Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Engineering Reviews Pub Date : 2024-09-14 DOI:10.1007/s12393-024-09383-5
Saleh Al-Ghamdi, Bandar Alfaifi, Wael Elamin, Mustapha Abdul Lateef
{"title":"Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control","authors":"Saleh Al-Ghamdi, Bandar Alfaifi, Wael Elamin, Mustapha Abdul Lateef","doi":"10.1007/s12393-024-09383-5","DOIUrl":null,"url":null,"abstract":"<p>This comprehensive study delves into advanced dehydration techniques and processing technologies in the realm of coffee manufacturing. It offers a comparative analysis of these techniques, specifically focusing on green coffee beans and instant coffee production. The examination encompasses the pivotal steps of grading, roasting, grinding, extraction, and dehydration, which form the core of the coffee manufacturing process. In the context of instant coffee production, two primary dehydration methods, spray-drying and freeze-drying, are scrutinized for their roles in water removal from coffee extracts and slurries and their impact on final product quality and efficiency. This study emphasizes the significance of dehydration processes as the linchpin of manufacturing optimization, considering their prominence in coffee production plants. Furthermore, the research extends to investigate the diverse extraction techniques, additional processes, and critical technologies, such as agglomeration, used in the production of coffee instant powder. Quality control, life cycle analysis, and assurance are scrutinized to provide insights into the overall sustainability of coffee manufacturing. The examination also explores the environmental impact, byproducts, and nuanced properties of coffee powder across different production systems. In essence, this review serves as a valuable resource for industry professionals, researchers, and coffee enthusiasts, offering a holistic understanding of advanced coffee dehydration techniques and their impact on quality, efficiency, and sustainability in the context of both green coffee beans and instant coffee production.</p>","PeriodicalId":565,"journal":{"name":"Food Engineering Reviews","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Reviews","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s12393-024-09383-5","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

This comprehensive study delves into advanced dehydration techniques and processing technologies in the realm of coffee manufacturing. It offers a comparative analysis of these techniques, specifically focusing on green coffee beans and instant coffee production. The examination encompasses the pivotal steps of grading, roasting, grinding, extraction, and dehydration, which form the core of the coffee manufacturing process. In the context of instant coffee production, two primary dehydration methods, spray-drying and freeze-drying, are scrutinized for their roles in water removal from coffee extracts and slurries and their impact on final product quality and efficiency. This study emphasizes the significance of dehydration processes as the linchpin of manufacturing optimization, considering their prominence in coffee production plants. Furthermore, the research extends to investigate the diverse extraction techniques, additional processes, and critical technologies, such as agglomeration, used in the production of coffee instant powder. Quality control, life cycle analysis, and assurance are scrutinized to provide insights into the overall sustainability of coffee manufacturing. The examination also explores the environmental impact, byproducts, and nuanced properties of coffee powder across different production systems. In essence, this review serves as a valuable resource for industry professionals, researchers, and coffee enthusiasts, offering a holistic understanding of advanced coffee dehydration techniques and their impact on quality, efficiency, and sustainability in the context of both green coffee beans and instant coffee production.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
咖啡生产的进步:从脱水技术到质量控制
本综合研究报告深入探讨了咖啡生产领域的先进脱水技术和加工技术。它对这些技术进行了比较分析,尤其侧重于生咖啡豆和速溶咖啡的生产。研究涵盖了分级、烘焙、研磨、萃取和脱水等关键步骤,这些步骤构成了咖啡生产过程的核心。在速溶咖啡生产的背景下,对喷雾干燥和冷冻干燥这两种主要脱水方法进行了仔细研究,以了解它们在从咖啡萃取物和浆料中去除水分方面的作用,以及它们对最终产品质量和效率的影响。考虑到脱水工艺在咖啡生产厂中的重要性,本研究强调了脱水工艺作为生产优化关键的重要性。此外,研究还扩展到调查咖啡速溶粉生产过程中使用的各种萃取技术、附加工艺和关键技术,如造粒。对质量控制、生命周期分析和保证进行了仔细研究,以深入了解咖啡生产的整体可持续性。研究还探讨了不同生产系统对环境的影响、副产品以及咖啡粉的细微特性。总之,这篇综述为行业专业人士、研究人员和咖啡爱好者提供了宝贵的资源,让他们全面了解先进的咖啡脱水技术及其对生咖啡豆和速溶咖啡生产的质量、效率和可持续性的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Food Engineering Reviews
Food Engineering Reviews FOOD SCIENCE & TECHNOLOGY-
CiteScore
14.20
自引率
1.50%
发文量
27
审稿时长
>12 weeks
期刊介绍: Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
期刊最新文献
Advancements in Coffee Manufacturing: From Dehydration Techniques to Quality Control Evacuated Tube Solar Collector-Based Drying System: Analytical Modeling, Influencing Factors, and Recent Progress in Drying of Agri-Commodities Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods Design of Fat Alternatives Using Saturated Monoglycerides Thermal Properties of Biopolymer Films: Insights for Sustainable Food Packaging Applications
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1