TY - JOUR
TI - A novel optimized energy-saving extraction process on coffee
AU - Wang Cheng-Chi
AU - Sheu Shane-Rong
AU - Chou Ya-Yen
AU - Jang Ming-Jyi
AU - Yang Li-Chen
JN - Thermal Science
PY - 2011
VL - 15
IS - 11
SP - 53
EP - 59
PT - Article
AB - In this paper, Taguchi method is applied to optimize ultrasound thermal  process for extracting caffeine and flavor from coffee. The use of  ultrasound can abridge experiments in cost, energy loss and time; the  different operating conditions for extraction experiments are executed and  the results are also compared. The results show that the best design factors  for caffeine are 95℃ of extraction temperature, 28 kHz of operating  frequency and 30 s of extraction time. The proposed optimized extraction  method is efficient and energy-saving compared with the general process for  making coffee