A New Model for Prediction of the Performance of a Cappuccino Pod
In recent years a lot of attention and efforts have been dedicated on optimizing the design and quality of coffee pods. These would be applicable on professional as well as on household machines such as Senseo or Nestle. By providing a new method to describe the mechanisms of the brewing process wit...
Main Authors: | Linhua Jiang, Hua Pan, Haibin Cai |
---|---|
Format: | Article |
Language: | English |
Published: |
Springer
2013-12-01
|
Series: | International Journal of Computational Intelligence Systems |
Subjects: | |
Online Access: | https://www.atlantis-press.com/article/25868439.pdf |
Similar Items
-
Physical property assessment of coffee based cappuccino powder during storage
by: Benković Maja, et al.
Published: (2013-01-01) -
Karakteristik sensoris krimer kental dari kacang hijau menggunakan metode uji segitiga dan hedonik
by: Yunda Maymanah Rahmadewi, et al.
Published: (2022-03-01) -
PENGARUH PENAMBAHAN PATI TERMODIFIKASI PADA NON DAIRY CREAMER TERHADAP STABILITAS EMULSIFIKASI DAN EFISIENSI SODIUM CASEINATE
by: Fadiyah Safitri, et al.
Published: (2013-09-01) -
Dissolution of CaO in SiO<sub>2</sub>-CaO-Al<sub>2</sub>O<sub>3</sub> Slag in Si Production
by: Marit Buhaug Folstad, et al.
Published: (2024-02-01) -
Modification of the existing maximum residue levels for pendimethalin in peas (with pods), beans (with pods) and leeks
by: EFSA (European Food Safety Authority), et al.
Published: (2023-03-01)