Abstract
SummaryThe diffusion of caffeine in green coffee beans was investigated at atmospheric pressure using dichlormethane as a solvent.The diffusion coefficient of caffeine was determined as a function of temperature and water content of the beans. the mathematical treatment was based on Fick's second law of diffusion applied to a spherical model.The apparent diffusion coefficients are in the range of 0.2‐1.1. 10−6 cm2 sec−1.
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