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Coffee Processing (Practical Action Technical Brief)
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=== Spray drying === Spray drying requires that the concentrated coffee solutions extracted are 'atomised' to form droplets (10-200 micrometers in diameter) and then sprayed into a current of heated air (150-300ºC) in a large drying chamber, this is usually a concurrent air flow. Complete and uniform atomisation is required. For coffee drying, a centrifugal atomiser is usually used. The liquid is fed to the middle of a rotating bowl (peripheral velocity of 90-200m/s). This produces droplets with diameters of 50-60 micrometers in a uniform spray. The droplets are dried very rapidly (1-10 seconds) due to the very large surface areas. The dry powder is removed from the base by a screw conveyor or a pneumatic system.
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