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Ground coffee with uniform particle size is an important factor that impacts the flavor due to Fick's Law and the diffusion process involved. You will

Ground coffee with uniform particle size is an important factor that impacts the flavor due to Fick's Law and the diffusion process involved. You will find the sieve test results for two grind fineness settings on a burr mill (#6=medium & #4=coarse) and one set of results for the standard impact mill. A drawing of the sieve test equipment is shown in figure 3.7 and the method is described in section 3.2. of Figura and Teixera Chpt. 3.\ A. Make particle distribution plots using cumulative

(Q_(3)(x_(i)))

and differential analysis

(q_(3)(x_(i)))

similar to those shown in figure 3.9 in the text with one curve for each grind method (i.e. three curves on the same plot, and 2 plots total. Be sure to label all axes and include plot legends).\ B. Follow the ASAE standard S319.4 and determine the geometric mean diameter,

d_(gw)

, and the geometric standard deviation,

S_(gw )

, for each of the 3 the coffee samples. How do the different grinds compare? What impact on the flavor of the coffee might a high geometric standard deviation impart?

image text in transcribed
Ground coffee with uniform particle size is an important factor that impacts the flavor due to Fick's Law and the diffusion process involved. You will find the sieve test results for two grind fineness settings on a burr mill (\#6=medium \& \#4=coarse) and one set of results for the standard impact mill. A drawing of the sieve test equipment is shown in figure 3.7 and the method is described in section 3.2. of Figura and Teixera Chpt. 3. A. Make particle distribution plots using cumulative (Q3(xi)) and differential analysis (q3(xi)) similar to those shown in figure 3.9 in the text with one curve for each grind method (i.e. three curves on the same plot, and 2 plots total. Be sure to label all axes and include plot legends). B. Follow the ASAE standard S319.4 and determine the geometric mean diameter, dgw, and the geometric standard deviation, sgw, for each of the 3 the coffee samples. How do the different grinds compare? What impact on the flavor of the coffee might a high geometric standard deviation impart

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