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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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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cited_by cdi_FETCH-LOGICAL-c375t-176c953c646136e2edbbc629e87d1518252942c804e97dee98d0057206f73463
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container_issue 11
container_start_page 1421
container_title Drying technology
container_volume 38
creator 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
description 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 
doi_str_mv 10.1080/07373937.2019.1644347
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source Taylor and Francis Science and Technology Collection
subjects agglomeration process
Air flow
Aroma
Coffee
Drying
Fluidized beds
Instant coffee
Principal components analysis
Process parameters
sensory
Steam
Volatile compounds
title Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee
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