Volume 2: Technology
Buch, Englisch, 321 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 494 g
ISBN: 978-94-010-8028-6
Verlag: Springer Netherlands
The present volume, Volume 2 in this planned series on coffee, deals with processing and follows on naturally from the first volume on the chemistry of coffee, which described its numerous constituents in the green (raw) and various product forms. We have already remarked that coffee has great compositional complex ity, and this complexity of understanding extends when we come to that is, the many processes involved in the roasting consider its processing; of green coffee and its subsequent conversion into a consumable brew, especially through extraction and drying into an instant coffee. The simple brewing of roasted and ground coffee with water in the home also possesses considerable mystique and needs know-how for optimal results. The choice of green coffees from an almost bewildering array of different types available, through species/variety differences and different methods of processing from the coffee cherry to the green coffee bean, needs understanding and guidance. Furthermore, various forms of pre-treatment of green coffee before roasting are available. Some of these are little known, but others such as decaffeination, for those who desire roasted or instant coffee with little or no caffeine, are now becoming well established. Finally, both the processing of coffee cherries to coffee beans, leaving a range of different waste products (pulp, hulls, husk, parchment, etc.), and of roasted coffee after industrial aqueous extraction, leaving spent coffee grounds, provide waste products that have found considerable commercial value in different ways.
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
1 Green Coffee Processing.- 1. Introduction.- 2. Dry Processing Method.- 3. Wet Processing Method.- 4. Curing.- 5. Storage.- 6. Handling.- References.- 2 Grading, Storage, Pre-treatments and Blending.- 1. Introduction.- 2. Marketed Grades.- 3. Storage.- 4. Pre-treatments.- 5. Selection and Blending.- References.- 3 Decaffeination of Coffee.- 1. Introduction.- 2. Solvent Decaffeination.- 3. Water Decaffeination.- 4. Supercritical Carbon Dioxide Decaffeination.- 5. Decaffeination of Roasted Coffee and Extract.- 6. Caffeine Refining.- References.- 4 Roasting and Grinding.- 1. Introduction.- 2. Process Factors in Roasting.- 3. Roasting Equipment.- 4. Process Factors in Grinding.- References.- 5 Extraction.- 1. Introduction.- 2. Mechanisms and Methods.- 3. Process Equipment.- References.- 6 Drying.- 1. Introduction.- 2. Process Factors in Spray-drying.- 3. Process Factors in Freeze-drying.- 4. Process Factors in Pre-concentration.- 5. Process Equipment.- References.- 7 Packing of Roast and Instant Coffee.- 1. Introduction.- 2. Packing of Roast Whole Bean Coffee.- 3. Packing of Roast and Ground Coffee.- 4. Packing of Instant Coffee.- 5. Packing Equipment.- References.- 8 Home and Catering Brewing of Coffee G. PICTET.- 1. Introduction.- 2. Bibliographic Review.- 3. Personal Research.- 4. General Conclusions.- References.- 9 Waste Products.- 1. Primary Processing: the Production of Green Coffee.- 2. Secondary Processing: the Production of Instant Coffee.- References.- 1. Units.- 1.1. SI base units.- 1.2. Some SI derived units used in engineering.- 1.3. Some prefixes for SI units.- 1.4. Some conversions of SI and non-SI units.- 1.5. Dimensionless units used.- 2. Symbols for Physical Quantities in Equations.- 3. Abbreviations.- 4. Flavour Terminology.- 5. Process Engineering Terminology.- 5.1. Food engineering and unit operations.- 6. Listing of British and International Standards Relating to Coffee.
