Determination of the temperatures to spray-dry a coffee flavoring

Abstract

For a coffee flavoring spray dried were evaluated dryer inlet air temperatures (170, 200 and 230 ºC) and dryer outlet air temperatures (90 and 110 ºC), to determine the best combination of temperatures, evaluating as response variable: drying time, yield, humidity, apparent density, evaporative rate, particle size and flavor coffee intensity. The best combination of temperatures of inlet air and outlet air was 170 and 90 ºC, respectively; giving a product with a flavor intense coffee and a 95.5% yield.