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KMID : 0665220170300020319
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 2 p.319 ~ p.325
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Optimization of Coffee Extract Condition for the Manufacture of Instant Coffee by RSM
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Ko Bong-Soo
Lim Sang-Ho
Han Sung-Hee
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Abstract
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In this study, we optimized the coffee extraction conditions for instant coffee production in two stage percolators, which is the most common coffee extractor for instant coffee production. A central composite design was used to build mathematical model equations for response surface methodology (RSM). In these equations, the yield and overall acceptability of the coffee extracts were expressed as second-order functions of three factors, the feed water temperature, draw-off factor (DOF), and extraction time (cycle time). Based on the result of RSM, the optimum conditions were obtained with the use of desirability function approach (DFA) which find the best compromise area among multiple options. The optimum extraction conditions to maximize the yield and overall acceptability over 40% of yield were found with 163℃ of feed water temperature, 4.3 of DOF and 27 minutes of extraction time (cycle time). These results provide a basic data for the coffee extraction conditions for the competitive instant coffee in the industry.
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KEYWORD
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instant coffee, optimum extraction condition, extraction time, DOF, feed water temperature, RSM, DFA
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