30F-7 |
Study of transfer of non-polar components and caffeine during the decaffeinating process from coffee beans |
G. C. RODRÍGUEZ-JIMENES1, K. Croda-Maldonado, G. Valerio-alfaro, M. A. Salgado-Cervantes, and M. A. García-Alvarado5. (1) Food Engineering, Instituto Tecnologico de Veracruz-UNIDA, P.O. Box 1420, Veracruz, Ver., 91860, Mexico, (2) Food Engineering, Instituto Tecnologico de Veracruz, M.A. DE QUEVEDO NO. 2779, VERACRUZ, 91860, Mexico The commercial decaffeinating from coffee uses generally dissolvents. However, this method loss other components that aren't caffeine, like the insoluble material in water or non-polar components, which destroy the original flavor of coffee and reduce the final weight itself. The objective of this study was to determine the transfer of caffeine and non-polar components during the process of decaffeinating of coffee, in order to design a decaffeinating process with partially dissolvent saturated. In the decaffeinating process the coffee bean were moistened with steam and water to raise the moisture levels to 40 - 42 %. Approximately 10 g of coffee beans were placed in Erlenmeyer flasks for contacting with methylene chloride in different ratios material/dissolvent (1:1, 1:4, 1:8) ant 30 C. Flasks were placed in a controlled temperature shaking (200 rpm) and these after the designated contact times (2,4,6,12,18,24,30,36,42,48 h) were removed. Residual dissolvent, moisture, water activity, non-polar components and caffeine content were determinated in the beans. Dissolvent phase was evaporated on a rotary evaporator at 40 C. The results show that the best rations for the extraction to caffeine at 30 C were 1:4 and 1:8, the equilibrium was reached at 12 and 14 h respectively. In the ratio 1:1, the biggest non-polar transfer was reached to 12 h of extraction with 0.037 g, while that in the ratios 1:4 and 1:8 were transferred 0.11 g to 32 h and 0.21 g to 24 h, respectively. These data can be used to optimize the traditional extraction process and to design a process saturating partially dissolvent with the content of non-polar above mentioned
Session 30F, Food Engineering: Transport processes and kinetics
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