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Application of ultrasound thermal process on extracting flavor and caffeine of coffee

2011; Vinča Institute of Nuclear Sciences; Volume: 15; Issue: suppl. 1 Linguagem: Inglês

10.2298/tsci11s1069w

2334-7163

Cheng‐Chi Wang, Ya-Yen Chou, Shane-Rong Sheu, Ming-Jyi Jang, Ting‐Hsuan Chen,

Advanced Chemical Sensor Technologies

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