Freeze Dried Coffee Final
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Instant Dried Coffee 1. Instant dried coffee is a high quality crystallized form of instant coffee which can be c reated by the following two methods. (a)Freeze drying:- In this method liquid is forced from the frozen coffee through chemical sublimation. This process forces the ice to vaporize without going through the liquid stage. In the case of instant coffee, this leaves behind a shelf-stable coffee powder that can then be reconstituted in water. (b) Spray drying:-In this method, liquid coffee is sprayed in a fine mist through very hot, and dry air. By the time the coffee droplets land, they have dried into a powder. 2. Common to both spray dried and freeze dried agglomerated, there are following main manufacturing stages: (a)Green Bean Treatment :- Coffee beans are seeds from coffee fruits. After removal of the pulp the green coffee beans are dried, cleaned and packed -typically in 60 kg bags- stored and subsequently transported around the world for further treatment, if required, also including decaffeination. Various blendings of the coffee types is a common practice. This, together with the subsequent roasting gives the final characteristic of the coffee. Modern plants are, however, usually designed, so a blending of the different sorts of beans can take place after the roasting. (b)Roasting:- Roasting is a delicate process, part art and part science, where the roast master must decide exactly how long and hard the beans are to be roasted to get the desired result. It is during roasting that the beans acquire the flavour and colour of the finished coffee. (c)Granulation (milling) of Coffee Beans:- To obtain the best possible quality (Aroma/yield) of coffee extract, it is important to granulate (mill) the roasted coffee beans to smaller fractions (bigger surface) of almost the same size. (d)Extraction:- In extraction process fresh roast and ground coffee is put into a series of percolation columns, typically 5-10, in which hot water and pressure are applied to the grounds to yield an extract with approximately 20% soluble coffee solids, and the balance water.
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Instant Dried Coffee
1. Instant dried coffee is a high quality crystallized form of instant coffee which can be createdby the following two methods.
(a)Freeze drying:- In this method liquid is forced from the frozen coffee throughchemical sublimation. This process forces the ice to vaporize without going through the
liquid stage. In the case of instant coffee, this leaves behind a shelf-stable coffee powder
that can then be reconstituted in water.
(b) Spray drying:-In this method, liquid coffee is sprayed in a fine mist through very hot,
and dry air. By the time the coffee droplets land, they have dried into a powder.
2. Common to both spray dried and freeze dried agglomerated, there are following main
manufacturing stages:
(a)Green Bean Treatment:- Coffee beans are seeds from coffee fruits. After removal of
the pulp the green coffee beans are dried, cleaned and packed -typically in 60 kg bags-
stored and subsequently transported around the world for further treatment, if required,
also including decaffeination. Various blendings of the coffee types is a common
practice. This, together with the subsequent roasting gives the final characteristic of the
coffee. Modern plants are, however, usually designed, so a blending of the different sorts
of beans can take place after the roasting.
(b)Roasting:-Roasting is a delicate process, part art and part science, where the roastmaster must decide exactly how long and hard the beans are to be roasted to get the
desired result. It is during roasting that the beans acquire the flavour and colour of the
finished coffee.
(c)Granulation (milling) of Coffee Beans:- To obtain the best possible quality
(Aroma/yield) of coffee extract, it is important to granulate (mill) the roasted coffeebeans to smaller fractions (bigger surface) of almost the same size.
(d)Extraction:- In extraction process fresh roast and ground coffee is put into a series of percolation columns, typically 5-10, in which hot water and pressure are applied to the
grounds to yield an extract with approximately 20% soluble coffee solids, and the balance
water.
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(e)Extract Treatment (aroma recovery) :-To prevent the desired, and volatile, aroma
components in the extract from being lost during thermal concentration, the extractfractions are stripped of their volatiles in an aroma recovery unit. The aroma fraction is
mixed with the concentrated coffee extract. The aroma fraction of the extract can also be
pre-concentrated using reverse osmosis in a membrane filtration system. This slightly
changes the taste profile, which is an advantage for some few niche coffees and in someniche markets.
(f)Concentration (evaporation):-The concentration/ evaporation of the coffee extract
(usually without the aroma fraction) is done under lenient processing conditions in
equipment designed specifically for coffee to ensure maximum aroma retention.Concentration serves the dual purpose of increasing the solids content in the extract prior
to freeze or spray drying, and making the process as economical as possible.
(g)Spray Drying:- There are actually two methods for making instant coffee. In the first,liquid coffee is sprayed in a fine mist through very hot, very dry air. By the time the
coffee droplets land, they have dried into a powder.
(h)Agglomeration:-Agglomeration is used in cases where spray dried coffee powders
need to be presented with bigger particles/agglomerates. An additional process stage is
then used involving powder wetting, mechanical impact, after-drying and cooling.Control of wetting is carried out with water and/or saturated steam in an agglomeration
chamber equipped with a rotating impacter. The agglomerates are then dried and cooled
in the attached fluid bed followed by sieving and packing. Fines and oversize fractionsare reprocessed within the agglomeration plant.
(i)Freeze Drying:- Freeze drying is by far the most sophisticated process for producing
instant coffee- freeze dried coffee is by far also the most value-added instant coffee andobtains the absolute highest prices – up to two times of spray dried.
3. Various companies are engaged in producing instant tea and coffee powders. They are
(a) Foreign
(i) APV
APV, An SPX Brand
Pasteursvej 1
DK-8600 SilkeborgPhone: +45 70 278 278 Fax: +45 70 278 330
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(ii) Sulzer
Sulzer Chemtech Ltd
P.O. Box 658404 Winterthur, Switzerland
Phone +41 52 262 37 86
Fax +41 52 262 00 [email protected]
www.sulzerchemtech.com
(iii)GEA Niro GEA Process Engineering A/S
Gladsaxevej 305 - P.O. Box 45 - 2860 Søborg, - Denmark
Tel +45 3954 5454 - Fax +45 3954 5800 - CVR 10050715
(b) Indian
(i)CCL Products
7-1-24/2/D, "Greendale", Ameerpet,
Hyderabad-500 016, A.P. INDIA.
Phone : +91-40-23732455.
Fax : +91-40-23732499.
Email : [email protected]
