Valorisation chimique du café vert et des refus de triage. Premiers résultats
For production and quality reasons, it is becoming useful to utilize the grading rejects from raw coffee processing and also find new outlets for commercial raw coffee. We opted for oil, chlorogenic acids and caffeine, basic compounds that can be used in various industries (pharmaceuticals and related products, agricultural food industries, etc.). We have set out the initial results concerning pulsed column extration on a pilot unit and chemical engineering study in the laboratory. The coffee (commercial raw Robusta or grading rejects) is extracted successively by hexane, methanol 70 per cent and water. The first two stages are carried out by the continuous counter flow (descending) process in a glass column (L = 7 m, 0 = 0.1 m) with discs and rings, and a pulsed mechanical mixer. The third stage is batch processed. The extraction rates for oils, chlorogenic acids and caffeine are 80, 70 and 90 per cent respectively. The initial results of the chemical engineering study deal with the influence of the temperature and mass ratio parameters on oil extraction from raw coffee in an enclosed system, and, in particular, on the balanced contents. The Moo/Mo curves (Moo = amount of oil extracted in the time too, Mo = the initial amount of oil in the raw coffee) follow an equation of the type Moo/Mo = ae-bX in which b is a function of the temperature and X the coffee mass/solvent ratio. The initial results obtained show that it is possible to optimize the extraction system so as to assess the technological and financial value of the process
| Main Authors: | , , , , , |
|---|---|
| Format: | biblioteca |
| Published: |
París (Francia)
1988
|
| Subjects: | CAFE, COLOR, PIGMENTOS, MODELOS, SIMULACION, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | For production and quality reasons, it is becoming useful to utilize the grading rejects from raw coffee processing and also find new outlets for commercial raw coffee. We opted for oil, chlorogenic acids and caffeine, basic compounds that can be used in various industries (pharmaceuticals and related products, agricultural food industries, etc.). We have set out the initial results concerning pulsed column extration on a pilot unit and chemical engineering study in the laboratory. The coffee (commercial raw Robusta or grading rejects) is extracted successively by hexane, methanol 70 per cent and water. The first two stages are carried out by the continuous counter flow (descending) process in a glass column (L = 7 m, 0 = 0.1 m) with discs and rings, and a pulsed mechanical mixer. The third stage is batch processed. The extraction rates for oils, chlorogenic acids and caffeine are 80, 70 and 90 per cent respectively. The initial results of the chemical engineering study deal with the influence of the temperature and mass ratio parameters on oil extraction from raw coffee in an enclosed system, and, in particular, on the balanced contents. The Moo/Mo curves (Moo = amount of oil extracted in the time too, Mo = the initial amount of oil in the raw coffee) follow an equation of the type Moo/Mo = ae-bX in which b is a function of the temperature and X the coffee mass/solvent ratio. The initial results obtained show that it is possible to optimize the extraction system so as to assess the technological and financial value of the process |
|---|