Effect of dispersed particles on instant coffee foam stability and rheological properties

Gmoser, Rebecca; Bordes, Romain; Nilsson, Gustav; Altskär, Annika; Stading, Mats; Lorén, Niklas; Berta, M.

doi:10.1007/s00217-016-2728-7

Cited by 17 publications

(17 citation statements)

References 15 publications

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“…However, studies on the foamability and foam stability aspects of instant coffee foam are very limited. Only recently, Gmoser et al () explained the stabilizing effect of dispersed particles on instant coffee foams. Large particles were found to stabilize the small bubbles by diffusing to the lamellae borders, and increasing the viscosity of liquid–air interface and foam modulus.…”

Section: Introductionmentioning

confidence: 99%

Instant coffee foam: An investigation on factors controlling foamability, foam drainage, coalescence, and disproportionation

Ishwarya

Anandharamakrishnan

2019

J Food Process Engineering

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Foamability and foam stability mechanisms of instant coffee foam were elucidated by varying the total solid content (10–40% w/w), gas flow rate (0.2–0.5 L/min) and gas sparging time (30–45 s). Maximum foam volume obtained after gas sparging was used as the measure of foamability. Foam stability was estimated from the rates of foam drainage, bubble coalescence, and disproportionation. Foamability was majorly influenced by the gas flow rate. Coffee foam exhibited three patterns of destabilization: (a) coalescence; (b) coalescence followed by disproportionation; and (c) partial coalescence. Differences in the mode of coffee foam destabilization can be attributed to the variations in initial bubble size and the manner in which the bubble size distribution evolves with time. The optimum conditions to obtain maximum foam volume and stability were 10% solid content of coffee solution, 0.4 L/min of gas flow rate, and 33 s of gas sparging time. Practical Applications The results of this study explain the underlying reasons for the metastability of coffee foam. The inferences derived from this research work can be used to improve the stability of coffee foam and produce newer types of aerated coffee‐based beverages.

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Section: Introductionmentioning

confidence: 99%

Instant coffee foam: An investigation on factors controlling foamability, foam drainage, coalescence, and disproportionation

Ishwarya

Anandharamakrishnan

2019

J Food Process Engineering

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“…Gmoser et al . investigated the effect of coffee particles on the stability and rheological properties of instant coffee foam, and suggested that coffee particles with sizes larger than 0.8 µm migrate to the lamellae borders.…”

Section: Introductionmentioning

confidence: 99%

“…Gmoser et al 10 investigated the effect of coffee particles on the stability and rheological properties of instant coffee foam, and suggested that coffee particles with sizes larger than 0.8 μm migrate to the lamellae borders. Piazza et al 11 investigated the interaction between polymer molecules in the foaming systems that were isolated from the roasted ground coffee and proposed that the coagulation of coffee particles plays an important role in controlling the interfacial behavior of espresso coffee foam.…”

Section: Introductionmentioning

confidence: 99%

Brownian motion and Einstein relation for migration of coffee particles in coffee suspensions

Lin

Zhou

et al. 2019

J Sci Food Agric

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BACKGROUND The migration of particles in a liquid plays an important role in determining the stability of the corresponding suspension. The preparation of a cup of coffee involves the migration/dispersion of coffee particles in aqueous solutions. We investigate the Brownian motion of coffee particles in coffee suspensions at different temperatures for three different coffee beans via the migration of the coffee particles of the coffee suspensions in water. RESULTS The activation energies for the Brownian motion of the coffee particles are in the range 23.5–32.0 kJ mol−1, relatively independent of the size of the coffee particles used in the present study. The viscosities of the coffee suspensions are measured as a function of temperature and then used to correlate with the gradient–diffusion coefficient for the Brownian motion of the coffee particles. The activation energies of the rate process controlling the viscous flow of the coffee suspensions are in the range 12.7–14.1 kJ mol−1. CONCLUSION The correlation between the viscosity and gradient–diffusion coefficient of the coffee suspensions generally follows the Einstein relation. A temperature dependence exists for the viscosity and gradient–diffusion coefficient of the coffee suspensions, which can be used to understand the brewing of coffee at high temperatures with respect to product refinement. © 2019 Society of Chemical Industry

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“…Este fato se dá por duas grandes vantagens deste produto: Fácil e rápido preparo, reduzindo perdas que se verificam do preparo tradicional e a menor despesa de transporte, em virtude da redução de volume. Estas são duas qualidades desejáveis em um produto nos dias atuais, visto que o mundo globalizado busca a rapidez e dinamicidade inclusive no preparo de suas refeições (GMOSER et al, 2017).…”

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“…Essas perdas ocorrem principalmente devido a ação de altas temperaturas na extração e concentração a quente e resultam no aroma e sabor característicos do café solúvel, que difere do café torrado e moído tradicional (GMOSER, et al, 2017) Sabe-se que o café solúvel é produto resultante da desidratação do extrato aquoso de café (Coffea arábica e outras espécies do gênero Coffea) torrado e moído. Ele pode se apresentar sob a forma de pó ou grânulos.…”

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Otimização Do Processo De Secagem Em Leito De Espuma De Extrato De Café

Cruz¹,

Saraiva²,

Teixeira³

2017

Enci Bio

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RESUMODurante o processamento do café solúvel ocorrem perdas de aromas, além de degradação e formação de compostos indesejáveis. A secagem em leito de espuma utiliza baixas temperaturas de secagem, resultando em um produto de alta qualidade, pois ocorrem menores perdas de voláteis e nutrientes durante o processo. O objetivo desse trabalho foi otimizar as concentrações dos agentes espumantes emustab® e soro de leite em pó no processo de secagem de extrato de café em leito de espuma, bem como avaliar o efeito da temperatura sobre a cinética de secagem. Utilizou-se um Delineamento Composto Central Rotacional (DCCR), com as concentrações dos dois agentes variando de 0 a 8%. Em seguida, a secagem foi realizada em cinco temperaturas (50, 55, 60, 65 e 70 ºC) e sua cinética foi ajustada comparando-se os modelos de Page, Henderson e Pabis e Exponencial mediante uma regressão não-linear, estabelecendo a curva de secagem do processo e avaliando o efeito da temperatura sobre os parâmetros do modelo selecionado. As concentrações ótimas dos agentes espumantes foram de 0% de soro e 4% de emustab®. O modelo de Page foi o que melhor se ajustou aos dados experimentais, com um coeficiente de determinação (R²) superior a 0,99 em todos os casos. PALAVRAS-CHAVE: café, café solúvel, espuma STUDY OF THE FOAM-MAT DRYING PROCESS OF COFFEE ADDED WITH DIFFERENT EMULSIFIERSABSTRACT During the processing of soluble coffee occur losses of aromas, besides degradation and formation of undesirable compounds. Foam mat drying uses low temperatures, resulting in a high-quality product and occur less losses of volatile compounds and nutrients during the process. The objective of this work was to optimize the concentrations of emustab® and whey powder in the foam mat drying process of coffee extract, as well as to evaluate the effect of the temperature on drying kinetics. A Central Composite Rotatable Design (CCRD) was used, with the concentrations of the two agents ranging from 0 to 8%. Then, drying was performed at five temperatures (50, 55, 60, 65 and 70 ° C) and their kinetics were adjusted by comparing the Page, Henderson and Pabis and Exponential models by a non-linear

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Effect of dispersed particles on instant coffee foam stability and rheological properties

Abstract: are difficult to apply due to the complexity of the system studied. Despite this limitation, these results provide increased understanding of the effect of particles on instant coffee foams.

Cited by 17 publications

References 15 publications

Instant coffee foam: An investigation on factors controlling foamability, foam drainage, coalescence, and disproportionation

Instant coffee foam: An investigation on factors controlling foamability, foam drainage, coalescence, and disproportionation

Brownian motion and Einstein relation for migration of coffee particles in coffee suspensions

Otimização Do Processo De Secagem Em Leito De Espuma De Extrato De Café

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