咖啡豆在水介质中的高强度超声辅助脱咖啡因工艺。
High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium.
作者信息
Huamaní-Meléndez Víctor J, Darros-Barbosa Roger
机构信息
Department of Food Engineering and Technology, São Paulo State University - UNESP, Campus of São José do Rio Preto, São Paulo, Brazil.
出版信息
J Food Sci Technol. 2018 Dec;55(12):4901-4908. doi: 10.1007/s13197-018-3424-3. Epub 2018 Sep 29.
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), pulse (0.30-1) and extraction temperature of the extraction (30-60 °C) as independent factor. The caffeine recovery and caffeine diffusion coefficient were response variables. The ultrasound intensity and extraction temperature significantly influenced the caffeine recovery rate and the diffusion coefficient of caffeine. Activation energy of 48.95 kJ mol for the caffeine diffusion coefficient in ultrasound assisted extraction was observed. The best results were obtained at 68.25-105 W cm ultrasound intensity and 60 °C temperature, corresponding to caffeine recovery of 58.4-69.4% and diffusion coefficient of 8.92-10.57 × 10 m s. The pulse effect was not significant in the range of the studied variables.
本研究的目的是确定超声强度、脉冲和温度对以水为溶剂、超声频率为24 kHz从阿拉比卡咖啡豆中提取咖啡因的影响。采用中心复合设计，将超声强度（31.5 - 105 W/cm）、脉冲（0.30 - 1）和提取温度（30 - 60°C）作为自变量。咖啡因回收率和咖啡因扩散系数为响应变量。超声强度和提取温度对咖啡因回收率和咖啡因扩散系数有显著影响。观察到超声辅助提取中咖啡因扩散系数的活化能为48.95 kJ/mol。在超声强度为68.25 - 105 W/cm和温度为60°C时获得了最佳结果，对应的咖啡因回收率为58.4 - 69.4%，扩散系数为8.92 - 10.57×10⁻¹⁰ m²/s。在所研究的变量范围内，脉冲效应不显著。
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