Standard
Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. / Beverly, David; Fryer, Peter J.; Bakalis, Serafim; Farr, Robert; Lopez-Quiroga, Estefania.
12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. ed. / Jan F.M. Van Impe; Monika E. Polanska. EUROSIS, 2022. p. 61-63 (12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022).
Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review
Harvard
Beverly, D, Fryer, PJ, Bakalis, S, Farr, R & Lopez-Quiroga, E 2022, Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. in JFM Van Impe & ME Polanska (eds), 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. EUROSIS, 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022, pp. 61-63, 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022, Ghent, Belgium, 03/04/2022.
APA
Beverly, D., Fryer, P. J., Bakalis, S., Farr, R., & Lopez-Quiroga, E. (2022). Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. In J. F. M. Van Impe, & M. E. Polanska (Eds.), 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022 (pp. 61-63). EUROSIS. 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
Vancouver
Beverly D, Fryer PJ, Bakalis S, Farr R, Lopez-Quiroga E. Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. In Van Impe JFM, Polanska ME, editors, 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. EUROSIS. 2022. p. 61-63. (12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022).
Author
Beverly, David ; Fryer, Peter J. ; Bakalis, Serafim ; Farr, Robert ; Lopez-Quiroga, Estefania. / Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee. 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022. editor / Jan F.M. Van Impe ; Monika E. Polanska. EUROSIS, 2022. pp. 61-63 (12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022).
Bibtex
@inproceedings{6a3e5dc9ddab45deb7893a4b95c101a9,
title = "Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee",
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.",
keywords = "aroma extraction, instant coffee manufacture, Optimisation",
author = "David Beverly and Fryer, {Peter J.} and Serafim Bakalis and Robert Farr and Estefania Lopez-Quiroga",
note = "Publisher Copyright: {\textcopyright} FOODSIM 2022. All Rights Reserved.; 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022 ; Conference date: 03-04-2022 Through 06-04-2022",
year = "2022",
language = "English",
series = "12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022",
pages = "61--63",
editor = "{Van Impe}, {Jan F.M.} and Polanska, {Monika E.}",
booktitle = "12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022",
publisher = "EUROSIS",
}
RIS
TY - GEN
T1 - Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee
AU - Beverly, David
AU - Fryer, Peter J.
AU - Bakalis, Serafim
AU - Farr, Robert
AU - Lopez-Quiroga, Estefania
N1 - Publisher Copyright:
© FOODSIM 2022. All Rights Reserved.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - aroma extraction
KW - instant coffee manufacture
KW - Optimisation
M3 - Article in proceedings
AN - SCOPUS:85137147208
T3 - 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
SP - 61
EP - 63
BT - 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
A2 - Van Impe, Jan F.M.
A2 - Polanska, Monika E.
PB - EUROSIS
T2 - 12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
Y2 - 3 April 2022 through 6 April 2022
ER -
