Optimisation of Coffee Aroma Extraction for the Manufacture of Instant Coffee

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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 2022 → 6 Apr 2022

Conference

Conference12th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2022
LandBelgium
ByGhent
Periode03/04/2022 → 06/04/2022
SponsorAREA 42, et al., Ghent University, The European Simulation Society (EUROSIS), University of Skovde, 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.

    Research areas

  • aroma extraction, instant coffee manufacture, Optimisation

ID: 320876030