Freeze drying-Production freeze-drier
Since the mass production of instant coffee began after the Second World War in America, is the freeze drying has grown in popularity to become a popular method. Although sometimes more expensive usually leads to higher quality.
First wet agglomerate coffee grains rapidly frozen (slow freezing makes large ice crystals and a porous product can also be the color of the coffee grains).
Frozen coffee in the second drying chamber arranged, often the plates.
A third is in the vacuum chamber. The strength of the vacuum is important for the speed of drying, and thus the quality of the product. It must be ensured a vacuum can be used for adequate strength.
Fourth, the drying chamber is heated, which is usually radiation, but line, and in some installations, it has been proposed in the convection small pilot plants. A possible problem with convection is uneven drying rates in the room, that would be an inferior product.
5th Condensation - the previously frozen water in the coffee grains extended to ten times its previous volume. The removal of this water vapor from the chamber is essential, so that the capacitor of the most important and expensive component in the freeze-drying plant.
6th The freeze-dried granules from the room and packed.
First wet agglomerate coffee grains rapidly frozen (slow freezing makes large ice crystals and a porous product can also be the color of the coffee grains).
Frozen coffee in the second drying chamber arranged, often the plates.
A third is in the vacuum chamber. The strength of the vacuum is important for the speed of drying, and thus the quality of the product. It must be ensured a vacuum can be used for adequate strength.
Fourth, the drying chamber is heated, which is usually radiation, but line, and in some installations, it has been proposed in the convection small pilot plants. A possible problem with convection is uneven drying rates in the room, that would be an inferior product.
5th Condensation - the previously frozen water in the coffee grains extended to ten times its previous volume. The removal of this water vapor from the chamber is essential, so that the capacitor of the most important and expensive component in the freeze-drying plant.
6th The freeze-dried granules from the room and packed.
Spray drying
Laboratory-scale spray dryer.
A=Solution or suspension to be dried in, B=Atomization gas in, 1= Drying gas in, 2=Heating of drying gas, 3=Spraying of solution or suspension, 4=Drying chamber, 5=Part between drying chamber and cyclone, 6=Cyclone, 7=Drying gas is taken away, 8=Collection vessel of product, arrows mean that this is co-current lab-spraydryer
Spray-drying, preferably freeze-drying, in some cases because of the cost-effectiveness short drying time value in the treatment of such heat-sensitive product, by the rounded fine particles.
Spray-drying produces spherical particles 300 micrometers (0.012 inch) in size with a density of 0.22 g / cc (ref. 2). To this end, the sputtering is used. Different types of syringes each with their advantages and disadvantages. High-speed spinning wheels at a speed of 20,000 revolutions per minute can process up to 60,000 pounds (27 tons) of the solution per hour (Ref. 3). The use of spray-wheel requires that the drying process a large radius to the atomized droplets collect on the drying chamber walls to prevent insert.
* In 5 to 30 seconds (depending on factors such as heat, the size of the particles and the diameter of the chamber) is completed.
* The moisture content of amendment: IN = OUT = 75-85% 3 to 3.5%
* Air temperature: 270 ° C IN = OUT = 110 ° C.
Is a disadvantage of the spray-drying, the particles are too fine, they produce effectively be determined by the consumer, it must first either with steam condenses in similar towers, such as dryers, belt or spray agglomeration of particles of suitable size to produce.
Extraction of caffeine
In the commercial process of extraction of caffeine instant coffee almost always happens for the critical roasting the coffee, the taste and odor specific processes.
regulatory framework
In the EU regulations include the following information:
* Types of beans
* Geographic
* Processing Detail
* Year of harvest
* Solvents used in the caffeine
* Caffeine level
Different settings apply to the coffee industry and help to achieve standardization and also release information to the public.
* International Coffee Organization (London)
* Codex Alimentarius Commission of the United Nations (Rome)
* National Coffee Association (New York)
Spray-drying produces spherical particles 300 micrometers (0.012 inch) in size with a density of 0.22 g / cc (ref. 2). To this end, the sputtering is used. Different types of syringes each with their advantages and disadvantages. High-speed spinning wheels at a speed of 20,000 revolutions per minute can process up to 60,000 pounds (27 tons) of the solution per hour (Ref. 3). The use of spray-wheel requires that the drying process a large radius to the atomized droplets collect on the drying chamber walls to prevent insert.
* In 5 to 30 seconds (depending on factors such as heat, the size of the particles and the diameter of the chamber) is completed.
* The moisture content of amendment: IN = OUT = 75-85% 3 to 3.5%
* Air temperature: 270 ° C IN = OUT = 110 ° C.
Is a disadvantage of the spray-drying, the particles are too fine, they produce effectively be determined by the consumer, it must first either with steam condenses in similar towers, such as dryers, belt or spray agglomeration of particles of suitable size to produce.
Extraction of caffeine
In the commercial process of extraction of caffeine instant coffee almost always happens for the critical roasting the coffee, the taste and odor specific processes.
regulatory framework
In the EU regulations include the following information:
* Types of beans
* Geographic
* Processing Detail
* Year of harvest
* Solvents used in the caffeine
* Caffeine level
Different settings apply to the coffee industry and help to achieve standardization and also release information to the public.
* International Coffee Organization (London)
* Codex Alimentarius Commission of the United Nations (Rome)
* National Coffee Association (New York)
