Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process-Reference-Cited by-同舟云学术

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Modeling study of coffee extraction at different temperature and grind size conditions to better understand the cold and hot brewing process

Published:2021-05-15 Issue:8 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Wang Xiuju¹^ORCID,Lim Loong‐Tak¹

Affiliation:

1. Department of Food Science University of Guelph Guelph Ontario Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Ontario Centres of Excellence

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13748

Reference34 articles.

1. The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee

2. Influence of extraction temperature on the final quality of espresso coffee

3. Influence of coffee/water ratio on the final quality of espresso coffee

4. Characterization and comparison of cold brew and cold drip coffee extraction methods

5. An Impression of Coffee Carbohydrates

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The role of fines in espresso extraction dynamics;Scientific Reports;2024-03-07

2. Investigation of extraction phenomena in continuous circulation coffee brewing and comparison with other brewing methods;Journal of Food Process Engineering;2023-12-12

3. The role of fines in espresso extraction dynamics;2023-12-02

4. Impact of the human factor on the reproducibility of different coffee brewing methods;Journal of Food Composition and Analysis;2023-12

5. Concentration gradient inversion via sedimentation of coffee grounds in full immersion brewing;Journal of Food Engineering;2023-11

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