ENZYMATIC HYDROLYSIS AS AN ENVIRONMENTALLY FRIENDLY PROCESS COMPARED TO THERMAL HYDROLYSIS FOR INSTANT COFFEE PRODUCTION

ENZYMATIC HYDROLYSIS AS AN ENVIRONMENTALLY FRIENDLY PROCESS COMPARED TO THERMAL HYDROLYSIS FOR INSTANT COFFEE PRODUCTION

Abstract Conventional production of instant coffee is based on solubilisation of polysaccharides present in roasted coffee. Higher process temperatures increase the solubilisation yield, but also lead to carbohydrate degradation and formation of undesirable volatile compounds. Enzymatic hydrolysis o...

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Bibliographic Details
Main Authors:	I. J. Baraldi, R. L. C. Giordano, T. C. Zangirolami
Format:	Article
Language:	English
Published:	Brazilian Society of Chemical Engineering
Series:	Brazilian Journal of Chemical Engineering
Subjects:	Instant coffee Thermal extraction Thermal hydrolysis Enzymatic hydrolysis Carbohydrate degradation
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322016000400763&lng=en&tlng=en

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