Frequently asked questions in the production line of FD coffee
As the pace of life increases, the fast-consuming market develops. Since instant coffee was developed in 1938, people was keen on improving the flavor and taste of coffee, and ‘spray-dried coffee’, ‘aroma coffee’, and ‘freeze dried coffee’ are three instant coffee product.
The freeze dried coffee is the instant coffee, that has the best quality, flavor, and taste. The high-temp’s influences over coffee’s quality do not appear during the freeze drying process. The flavor and taste of coffee are mostly preserved, hence the quality of instant coffee is improved.
Most of the instant coffee is the traditional spray-dried coffee, as people’s consuming habit changes, a technique that provides good flavor of coffee is needed for instant coffee factory.
The freeze dried technique, works under low-temp conditions, the sublimation principle was applied under vacuum condition. The moisture in pre-frozen food does not melt, it is sublimated directly to gas state.
The freeze drying technique is the world’s most advanced food-processing technique. Comparing to the normally used drying method, freeze dried products have a longer shelf-life, nice color, good flavor and taste. The dried food does not change a lot in their volume.
The advantages of freeze drying comparing to other drying methods:
1. Freeze drying is under low-temp. Therefore it is suitable for hot-sensitive products, to maintain its activeness,
2. Freeze drying under low-temp condition, less loss of volatile component,
3. Enzyme and micro-organisms can not make influences, the original property is preserved,
4. Under vacuum condition, small amount of oxygen, oxidation are unlikely to happen,
5. The volume of substance does not change a lot since it is dried under frozen state,
6. During the drying process, 90% - 95% moisture has been dried, freeze dried products can be preserved under room temperature for a long time.
