• Journal of Food Hygiene and Safety
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• v.30 no.3
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• pp.236-241
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• 2015

This study was performed to survey and evaluate the contents of pH, total acidity, caffeine, harmful metals (Pb, Cd) and total polyphenol in coffee extraction. In total, coffee bean. Total fifty coffee samples were analysed. A 5 g portion of roasted ground coffee samples were extracted in coffee-maker with 100 mL of distilled water and the extraction were used in all experiments. The pH range was 4.72~5.25 (mean value = 4.99). According to increase of the roasting temperature, the pH were shown a tendency to increase. The contents of total acidity was 0.72~2.25% (mean value = 1.59%). According to increase of the roasting temperature, the contents of total acidity were shown a tendency to decrease. The contents of harmful metals (Pb, Cd) in coffee extractions were determined by ICP. The average contents of Pb and Cd were 0.0112 and 0.0011 mg/kg, respectively. The contents of caffeine in coffee extractions were determined by HPLC, the range of detection was 0.51~20.28 mg/mL (mean value = 12.29 mg/mL). According to increase of the roasting temperature, the contents of caffeine were shown a tendency to increase. The contents of total polyphenol in coffee extractions were determined by spectrophotometer, the range of detection was 18.88~43.90 mg/mL (mean value = 31.94 mg/mL). According to increase of the roasting temperature, the contents of total polypenol were shown a tendency to decrease.

• Journal of the Korea Society for Simulation
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• v.10 no.1
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• pp.1-12
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• 2001

This article describes the application of discrete event simulation in a process industry (coffee manufacturing) as a daily production-scheduling tool. A large number of end products (around 300), sporadic demand, and limited shelf life of coffee (90 days) make it difficult to generate feasible production schedules manually. To solve this problem, an integrated system was developed incorporating discrete event simulation methodology into scheduling process. The integrated system is comprised of two components: a scheduling program and a simulation model. The scheduling program is used to generate daily schedules for roasting, grinding, and packing coffee. The simulation model uses the generated schedules to simulate the production of coffee and regenerates a modified production schedule. In this paper, each of the components will be described in detail, evaluated in terms of performance factors, and validated with a set of real production data. Although this article focuses on a specific system, we will share our experiences and Intuitions gained and encourage other process industries to develop simulation-based scheduling tools.

• Proceedings of the Korea Society for Simulation Conference
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• 2000.11a
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• pp.28-33
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• 2000

This article describes the application of discrete event simulation in a process industry (coffee manufacturing) as a daily production-scheduling tool. A large number of end products (around 300), sporadic demand, and limited shelf life of coffee (90 days) make it difficult to generate feasible production schedules manually. To solve this problem an integrated system was developed incorporating discrete event simulation methodology into scheduling process. The integrated system is comprised of two components: a scheduling program and a simulation model. The scheduling program is used to generate daily schedules for roasting, grinding, and packing coffee. The simulation model uses the generated schedules to simulate the production of coffee and regenerates a modified production schedule. In this paper, each of the components will be described in detail, evaluated in terms of performance factors, and validated with a set of real production data. Although this article focuses on a specific system, we will share our experiences and intuitions gained and encourage other process industries to develop simulation-based scheduling tools.

• 유체기계공업학회:학술대회논문집
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• 2003.12a
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• pp.541-546
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• 2003

Activated carbon was prepared from coffee wastes by chemical activation with $ZnCl_{2}$, NaOH and KOH. The coffee wastes was used as raw material. Preparation process involves the roasting of raw material and carbonization of roasted material followed by chemical activation. N2-BET surface areas of activated coffee char prepared by chemical activation was measured as $1,110{\sim}2,442m^{2}/g$. Removal of copper and chromium in solution by activated carbon was carried out and structural change of pore surface was observed by SEM.

• Food Science and Preservation
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• v.30 no.3
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• pp.492-501
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• 2023

In this study, we wanted to understand the impact of different decaffeination processes on aroma compounds of coffee. Therefore, we analyzed differences in physical characteristics and volatile aroma compounds profiles of regular coffee (RC), Swiss water process decaffeinated coffee (SWDC), and supercritical CO₂ decaffeinated coffee (SCDC) after roasting the coffee beans. The electronic nose analysis identified RC and SCDC as different groups which indicates that these groups volatile aroma compound compositions were different. The principal component analysis of volatile compound patterns identified using an electronic nose indicated that there was a large difference in volatile compounds between RC, which was not decaffeinated, and both decaffeinated SWDC and SCDC. The major aroma compounds of RC, SWDC and SCDC were propan-2-one and hexan-2-one which are ketone, and hexanal and (E)-2-pentenal which are aldehyde and 3-methyl-1-butanol which is an alcohol. After roasting, the composition of major volatile compounds appearing in the beans was similar, but the relative odor intensity was different. We identified 28 volatile aroma compounds from RC, SWDC, and SCDC using headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS), and analyzed 10 major compounds that were present in high abundance, including furfural, 2-furanmethanol, 2,5-dimethylpyrazine, and 2-ethyl-3-methylpyrazine.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.1-11
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• 2016

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of $TNF-{\alpha}$ level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.382-390
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• 2013

The purpose of this study is to provide the basic findings concerning a quality evaluation. The first conclusion is the coffee's $CO_2$ gas production between a roast brewed at 0 hour and 72 hours after grinding. The espresso, 48 hours after its grind, emits a small amount of $CO_2$ gas, whereas 72 hours after being grinded there is no discharge. In the sensory evaluation, the overall preference is the 72 hours later grind, in accordance to the decrease of the bitter, acid, and sour taste with the increase of the sweet, nutty, and chocolaty flavors. The foam index indicates a significant reduction between the roasts brewed at 0 hour and 72 hours after grinding. A persistence of crema in the Colombian Colombia and Ethiopian Yirgacheffe decline for the 72 hours after its grind coffee. The Tanzanian Kilimanjaro and Brazilian Cerrado roasts show no difference. The pH is decreased in the 72 hours after its grind roast. Moreover, sugar contents in the Colombian Excelso and Brazilian Cerrado are increased, whereas the Tanzanian Kilimanjaro sugar contents are decreased, along with its density.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.103-122
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• 2013

It has been realized that the flavor of coffee depends on the coffee-producing region and the growing condition. It has also been realized that the species of coffee beans influence the taste of coffee. However, coffee education is currently underway mainly for the simple job training of baristas such as roasting, extracting and customer service, and very little education on green coffee is being done. Therefore, this study is to contribute to the basic research material for the curriculum development of green coffee education. Through surveys to coffee instructors and students to investigate the current situation of green coffee education and awareness level of green coffee, the requirements of green coffee education has been analyzed. Further, the teaching direction and learning factors of green coffee have also been analyzed through Interview Analysis to coffee professionals. Based on the result thereof, this study is to suggest systematic lecturing-learning standards by presenting an education goal of green coffee, selection of education contents, determination of subject name, and composition and listing of education units to be learned. This study will be one of the basic research materials to plan and design the curriculum for green coffee education.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.299-306
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• 2006

The numerous varieties of coffee beans contain a wide range prices and qualities. While the varieties of green coffee beans can generally be distinguished by their appearance, this visual criterion is impossible after the roasting process. Therefore, we need to develop a classification method or device. In this study, the potential of a new type of electronic nose, fast gas chromatography based on a surface acoustic wave sensor(SAW), was evaluated for the classification of origins and blended commercial brands in roasted coffee beans. Eight blended commercial brands and the origins of four similarly roasted ground coffee beans(with no significant difference of color) were rapidly(90 sec/sample) classified. The reproductive results were easily understandable over the aroma image pattern by $VaporPrint^{TM}$. In conclusion, GC-SAW electronic nose can be applied to the classification of origins and commercial brands in roasted ground coffee beans and to e evaluation of the similarities and differences of volatile pattern between samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.675-681
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• 2014

This study was conducted to determine the optimal roasting temperature (90, 100, 110, and 120; fixed time of 20 minutes) of small black coffee beans under various roasting conditions. The roasting temperature range and fixed time were the same as our preceding study. After roasting, the general composition, isoflavone contents, and antioxidant activities were measured. As the results of the proximate composition analysis of small black beans according to roasting conditions, only moisture decreased among them, whereas other general compositions were not affected. The DPPH and ABTS radical scavenging activities were the highest at a roasting temperature of $120^{\circ}C$. Total polyphenol and total flavonoid contents were also highest at $120^{\circ}C$. Isoflavone contents showed a positive correlation with DPPH and ABTS radical scavenging activities, as well as total phenol and flavonoid contents. These results suggest that the optimal roasting conditions of small black beans were determined to be $120^{\circ}C$ for 20 minutes.