pulverized coffee can be reduced greatly by using the proposed. The time of extraction process can be shortened, so as to save energy. The most important point is to reduce the enterprises manufacturing cost and to increase the profit