Selective Removal of Methyl Mercaptan in Coffee Aroma Using Oxidized Microporous Carbon
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概要
- 論文の詳細を見る
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.
- 社団法人 化学工学会の論文
著者
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Tamon Hajime
Dep. Of Chemical Engineering Kyoto Univ.
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Tamon Hajime
Department Of Chemical Engineering Kyoto University
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Tamon H
Department Of Chemical Engineering Kyoto University
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Tamon H
Kyoto Univ. Kyoto Jpn
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Tamon Hajime
Department Of Chemical Engineering Graduate School Of Engineering Kyoto University
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Okazaki Morio
Department of Chemical Engineering, Kyoto University
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Okazaki Morio
Department Of Chemical Engineering Kyoto University
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SAKANO Tadaaki
Central Research Laboratories, Ajinomoto General Foods Inc.
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Sakano T
Central Research Laboratories Ajinomoto General Foods Inc.
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Sakano Tadaaki
Central Research Laboratories Ajinomoto General Foods Inc.
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