THERMAL SCIENCE

International Scientific Journal

EFFECT OF COFFEE REDUCTION ON CONSTITUENT CONCENTRATION IN AN ENERGY-EFFICIENT PROCESS OF ULTRASONIC EXTRACTION

ABSTRACT
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.
KEYWORDS
PAPER SUBMITTED: 2015-02-08
PAPER REVISED: 2015-03-08
PAPER ACCEPTED: 2015-04-16
PUBLISHED ONLINE: 2015-10-25
DOI REFERENCE: https://doi.org/10.2298/TSCI1504373W
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2015, VOLUME 19, ISSUE 4, PAGES [1373 - 1377]
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© 2019 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence