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Modern technology has made the full-bodied, aromatic, perfect cup of coffee convenient to make and consume. Food and Dairy Tech has developed highly efficient instant coffee plants for liquid and solid processing of instant coffee. Approximately 90% of world coffee production is represented by the species Coffee Arabica; about 9% by the species Coffee Robasta and minor production takes place from species Coffee Libericia. The basic processes involved in the production include-
Plant operations : -
The canisters, stacked in layers on a pallet, are placed on a rotary table that discharges into a downward chute made of twisted metal rods.
The worker can manually place a scoop into each canister as it passes on through the conveyor. The row of cans pass beneath a rotary auger filler set to deposit the correct quantity of coffee. After filling, the canisters pass through a can seamer that applies a metal bottom. This is followed by a ink-jet coder that prints the manufacturing date to the metal bottom.
After this, the twister sets the canisters upright on the conveyor that are conveyed to an applicator for plastic overcaps. Side belts move the cans through the unit and the over-caps are fixed on the top portion of the foil membrane. Finally, the cans are delivered to a rotating accumulation table.
Aroma Recovery:
The fourth step is that the extracted coffee liquor is passed through the aroma recovery plant. In the plant the volatile aroma is stripped off from the coffee before it enters the evaporator. The flavor is returned just prior to the spray dryer
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