BioPAT® Spectro - 6 Pages

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BioPAT®  Spectro

Catalog excerpts

sartoriusstedim biotech BioPAT® Spectro Cost Reduction in Coffee Production turning science

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Yitzchak Grant Former: Senior Process Engineer Kraft foods 40 Wilcox Close London WD6 5PY Stuart Tindal Product Manager PAT Advanced Analytics Sartorius Stedim Biotech Introduction Last year the Western Europe coffee market was worth €18.1 Bn and has been growing at a rate of 2% since 2011. Market data suggests this growth will continue into the next few years. However the customer, driven by the current economic climate and supermarket price war, is demanding lower pricing. This in turn squeezes profit margins for the main manufacturers. This leaves them two options; either increase...

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Control: Temperature, inlet flow rate, draw-off factor Measure: Brix, product concentration, degrees of polymerization Control: Temperature, spinning rate, inlet flow rate Measure: Aroma stripping fingerprint of extract Control: Temperature, inlet flow rate, draw-off factor Measure: Brix (specific sugars), coffee solids, yield Control: Aroma addition rate Measure: Qualitative fingerprint of extract and intermediate Control: Inlet - Coffee flow rate, line pressure, air pressure Drying air - Temperature and flow rate Measure: Moisture, Free flow density, solubility, foaming tendency Control:...

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During the process, air is injected at several hundred bar pressure and the liquor is agitated, either via in-line mixers or a homogenizer, before spraying the coffee into a chamber. Hot air is blasted in the other direction and the coffee droplet dries within seconds and falls to the bottom of the dryer where it is transported away for packing. Freeze Drying 5 During the freeze drying process, the coffee liquor is aerated and passed through a scrape surface heat exchanger to create ice crystals. Then the process stream flows through a crystallizer tank to encourage the growth of ice...

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5 Freeze Drying There are two opportunities for the BioPAT® Spectro in this process. The first is simply a moisture measurement on the finished product. NIR is currently used to take this measurement, both in real-time and via sampling. The key opportunity is productivity – where the BioPAT® Spectro can be used to increase the drying rate and reduce waste. Freeze drying studies have shown that annealing of ice crystals during the freezing stage of freeze drying, results in larger ice crystals. This means larger pores for ice to sublime through and faster drying rates. This is shown in...

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For further contacts, visit Europe Germany Sartorius Stedim Biotech GmbH August-Spindler-Strasse 11 37079 Goettingen Phone +49.551.308.0 Fax +49.551.308.3289 Netherlands Sartorius Stedim Netherlands B.V. Phone + Fax + Americas USA Sartorius Stedim North America Inc. 5 Orville Drive, Suite 200 Bohemia, NY 11716 Toll-Free +1.800.368.7178 Fax +1.631.254.4253 India Sartorius Stedim India Pvt. Ltd. #69/2-69/3, NH 48, Jakkasandra Nelamangala Tq 562 123 Bangalore, India Phone +91.80.4350.5250 Fax...

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