THERMAL SCIENCE

International Scientific Journal

Cheng-Chi Wang

,

Shane-Rong Sheu

,

Ya-Yen Chou

,

Ming-Jyi Jang

,

Li-Chen Yang

A NOVEL OPTIMIZED ENERGY-SAVING EXTRACTION PROCESS ON COFFEE

ABSTRACT
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
KEYWORDS
energy-saving, Taguchi, ultrasound, coffee
PAPER SUBMITTED: 2010-07-11
PAPER REVISED: 2010-09-30
PAPER ACCEPTED: 2010-11-11
DOI REFERENCE: https://doi.org/10.2298/TSCI11S1053W
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2011, VOLUME 15, ISSUE Supplement 1, PAGES [S53 - S59]
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A novel optimized energy-saving extraction process on coffee

© 2024 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