AIMC Topic: Coffee
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Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification.
Food research international (Ottawa, Ont.)
Dec 14, 2017
This study aims to use ice nucleation proteins (INPs) as a novel approach to improve the efficiency of freeze drying process and investigate the related mechanism of ice morphology. Our results show that INPs can significantly improve freeze drying e...
Co-combustion of sewage sludge and coffee grounds under increased O/CO atmospheres: Thermodynamic characteristics, kinetics and artificial neural network modeling.
Bioresource technology
Nov 13, 2017
(Co-)combustion characteristics of sewage sludge (SS), coffee grounds (CG) and their blends were quantified under increased O/CO atmosphere (21, 30, 40 and 60%) using a thermogravimetric analysis. Observed percentages of CG mass loss and its maximum ...
Investigation of co-combustion characteristics of sewage sludge and coffee grounds mixtures using thermogravimetric analysis coupled to artificial neural networks modeling.
Bioresource technology
Nov 18, 2016
Artificial neural network (ANN) modeling was applied to thermal data obtained by non-isothermal thermogravimetric analysis (TGA) from room temperature to 1000°C at three different heating rates in air to predict the TG curves of sewage sludge (SS) an...
On-line monitoring of in-vitro oral bioaccessibility tests as front-end to liquid chromatography for determination of chlorogenic acid isomers in dietary supplements.
Talanta
Jan 1, 2016
A novel fully automated in-vitro oral dissolution test assay as a front-end to liquid chromatography has been developed and validated for on-line chemical profiling and monitoring of temporal release profiles of three caffeoylquinic acid (CQA) isomer...
Bifunctional composite from spent "Cyprus coffee" for tetracycline removal and phenol degradation: Solar-Fenton process and artificial neural network.
International journal of biological macromolecules
Aug 28, 2015
Removals of tetracycline and photocatalytic degradation of phenol by Fe3O4/coffee residue (MCC) were investigated. Brunauer-Emmett-Teller (BET), vibrating sample magnetometer (VSM) and Boehm titration were employed to characterize MCC. Artificial neu...
Rapid identification of coffee species and origin using affordable multi-channel spectral sensor combined with machine learning.
Food research international (Ottawa, Ont.)
Jun 1, 2025
The rapid identification of coffee species and origin is critical for ensuring quality control and authenticity in the coffee industry. This study explores the use of an affordable multi-channel spectral sensor, AS7265X (410-940 nm), combined with ma...
Optimization process of coffee pulp wines combined with the artificial neural network and response surface methodology.
Scientific reports
May 14, 2025
Coffee pulp wine was made from coffee pulp. The level range of fermentation factors was determined by one-factor experiment. The significance factors affecting fermentation were screened by Plackett-Burman and steepest climbing experiments, which wer...
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