文章基本信息

标题：An equilibrium desorption model for the strength and extraction yield of full immersion brewed coffee
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作者：Jiexin Liang ; Ka Chun Chan ; William D. Ristenpart 等
期刊名称：Scientific Reports
电子版ISSN：2045-2322
出版年度：2021
卷号：11
DOI：10.1038/s41598-021-85787-1
语种：English
出版社：Springer Nature
摘要：The sensory qualities of brewed coffee are known to be strongly correlated with the total dissolved solids (TDS) and extraction yield ( E) of the brew. Here, we derive a predictive model for the TDS and E of full immersion brewed coffee using a pseudo-equilibrium desorption approach. Assuming a single, species-averaged equilibrium constant \documentclass[12pt