Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction

[Image: see text] Instant coffee manufacture involves the aqueous extraction of soluble coffee components followed by drying to form a soluble powder. Loss of volatile aroma compounds during concentration through evaporation can lower product quality. One method of retaining aroma is to steam-strip...

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Detalles Bibliográficos
Autores principales: Beverly, David, Lopez-Quiroga, Estefanía, Farr, Robert, Melrose, John, Henson, Sian, Bakalis, Serafim, Fryer, Peter J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2020
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7304076/
https://www.ncbi.nlm.nih.gov/pubmed/32565616
http://dx.doi.org/10.1021/acs.iecr.0c01153

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7304076/
https://www.ncbi.nlm.nih.gov/pubmed/32565616
http://dx.doi.org/10.1021/acs.iecr.0c01153

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