Coffee bean particle motion in a rotating drum measured using Positron Emission Particle Tracking (PEPT).

Physicochemical transformation of coffee during roasting depends on the applied time-temperature profile (i.e., rate of heat transfer), with heat transfer phenomena governed by particle dynamics.

Freeze-Drying Technology in Foods.

Freeze-drying (or lyophilisation) is a drying method, largely employed in the food industry [...

Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction.

Instant coffee manufacture involves the aqueous extraction of soluble coffee components followed by drying to form a soluble powder. Loss of volatile aroma compounds during concentration through evaporation can lower product quality. One method of retaining aroma is to steam-strip volatiles from the coffee and add them back to a concentrated coffee solution before the final drying stage.

Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms.

Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH-prior to the encapsulation process-on drying and release kinetics, and on delivery mechanisms from the substrate. Gellan gum gels were prepared at pH 5.

Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study.

In this study, an attempt was made to fortify white milled rice grains with phenolic compounds using a hydrothermal process and spearmint aqueous extracts of different % w/v concentrations. In addition, a mathematical model was acquired in order to simulate the diffusion of specific phenolic acids in rice kernels during boiling inside the extracts. Results showed that the amount of phenolic acids in rice, the potential equilibrium concentration values, as well as the diffusivity of these compounds in rice material were positively affected by the increase in % w/v bulk concentration of the aqueous extract.