The rate of caffeine infusion from Kenyan arabica coffee beans

The extraction into water of caffeine from ground Kenyan Arabica beans has been studied under various conditions. The rate process could always be described by firts-order kinetics together with a small intercept. An account is given of the way in which the rate constants and half-times of infusion varied with: 1) The degree of roasting, 2) The particle size, 3) The temperature and 4) The stirring conditions. The rate-determining step in the extraction is shown to be the hindered diffusion of caffeine through the bean particles with a contribution by the counterflow of water from the outside

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Bibliographic Details
Main Authors: 121212 Spiro, M., 3180 Association Scientifique Internationale du Café, París (Francia), 32077 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987
Format: biblioteca
Published: París (Francia) 1988
Subjects:CAFE, CAFE TOSTADO, BEBIDAS, CAFEINA, ANALISIS QUIMICO, KENIA,
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