Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Atjeng M. Syarief"'
Publikováno v:
Coffee and Cocoa Research Journal, Vol 27, Iss 2 (2011)
A simple mathematic model for caffeine kinetic description during the extraction process (leaching) of coffee bean was developed. A nonsteady diffusion equation coupled with a macroscopic mass transfer equation for solvent was developed and them so
Externí odkaz:
https://doaj.org/article/e61a3cb95b2a44d2859530f545b2762a
Publikováno v:
Journal Keteknikan Pertanian, Vol 21, Iss 1, Pp 89-98 (2007)
This research was aimed to study the energy potential of quicklime stone chemoreaction for the application to drying process of red chilli seeds. The experiment demonstrated that chemoreaction energy released from wafer reaction with CaO containing l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::26b9796e6bd323a6139cd62cd48d9598
http://journal.ipb.ac.id/index.php/jtep/article/view/10458/8119
http://journal.ipb.ac.id/index.php/jtep/article/view/10458/8119
Publikováno v:
Coffee and Cocoa Research Journal, Vol 27, Iss 2 (2011)
A simple mathematic model for caffeine kinetic description during the extraction process (leaching) of coffee bean was developed. A nonsteady diffusion equation coupled with a macroscopic mass transfer equation for solvent was developed and them so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99e50011899df14e7789e07207b9cd77
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v27i2.150
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v27i2.150
Publikováno v:
Coffee and Cocoa Research Journal, Vol 26, Iss 1 (2010)
One of important steps in decaffeination process is steaming. The aim of steaming is to expand coffee beans porosity in order to obtain optimal condition for decaffeination process. Steaming can be done in single column reactor using saturated water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b82e1a900102b38ffad9e964c11f0b5
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v26i1.119
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v26i1.119
Publikováno v:
Coffee and Cocoa Research Journal, Vol 25, Iss 2 (2009)
Coffee and Cocoa Research Journal, Vol 26, Iss 3 (2009)
Coffee and Cocoa Research Journal, Vol 26, Iss 3 (2009)
Consumers drink coffee not as nutrition source, but as refreshment drink. For coffee consumers who have high tolerance for caffeine, coffee may warm up and refresh their bodies. High caffeine content in coffee beans may cause several complaints to co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::177db24d162e83419a849ba4bfc51394
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v25i2.133
https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v25i2.133
Publikováno v:
Transactions of the ASAE. 30:0522-0528
Anew procedure to determine the moisture diffusion coefficient data for corn components was developed. The diffusion coefficient data for corn components were modeled as a function of moisture content. It was found that the diffusion coefficient for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f22ce63f224929985a46583672321e
https://doi.org/10.13031/2013.31981
https://doi.org/10.13031/2013.31981
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Conference
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