Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

The drying processing of agglomerated instant coffee can change the quality of the product due to the production of volatile compounds associated with the undesirable cereal aroma. Using fractional factorial planning, this study aimed to understand how the processing parameters (burner temperature,...

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Bibliographic Details
Published in:Drying technology 2020-08, Vol.38 (11), p.1421-1432
Main Authors: Leobet, Elenir L., Perin, Ellen C., Fontanini, José I. C., Prado, Naimara V., Oro, Sheila R., Burgardt, Vânia C. F., Alfaro, Alexandre T., Machado-Lunkes, Alessandra
Format: Article
Language:English
Subjects:
agglomeration process
Air flow
Aroma
Coffee
Drying
Fluidized beds
Instant coffee
Principal components analysis
Process parameters
sensory
Steam
Volatile compounds
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Summary:The drying processing of agglomerated instant coffee can change the quality of the product due to the production of volatile compounds associated with the undesirable cereal aroma. Using fractional factorial planning, this study aimed to understand how the processing parameters (burner temperature, BT; steam pressure, SP; process air flow, AF; and fluidized hot bed section, LT) influenced the volatile profiles. The BT, AF, and the interaction of these variables (BT*AF) have significant influence (p 
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2019.1644347