USE OF MICROWAVE TECHNOLOGIES DURING INTEGRATED COFFEE SLUDGE UTILIZATION
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29610Keywords:
coffee sludge, barodiffusion, extractor, microwavesAbstract
During production of instant coffee 1 ton of finished product accounts for 1,5…2,0 tons of coffee sludge. Up to 4 % of extractive substances, 7…12 % of coffee oil, 3…5 % of flavouring substances, 5…7 % of protein remain in sludge after extraction. It is possible to obtain additional water-soluble coffee materials and coffee oil while coffee sludge utilization. It is offered to intensify extraction of flavouring substances and oil out of coffee sludge using microwave technologies. To extract water-soluble materials out of coffee sludge the continuous counterflow microwave unit was designed. The joint impact of microwave field and extragent’s counterflow against solid phase on plant raw material leads to increasing the speed of diffusion transfer several-fold.
After water extraction it is offered to dry sludge and extract oil with organic solvents (hexane, ethanol). The batch extractor with microwave intensifier alternated by extraction operations and extract distillation was designed. The extractor allows to obtain 13…20% butter-to-dry sludge ratio. Flavored coffee oil which incorporates bright flavour and coffee taste and rich deep brown colour was obtained after all tests. The designed pilot microwave extractors provide “clean” extraction technology, allow to shorten process duration, to receive coffee extracts and valuable coffee oil.
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