Ontology highlight
ABSTRACT:
SUBMITTER: Beverly D
PROVIDER: S-EPMC7304076 | biostudies-literature | 2020 Jun
REPOSITORIES: biostudies-literature
Beverly David D Lopez-Quiroga Estefanía E Farr Robert R Melrose John J Henson Sian S Bakalis Serafim S Fryer Peter J PJ
Industrial & engineering chemistry research 20200527 24
Instant coffee manufacture involves the aqueous extraction of soluble coffee components followed by drying to form a soluble powder. Loss of volatile aroma compounds during concentration through evaporation can lower product quality. One method of retaining aroma is to steam-strip volatiles from the coffee and add them back to a concentrated coffee solution before the final drying stage. A better understanding of the impact of process conditions on the aroma content of the stripped solution will ...[more]