Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and...

Area of Science:

• Food Science
• Physics
• Chemical Engineering

Background:

• Coffee extraction is complex, influenced by coffee matrix microstructure.
• Understanding these microstructural effects is crucial for coffee quality.

Purpose of the Study:

• To model coffee extraction hydrodynamics using microCT and SPH.
• To link coffee powder microstructure to extraction dynamics and quality.

Main Methods:

• Utilized X-ray micro-computed tomography (microCT) for high-resolution 3D imaging of coffee matrices.
• Performed fluid dynamics simulations using the smoothed particle hydrodynamics (SPH) method on reconstructed data.
• Analyzed flow permeability, tortuosity, and porosity changes during extraction.

Main Results:

• Identified significant inertial effects in espresso brewing, explaining permeability inconsistencies.
• Observed a decreasing porosity profile post-extraction, explained by a pressure-dependent erosion model.
• Revealed distinct microstructural features and flow behaviors for different coffee powders.

Conclusions:

• microCT and SPH provide a data-driven framework for coffee extraction modeling.
• Microstructure significantly impacts coffee extraction hydrodynamics and potentially flavor.
• This approach is essential for studying the evolution of compounds and flavor profiles.