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High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium

dc.contributor.authorHuamaní-Meléndez, Víctor J. [UNESP]
dc.contributor.authorDarros-Barbosa, Roger [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2019-10-06T15:58:38Z
dc.date.available2019-10-06T15:58:38Z
dc.date.issued2018-12-01
dc.description.abstractThe 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 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−1 for the caffeine diffusion coefficient in ultrasound assisted extraction was observed. The best results were obtained at 68.25–105 W cm−2 ultrasound intensity and 60 °C temperature, corresponding to caffeine recovery of 58.4–69.4% and diffusion coefficient of 8.92–10.57 × 10−11 m2 s−1. The pulse effect was not significant in the range of the studied variables.en
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University - UNESP, Campus of São José do Rio Preto
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University - UNESP, Campus of São José do Rio Preto
dc.format.extent4901-4908
dc.identifierhttp://dx.doi.org/10.1007/s13197-018-3424-3
dc.identifier.citationJournal of Food Science and Technology, v. 55, n. 12, p. 4901-4908, 2018.
dc.identifier.doi10.1007/s13197-018-3424-3
dc.identifier.issn0975-8402
dc.identifier.issn0022-1155
dc.identifier.lattes8226792448489791
dc.identifier.orcid0000-0002-4473-9363
dc.identifier.scopus2-s2.0-85054294575
dc.identifier.urihttp://hdl.handle.net/11449/188143
dc.language.isoeng
dc.relation.ispartofJournal of Food Science and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCaffeine extraction
dc.subjectDiffusivity
dc.subjectFick’s law
dc.subjectUltrasound
dc.titleHigh intensity ultrasound assisted decaffeination process of coffee beans in aqueous mediumen
dc.typeArtigo
dspace.entity.typePublication
unesp.author.lattes8226792448489791[2]
unesp.author.orcid0000-0001-7554-6380[1]
unesp.author.orcid0000-0002-4473-9363[2]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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