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  4. Influence of particle size distribution on espresso extraction via packed bed compression
 
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Influence of particle size distribution on espresso extraction via packed bed compression

Publikationstyp
Journal Article
Date Issued
2023-03
Sprache
English
Author(s)
Vaca Guerra, Mauricio 
Harshe, Yogesh M.  
Fries, Lennart  
Rothberg, Hannah Sophia  
Palzer, Stefan  
Heinrich, Stefan  
Institut
Feststoffverfahrenstechnik und Partikeltechnologie V-3  
TORE-URI
http://hdl.handle.net/11420/14438
Journal
Journal of food engineering  
Volume
340
Start Page
111301
Article Number
111301
Citation
Journal of Food Engineering 340: 111301 (2023-03)
Publisher DOI
10.1016/j.jfoodeng.2022.111301
Scopus ID
2-s2.0-85139015059
Espresso extraction is a diffusion-convection process involving both intra-granular pores, and the intergranular pores of the packed bed. Bed hydrodynamics and overall end-cup quality are governed by the bulk porosity, set by the dry coffee bed compression before extraction. In this work, the impact of the initial bed compression on the water permeability during espresso extraction is studied. Coarse fractions of the bimodal coffee particle size distributions were characterized by the particle mean size α and the size uniformity β of the distribution. It was found that under the same axial compression lower bed porosities were obtained with decreasing size uniformity β, even at larger mean size α. A model was developed to predict the dry packed bed porosity. Extraction experiments confirmed that low permeability desired during espresso brewing was found not to be exclusive to distributions with low mean particle sizes. Rather, it can also be achieved by tuning compression force, α, and β together. A modified Kozeny-Carman expression was derived to explain and predict the observed permeability results.
Subjects
Dry bed porosity
Espresso extraction
Packed bed compression
Particle size distribution
Permeability
DDC Class
620: Ingenieurwissenschaften
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