The Kinetics and Mechanism of Caffeine Infusion from Coffee: the Temperature Variation of the Hindrance Factor

Spiro, M.; Chong, Yuen Ying

doi:10.1002/(sici)1097-0010(199707)74:3<416::aid-jsfa868>3.0.co;2-0

Cited by 20 publications

(17 citation statements)

References 3 publications

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“…Work by Spiro and colleagues demonstrated that the transport of coffee solubles through the interior of the grounds can be described by a diffusion process. [22][23][24][25][26][27][28] Hence,…”

Section: Development Of a Rational Model For Espresso Extractionmentioning

confidence: 97%

Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment

Cameron¹,

Morisco²,

Hofstetter³

et al. 2020

Matter

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Coffee extraction performed in an espresso machine is a process that depends on a delicate interplay between grind setting, coffee mass, water pressure and temperature, and beverage volume. Using a mathematical model based on the transport of solubles through a granular bed, paired with cafe-setting experiments, we elucidate the origin of inconsistencies in espresso production. Informed by the model, a protocol is proposed to systematically reduce coffee waste and beverage variation, resulting in highly reproducible shots.

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Section: Development Of a Rational Model For Espresso Extractionmentioning

confidence: 97%

Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment

Cameron¹,

Morisco²,

Hofstetter³

et al. 2020

Matter

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show abstract

“…There have not been any reports about the aqueous extraction kinetics of yerba mate; nevertheless, there are many studies about extraction kinetics of components of tea and coffee (Jaganyi and Madlala, 2000;Jaganyi and Price, 1999;Spitzer, 1993, 1994;Spiro and Chong, 1997;Spiro and Jago, 1982;Spiro and Selwood, 1984;Stapley, 2002;Zanoni et al, 1992), metabolites extraction kinetics as phenolics, antioxidants and fat substances in other products (Bucić -Kojić et al, 2007;Cacace and Mazza, 2003;Franco et al, 2007;Herodež et al, 2003;Ho et al, 2005;Jaganyi and Wheeler, 2003;Kashyap et al, 2007;Wongkittipong et al, 2004) and a report on yerba mate extraction optimization (Sambiassi et al, 2002). There are several kinetics models for the interpretation of experimental extraction data.…”

Section: Introductionmentioning

confidence: 99%

Modeling yerba mate aqueous extraction kinetics: Influence of temperature

Linares

Hase

Vergara

et al. 2010

Journal of Food Engineering

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“…The higher anthocyanin extraction temperature of 408C and the spherical shape of the particles resulting in a higher interfacial specific area for mass transfer for anthocyanin would contribute to the larger effective diffusivity. The effective diffusivities of CyA are much smaller than that of glucoraphanin and caffeine as reported by Powell et al (2005) and Spiro and Chong (1997), respectively. The molecular weight of CyA is approximately six times larger than that of glucoraphanin and caffeine, and the temperature of glucoraphanin extraction at 708C would also increase the effective diffusivities; therefore smaller CyA effective diffusivities compared to these solutes would be expected.…”

Section: Volumetric Mass Transfer Coefficient In Liquid Phase and Effmentioning

confidence: 60%

Effect of solvent concentration on the extraction kinetics and diffusivity of Cyclosporin A in the fungus Tolypocladium inflatum

Margaritis

Jajuee

2006

Biotech & Bioengineering

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ABSTRACT:The kinetics of solid-liquid extraction and extraction yields of the immunosuppressant drug Cyclosporin A (CyA) from the mycelia of Tolypocladium inflatum were examined in this study. A 2 L stirred, baffled vessel was used to extract CyA from wet mycelia mass. Three different organic solvents were used, namely, methanol, acetone, and isopropanol at different concentrations in aqueous mixtures at room temperature. It was found that the best solvent was acetone at 50% v/v concentration achieving 100% extraction of CyA from the mycelia of T. inflatum. Although acetone proved to be the better solvent for CyA extraction, further studies were performed using methanol. A linear relationship was found between extraction yield of CyA and methanol concentration with 100% CyA extraction at 90% v/v methanol. The partition coefficients of CyA between the solid mycelia phase and the aqueous solvent phase were found to decrease exponentially with increasing methanol concentration. A liquid extraction model was developed based on the diffusion equation to correlate the kinetic data of CyA extraction from the solid mycelia of T. inflatum. Non-linear regression analysis of experimental data was used with the diffusion equation in order to calculate the effective diffusivities of CyA in the mycelia of T. inflatum. For all three organic solvents used, the effective diffusivities of CyA were found to be between 4.41Â10 À15 and 6.18Â10 À14 m 2 /s. This is the first time CyA effective diffusivities in T. inflatum are reported in the literature.

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The Kinetics and Mechanism of Caffeine Infusion from Coffee: the Temperature Variation of the Hindrance Factor

Cited by 20 publications

References 3 publications

Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment

Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment

Modeling yerba mate aqueous extraction kinetics: Influence of temperature

Effect of solvent concentration on the extraction kinetics and diffusivity of Cyclosporin A in the fungus Tolypocladium inflatum

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