Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system

Rosa, Robson Humberto; Atzingen, Gustavo Voltani von; Belandria, Verónica; Oliveira, Alessandra Lopes de; Bostyn, Stéphane; Rabi, José Antonio

doi:10.1016/j.jfoodeng.2015.07.002

Cited by 16 publications

(11 citation statements)

References 37 publications

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“…Most of these studies rely on continuum models for the concentrations fields suitable coupled to hydrodynamic effects. Models to simulate the espresso extraction taking into account the detailed physical processes at the mesoscopic levels are rare: numerical models have been devised to consider the solubilization of extraction of soluble substances 16,17 , the migration of fines 16 , the erosion and swelling of the coffee cake 18 . In this article, we focus on the effect of "mechanical" erosion, the process that the flow through the porous medium removes the solid material by mechanically fracturing surfaces exposed to the liquid and therefore keeps altering the boundaries.…”

Section: Introductionmentioning

confidence: 99%

Modeling the effect of flow-induced mechanical erosion during coffee filtration

Johnston

Navarini³

et al. 2021

Physics of Fluids

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The espresso extraction process involves a complex transport inside a geometry-changing porous medium. Large solid grains forming the majority of the porous medium can migrate, swell, consolidate and they can also morphologically change during flow, i.e. being mechanically eroded by hydrodynamic forces. These processes can, in turn, have a significant back-effect on the flow and the related coffee extraction profiles. In this article, we devise a bottom-up erosion model in the framework of smoothed dissipative particle dynamics to consider flow-induced morphological changes of the coffee grains. We assume that the coffee grains are not completely wetted and remain brittle. We found that heterogeneity in both the filtration direction and the transverse direction can be induced. The former is controlled by the angle of internal friction while the latter is controlled by both the cohesion parameter and the angle of internal friction. Not restricted to the modeling of espresso extraction, our model can also be applied to other eroding porous media. Our results suggest that, under ideal porous flow conditions, we can control the heterogeneity (in both the pressure drop direction and the transverse direction) of an eroding medium by tuning the yield characteristics of the eroding material.

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Section: Introductionmentioning

confidence: 99%

Modeling the effect of flow-induced mechanical erosion during coffee filtration

Johnston

Navarini³

et al. 2021

Physics of Fluids

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“…Continuous‐flow extraction performance can be expressed as the extraction yield on mass basis, Y = Y ( t ), defined as the compound mass extracted up to instant t divided by the total mass m total of raw material within the extractor. If c exit ( t ) is the instantaneous compound concentration in the solvent (i.e., fluid phase) at the extractor exit, the following relation holds :

Y (t) = \frac{1}{m_{total}} \int_{0}^{t} {\overset{V}{true}}_{solvent} c_{exit} false(t^{'} false) normald t^{'} = \frac{{true \dot{V}}_{solvent}}{m_{total}} \int_{0}^{t} c_{exit} false(t^{'} false) normald t^{'}

where the volumetric flow rate of solvent

{true \dot{V}}_{solvent}

is allegedly constant over the extraction process. In this problem students must numerically assess the integral in Equation so as to evaluate a given extraction yield Y .…”

Section: Numerical Methods In Food and Biosystems Engineering Programmentioning

confidence: 99%

“…Continuous-flow extraction performance can be expressed as the extraction yield on mass basis, Y = Y(t), defined as the compound mass extracted up to instant t divided by the total mass m total of raw material within the extractor. If c exit (t) is the instantaneous compound concentration in the solvent (i.e., fluid phase) at the extractor exit, the following relation holds [14]:…”

Section: Extraction Yield In a Continuous-flow Processmentioning

confidence: 99%

Numerical methods to biosystems and food engineering students: Hands‐on practices and cross‐disciplinary integration

Rabi¹,

Caneppele²

2018

Comp Applic In Engineering

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While virtualization has supported many engineering sectors, it remains underexplored in agroindustrial engineering. Accordingly, hands‐on activities in numerical methods have been proposed to food and biosystems engineering students at a didactic computational laboratory. As those learning‐by‐doing tasks refer to agroindustrial problems, integration with forthcoming disciplines has been achieved and pedagogical ethos has indeed been promoted.

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“…Among almost 1000 communications in IUFoST 2014 -17th World Congress of Food Science and Technology, only three directly dealt with LBM simulation [12]- [14]. As an attempt to fill up this research gap, LBM has been applied to simulate transport phenomena in continuousflow or batch separation processes involving either food or natural products [7], [14]- [17].…”

Section: Introductionmentioning

confidence: 99%

Lattice Boltzmann Simulation of Transport Phenomena in Food and Bioprocesses: Fundamentals and Applications

Rabi¹,

Caneppele²

2016

Modelling, Simulation and Identification / 841: Intelligent Systems and Control

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As part of ongoing research on computational modelling of agroindustrial biosystems, lattice Boltzmann method (LBM) have been applied in order to numerically simulate transport phenomena in food and bioprocesses. This paper addresses LBM simulation of two different continuousflow processes in fixed-bed equipment whose models are quite similar, namely bioaffinity chromatography and extraction of biocompounds. Considering a dynamic onedimensional model framework for those processes, LBM was implemented in D1Q2 lattice and particle distribution functions were assigned to species (adsorbate or extract) concentrations in both fluid and solid phases. Equilibrium distribution functions were set by considering diffusiveconvective transport in the fluid phase whereas the solid phase remains stationary. LBM simulations were carried out in view of existing research work on bioseparation of lysozyme and extraction of essential oil from gorse. As the governing equation for species concentration in the solid phase lacked partial derivatives with respect to the spatial coordinate, the corresponding streaming step was suppressed in the LBM code. No loss of functionality was verified and the expected shapes of breakthrough as well as extraction yield curves were suitably reproduced in all LBM simulations.

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Lattice Boltzmann simulation of cafestol and kahweol extraction from green coffee beans in high-pressure system

Cited by 16 publications

References 37 publications

Modeling the effect of flow-induced mechanical erosion during coffee filtration

Modeling the effect of flow-induced mechanical erosion during coffee filtration

Numerical methods to biosystems and food engineering students: Hands‐on practices and cross‐disciplinary integration

Lattice Boltzmann Simulation of Transport Phenomena in Food and Bioprocesses: Fundamentals and Applications

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