Aroma recovery system for instant coffee processing
Maintaining the original aroma of coffee during processing can be challenging due to the loss of key aromatic compounds. High temperatures and long processing times often degrade these delicate aromas, affecting the quality of the final product.
Preserve coffee aroma through efficient recovery
The GEA Aroma Recovery System is designed to capture and preserve key aroma compounds during coffee processing. Utilizing a two-fluid nozzle to atomize coffee extract with steam, this system ensures that the extract does not need to be preheated to excessive temperatures, thereby reducing the loss of fragile aroma compounds. An intermediate condenser and distillation column further refine and concentrate these aroma compounds before drying. This process results in a more aromatic coffee product while also being cost- and space-efficient due to the small footprint and low resource consumption of the system. The supplier, GEA, has incorporated automatic start-up, operation, and shut-down functionalities, along with a fully automated clean-in-place (CIP) system to minimize downtime and ensure thorough cleaning.
Benefits
- Low heat impact preserves delicate aroma compounds
- Reduced costs and duration of the drying stage
- Efficient recovery of key aroma compounds
- User-friendly automated design
- Relatively low resource consumption