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Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction.

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This study models aroma extraction in instant coffee, revealing how compound properties and interactions affect flavor retention during processing. Understanding these factors improves instant coffee quality.

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Area of Science:

  • Food Science
  • Chemical Engineering
  • Process Modeling

Background:

  • Instant coffee production involves aqueous extraction and drying, risking loss of volatile aroma compounds.
  • Steam-stripping volatiles and re-adding them is a method to retain aroma, but process conditions need optimization.

Purpose of the Study:

  • To develop a multiscale model for aroma extraction during instant coffee manufacture.
  • To understand the impact of process conditions on aroma content in stripped coffee solutions.

Main Methods:

  • A multiscale model was developed to describe aroma release, diffusion, and transport.
  • The model incorporates mechanisms of release from the coffee matrix, intraparticle diffusion, and transfer into water/steam.
  • Advection through the column was also modeled.

Main Results:

  • Three distinct types of volatile compound behavior were identified during extraction.
  • Aroma physiochemistry was found to dictate the rate-limiting kinetics of extraction.
  • Interactions with other coffee components can inhibit the extraction of certain aroma compounds.

Conclusions:

  • The multiscale model provides insights into aroma extraction dynamics in instant coffee.
  • Understanding compound-specific behavior and interactions is crucial for optimizing aroma retention.
  • This knowledge aids in designing improved processes for higher-quality instant coffee.