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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical
Society
2020
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| 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 |