Effect of Temperature during the Sonolytic Extraction of Caffeine from Coffee Beans | AIChE

Effect of Temperature during the Sonolytic Extraction of Caffeine from Coffee Beans

Authors 

Jimenez-Padua, L. - Presenter, University of Puerto Rico at Mayaguez
Colucci, J. A. - Presenter, University of Puerto Rico, Mayaguez Campus


Coffee is one of the most important raw materials within the international trade, for which highest quality is demanded. For this reason, we want to study the effect of temperature during the sonolytic extraction of caffeine from coffee beans in aqueous solutions. Previously performed preliminary experiments at room temperatures were successful in extracting finite amounts of caffeine. As before an ultrasound horn model Branson Digital Sonifier Isotemp1016S will be used for the extractions at different temperatures. Both an Ultra Visible Spectrophotometer model Cecil 3000 Series Scanning Spectrophotometer and a High Pressure Chromatograph model HP Series 1100 will be used for the analysis. The results will be compared to extractions performed with mechanical stirring.