I want you to find the reference of three diagrams

SCHOOL OF ENGINEERING

The Production of Instant Coffee : Freeze vs. Spray Drying


Group 4


10 March, 2020

Summary
Instant coffee, also commonly known as coffee powder is the concentrated product of roasted, crushed and then dried coffee beans. The process in which these beans are dried can greatly impact factors such as the size, texture, aroma and flavour of the coffee produced. It is thereby important to understand and implement the most appropriate drying method in order to increase the overall quality of the product.
This quality should not compromise the sustainability of the process, the quantity of coffee produced and subsequent revenue, but should still appeal to the general public. This causes a delicate balance between the quantity and quality of production.
The main objective of this report is to construct the design for an instant coffee production facility located in Ho Chi Minh, Vietnam, that produces 5100 tonnes of dried instant coffee per annum. After exploring the advantages and disadvantages of spray drying, freeze dying and a third option of combining the two methods into a spray-freeze drying step, the most appropriate method will be chosen to construct the production plant. The final method will be chosen based on its quality, ability to meet the quantity of production required per annum as well as the relevant economic and environmental sustainability factors.
With this report, all three methods were reviewed through literature and pre-existing real life examples to better understand each method and the
Need to discuss the findings once we choose a method….
· Approach:
How did you go about solving or making progress on the problem?
· Literature review:
What are the main processes used? Compare them briefly and highlight differences.
· Results:
What are the specific findings and outcomes from your research project? If design based, what did the literature survey, model development show? If experimental based, what are the actual experimental results that you need to show?
· Conclusions / Recommendations:
What are the implications of your findings and where do you go from here? Are your results general or specific to a particular case?

Acknowledgments

Table of Contents
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1     Introduction................................................................................................................ 7
2     Literature Review....................................................................................................... 8
2.1     Process Choice 1............................................................................................ 8
2.2     Process Choice 2............................................................................................ 9
2.3     Process Choice 3............................................................................................ 9
3     Results...................................................................................................................... 10
3.1     The best process........................................................................................... 10
3.2     Process Description...................................................................................... 10
3.3     Mass and energy balance.............................................................................. 10
3.4     Sizing............................................................................................................ 10
3.5     Cost estimation and process improvement................................................... 10
4     Conclusions.............................................................................................................. 11
5     References................................................................................................................ 12
6     Appendices............................................................................................................... 13
6.1     Appendix 1................................................................................................... 13

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1 Introduction
The spread of coffee around the world can be traced back to Ethiopia where legend says that a goat herder discovered the wild plant after noticing that his goats refused to sleep after eating its berries. The potential of this discovery could not be ignored and spread right through the Arabian world like wildfire. Now people could be more productive and alert during all hours of the day.
While the earliest credible evidence of coffee drinking is dated to the middle of the 15th century (Murray, 2002), the invention of instant coffee is credited to the Frenchman, Alphonse Allais in 1881. Since then the use of instant coffee has grown such that around 50% of green coffee, globally, is used to produce instant coffee (Ramalakshmi, Rao, Takano-Ishikawa and Goto, 2009).
Instant coffee has cemented itself into cultures around the world and shows no signs of going away in the foreseeable future. As such, recent market projections show that the global revenue from instant coffee production will only increase over time, even with an overly crowded market. It is also apparent that Japan, with a projected market volume of US$28,462m in 2020 (Instant Coffee - worldwide | Statista Market Forecast, 2020), is the global leading generator of revenue for the industry. Of the other four countries that make up the top five revenue generators; 3 are located in the Asia-Pacific region. This shows that the demand for instant coffee in this area is extremely high, justifying the concept of creating a new instant coffee production plant in the Asia-Pacific region.
The leading producers of coffee beans in this area are Vietnam, Indonesia and India producing 1,650,000, 660,000 and 348,000 metric tonnes respectively (Szenthe, 2020). Vietnam is the second largest exporter of coffee beans in the world and primarily grows robusta beans. These beans are generally considered of lesser quality to arabica beans however are much easier and cheaper to produce. Arabica production only accounts for around 4-5% of vietnam’s total coffee production due to the fact that the trees only produce good berries when grown at least 1000m above sea level (Tran and Francic, 2019). The areas in Vietnam that suit these conditions are generally in very remote regions that have ethnic minority populations. Future development in this area could allow for the production plant to provide blends between the two beans to achieve different flavour profiles.
This report covers three different processes that are used to dry beans in the production process: spray drying, freeze drying and a combined freeze-spray drying. Each process will be discussed in depth in the literature review as they each have their own unique advantages and disadvantages. By considering the effects each process may have on the local environment as well as any social or economical issues that may arise, a process to manufacture instant coffee will be developed using the method that minimises any consequences.
2 Literature Review
Once coffee beans are roasted and then crushed, they can undergo two drying methods in order to achieve the final product of instant coffee powder. These two main processes are spray drying and freeze drying. Spray drying is a rapid and cost effective method with the ability to produce a fine particulate product. Whilst this method has gained popularity, the drying of the liquid coffee into a dry powder is conducted by spraying the liquid coffee into hot and dry air. This can in turn damage the quality of the product in terms of its taste and aroma.
The alternative to this method is known as freeze drying. Whilst this method is considered more costly, it is more gentle on the crushed coffee beans and produces a higher quality instant coffee powder to that of spray drying by maintaining the aroma and flavour.
EXTRA INFO vvvvv
Coffee is the world’s leading traded agricultural beverage. Coffee has evolved among the years and is sought from every part of the Earth’s continent. The demand is purely from its high caffeine content compared to other beverage products, such as tea and energy drinks. Coffee process seed to cup described…... (https://www.newfoodmagazine.com/article/28006/process-coffee-production-seed-cup/ )
Instant coffee is one of the most popular beverage consumed by maximum people all across the world. It is also known as coffee crystals or soluble coffee made from brewed beans of coffee. This enables coffee lovers to promptly prepare their steaming cup of hot coffee just by mixing milk or hot water and stirring the coffee crystals.
Commercial preparation of instant coffee is by undergoing the process of freeze-drying or another process of spray drying. Technically, instant form of coffee is a strenuous form of liquid when it is produced and stored. Flowchart shown below displays the process of producing instant coffee utilizing famous methods of either Free-Drying or Spray-Drying (Godman, H., 2016).
Fig2. Flowchart the mechanism of producing instant coffee from Green coffee beans
EXTRA INFO ^^^^^
2.1 Process Choice 1 : Spray Drying
In the process of spray drying, coffee that is extracted is sprayed into a stream of warm heated air on the top of a tall tower, which is cylindrical in shape. As the droplets settle and later dry such that fine powder is ultimately received as reached bottom. This powder is finally texturized into fine granules to facilitate the dissolutions in milk or hot water. The standard of the aroma and quality of flavor are conserved because of fast drying that takes place in the process. Therefore, spray drying is a form of texture drying method to develop instant high quality coffee. Biggest advantage of spray drying mechanisms is one can attain instant coffee with comparatively simple tools and equipment. This method allows achieving huge scale production at much lower costs and produces results with low density, flavor and followability. However, due to the temperature at which instant coffee powder is achieved in this process there is loss of aroma and flavor is predominant with caramel flavor.
Spray drying is a method of production through which a dry powder is produced from a slurry or liquid by rapidly drying the mixture with a hot gas. This method is most commonly used for thermally sensitive material such as pharmaceuticals and food. This method has become a popular method for the production of instant coffee, as it is capable of producing fine dried particles out of the fluid material. This literature review based on several literary sources shall describe the process of spray drying for the production of instant coffee and shall discuss the pros and cons of this method.
Instant coffee also known as soluble coffee or coffee powder is a beverage derived from brewed coffee beans. In order to produce instant coffee one of the most preferred methods these days is the process of spray drying, which is capable of extracting the coffee crystals from the slurry or fluid material (Leobet et al., 2019). The process is capable of producing spherical particles of nearly 300 micrometers and density of 0.22 g/cm^3.
To achieve this process of nozzle atomization is used. Liquid coffee concentrate is sprayed as a fine mist into very hot and dry air, which is nearly 480°F (Pérez et al., 2019). In this process, the water evaporates and the dried round crystals of coffee hit the ground. High-speed rotating wheels that are capable of rotating at 20,000 rpm process nearly 6000 pounds of solution per hour. Spray wheels are used to ensure that drying towers have a wide radius so that the atomized particles do not collect on the...