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 of the Coffee Processing Plant Offered By SSP:
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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