Coffee Science
URI permanente desta seção${dspace.url}/handle/123456789/3355
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Item Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee(Universidade Federal de Lavras, 2024-07-03) Barriga, Paula Andrea Mayorga; Pardo, Ruth Yolanda Ruiz; Moreno, Fabian Leonardo MorenoIn this work, the effect of the water-coffee ratio, time, and stirring speed, on the total soluble solids, extraction rate, titratable acidity, and extraction yield was evaluated for the percolation of coffee in a horizontal ribbon blender equipment. The coffee extract was obtained in a pilot unit at a constant temperature of 85°C and varying the water-coffee ratio from 4:1 to 10:1; the stirring speed between 30 and 95 RPM and the extraction time from 10 to 60 minutes. It was determined that the water-coffee ratio was the factor that had a significant influence on all the response variables, while time and stirring were significant for the extraction rate and titratable acidity. The optimal setup among the studied conditions was using a water temperature of 85°C, a water-coffee ratio of 4:1, and a stirring speed of 66 RPM for ten minutes. At these conditions, an extract of 5.85% TDS, 14.54% as yield, an extraction rate of 654.8 g/h, and a content of 5.62 mg of CGA/mL was obtained. Hence, this study presents an alternative process to obtain coffee extract in producing soluble coffee at a low industrial scale.Item Optimization of robusta green coffee fermentation using response surface methodology(Editora UFLA, 2020) Narko, Tedjo; Wibowo, Marlia Singgih; Damayanti, Sophi; Wibowo, Indra; Hadiyat, Mochammad ArbiKombucha coffee is a fermented coffee bean, which is extracted using a combination of bacteria and yeast. Kombucha coffee can be obtained by optimizing the three variables, namely sugar concentration, incubation temperature and duration of fermentation using a response surface methodology (RSM). This study aimed to produce kombucha coffee with a low concentration of caffeine and a high concentration of chlorogenic acid by optimizing three influential variables in the fermentation. The analysis of caffeine and chlorogenic acid contained in the kombucha coffee was carried out by using High Performance Liquid Chromatography (HPLC) and then the analysis of optimization was carried out by using Response Surface Methodology (RSM). The results of RSM show that the optimum condition was obtained at sugar concentration of 6.77% (b/v), incubation temperature of 25 °C and incubation for 18 days. The results were similar to HPLC analysis. Finally, the fermentation using RSM on kombucha coffee required an additional variable which is the amount of kombucha culture inoculums, as well as the variables of sugar concentration, incubation temperature, and duration of fermentation.