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Studies on the utilization of coffee by-products.

Rajasekhar, T. and Udayshankar, K. and Abraham, K. O. and Seshadri, R. and Shankaranarayana, M. L. and Ramanathan, P. K. (1983) Studies on the utilization of coffee by-products. Indian Coffee, 47 (4). 9-11, 5 ref..

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Abstract

Trials were carried out for the recovery of caffeine from the pulp and husk of coffee berries, and also for treating the husk by physical methods. The % caffeine content of various by-products, on moisture-free basis, was: arabica pulp 0.37-0.60, robusta pulp 0.20-0.21; arabica parchment skin 0.14, robusta parchment skin 0.10; arabica cherry husk 0.12-0.52, robusta cherry husk 0.15-0.44; special leaf 0.32, middle leaf 0.33; twigs 0.35, wood 0.12. The husk was powdered in a multi-mill, and particles of different sizes were separated by sieving. The bulk density of these sieve fractions ranged from 0.48 to 0.6 g/ml, and the caffeine content from 0.13 to 0.24%.

Item Type: Article
Uncontrolled Keywords: CAFFEINE-; coffee berry pulps, caffeine recovery from; coffee berry husks, caffeine recovery from; PULPS-; HUSKING-; COFFEE-; caffeine recovery from coffee berry pulps; caffeine recovery from coffee berry husks
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Nov 2016 08:42
Last Modified: 24 Nov 2016 08:42
URI: http://ir.cftri.com/id/eprint/6718

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