STUDY OF SELECTED DRYING TECHNIQUES FOR READY TO RECONSTITUTE COFFEE MIX
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Date
2020
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DEPARTMENT OF DAIRY ENGINEERING SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
This study was planned and conducted to develop a process for manufacture of a
novel food product in which concentrated milk and concentrated coffee decoction is
blended before drying in order to prepare a ready to reconstitute coffee mix. The study
was divided in three phases as Phase I, II and III. In Phase I, optimization of processing
parameters was carried out. Based on the preliminary trials, three ratios of Arabica and
Robusta coffee beans (50:50, 60:40, 70:30, 80:20), three drying methods (freeze dryer,
vacuum tray dryer and tray dryer) and three ratios of concentrate coffee decoction and
milk (1:4, 1:5, 1:6) were selected for optimization based on the sensory scores. The
optimized process parameter were Arabica and Robusta coffee beans (70:30), drying
methods (vacuum tray dryer) and the ratio of concentrate coffee decoction and milk (1:5).
In Phase II, heat transfer analysis and energy requirement of optimized product prepared
using selected drying techniques was done. Energy consumption observed in tray drying,
vacuum tray drying and freeze drying were 9.457, 11.329 and 13.125 kWh/kg of blended
coffee to milk mix, respectively. The cost of 1 kg ready to reconstitute coffee mix of the
tray drying, vacuum tray drying and freeze drying was found to be Rs. 752.80 (raw
material cost = Rs. 686.60 and drying process cost = Rs. 66.20), Rs. 765.90 (raw material
cost = Rs. 686.60 and drying process cost = Rs. 79.30) and Rs. 793.20 (raw material cost
= Rs. 686.60 and drying process cost = Rs. 106.60), respectively. In Phase III, evaluation
of optimized products manufactured using selected drying techniques was done. The
moisture (%) and total ash (%) of all the products complied with the FSSAI (2011)
standard. Chemical quality parameters of coffee decoction viz.