Coffee powder production: The latest double extraction technique is utilized in the GEA Niro coffee processing system for the most economic method of producing soluble coffee.
CORE COMPENTENCES
GEA Niro technologies of liquids and solids processing of instant coffee, tea and cocoa are well-known and well-respected. For more than 50 years, GEA Niro has developed its coffee powder technology, and great emphasis has been placed on maintaining a leading position within coffee powder processing.
More than 160 plants have been delivered world-wide for instant coffee alone. Our core competences include:
| - Extraction |
- Filtration |
- Freeze Drying |
| - Concentration |
- Aroma preservation |
- Agglomeration/granulation |
| - Centrifugal separation |
- Spray Drying |
- Powder handling |
Special expertise is offered within the supply of plants for manufacturing heat sensitive aroma-based consumer products.
COFFEE POWDER: PROCESSING SYSTEMS FOR COFFEE EXTRACTION
The GEA Niro coffee processing system features the latest double extraction technique. With this system, water is introduced at two different stages to decrease the overall coffee extraction time while producing two completely separate extract fractions (aroma and hydrolysis). The continuous process features batch operated multi-extraction percolators. With the design and operation of the double extraction plant, a superior aroma is achieved. This also makes it ideal for canned coffee production.
The total extraction time is 1½ - 2 hours, compared with conventional extraction systems where the total extraction time typically reaches 3 to 4 hours.
Concentration of the coffee extract is done in lenient processing conditions in equipment designed specifically to process coffee. Technologies available are freeze concentration, evaporation and membrane filtration.
Spray drying is the best economic method of producing soluble coffee. The feed into the spray dryer is a mixture of concentrated aroma and hydrolysed fractions, with the preserved aroma components added. To maximize aroma retention, drying of the extract takes place under conditions, which ensure low powder temperatures. Several types of spray dryers can be used for processing instant coffee. Bulk density and colour control is possible by means of in-line gas mixers. Inert gas is injected into the feed system just prior to the nozzle atomizer is used in the spray drying system.
In cases where spray dried coffee powders require further agglomeration, an additional process stage is used involving powder wetting, afterdrying and cooling. Control of wetting is carried out with water and/or saturated steam in an agglomeration chamber equipped with a rotating impacter. The agglomerates are then dried and cooled in the attached fluid bed, followed by sieving and packing. Fines and oversize fractions are reprocessed within the agglomeration plant.
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