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咖啡造声反应器,将冷时间从几个小时缩短到几分钟,同时保持感官属性
Shih-Hao Chiu1, Nikunj Naliyadhara2, Martin P Bucknall3
1School of Chemical Engineering, University of New South Wales, Sydney 2052, NSW, Australia; School of Chemical and Biomolecular Engineering, The University of Sydney, Sydney 2008, NSW, Australia.
超声波反应器大大减少了冷咖啡的生产时间,减少到3分钟以下. 这项创新技术提高了提取产量和咖啡因度,产生与传统24小时造相美的优质咖啡.
科学领域:
- 食品科学与技术 食品科学与技术
- 声学 声学 在声学方面
- 化学工程是化学工程的重要组成部分.
背景情况:
- 传统的冷咖啡生产需要24小时.
- 需要更快,按需的咖啡造方法.
- 超声波技术为加速提取过程提供了潜力.
研究的目的:
- 设计和开发一台超声波反应堆,用于快速冷咖啡的生产.
- 研究超声波对咖啡提取效率和化学成分的影响.
- 为了评估超声波造咖啡的感官质量.
主要方法:
- 设计了一台超声波反应堆,使用共振,传感器,喇和修改的咖啡机篮.
- 模拟了反应堆设计的声音传输和声波化.
- 进行酒特征,化学分析 (pH,酸度,咖啡因,脂肪酸,挥发性物质) 和感官分析.
主要成果:
- 造时间从24小时缩短到不到3分钟.
- 超声波处理显著增加了提取产量和咖啡因度.
- 在33%的篮子装载百分比下,总脂肪酸增加了八倍.
- 超声波造咖啡 (1-3分钟) 的感觉特性与24小时造咖啡相比.
结论:
- 开发的超声波反应器可以快速,按需冷咖啡生产.
- 超声波化和声波流增强了质量转移和提取效率.
- 该技术在很短的时间内生产出高质量的冷咖啡,具有理想的感官属性.
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