MODELING THE AQUEOUS EXTRACTION OF SOLUBLE SUBSTANCES FROM GROUND ROAST COFFEE

被引：7
|
作者：
SPIRO, M
机构：
[1] Department of Chemistry, Imperial College of Science, Technology and Medicine, London
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1993年 / 61卷 / 03期
关键词：
COFFEE; EXTRACTION KINETICS; DIFFUSION;
D O I：
10.1002/jsfa.2740610314
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The kinetic results obtained by Zanoni et al (J Sci Food Agric 58 1992 275-279) for the extraction of solubles from sieved roast arabica coffee at 90-degrees-C have been recalculated and re-interpreted. It has been shown that the 85-90 % of solubles 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.
引用
收藏
页码：371 / 373
页数：3
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