Beruflich Dokumente
Kultur Dokumente
cerrado
José. F. Vílchez a, Joaquín Martínez b
a
Facultad de Ingeniería Química, Universidad Nacional de Ingeniería, P.O. Box 5595,
Managua, Nicaragua. Tel – fax: (505) 270 1523 josev@ket.kth.se, jvilchez@uni.edu.ni
b
Departamento de Ingeniería Química y Tecnología, Instituto Tecnológico de Estocolmo,
S 100 44, Estocolmo, Suecia, jmc@ket.kth.se
RESUMEN
ABSTRACT
During drying of liquid foods, volatile substances that are present at low concentrations and
contribute to aroma and flavor of the final product are removed together with water.
Consequently, the quality of final product is considerably affected by the amount of volatile
substances that is retained during the drying process. In the coffee extract for instance, there are
hundreds of such compounds, most of them highly volatile and they are therefore largely lost
during the transformation of the extract on a dry powder. Independently of method used, it seems
to be impossible to completely avoid the lost of volatile components during drying. A potential
method for improving the aroma retention during drying is to use a system working in a closed
cycle. With the purpose of studying such a process, a pilot plant consisting of a spray dryer, a
vibrated fluidized bed dryer, a system of vapors recovery and heat exchangers for heating the
recycled air has been designed and is in the final erection stage at the Chemical Engineering
School of the National University of Engineering, in Managua, Nicaragua. This study will have
as result not only an instant coffee of improved quality, but also a method able to improve the
processing of many other liquid foods.
V.18
T = 68 °C
0.055 kg/m in Y = 0.035 kg/kg
10 % hum edad
T = 47 °C
V.14
CAFÉ
Secador de Lecho
AG U A V.13
V.15 Fluidizado
AIRE Up.lin = 0.05 m /s 0.055 kg/m in
2.5 % hum edad, T = 52 °C
Ug = 0.18 m /s Producto
Abierto V.17
V.16 T = 80 °C Ventilador 2 V.12
Cerrado 0.81 kg/m in
Y = 0.0001 kg/kg Calentador 2