Determination of the temperatures to spray-dry a coffee flavoring

Authors

  • Ariel Ortega Instituto de Investigaciones para la Industria Alimenticia
  • Jorge Expósito Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Milenys Rondón Instituto de Investigaciones para la Industria Alimenticia
  • Elda Roncal Instituto de Investigaciones para la Industria Alimenticia
  • Gonzalo Bocurt Instituto de Investigaciones para la Industria Alimenticia
  • Luis Ledesma Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Manuel Álvarez Instituto de Farmacia y Alimentos. Universidad de La Habana

Keywords:

drying temperatures, coffee flavoring powder

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.

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Published

2023-12-21

Issue

Vol. 22 No. 3 (2012)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Determination of the temperatures to spray-dry a coffee flavoring. (2023). Ciencia Y Tecnología De Alimentos, 22(3), 5-9. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/555

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