Aroma analysis for instant coffee processing
Improve flavor preservation by analyzing and optimizing aroma retention at every processing stage for coffee production, ensuring enhanced product quality and consumer satisfaction.
Analyzes and Optimizes Aroma in Coffee Processing
The GEA Aroma Management System integrates the latest gas chromatography-mass spectrometry (GC-MS) technology and GEA’s extensive expertise in coffee processing to offer precise aroma analysis and optimization. This system is special for its capacity to identify and quantify up to 50 key aroma compounds, mapping aroma flow across up to 13 process points for instant coffee production. It supports applications in aroma analysis and coffee extract processing for end-products like instant coffee and aroma concentrates. Designed for continuous, high-precision operations, it features advanced automation, enabling custom-tailored evaluations to optimize aroma preservation. By providing detailed mass balances of aroma flow, this system assists in refining processing parameters to enhance product aroma profiles. Integration with existing production lines is streamlined, and the system ensures efficient process optimization without excessive energy consumption. Available with engineering support for bespoke needs, this system is a vital tool for coffee manufacturers aiming to maintain and improve the aromatic quality of their products.
Benefits
- Enhances coffee aroma retention, improving final product quality and consumer satisfaction.
- Offers comprehensive aroma analysis, guiding process adjustments for optimal aroma preservation.
- Provides detailed mapping of aroma flow, helping identify critical loss points in production.
- Facilitates process optimization, increasing operational efficiency and reducing wastage.
- Integrates seamlessly with existing equipment, allowing for minimal production line disruption.
- Applications
- Coffee processing,Beverage processing,Coffee extracts,Instant coffee,Aroma compounds
- End products
- Coffee powder,Coffee aroma concentrates,Coffee granules,Coffee extract flavors
- Steps before
- Roasting,Grinding,Coffee Extraction
- Steps after
- Aroma Recovery,Drying,Packaging
- Input ingredients
- coffee beans,aroma compounds,raw bean aroma
- Output ingredients
- instant coffee,aroma components,sniffograms
- Market info
- GEA is known for its expertise in engineering innovative and sustainable equipment and solutions, focusing on sectors such as food, beverages, pharmaceuticals, and energy, with a reputation for quality, efficiency, and advanced technological applications in industrial processing.
- Aroma component identification
- Up to 50 components
- Process stages analyzed
- Up to 13 points
- Mass balance capability
- In and out of equipment
- Human analysis
- GC-sniff analysis available
- Technology used
- GC-MS with olfactory port
- Aroma loss detection
- Detailed sniffograms
- Aroma Compound Quantification Accuracy
- High Precision
- Aroma Flow Mapping
- 13 Stages
- Service Packages Availability
- Multiple Packages
- Sniffograms Usage
- Human Olfactory Analysis
- Aroma Balancing
- Detailed Evaluation
- Integration with GC-MS Technology
- State-of-the-art
- Manual Sampling Capability
- On-site Assessment in Soeborg
- Mass Balance Analysis
- Aroma In,Out
- Control panel type
- HMI / Touchscreen
- Integration possibilities
- Compatible with existing systems
- Compact footprint
- Small installation area required
- Service packages
- Customizable to specific needs