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Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics.

Padma Ishwarya, S. and Anandharamakrishnan, C. (2015) Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics. Journal of Food Engineering, 149. pp. 171-180.

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Abstract

The suitability of Spray-Freeze-Drying (SFD) technique for soluble coffee processing was evaluated. The resultant product characteristics were compared against its spray-dried (SD) and freeze-dried (FD) counterparts. SFD and FD coffee powders exhibited a comparable aroma profile as indicated by the electronic nose analysis. SFD resulted in higher volatile retention (93%) than FD (77%) and SD (57%), as inferred from GC–MS analysis. SFD coffee showed instantaneous solubility due to its highly porous nature as observed in morphology studies. SFD coffee depicted monomodal particle size distribution with mean diameter (91.1 lm) ranging between SD (50.41 lm) and FD (636.8 lm) particles. SFD resulted in higher free (qB, 0.612 g/mL) and tapped (qT, 0.679 g/mL) bulk densities of the product against SD (qB: 0.328 g/mL; qT: 0.388 g/mL) and FD (qB: 0.345 g/mL; qT: 0.361 g/mL). SFD coffee exhibited free flowing characteristics as indicated by its Hausner ratio (1.11) and Carr index (10%).

Item Type: Article
Uncontrolled Keywords: Soluble coffee Spray-Freeze-Drying Volatile retention Morphology Bulk density Tap density
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2015 08:15
Last Modified: 23 Feb 2015 08:15
URI: http://ir.cftri.com/id/eprint/11725

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