APPLICATION OF ULTRASOUND THERMAL PROCESS ON EXTRACTING FLAVOR AND CAFFEINE OF COFFEE
In this research, our focus is the use of ultrasound thermal process to extract flavor and caffeine from coffee. The different operating conditions for extraction experiments are executed and the results are also compared. The results show that coffee flavor is not enhanced with the increase of temp...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
VINCA Institute of Nuclear Sciences
2011-01-01
|
| Series: | Thermal Science |
| Subjects: | |
| Online Access: | http://thermalscience.vinca.rs/2011/5/10 |