The Experts below are selected from a list of 1119 Experts worldwide ranked by ideXlab platform

F. Suggi-liverani - One of the best experts on this subject based on the ideXlab platform.

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2009
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    International audienc

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2008
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    The most common household Coffee-brewing method in Italy makes use of a stove-top Coffee Maker known as moka. This device uses the steam pressure, produced by the water contained in an autoclave-type aluminum kettle heated by an external source, to force upwards water itself through a roasted and ground Coffee bed contained in a funnel-shaped filter. Despite its well-established usage, the moka has never been the subject of detailed analysis, which led to a series of unclear descriptions or misinterpretations concerning its functioning, such as the consolidated misbelieve that standard atmosphere boiling point temperature is needed to drive the water out. The detailed measurement of the thermodynamics of the moka, described here, sheds light on its actual behaviour. It is shown that extraction commences at pretty low temperatures and depends on the initial amount of dry air in the kettle. Remarks on the time decreasing value of the Coffee bed permeability are also drawn. A correct understanding of the extraction phenomenon, together with considerations on the Coffee chemistry, serves the purpose of assessing possible ways to improve the quality of moka product.

L. Navarini - One of the best experts on this subject based on the ideXlab platform.

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2009
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    International audienc

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2008
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    The most common household Coffee-brewing method in Italy makes use of a stove-top Coffee Maker known as moka. This device uses the steam pressure, produced by the water contained in an autoclave-type aluminum kettle heated by an external source, to force upwards water itself through a roasted and ground Coffee bed contained in a funnel-shaped filter. Despite its well-established usage, the moka has never been the subject of detailed analysis, which led to a series of unclear descriptions or misinterpretations concerning its functioning, such as the consolidated misbelieve that standard atmosphere boiling point temperature is needed to drive the water out. The detailed measurement of the thermodynamics of the moka, described here, sheds light on its actual behaviour. It is shown that extraction commences at pretty low temperatures and depends on the initial amount of dry air in the kettle. Remarks on the time decreasing value of the Coffee bed permeability are also drawn. A correct understanding of the extraction phenomenon, together with considerations on the Coffee chemistry, serves the purpose of assessing possible ways to improve the quality of moka product.

Takeshi Okadome - One of the best experts on this subject based on the ideXlab platform.

  • SIGIR - Web searching for daily living
    Proceedings of the 32nd international ACM SIGIR conference on Research and development in information retrieval - SIGIR '09, 2009
    Co-Authors: Takuya Maekawa, Yutaka Yanagisawa, Yasushi Sakurai, Yasue Kishino, Koji Kamei, Takeshi Okadome
    Abstract:

    The new concept proposed in this paper is a query free web search that automatically retrieves a web page including information related to the daily activity that we are currently engaged in for automatically displaying the page on Internet-connected domestic appliances around us such as televisions. When we are washing a Coffee Maker, for example, a web page is retrieved that includes tips such as `cleaning a Coffee Maker with vinegar removes stains well.' A method designed on the basis of this concept automatically searches for a web page by using a query constructed from the use of ordinary household objects that is detected by sensors attached to the objects. An in-situ experiment tests a variety of IR techniques and the experiment confirmed that our daily activities can produce related web pages with high accuracy.

  • SIGIR - Web page retrieval in ubiquitous sensor environments
    Proceedings of the 31st annual international ACM SIGIR conference on Research and development in information retrieval - SIGIR '08, 2008
    Co-Authors: Takuya Maekawa, Yutaka Yanagisawa, Yasushi Sakurai, Yasue Kishino, Koji Kamei, Takeshi Okadome
    Abstract:

    This paper proposes new concept of query free web search for daily living. We ordinarily benefit from additional information about our daily activities that we are currently engaged in. When washing a Coffee Maker, for example, we receive the benefit if we obtain such information as 'cleaning a Coffee Maker with vinegar removes its stain well.' Our proposed method automatically searches for a web page including such information relates to an activity of daily living when the activity is performed. We assume that wireless sensor nodes are attached to daily objects to detect object use; our method makes a query from the names of objects which are used. Then, the method retrieves a web page relates to the activity of daily living by using the query.

Francesco Pinto - One of the best experts on this subject based on the ideXlab platform.

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2009
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    International audienc

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2008
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    The most common household Coffee-brewing method in Italy makes use of a stove-top Coffee Maker known as moka. This device uses the steam pressure, produced by the water contained in an autoclave-type aluminum kettle heated by an external source, to force upwards water itself through a roasted and ground Coffee bed contained in a funnel-shaped filter. Despite its well-established usage, the moka has never been the subject of detailed analysis, which led to a series of unclear descriptions or misinterpretations concerning its functioning, such as the consolidated misbelieve that standard atmosphere boiling point temperature is needed to drive the water out. The detailed measurement of the thermodynamics of the moka, described here, sheds light on its actual behaviour. It is shown that extraction commences at pretty low temperatures and depends on the initial amount of dry air in the kettle. Remarks on the time decreasing value of the Coffee bed permeability are also drawn. A correct understanding of the extraction phenomenon, together with considerations on the Coffee chemistry, serves the purpose of assessing possible ways to improve the quality of moka product.

A. Scheri - One of the best experts on this subject based on the ideXlab platform.

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2009
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    International audienc

  • Experimental investigation of steam pressure Coffee extraction in a stove-top Coffee Maker
    Applied Thermal Engineering, 2008
    Co-Authors: L. Navarini, Enrico Nobile, Francesco Pinto, A. Scheri, F. Suggi-liverani
    Abstract:

    The most common household Coffee-brewing method in Italy makes use of a stove-top Coffee Maker known as moka. This device uses the steam pressure, produced by the water contained in an autoclave-type aluminum kettle heated by an external source, to force upwards water itself through a roasted and ground Coffee bed contained in a funnel-shaped filter. Despite its well-established usage, the moka has never been the subject of detailed analysis, which led to a series of unclear descriptions or misinterpretations concerning its functioning, such as the consolidated misbelieve that standard atmosphere boiling point temperature is needed to drive the water out. The detailed measurement of the thermodynamics of the moka, described here, sheds light on its actual behaviour. It is shown that extraction commences at pretty low temperatures and depends on the initial amount of dry air in the kettle. Remarks on the time decreasing value of the Coffee bed permeability are also drawn. A correct understanding of the extraction phenomenon, together with considerations on the Coffee chemistry, serves the purpose of assessing possible ways to improve the quality of moka product.