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Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations

Chaojie Mo, Richard Johnston Orcid Logo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero

Scientific Reports, Volume: 13, Issue: 1

Swansea University Authors: Richard Johnston Orcid Logo, Marco Ellero

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DOI (Published version): 10.1038/s41598-023-42380-y

Abstract

Coffee extraction involves many complex physical and transport processes extremely difficult to model. Among the many factors that will affect the final quality of coffee, the microstructure of the coffee matrix is one of the most critical ones. In this article, we use X-ray micro-computed (microCT)...

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Published in: Scientific Reports
ISSN: 2045-2322
Published: Springer Science and Business Media LLC
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By comparing the microCT images of pre- and post-extraction coffee matrices, it is found that a decreasing porosity profile (from the bottom-outlet to the top-inlet) always develops after extraction. This counterintuitive phenomenon can be explained using a pressure-dependent erosion model proposed in our prior work. Our results reveal not only some important hydrodynamic mechanisms of coffee extraction, but also show that microCT scan can provide useful microscopic details for coffee extraction modelling. MicroCT scan establishes the basis for a data-driven numerical framework to explore the link between coffee powder microstructure and extraction dynamics, which is the prerequisite to study the time evolution of both volatile and non-volatile organic compounds and then the flavour profile of coffee brews.</abstract><type>Journal Article</type><journal>Scientific Reports</journal><volume>13</volume><journalNumber>1</journalNumber><paginationStart/><paginationEnd/><publisher>Springer Science and Business Media LLC</publisher><placeOfPublication/><isbnPrint/><isbnElectronic/><issnPrint/><issnElectronic>2045-2322</issnElectronic><keywords>Coffee extraction, coffee matrix microstructure, X-ray microtomography, smoothed particle hydrodynamics</keywords><publishedDay>0</publishedDay><publishedMonth>0</publishedMonth><publishedYear>0</publishedYear><publishedDate>0001-01-01</publishedDate><doi>10.1038/s41598-023-42380-y</doi><url>http://dx.doi.org/10.1038/s41598-023-42380-y</url><notes/><college>COLLEGE NANME</college><department>Materials Science and Engineering</department><CollegeCode>COLLEGE CODE</CollegeCode><DepartmentCode>MTLS</DepartmentCode><institution>Swansea University</institution><apcterm/><funders>This research is supported by the illycaffè S.p.A. through the project “Modelling and simulating espresso coffee extraction at the mesoscopic scales”. 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spelling v2 64681 2023-10-09 Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations 23282e7acce87dd926b8a62ae410a393 0000-0003-1977-6418 Richard Johnston Richard Johnston true false 84f2af0791d38bdbf826728de7e5c69d Marco Ellero Marco Ellero true false 2023-10-09 MTLS Coffee extraction involves many complex physical and transport processes extremely difficult to model. Among the many factors that will affect the final quality of coffee, the microstructure of the coffee matrix is one of the most critical ones. In this article, we use X-ray micro-computed (microCT) technique to capture the microscopic details of coffee matrices at particle-level and perform fluid dynamics simulation based on the smoothed particle hydrodynamics method (SPH) with the 3D reconstructured data. Information like flow permeability and tortuosity of the matrices can be therefore obtained from our simulation. We found that inertial effects can be quite significant at the normal pressure gradient conditions typical for espresso brewing, and can provide an explanation for the inconsistency of permeability measurements seen in the literature. Several types of coffee powder are further examined, revealing their distinct microscopic details and resulting flow features. By comparing the microCT images of pre- and post-extraction coffee matrices, it is found that a decreasing porosity profile (from the bottom-outlet to the top-inlet) always develops after extraction. This counterintuitive phenomenon can be explained using a pressure-dependent erosion model proposed in our prior work. Our results reveal not only some important hydrodynamic mechanisms of coffee extraction, but also show that microCT scan can provide useful microscopic details for coffee extraction modelling. MicroCT scan establishes the basis for a data-driven numerical framework to explore the link between coffee powder microstructure and extraction dynamics, which is the prerequisite to study the time evolution of both volatile and non-volatile organic compounds and then the flavour profile of coffee brews. Journal Article Scientific Reports 13 1 Springer Science and Business Media LLC 2045-2322 Coffee extraction, coffee matrix microstructure, X-ray microtomography, smoothed particle hydrodynamics 0 0 0 0001-01-01 10.1038/s41598-023-42380-y http://dx.doi.org/10.1038/s41598-023-42380-y COLLEGE NANME Materials Science and Engineering COLLEGE CODE MTLS Swansea University This research is supported by the illycaffè S.p.A. through the project “Modelling and simulating espresso coffee extraction at the mesoscopic scales”. Financial support from the BERC 2022-2025 program and by the Spanish State Research Agency through BCAM Severo Ochoa Excellence Accreditation CEX2021-001142-S/MICIN/AEI/10.13039/501100011033 and through the project PID2020-117080RB-C55 (“Microscopic foundations of soft matter experiments: computational nano-hydrodynamics” - acronym “Compu-Nano-Hydro”) are also acknowledged. The microCT work was supported by the Advanced Imaging Materials (AIM) core facility (EPSCR Grant No. EP/M028267/1), and the European Social Fund (ESF) through the European Union Convergence programme administered by the Welsh Government (80708). 2023-11-07T14:25:10.7900618 2023-10-09T15:42:22.2038743 Faculty of Science and Engineering School of Engineering and Applied Sciences - Materials Science and Engineering Chaojie Mo 1 Richard Johnston 0000-0003-1977-6418 2 Luciano Navarini 3 Furio Suggi Liverani 4 Marco Ellero 5 64681__28732__cf1888c5dbe64008b6a6e7afcc1c36ad.pdf 64681.pdf 2023-10-09T15:45:23.7205426 Output 3044052 application/pdf Version of Record true © The Author(s) 2023. Distributed under the terms of a Creative Commons Attribution 4.0 International License (CC BY 4.0). true eng http://creativecommons.org/licenses/by/4.0/
title Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations
spellingShingle Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations
Richard Johnston
Marco Ellero
title_short Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations
title_full Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations
title_fullStr Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations
title_full_unstemmed Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations
title_sort Exploring the link between coffee matrix microstructure and flow properties using combined X-ray microtomography and smoothed particle hydrodynamics simulations
author_id_str_mv 23282e7acce87dd926b8a62ae410a393
84f2af0791d38bdbf826728de7e5c69d
author_id_fullname_str_mv 23282e7acce87dd926b8a62ae410a393_***_Richard Johnston
84f2af0791d38bdbf826728de7e5c69d_***_Marco Ellero
author Richard Johnston
Marco Ellero
author2 Chaojie Mo
Richard Johnston
Luciano Navarini
Furio Suggi Liverani
Marco Ellero
format Journal article
container_title Scientific Reports
container_volume 13
container_issue 1
institution Swansea University
issn 2045-2322
doi_str_mv 10.1038/s41598-023-42380-y
publisher Springer Science and Business Media LLC
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Engineering and Applied Sciences - Materials Science and Engineering{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Engineering and Applied Sciences - Materials Science and Engineering
url http://dx.doi.org/10.1038/s41598-023-42380-y
document_store_str 1
active_str 0
description Coffee extraction involves many complex physical and transport processes extremely difficult to model. Among the many factors that will affect the final quality of coffee, the microstructure of the coffee matrix is one of the most critical ones. In this article, we use X-ray micro-computed (microCT) technique to capture the microscopic details of coffee matrices at particle-level and perform fluid dynamics simulation based on the smoothed particle hydrodynamics method (SPH) with the 3D reconstructured data. Information like flow permeability and tortuosity of the matrices can be therefore obtained from our simulation. We found that inertial effects can be quite significant at the normal pressure gradient conditions typical for espresso brewing, and can provide an explanation for the inconsistency of permeability measurements seen in the literature. Several types of coffee powder are further examined, revealing their distinct microscopic details and resulting flow features. By comparing the microCT images of pre- and post-extraction coffee matrices, it is found that a decreasing porosity profile (from the bottom-outlet to the top-inlet) always develops after extraction. This counterintuitive phenomenon can be explained using a pressure-dependent erosion model proposed in our prior work. Our results reveal not only some important hydrodynamic mechanisms of coffee extraction, but also show that microCT scan can provide useful microscopic details for coffee extraction modelling. MicroCT scan establishes the basis for a data-driven numerical framework to explore the link between coffee powder microstructure and extraction dynamics, which is the prerequisite to study the time evolution of both volatile and non-volatile organic compounds and then the flavour profile of coffee brews.
published_date 0001-01-01T14:25:14Z
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score 11.014224

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