Interactions of water with roasted and ground coffee in the wetting process investigated by a combination of physical determinations.
Three complementary techniques were used in this study to investigate the physical changes during wetting of roasted and ground coffee. Scanning electron microscopy (SEM) was found to provide indirect evidence of the presence of liquid water in the coffee particles. The effect of wetting on coffee closed porosity was studied by helium pycnometry, and finally, particle sizing was used to determine the swelling kinetics of coffee after wetting. Due to the solubilization of compounds, the presence of liquid water could be detected in the coffee cells by SEM. The technique was then used to investigate different water contents; for example, for roasted and ground coffee containing 1 g of water per gram of coffee on a dry basis, liquid water was present in cells only at the periphery of approximately 1.0 mm diameter particles. Coffee closed porosity decreased with increasing water content, as evidenced by pycnometry. For roasted and ground coffee containing 1 g of water per gram of coffee, results showed a closed porosity lower that 0.1 cm3/g ( approximately 20% of the closed porosity measured in dry particles). The decrease of closed porosity may be attributed to both (1) water filling cells' lumen and (2) plasticization of cell wall polymers, resulting in the matrix relaxation and increase of helium accessibility to the pores. Water binding to the matrix polymers was further investigated by calorimetric measurements. The integration of the endothermic peak of freezing water showed that approximately 0.15 g of water/g of coffee is nonfreezable water, that is, water bound to the matrix polymers. Finally, the use of particle sizing showed that the average volume of the coffee particles with 1 g of water/g of coffee increased by up to 20-23% at 10-15 min following wetting. Moisture diffusion coefficients in coffee particles [( approximately 2-3) x 10(-11) m2 s(-1)] were approximated by fitting the swelling curves with a model of diffusion. The observed results may give information about homogeneity and the physical state of water in wetted roasted coffee and thus increase the understanding of the mechanisms of molecular mass transfer during extraction.
Mateus
Maria-L
ML
Nestlé Product Technology Center, CH-1350 Orbe, Switzerland, and Nestlé Research Center, CH-1000 Lausanne, Switzerland. ml_mateus@hotmail.com
Rouvet
Martine
M
Gumy
Jean-C
JC
Liardon
Rémy
R
D000327:Adsorption; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D040503:Coffea / Q000737:chemistry*; D006358:Hot Temperature; D008855:Microscopy, Electron, Scanning; D012639:Seeds / Q000737:chemistry* / Q000648:ultrastructure; D014867:Water / Q000737:chemistry*
D014867:Water