کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7682182 | 1495820 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pressurised liquid extraction of volatile compounds in coffee bean
ترجمه فارسی عنوان
استخراج مایع تحت فشار از ترکیبات فرار در دانه های قهوه
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کلمات کلیدی
قهوه، فرار، استخراج مایع تحت فشار، روش سطح پاسخ، تجزیه و تحلیل حسی توصیفی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this work, we reported a novel application of pressurised liquid extraction (PLE) on coffee bean. The condition of PLE was carefully optimised with the aid of response surface methodology (RSM) including adjustment of experimental parameters (solvent type and sample to hydromatrix ratio) and other operating parameters (i.e. temperature (50-100 °C), pressure (1000-2000 psi) and static extraction time (5-15 min)). The coffee extracts obtained under three different extraction conditions were evaluated through descriptive sensory analysis. Then, the results showed that those targeted compounds obtained from PLE were nearly three times higher (1473 ppm) than conventional solvent extraction (571 ppm). Thus, PLE demonstrated the feasibility of producing a series of coffee extracts under controllable extraction conditions in correlation with desirable sensory attributes. This approach has not previously reported to characterise the aroma of coffee bean.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Talanta - Volume 115, 15 October 2013, Pages 300-307
Journal: Talanta - Volume 115, 15 October 2013, Pages 300-307
نویسندگان
Mun-Wai Cheong, Alena Ann-Ann Tan, Shao-Quan Liu, Philip Curran, Bin Yu,