Optimization of the brewing parameters on coffee extraction using a central composite rotatable design (Record no. 55756)

MARC details
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fixed length control field 02099nam a2200313Ia 4500
003 - CONTROL NUMBER IDENTIFIER
control field MX-MdCICY
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250626090915.0
040 ## - CATALOGING SOURCE
Transcribing agency CICY
090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN)
Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) B-21691
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245 10 - TITLE STATEMENT
Title Optimization of the brewing parameters on coffee extraction using a central composite rotatable design
490 0# - SERIES STATEMENT
Series statement JSFA reports, 2(3), p.107-115, 2002
500 ## - GENERAL NOTE
General note Artículo
520 3# - SUMMARY, ETC.
Summary, etc. Background: The consumption of cold brew is relatively new, and guidelines with conditions and parameters to produce cold brew are still lacking. In this study, the parameters to obtain cold brew coffee from Coffea arabica were optimized to obtain a coffee extract rich in caffeine and soluble solids. The effects of extraction time, particle size of ground coffee, extraction temperature, coffee-to-water ratio, stirring on caffeine yield, and soluble solids on caffeine concentrations were studied. Results: Optimized parameters showed 45 min sufficed to perform a cold extraction at 4C and 24C. The parameters selected for validation were 24C, 30 percent coffee-to-water ratio, a stirring of 400 rpm resulting in 3.98 mg/ml of extracted caffeine, 11.20 Brix, and 93.9 percent of caffeine yield. The smaller particle size (595 μm) displayed the higher caffeine extraction of about 4 mg/ml. Conclusion: This study reveals the high efficiency of cold brew extraction and its potential at the industrial scale, decreasing costs with energy and extraction time, and producing a coffee rich in caffeine and soluble solids.
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element CAFFEINE
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COFFEA ARABICA
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COFFEE YIELD
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COLD BREW
650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element QUALITY BY DESIGN
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Barroso, L. A.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Macedo, A. S.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Lemos, I. L.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name de Andrade Neves, N.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Schmiele, M.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name da Silveira, J. V. W.
700 12 - ADDED ENTRY--PERSONAL NAME
Personal name Fonte, P.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://drive.google.com/file/d/1d-0hAZBDMopAopA0KNg_3sPM3-Q76yUW/view?usp=drive_link">https://drive.google.com/file/d/1d-0hAZBDMopAopA0KNg_3sPM3-Q76yUW/view?usp=drive_link</a>
Public note Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Clasificación local
Koha item type Documentos solicitados
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Lost status Source of classification or shelving scheme Damaged status Not for loan Collection Home library Current library Shelving location Date acquired Total checkouts Full call number Date last seen Price effective from Koha item type
  Clasificación local     Ref1 CICY CICY Documento préstamo interbibliotecario 26.06.2025   B-21691 26.06.2025 26.06.2025 Documentos solicitados