TY - JOUR TI - EFFECT OF COFFEE REDUCTION ON CONSTITUENT CONCENTRATION IN AN ENERGY-EFFICIENT PROCESS OF ULTRASONIC EXTRACTION AU - Wang Cheng-Chi AU - Sheu Shane-Rong AU - Yau Her-Terng AU - Jang Ming-Jyi JN - Thermal Science PY - 2015 VL - 19 IS - 4 SP - 1373 EP - 1377 PT - Article AB - 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.