STUDY OF SELECTED DRYING TECHNIQUES FOR READY TO RECONSTITUTE COFFEE MIX

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dc.contributor.advisorDr. C. S. Baladhiya
dc.contributor.authorMahla Karishmaben Manilal
dc.date.accessioned2022-05-12T04:38:40Z
dc.date.available2022-05-12T04:38:40Z
dc.date.issued2020
dc.description.abstractThis 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184600
dc.keywordsDRYING TECHNIQUES, READY, RECONSTITUTE, COFFEE MIXen_US
dc.language.isoEnglishen_US
dc.publisherDEPARTMENT OF DAIRY ENGINEERING SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Engineeringen_US
dc.themeSTUDY OF SELECTED DRYING TECHNIQUES FOR READY TO RECONSTITUTE COFFEE MIXen_US
dc.these.typeM.Tech.en_US
dc.titleSTUDY OF SELECTED DRYING TECHNIQUES FOR READY TO RECONSTITUTE COFFEE MIXen_US
dc.typeThesisen_US
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