China
Africa
Explore chapters and articles related to this topic
Spray-freeze-drying for soluble coffee production
Published in S. Padma Ishwarya, Spray-Freeze-Drying of Foods and Bioproducts, 2022
Coffee is one of the most important merchandise in the world. ‘Soluble coffee’ is the most popular among the coffee beverages, due to its fine aroma, instant rehydration property and extended shelf-life (Burmester, Pietsch, & Eggers, 2011; Othman & Razali, 2019). Soluble or instant coffee is the dried soluble fraction of roasted and ground coffee that is sold to consumers in the form of either powder or granules. Initial stages in the manufacturing of soluble coffee are the same as that for roasted coffee that includes grading and sorting of green coffee beans, roasting, and grinding. The latter stages are those pertaining to the instantization process, involving the extraction of soluble solids followed by its concentration (evaporation or freeze-concentration) and drying (spray drying or freeze-drying), with optional pre-/post-processing steps for preserving the aromatics and agglomeration (Clarke, 2003).
Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee
Published in Drying Technology, 2020
Elenir L. Leobet, Ellen C. Perin, José I. C. Fontanini, Naimara V. Prado, Sheila R. Oro, Vânia C. F. Burgardt, Alexandre T. Alfaro, Alessandra Machado-Lunkes
Instant coffee is generally produced through a sequential method that includes the roasting of green coffee beans, the extraction of soluble solids from the roasted coffee, the concentration of the extract, and spray- or freeze-drying. In each step, variations of the process conditions occur, leading to changes in temperature. Therefore, temperature, as well as processing time and particle size, are known contributors to losses or changes in the concentration of volatile compounds responsible for the characteristic aroma and flavor of coffee drinks.[8–10] Before the preparation of coffee beans, one must also consider other parameters that influence the profile of coffee volatiles, such as genetic and climate factors, species and geographical location, quality, and grain roasting method.[4,11–13]
Porous frozen material approach to freeze-drying of instant coffee
Published in Drying Technology, 2019
Wei Wang, Shihao Wang, Yanqiu Pan, Jing Yang, Shuo Zhang, Guohua Chen
Coffee is acknowledged as one of the most favorites and widely traded agricultural merchandises in the world.[1] Instant coffee refers to powder or granule obtained from fresh coffee beans through roasting, grounding, extracting, and drying.[2] Commercially used drying method is either spray drying or freeze-drying.[3] Spray drying is a well-established method of producing dried powder directly from liquid by rapid drying with hot gas. And most instant coffee production comes from spray drying due to its high production capacities.[4,5] However, Spray drying as a typical thermal drying often brings possibilities of losing some heat-sensitive materials, such as aroma and antioxidant ingredients in coffee. Freeze-drying is a unique form of drying that removes moisture mainly by sublimation. It can lead to the best quality of dried products among almost all drying techniques.[6,7] Therefore, freeze-drying plays an important role in the processing of foods, pharmaceuticals, and biological products.[6,8] It has also found applications in the preparation of new materials.[9,10] Freeze-dried coffee yields a better quality product than spray-dried coffee.[7,11] However, freeze-drying is an energy intensive and expensive process due to relatively long drying time and poor overall energy efficiency.[12–14] Reducing freeze-drying time so as for lowering energy consumption and raising productivity therefore become a worldwide challenge during the past decades.
Optimization of foam mat drying for instant coffee processing and its effect on drying kinetics and quality characteristics
Published in Drying Technology, 2022
Kátia Silva Maciel, Luciano José Quintão Teixeira, Suzana Maria Della Lucia, Sérgio Henriques Saraiva
Freeze-drying is another conventional technique for the production of instant coffee: the moisture of the product is removed by sublimation in a vacuum chamber, allowing a better preservation of the aromatic compounds of the coffee and, consequently, better quality of the beverage.[4] Nevertheless, the processing of instant coffee is complex and requires more investment, due to the greater technology used in its production.[5]