Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

David Beverly, Peter J. Fryer, Serafim Bakalis, Robert Farr, Estefania Lopez-Quiroga*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

Abstract

This paper presents a comparison of different operating scenarios for the optimisation of aroma extraction during the manufacture of instant coffee. The definition of optimal operating conditions is key not only to design and implement more efficient aroma extraction processes, but also to control the sensory profile and quality of the final product.

Original languageEnglish
Title of host publication12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
EditorsJan F.M. Van Impe, Monika E. Polanska
Number of pages3
PublisherEUROSIS
Publication date2022
Pages61-63
ISBN (Electronic)978-949285920-4
Publication statusPublished - 2022
Event12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022 - Ghent, Belgium
Duration: 3 Apr 20226 Apr 2022

Conference

Conference12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
Country/TerritoryBelgium
CityGhent
Period03/04/202206/04/2022
SponsorAREA 42, et al., Ghent University, The European Simulation Society (EUROSIS), University of Skövde, University of Zilina
Series12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022

Bibliographical note

Publisher Copyright:
© FOODSIM 2022. All Rights Reserved.

Keywords

  • aroma extraction
  • instant coffee manufacture
  • Optimisation

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