Diffusion phenomena during the decaffeination of coffee beans*
- 1 December 1976
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 11 (6) , 637-646
- https://doi.org/10.1111/j.1365-2621.1976.tb00767.x
Abstract
Summary: The diffusion of caffeine in green coffee beans was investigated at atmospheric pressure using dichlormethane as a solvent.The diffusion coefficient of caffeine was determined as a function of temperature and water content of the beans. the mathematical treatment was based on Fick's second law of diffusion applied to a spherical model.The apparent diffusion coefficients are in the range of 0.2‐1.1. 10−6 cm2 sec−1.This publication has 3 references indexed in Scilit:
- Gaschromatographische Bestimmungsmethode für Dichlormethan-Rückstände in coffeinfreiem grünem Kaffee Gas-chromatographic determination of dichloromethane-residues in decoffeinated coffeeZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971
- Mathematical Models in Heat Flow and DiffusionInternational Journal of Mathematical Education in Science and Technology, 1970
- Measurement of Diffusion Coefficient of Caffeine in WaterYAKUGAKU ZASSHI, 1968