The diffusion kinetics of carbon dioxide in fresh roasted and ground coffee

Brent A. Anderson, Eyal Shimoni, Rémy Liardon, Theodore P. Labuza

Research output: Contribution to journalArticlepeer-review

26 Scopus citations

Abstract

Carbon dioxide is produced as a result of many reactions that take place during roasting of coffee. Although some carbon dioxide is released during roasting and upon grinding, some is trapped and slowly released creating a packaging problem. Either vacuum packaging to prevent a billowing of the package or special film to release CO2 from inside the package are required. In addition, the coffee is usually tempered in order to maximize release of CO2 before packaging. In this research, the diffusion kinetics of carbon dioxide release from fresh roasted and ground coffee during tempering were determined. The CO2 degassing results fit a series expansion of Fick's law for unsteady state diffusion using either one or two effective diffusivities based on an analysis of transport mechanisms. The calculated effective diffusivity was between 0.5 and 10 × 10-13 m2/s. It appears that pressure flow and Knudsen diffusion take place and are important during tempering.

Original languageEnglish (US)
Pages (from-to)71-78
Number of pages8
JournalJournal of Food Engineering
Volume59
Issue number1
DOIs
StatePublished - Aug 1 2003

Keywords

  • Ascarite
  • Carbon dioxide
  • Coffee
  • Diffusion
  • Fick's law

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