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Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction
David Beverly1,2, Estefanía Lopez-Quiroga2, Robert Farr1
1Jacobs Douwe Egberts R&D, Banbury OX16 2QU, U.K.
Industrial & Engineering Chemistry Research
|June 23, 2020
Summary
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.
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.
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