| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000309101 |
| ISSN: | 0104-6632 |
| Autores: | Lucas, S1 Cocero, M.J |
| Instituciones: | 1Universidad de Valladolid, Facultad de Ciencias, Valladolid. España |
| Año: | 2006 |
| Periodo: | Jun |
| Volumen: | 23 |
| Número: | 2 |
| Paginación: | 197-203 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | In this paper a two-step integrated process consisting of CO2 supercritical extraction of volatile coffee compounds (the most valuable) from roasted and milled coffee, and a subsequent step of selective removal of pungent volatiles by adsorption on activated carbon is presented. Some experiments were carried out with key compounds from roasted coffee aroma in order to study the adsorption step: ethyl acetate as a desirable compound and furfural as a pungent component. Operational parameters such as adsorption pressure and temperature and CO2 flowrate were optimized. Experiments were conducted at adsorption pressures of 12-17 MPa, adsorption temperatures of 35-50ºC and a solvent flow rate of 3-5 kg/h. In all cases, the solute concentration and the activated particle size were kept constant. Results show that low pressures (12 MPa), low temperatures (35ºC) and low CO2 flowrates (3 kg/h) are suitable for removing the undesirable pungent and smell components (e.g. furfural) and retaining the desirable aroma compounds (e.g. ethyl acetate). The later operation with real roasted coffee has corroborated the previous results obtained with the key compounds |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Ingeniería química, Café, Aroma, Extracción supercrítica, Adsorción supercrítica, Dióxido de carbono supercrítico, Carbón activado |
| Keyword: | Chemistry, Food chemistry, Chemical engineering, Coffee, Aroma, Supercritical extraction, Supercritical adsorption, Supercritical carbon dioxide, Activated carbon |
| Texto completo: | Texto completo (Ver HTML) |
