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Instant Coffee Plant:
Approximately 90% of world coffee
production is represented by the species Coffee arabica; about 9% by,
the species Coffee Robasta; with minor production from the species
Coffee libericia. Operational Steps Cleaning and Blending:
The first step is through cleaning, removal of defective beans;
blending of different types and size to ensure best flavor. Roasting
and Grinding: The second step is roasting through either batch or
continuous roasters. Roasted coffee reduced In grinding to suitable
size. Extraction: The third step is extraction of ground
material through a continuous jacketed pressure vessel with hot water.
The alternate approach is through a batch extraction counter - current
column battery unit. Aroma Recovery: The fourth step is that
the extracted coffee liquor is passed through the aroma recovery plant.
In the plant the volatile aroma is stripped off from the coffee before
it enters the evaporator. The flavor is returned just prior to the
spray dryer Concentration: The fifth step is concentration of
the extract through multi-effect evaporators with TVR system. Spray
Drying: The sixth step is conversion of concentrate to instant
coffee powder by spray drying; Drying is done under controlled
conditions to protect and preserve aroma and flavor. Fludised bed dryer
is coupled with the system. Packing and Filling: The Instant Coffee Powder is taken
to the filling and packing stage. There the bins are emptied in the
filling machine silos. For filling into tines or jars vacuum operated
filling system is used. For filling into sachets a form fill-sealing
machine is used. Then the filled containers/flexible packing are packed
in the shipping cartons and sent for dispatch to the finished goods
warehouse.
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