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Improving the flavor of decaffeinated coffee by radio frequency heating to rapidly dry coffee beans
Improving the flavor of decaffeinated coffee by radio frequency heating to rapidly dry coffee beans
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机译:通过射频加热快速干燥咖啡豆来改善脱咖啡因咖啡的风味
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摘要
Improved flavor of commercially decaffeinated coffee is accomplished by rapidly drying the wet decaffeinated beans with radio frequency heating the thermal and radio frequency energies required and the wavelength and duration of exposure to the same being sufficient to impart a porous structure to the bean without rupturing the same.
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