University of Guelph--Loong-Tak Lim研究团队在Journal of Food Engineering发表题目为“Novel continuous cold brewing method for coffee using a combined screw extraction and mechanical expression approach”研究论文（采用螺杆萃取和机械压榨相结合的新型连续冷萃咖啡方法）。 本研究探讨了一种通过结合逆流单螺杆萃取工艺和机械表达方法实现的新型连续冷酿造方法。评估了四个加工参数（研磨尺寸（GS）、电机转速（RPM）、压锥活塞压力（PCPP）和未冲泡干咖啡渣进料速率（GFR））对咖啡渣粒度、冲泡器中咖啡渣和水/冲泡物的质量平衡以及冲泡物的物理化学质量（总溶解固体（TDS）、提取率（EY）、可滴定酸度（TA）、总多酚（TPP）、pH、咖啡因和 5-咖啡酰奎宁（5-CQA）浓度）的影响。加工参数显著影响咖啡渣和冲泡器之间的机械相互作用，导致咖啡渣的堆积密度、废弃咖啡渣的水分含量、研磨尺寸减小程度以及冲泡物中的细粉量发生变化。这些变化影响了冲泡物的物理化学质量，导致 TA、TPP 和 5-CQA 出现显著差异，而这些与 TDS 呈正相关。Fig. 1. Schematic diagram of the continuous countercurrent cold brew extraction machine prototype, showing material flows in the midst of a brewing process. The inset enclosed by red rectangle is a magnified schematic of the brew outlet assembly.Fig. 3. Volume particle size distribution of dry unbrewed coffee grounds (DG) at fine and medium grind levels showing the bimodal distribution in logarithmic abscissa displayed with distribution statisticsFig. 4. Average changes in distribution statistics (VMD (a), d90 (b), d50 (c), d10 (d)) between DG and DPSG for 16 different treatments.Fig. 5. Average measured mass of solids removed by centrifugation (; a), mass of water in brew (; b), mass of water in (; c), accumulation or depletion of mass of coffee grounds (; d), mass of water in PSG (, e) for 16 different treatments.Fig. 6. Average screw motor torque (a) and gap height between press cone and seat (b) for 16 different treatments.Fig. 7. Average total dissolved solids (TDS; a), extraction yield (EY; b), titratable acidity (TA) concentration (c), pH (d), total polyphenol (TPP) concentration (e), caffeine concentration (f), 5-caffeoylquinic (5-CQA) concentration (g) produced through 16 different treatments using the continuous countercurrent cold brew extraction machine prototype.https://doi.org/10.1016/j.jfoodeng.2024.112242![]()
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