Efeito do ultrassom de alta intensidade na extração e difusão da cafeína nos grãos de café (Coffea arabica)
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Data
2012-09-21
Autores
Huamaní Meléndez, Víctor Justiniano [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A presente pesquisa propõe como alternativa melhorar o processo de extração da cafeína dos grãos de café de variedade arábica utilizando água como solvente com auxílio de ultrassom de alta intensidade. Na primeira etapa da pesquisa foram avaliadas propriedades físicas do grão no processo de hidratação e a proposição da solução analítica para a semiesfera da equação de Fick. Na segunda etapa foi avaliado o coeficiente de difusão da cafeína no processo de extração com água em diferentes temperaturas (30, 40, 50 e 60 °C). Na terceira etapa foi empregado um delineamento composto central rotacional para avaliar a porcentagem de recuperação e o coeficiente de difusão de cafeína nos grãos de café, para os tempos de 15, 30 e 60 minutos sob a influência do ultrassom de alta intensidade (30, 45, 65, 85 e 100% da amplitude da potência) em diferentes ciclos de aplicação (30, 45, 65, 85 e 100%) e em função da temperatura de extração (30, 36, 45, 53 e 60 °C). O modelo matemático para geometria semiesférica apresentou melhor ajuste aos dados experimentais, tanto para a difusão de água nos grãos de café no processo de hidratação, como para o processo de extração de cafeína em meio aquoso. O coeficiente de difusão de água no grão de café no processo de hidratação variou de 6,901 .10-11 m2 s-1 a 30 °C até 3,119 .10-10 m2 s-1 a 60 °C, com energia de ativação de 41,243 kJ mol-1. Para a difusão da cafeína, o modelo matemático para semiesfera também resultou ser ligeiramente superior na maioria dos casos, onde o coeficiente de difusão variou de 1,026 .10-11 m2 s-1 a 30 °C até 9,004 .10-11 m2 s-1 a 60 °C com uma energia de ativação de 59,933 kJ mol-1. Na aplicação de ultrassom de alta intensidade, os fatores de potência de ultrassom e a temperatura...
This research proposes as an alternative to improve the process of extracting caffeine from coffee beans, arabica variety, using water as solvent, assisted by high-intensity ultrasound. In the first stage of the research, physical properties of the grain were evaluated in the hydration process and the proposition of an analytical solution for the semi-sphere of the Fick equation. In the second stage, it was determined the diffusion coefficient of caffeine in the extraction process with water at different temperatures (30, 40, 50 and 60 °C). In the third stage, a central composite rotational design was used to assess the percentage of recovery and the diffusion coefficient of caffeine in coffee beans, for caffeine extraction upon different treatment times (15, 30 and 60 minutes) under the influence of high-intensity ultrasound (30, 45, 65, 85 and 100% of the power amplitude), different application cycles (30, 45, 65, 85 and 100%), as a function of the temperature (30, 36, 45, 53 and 60 °C). The mathematical model presented by the semispherical geometry showed the best fit to the experimental data, in comparison to Fick's sphere geometry approach, both for the diffusion of water in the coffee beans in the hydration process, and for the extraction process of caffeine in aqueous media. The diffusion coefficient of water in the coffee bean in the hydration process ranged from 6.901 ×10-11 m2 s-1 at 30°C to 3.119 ×10-10 m2 s-1 at 60°C, with and activation energy of 41.243 kJ mol-1. For the diffusion of caffeine in the grain, the semi-sphere mathematical model also resulted slightly better fitting in most cases, with a diffusion coefficient ranged from 1.026 ×10-11 m2 s-1 at 30°C to 9.004 10-11 m2 s-1 at 60°C, and an activation energy of 59.933 kJ mol-1. In the high-intensity ultrasound assisted extraction process, the ultrasound... (Complete abstract click electronic access below)
This research proposes as an alternative to improve the process of extracting caffeine from coffee beans, arabica variety, using water as solvent, assisted by high-intensity ultrasound. In the first stage of the research, physical properties of the grain were evaluated in the hydration process and the proposition of an analytical solution for the semi-sphere of the Fick equation. In the second stage, it was determined the diffusion coefficient of caffeine in the extraction process with water at different temperatures (30, 40, 50 and 60 °C). In the third stage, a central composite rotational design was used to assess the percentage of recovery and the diffusion coefficient of caffeine in coffee beans, for caffeine extraction upon different treatment times (15, 30 and 60 minutes) under the influence of high-intensity ultrasound (30, 45, 65, 85 and 100% of the power amplitude), different application cycles (30, 45, 65, 85 and 100%), as a function of the temperature (30, 36, 45, 53 and 60 °C). The mathematical model presented by the semispherical geometry showed the best fit to the experimental data, in comparison to Fick's sphere geometry approach, both for the diffusion of water in the coffee beans in the hydration process, and for the extraction process of caffeine in aqueous media. The diffusion coefficient of water in the coffee bean in the hydration process ranged from 6.901 ×10-11 m2 s-1 at 30°C to 3.119 ×10-10 m2 s-1 at 60°C, with and activation energy of 41.243 kJ mol-1. For the diffusion of caffeine in the grain, the semi-sphere mathematical model also resulted slightly better fitting in most cases, with a diffusion coefficient ranged from 1.026 ×10-11 m2 s-1 at 30°C to 9.004 10-11 m2 s-1 at 60°C, and an activation energy of 59.933 kJ mol-1. In the high-intensity ultrasound assisted extraction process, the ultrasound... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Café - Extração da cafeína, Café - Processos químicos, Coffee beans - Extracting caffeine
Como citar
HUAMANÍ MELÉNDEZ, Víctor Justiniano. Efeito do ultrassom de alta intensidade na extração e difusão da cafeína nos grãos de café (Coffea arabica). 2012. 90 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2012.