Week 2

Week 2 {29.4.2021}

Timeline

1. Ideation 🧠

2. Literature review📑 What is a Literature review? Why do Literature review? A good literature review.

3. Available resources👩🏻‍💻

4. Evaluation of Resources🙅🏻🙆🏻

Ideation🧠

 

Today is a day of brainstorming. To start things off, we played a simple game to get our creative juices flowing. We were given a whiteboard marker and told to go round the circle, explaining the purpose of the “item” we see. We had fun as it helped us break out of the logic cycle, improvising to come up with a new function. There were several interesting ones such as Weapon, Iron and Wheel of Fortune.

 

After the warmup session, we were tasked to think of a problem or irritating Issue that bothers us in our daily lives. To be honest our group members must have all led pretty blessed lives as we struggled to think of any major issues that really bothered us.

 

Category	Question	Specific topic
Energy-related	When the ice in your drink dilutes the flavour When your ice cream melts When heat from the sun makes my room an oven in the evening	Conservation of energy in ice cream Harnessing the energy of the sun for practical use
Food-related	When the sauce gets on my shirt When your coffee does not taste nice/ consistent. When your grab food comes cold When your potato chips become soggy/ lose air	How rheological properties of the fluid affects the capacity to stain. How to improve the taste of the coffee (less bitter) How the chemical engineering principles affect the tastes of the food.
Environment-related	When you get second-hand smoke when you are outside with no umbrella When parasites affect the growth of my plants When heat from the sun makes my room an oven in the evening.	How to better protect plants from parasites and insects. How to better filter/ shield out heat in a building.
Auditory	When the chicken outside makes too much noise in the morning and wakes u up When you cannot hear music while showering When the neighbour’s construction noise affects your work/sleep	How to filter out unwanted noises that cause a nuisance to us.

 

These are the problems that our group came up with and organised into broad categories however we realised that many of our problems did not meet the requirements. We were advised that if our chosen problem generates many possible solutions that are not chemical devices we should change our problem statement. 

 

This is the final problem statement that we decided on: How do we make coffee taste nice consistently?

 
 

Literature review📑

 

What is a literature review?

• A literature review is an assessment of numerous resources as part of the research of the issue to help tackle this problem. Examples of resources could include books, write-ups, articles, journals etcetera. 

 

Why do literature review?

• It helps us to broaden our knowledge of the scope of our problem statement/ research area. ( Theories, Concepts, Issue, Evaluation, Summary )
• It helps us to evaluate our current knowledge critically and identify areas that require further research to bridge the gap of our knowledge on the topic.
• Helps to steer clear of any possible plagiarism 

 

What is a good literature review?

• A good literature review helps to eliminate irrelevant information
• Has a spectrum broad enough to cover sufficient information 
• Strikes a balance between supporting and opposing a particular aspect of the issue. 
• Sources are relevant and reliable.

 Available resources👩🏻‍💻

1. Internet Search Engines (Google,…)
2.  Books (Both physical and e-books)
3.  Peer-Reviewed Journals (ScienceDirect,…)
4.  Educational Video Databases (accessible via SP library website)
5.  Past Year FYP reports 
6.  Subject-matter experts 

The requirement was that we had to find a total of 5 literature sources, of which 3 of them are required to be Peer-reviewed journals.

Evaluation of Resources🙅🏻🙆🏻

Literature Review Template

No.	#Resource Type  Peer-reviewed journals, Internet search engines, books, etc.	Title  Article title, book title, etc.	Author(s)  Identify the author(s) of the resource	Methodology  Experimental, non-experimental, survey, interview, qualitative, etc.	Currency of Research  State the year of publication	Main Research Question(s)  State the research question(s) addressed by the resource	Major Finding(s)  Describe major finding(s) made by the resource	Similarity  State any similarity in major findings observed among resources	Identified   Research Gap (if applicable)  Describe an area that requires further exploration
1	Peer-Reviewed journal	Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews	1. Nancy Cordoba  2. Mario Fernandez-Alduenda  3. Fabian L. Moreno   4. Yolanda Ruiz	Experimental	2019	What are the parameters that make coffee taste different?	Grind size, type of water , brewing method, freshness of grind all contribute to coffee taste	There are many different parameter that could lead a coffee to tasting different every time be it good or bad	Aromatic compounds are differentially extracted in the brewing process.
2	Blog	Coffee Brewing Methods – A Quick Summary	Alex Azoury	Non-experimental	-	How many different types of way are there to make coffee?	There are around 20 different coffee brewing methods	Different ways of coffee preparation give rise to different flavour profiles	The type of coffee making device used can  contribute to different taste of the coffee (Acidity, body,flavor)
3	Peer-Reviewed journal	Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system	1.Hirofumi Fujimoto  2.Yusaku Narita  3.Kazuya Iwai  4.Taku Hanzawa  5.Tsukasa Kobayashi  6.Misako Kakiuchi  7.Shingo Ariki  8. Xiao Wu  9. Kazunari Miyake  10.Yusuke Tahara  11.Hidekazu Ikezaki  12.Taiji Fukunaga  13.KiyoshiToko	Experimental	2020	What chemical component(s) makes coffee taste bitter.	alkaloids and l-lactic acid contributed to bitterness	Nil	Nil
4	Peer-Reviewed journal	Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness	1.KarinKraehenbuehl  2.NicolePage-Zoerkler  3.OlivierMauroux  4.KarinGartenmann  5.ImreBlank  6.RachidBel-Rhlid	Experimental	2016	Is there anyway we can control the amount of bitterness in a cup of coffee?	Research has shown that enzymes could be utilise to reduce bitterness in coffee	Nil	Nil
5	Article	How to Make Your Coffee Taste Better	1. Jordan Ashley	Non-experimental	2021	What are the different parameters that affect the taste of the coffee?	Grind size, type of water , brewing method, freshness of grind all contribute to coffee taste	There are many different parameters that could cause a cup of coffee to taste good or bad or just different each time.	The type of coffee making device used can also contribute to different taste of the coffee (Acidity, body, flavour)

 

Table 2: List of reference

No.	Reference
1	Cordoba, N., Alduenda, M., Moreno, F. and Ruiz, Y., 2020. Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews. Trends in Food Science & Technology, [online] Volume 96 (February 2020), pp.45-60. Available at: <https://www.sciencedirect.com/science/article/abs/pii/S0924224419305692?casa_token=p_MgBziTZjgAAAAA:xfGkciVu7jIFMzRbMCzm6TTizdbhA4RBBRuXalwdbX3SPA59QlAQPMAwzz7rks1mBLLiNiBeVYA> [Accessed 20 May 2021].
2	Cruz, L., n.d. Coffee Brewing Methods: 19 Ways to Brew Amazing Coffee. [online] Home Grounds. Available at:  < https://www.homegrounds.co/the-complete-guide-to-coffee-brewing-methods/> [Accessed 20 May 2021].
3	Fujimoto, H., Narita, Y., Iwai, K., Hanzawa, T., Kobayashi, T., Kakiuchi, M., Ariki, S., Wu, X., Miyake, K., Tahara, Y., Ikezaki, H., Fukunaga, T. and Toko, K., 2021. Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chemistry, [online] Volume 342(Issue 128228). Available at: <https://www-sciencedirect-com.sp.idm.oclc.org/science/article/pii/S0308814620320902> [Accessed 20 May 2021].
4	Kraehenbuehl, K., Zoerkler, N., Blank, I., Rhlid, R., Mauroux, O. and Gartenmann, K., 2017. Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness. Food Chemistry, [online] Volume 218(March 2017 Issue), pp.Pages 9-14. Available at: <https://www-sciencedirect-com.sp.idm.oclc.org/science/article/pii/S0308814616314388> [Accessed 20 May 2021].
5	Ashley, J., 2021. How to Make Any Coffee Taste Good (Easy Guide). [online] Perfect Brew. Available at: <https://www.perfectbrew.com/blog/how-to-make-any-coffee-taste-good/> [Accessed 20 May 2021].