Examples of using Decaffeination in English and their translations into Vietnamese
{-}
-
Colloquial
-
Ecclesiastic
-
Computer
Advantages of Ultrasonic Decaffeination.
There are specialist decaffeination companies that carry it out.”.
Regular coffee has several advantages over decaffeination.
Decaffeination of coffee seeds is done while the seeds are still green.
Although, dark roasting is not to be confused with the Decaffeination process.
Today, decaffeination is an intensive process that takes place at specialized facilities.
Regular coffee provides manyhealth benefits that do not apply to decaffeination.
Therefore, even if decaffeination is not completely free of caffeine, the amount of caffeine is usually very small.
Caffeine has no flavor andcan be removed from a food by a chemical process called decaffeination.
Roger Darros-Barbosa(2018): High intensity ultrasound assisted decaffeination process of coffee beans in aqueous medium.
Carbon dioxide decaffeination is considered the better option as more of the flavor and health benefits of the tea are preserved.
Some of the beneficial effects of regular coffeeare attributed directly to caffeine, so decaffeination should not have these effects.
Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.
Other uses in the food industry included coffee decaffeination and the preparation of flavoring extracts from hops and spices.
Decaffeination can be a complicated piece of chemistry, which is why there are these very sophisticated companies doing it.”.
(FDA rules allow up to 10 parts per million of residual methylene,but coffee decaffeination usually uses solutions with one part per million).
The ultrasonically assisted decaffeination is an intensification process of the so-called Swiss water decaffeination process.
Thereby, only caffeine moleculesare released from the coffee beans into the water and a decaffeination without removing aroma and other valuable phyto-chemicals.
Ultrasonic decaffeination is an economical, effective and green methods to produce high-quality decaffeinated coffee, tea and cocoa products.
Not just employed for brewing a mug of joe, the beans(through decaffeination) provides caffeine for beverages(cola), pharmaceuticals, and cosmetics.
Ultrasonic decaffeination is an effective alternative that allows to remove caffeine using a water-based extraction without the use of harsh solvents.
According to NPR,crude caffeine can be salvaged during the supercritical carbon dioxide decaffeination process, which is used in sodas, energy drinks, and other products.
Generally, decaffeination involves water-logging coffee beans when they're still green(before roasting) so that the caffeine inside can be made soluble, meaning that it can be dissolved.
Chris Stemman, executive director of the British Coffee Association,says that most of the methods developed during the early days of decaffeination are still in use today.
The first commercially successful decaffeination method was invented around 1905, by German coffee merchant Ludwig Roselius.
Food& Beverage: The Food& Beverage industry uses activation as part of various processes, such as the decolorization of sugar, purify organic compounds,chlorine removal, decaffeination and many other practices.
The ultrasonically assisted water decaffeination is an excellent technique for decaffeination of organic, consciously produced coffee and tea.
Food& Beverage: The Food& Beverage industry uses activated carbon as part of various processes, such as the decolorization of sugar, purifying organic compounds, chlorine removal,purifying CO2, decaffeination and many other practices.
An at-home decaffeination method not approved for commercial decaffeination is to steep the tea for a short period- around 20 seconds- and then toss out the water, making a new serving of tea with the wet leaves.