THERMAL SCIENCE

International Scientific Journal

APPLICATION OF ULTRASOUND THERMAL PROCESS ON EXTRACTING FLAVOR AND CAFFEINE OF COFFEE

ABSTRACT
In this research, our focus is the use of ultrasound thermal process to extract flavor and caffeine from coffee. The different operating conditions for extraction experiments are executed and the results are also compared. The results show that coffee flavor is not enhanced with the increase of temperature because the volatile degree of coffee flavor components is quick and easy to be reached at high temperatures. From the experimental results, it can be found that using low vibration frequency is better than using high vibration frequency. Also, caffeine will be reached into the saturated state at the 15th second of the extracting time and the quantity of caffeine augments with the increase of temperature
KEYWORDS
PAPER SUBMITTED: 2010-07-13
PAPER REVISED: 2010-09-16
PAPER ACCEPTED: 2010-11-11
DOI REFERENCE: https://doi.org/10.2298/TSCI11S1069W
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2011, VOLUME 15, ISSUE Supplement 1, PAGES [S69 - S74]
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© 2022 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, 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