Spray-Freeze-Drying approach for soluble coffee processing and its effect on quality characteristics

•Spray-freeze-drying (SFD) technique was used for soluble coffee preparation.•Product quality was compared against spray-dried and freeze-dried coffee.•SFD coffee showed highest retention of volatiles, i.e. 93% of that present in feed.•SFD coffee exhibited instant solubility owing to its porous stru...

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Veröffentlicht in:	Journal of food engineering 2015-03, Vol.149, p.171-180
Hauptverfasser:	Padma Ishwarya, S., Anandharamakrishnan, C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Bulk density Coffee Electronic noses Foods Morphology Particle size distribution Resultants Solubility Soluble coffee Spray-Freeze-Drying Tap density Volatile retention
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