High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium
High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium
About this item
Full title
Author / Creator
Publisher
New Delhi: Springer India
Journal title
Language
English
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Publication information
Publisher
New Delhi: Springer India
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Scope and Contents
Contents
The purpose of this study was to determine the influence of ultrasound intensity, pulse and temperature on extraction of caffeine, from Arabica coffee beans using water as solvent, and ultrasound frequency of 24 kHz. A central composite design was used, using ultrasound intensity (31.5–105 W cm
−2
), pulse (0.30–1) and extraction temperature...
Alternative Titles
Full title
High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6233434
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6233434
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-018-3424-3
