Modeling swelling effects during coffee extraction with smoothed particle hydrodynamics

It is commonly assumed that coffee particles swell during filtration, but it has not been clarified how different degrees of swelling affect the extraction. In this article, we propose a grain model to investigate influences on both intra-grain and inter-grain transport. The modeled through diffusion process excess water into grains. geometric expansion grains connected local concentration specified deformation gradient tensor. Diffusion soluble compounds inside coupled with dynamics modified equation. Inter-grain transport by solving Navier–Stokes equation equations. This solved numerically in framework smoothed particle hydrodynamics, used simulate extraction minimal bed setup effect small degree (<8% size) kinetics. found under normal operating parameter regime espresso affects mainly change Swelling also alters grains, secondary general, slightly impedes rate, enhances strength considerably at fixed brewing time volume. Our results justify endeavor literatures clarify possible preparation variables