Decaffeinated Research Articles

PHYSICAL AND MECHANICAL PROPERTIES OF THE COFFEE TREE RELATED TO HARVEST MECHANIZATION

Physical and mechanical properties of 50 and 60 month old coffee trees of three varieties were experimentallydetermined at the Centro Nacional de Investigaciones de Caf (CENICAFE). We measured the following mechanicalproperties, which are required for mathematical modeling of the tree and for the design of mechanical harvesters usingvibrations applied to the trunk: mass of trunk, limbs and leaves; density, elasticity, stiffness, damping, and natural frequencyof the trunk; diameter of trunk at different heights; and number of fruits per node. From a mechanical viewpoint, the redfruitCaturra variety exhibited the best physical and mechanical properties for the use of harvesters applying vibrations to thetrunk.

The Procter and Gamble decaffeination project: A multimedia instruction module

A series of computer simulations of industrial chemical engineering processes designed to be used as senior chemical engineering laboratory experiments are being developed. Four modules have been completed. Three additional modules are currently being developed including the Procter and Gamble Coffee Decaffeination Process described here. © 1996 John Wiley & Sons, Inc.

The effects of caffeine and evening meals on sleep and performance, mood and cardiovascular functioning the following day

An experiment was carried out to examine the effects of caffeine and evening meals on sleep and performance, mood and cardiovascular functioning in the early morning of the next day. Forty-eight subjects were assigned to one of the four conditions formed by combining caffeine and meal conditions. Subjects in the caffeine condition were given 3 mg/kg caffeine in de-caffeinated coffee. The caffeine manipulation was double blind. Subjects in the meal condition were given a 3-course meal (∼ 1300 calories). Sleep was assessed by subjective ratings and these showed that both caffeine and consumption of the meal influenced sleep, but that there were no interactions between caffeine and meal conditions. Although caffeine disrupted sleep there was no evidence of performance or mood being impaired the next day. However, blood pressure was still higher the next day in subjects given caffeine the previous evening.

Haemodynamic effects of coffee and caffeine in normal volunteers: a placebo‐controlled clinical study

The acute haemodynamic effects of Italian coffee and 200 mg purified caffeine were investigated in 15 healthy non-coffee-drinkers compared to individuals who consumed placebo (highly decaffeinated coffee for regular coffee, and china bitter extract for caffeine). Before coffee and caffeine consumption and 30, 60, 90 and 120 min afterwards, rest flow and blood pressure were measured, and peripheral resistance in the arm was calculated; an echocardiogram was also performed before and 60 and 120 min after caffeine consumption. Both coffee and caffeine significantly decreased rest flow, and increased peripheral resistance. Systolic blood pressure increased by 10% and diastolic pressure increased by 5% for at least 2 h. No variation in heart rate or cardiac contractility was found. No effects were observed after placebo treatment. It is concluded that Italian coffee and caffeine increase blood pressure via vasoconstriction.

The Effects of De‐caffeinated Coffee versus Whole Coffee on Hyperactive Children

The effects of whole coffee and de-caffeinated coffee on hyperactive children were compared, using a double-blind crossover design. Reactions were assessed by tests of concentration, digit recall, visuo-motor co-ordination, and parents' and teachers' rating scales. Whole coffee was associated with a significant improvement on all measures when compared with de-caffeinated coffee. The results suggest that whole coffee as part of the normal diet may be a useful first step in the treatment of hyperactive children.

Coffee Processing Technology

Journal Article Coffee Processing Technology Get access Coffee Processing Technology. Volume 1, Fruit-Green, Roast, and Soluble Coffee. By Michael Sivetz and H. Elliott Foote. xv + 588 pages. Price $17.25. Volume 2, Aromatization, Properties, Brewing, Decaff eination, Plant Design. By Michael Sivetz. xii-f 379 pages. Price $12.50. Avi Publishing Co., Westport, Conn., 1963. Henry A Lepper Henry A Lepper Search for other works by this author on: Oxford Academic Google Scholar Journal of Association of Official Agricultural Chemists, Volume 47, Issue 4, 1 August 1964, Pages 793a–795, https://doi.org/10.1093/jaoac/47.4.793a Published: 20 February 2020