Kinetic study of mineral ion extraction from Kenyan Arabica coffee

✍ Scribed by Jaganyi, Deogratius; Vanmare, Jeetesh; Clark, Tracy

• Publisher: John Wiley and Sons
• Year: 1999
• Tongue: English
• Weight: 109 KB
• Volume: 79
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199902)79:2<323::aid-jsfa201>3.0.co;2-e

✦ Synopsis

The rate of infusion into distilled water of caþ eine and of Mg, Mn, K and P have been measured. The coþ ee used was roasted Kenyan Arabica coþ ee, ground, and sieved to a size range of 1.70-2.00 mm. The analytical techniques employed were HPLC for the analysis of caþ eine and ICP-AES for analysing mineral ions. The kinetic data have been interpreted in terms of a steady-state theory, and the rate constants of infusion have been calculated. The diþ usion coefficients of the various species within the bean were calculated from the resultant rate constants. These values have been compared with the corresponding diþ usion coefficients in pure water at 80ÄC and the hindrance factors in the bean have been determined.