TY - JOUR
TI - Application of ultrasound thermal process on extracting flavor and caffeine of coffee
AU - Wang Cheng-Chi
AU - Chou Ya-Yen
AU - Sheu Shane-Rong
AU - Jang Ming-Jyi
AU - Chen Ting-Hsuan
JN - Thermal Science
PY - 2011
VL - 15
IS - 11
SP - 69
EP - 74
PT - Article
AB - 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