000			02099nam a2200313Ia 4500
003			MX-MdCICY
005			20250626090915.0
040			_cCICY
090			_aB-21691
245	1	0	_aOptimization of the brewing parameters on coffee extraction using a central composite rotatable design
490	0		_aJSFA reports, 2(3), p.107-115, 2002
500			_aArtículo
520	3		_aBackground: 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	1	4	_aCAFFEINE
650	1	4	_aCOFFEA ARABICA
650	1	4	_aCOFFEE YIELD
650	1	4	_aCOLD BREW
650	1	4	_aQUALITY BY DESIGN
700	1	2	_aBarroso, L. A.
700	1	2	_aMacedo, A. S.
700	1	2	_aLemos, I. L.
700	1	2	_ade Andrade Neves, N.
700	1	2	_aSchmiele, M.
700	1	2	_ada Silveira, J. V. W.
700	1	2	_aFonte, P.
856	4	0	_uhttps://drive.google.com/file/d/1d-0hAZBDMopAopA0KNg_3sPM3-Q76yUW/view?usp=drive_link _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942			_2Loc _cREF1
008			250602s9999 xx |||||s2 |||| ||und|d
999			_c55756 _d55756