Pressure spray dryer:

The material is hydraulically fed into the nozzle at the top of the tower body to atomize into tiny droplets, and the hot air at the top of the tower goes down in parallel to complete the drying. The coffee is dried by the pressure spray dryer to form granular materials.

Basic production process
Reception of raw coffee beans - selection and storage of raw coffee beans - quantification, preparation for mixing and roasting - crushing processing - extraction processing and flavor recovery (waste gas recovery) - concentration treatment - spray treatment - caking treatment - flavor additives - packaging treatment of finished products

A Brief Introduction to the Coffee Production Line Process

1. Coffee production line (basic coffee processing process)

Raw coffee cleaning, roasting (rotary roasting equipment), crushing
Wash and select the raw coffee, then transfer it to the roaster.
Coffee roasting: Time and temperature need to be strictly controlled, around 180-200 degrees, with a yield of 250 kilograms per batch, 15.
After baking, collect and store, then crush and dissolve.

2. Coffee production line (coffee extraction)
We extract coffee solution using 8 cylindrical containers
We suggest including a spare extraction cylinder to facilitate continuous operation. 24 hours a day and 7 days a week. Calculate the appropriate volume to achieve better roasting ability and extraction of crushed coffee, pour in hot water at approximately 190 degrees Celsius, consume more and continuously move upwards, passing through each cylinder with a small amount of coffee grounds, with water continuously flowing through each cylinder. This extraction is carried out continuously, filling the gaps between the new cylindrical coffee grounds. At the same time, make the slag wet. Better transfer of gas upwards and outwards. The coffee extract leaves this new roasting and crushing cylinder as a juice. The concentration range of coffee solutes is 10% -30%
Hot water and boiled coffee grounds continuously flow into this cylinder. The extract extracted from the cylinder of freshly roasted and ground coffee is intermittently withdrawn. During this processing (when the extract enters a special cylinder for roasting and grinding coffee with new ingredients, and when the condensate escapes from the coffee cylinder and has already separated from the water), the coffee has become wet, extracted, and soluble, and has been hydrolyzed. For seven or eight cylindrical systems, it will take three hours. A cylinder is discharged from the water flow, checked, and then fed again.

3. Coffee production line (aroma recovery)
(1) Separate a small portion before the extraction process and add it before feeding.
(2) Separate the aroma portion after the evaporation process to make the product a good beverage. Anyway, it must be pointed out that there are two options for customers to choose from.
(3) Improve the operation of the PETRONICI system in recovering the aroma and flavor from the entire extraction before concentration in the evaporation system. Advantage: During evaporation, the acidity hydrolysis of natural agricultural products has been removed, and in the third step of extraction, the total aroma and taste are re combined. The previous separation using our system can ensure the best quality and a very good taste. If you choose this recycling system, you don't have to separate the fragrance part from the hydrolysis part during the extraction process, so this step of the fragrance recycling system is also redundant.

An additional system can obtain the most typical low-temperature solid and high-quality aroma, which is included in this extraction system (ALILT system)

4. Coffee production line (evaporation)
To reduce the cost of spray drying, we concentrate the solid extraction concentration of 12-15% until 50%. Of course, if you want a low concentration, designing a 35% solid concentration chamber is not a problem. Usually unfavorable, the fragrance will be lost during evaporation, but with our fragrance recovery system, this situation is 100% ruled out.

5. Coffee production line (spray drying)

The inlet temperature of the spray drying tower is controlled between 250-270 degrees, and the outlet temperature is controlled between 110-130 degrees. Adjust the nozzle and spray pressure to make the coffee powder become hollow spherical particles with thick walls, the specific gravity is controlled between 220-250g/L, and the moisture content is 3% about. In spray drying, attention should be paid to the concentration of coffee liquor, because the higher the concentration of the solution, the higher the viscosity and the greater the surface tension, which is conducive to the formation of thick walled hollow particles, and can reduce the adjustment range of various operation parameters, temperature and pressure. However, the higher the concentration is, the better it is. The higher the concentration is, the lower the degree of atomization will result in poor atomization. Therefore, the concentration of coffee (mixed) liquor should be controlled between 30-40%.

Spray drying or atomization is designed after long-term research of Binda drying. It is effective and economical to obtain instant coffee. In short, it ensures the high quality and good taste of the product. In this processing, a high structure dryer with a medium pressure nozzle and drying air are used in parallel with decreasing airflow. Heating compressed air relies on a system directly fueled by gas or a system fueled by steam or liquid. The drying temperature is very important, in order to maintain the fragrance unchanged, the temperature must be lower. Dry the product composed of instant powder and make hollow small spheres into particles of approximately 100 ÷ 300 μ m. CO2 injection system is needed to reduce bulk density.