Selective Removal of Methyl Mercaptan in Coffee Aroma Using Oxidized Microporous Carbon.

• Sakano Tadaaki

  Central Research Laboratories, Ajinomoto General Foods Inc.

• Tamon Hajime

  Department of Chemical Engineering, Kyoto University

• Okazaki Morio

  Department of Chemical Engineering, Kyoto University

抄録

Coffee aroma recovered from the extraction process of roasted coffee beans is used to improve the quality of soluble coffee products. Coffee aroma often has an irritating sulfurous odor. In the present work, it is experimentally elucidated that methyl mercaptan could be selectively removed from the coffee aroma-containing gas by the oxidized microporous carbon. Breakthrough curves of coffee aroma-containing gas on zeolite 5A, microporous carbon (MSC 5A), and MSC 5A oxidized with 13.2M HNO₃ aqueous solution revealed that the adsorption capacity of methyl mercaptan on the oxidized carbon was 4.2 times of that on the zeolite. The loss of desired coffee aroma was decreased using the oxidized carbon in the removal of methyl mercaptan.

収録刊行物

• JOURNAL OF CHEMICAL ENGINEERING OF JAPAN

  JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 32 (5), 701-704, 1999

  公益社団法人 化学工学会

キーワード

• Adsorption
• Coffee Aroma
• Adsorption Selectivity
• Methyl Mercaptan
• Oxidized Microporous Carbon

詳細情報

• CRID: 1390282679541937280
• NII論文ID: 10006962131
• NII書誌ID: AA00709658
• DOI: 10.1252/jcej.32.701
• COI: 1:CAS:528:DyaK1MXntVSks7s%3D
• ISSN: 18811299
• ISSN: 00219592
• NDL書誌ID: 4886895
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4886895
• Web Site: http://www.jstage.jst.go.jp/article/jcej/32/5/32_5_701/_pdf
• 本文言語コード: en
• データソース種別:
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