Barriga, Paula Andrea MayorgaPardo, Ruth Yolanda RuizMoreno, Fabian Leonardo Moreno2024-09-272024-09-272024-07-03BARRIGA, P. A. M.; PARDO, R. Y. R.; MORENO, F. L. M. Effect of extraction processing parameters using a ribbon blender on the physicochemical properties of coffee. Coffee Science, Lavras, v. 19, p. e192184, 2024. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2184. Acesso em: 27 sept. 2024.1984-3909https://doi.org/10.25186/.v19i.2184http://www.sbicafe.ufv.br/handle/123456789/14650In 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.pdfenopen accessChlorogenic acidFoodsOptimizationSoluble coffeeCafeicultura::Qualidade de bebidaArtigo