Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 199 - 207

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034145

Effects of infrared-assisted spouted bed drying on physical properties, drying energy consumption, and volatile components of coffee beans powder

  • YU Zuyan ,
  • REN Guangyue ,
  • XU Hanshan ,
  • DUAN Xu ,
  • LI Linlin ,
  • YUE Yanxia ,
  • FAN Xiaojing ,
  • WANG Zhe
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Provincial Collaborative Innovation Center for Food Storage Security, Zhengzhou 450001, China)
    3(Linping District, Hangzhou of Supervising Testing Center for Quality and Meterology, Hangzhou 311199, China)
    4(Department of Food Engineering, Luohe Food Vocational College, Luohe 462300, China)

Received date: 2022-10-29

  Revised date: 2022-12-13

  Online published: 2024-04-09

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Abstract

To obtain high-quality dried coffee beans, the combined drying technology of an infrared-assisted spouted bed was used to dry coffee beans, and the effects of different inlet temperatures and inlet air speeds on coffee powder color, bulk density, rest angle, powder yield, water holding capacity and water solubility index, microstructure, drying energy consumption, and volatile components were investigated.Results showed that increasing the inlet temperatures and inlet air speeds could accelerate the drying rate, shorten the drying time, and reduce the drying energy consumption.Seven categories of volatile compounds (acids, esters, aldehydes, alcohols, ketones, heterocycles, and others) were detected by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), among them, acids, esters, alcohols, and heterocycles were the main volatile compounds of coffee beans with high content.By comprehensive comparison, the optimum drying conditions were that the inlet temperature was 75 ℃ and the inlet air speed was 7.5 m/s.Under these conditions, the maximum values of L* and bulk density were 106.59 and 0.65 g/mL, respectively, the minimum value of rest angle was 36.87°, the maximum values of powder yield, water holding capacity and water solubility index were 43.43%, 5.4 g/g, and 41.27%, respectively, the minimum value of drying energy consumption was 336.53 kJ/g, the cell structure was preserved, the wall surface was smooth and flat, the highest number of volatile components detected was 70, and the content was 38 487.028 49 ng/g DW.The comprehensive quality of coffee beans was the best.This study could provide a reference for the application of infrared-assisted spouted bed drying technology in the drying and processing of coffee beans and industrial production.

Key words： infrared-assisted spouted bed drying; green coffee beans; physical properties; volatile components; HS-SPME/GC-MS

Cite this article

YU Zuyan , REN Guangyue , XU Hanshan , DUAN Xu , LI Linlin , YUE Yanxia , FAN Xiaojing , WANG Zhe . Effects of infrared-assisted spouted bed drying on physical properties, drying energy consumption, and volatile components of coffee beans powder[J]. Food and Fermentation Industries, 2024 , 50(5) : 199 -207 . DOI: 10.13995/j.cnki.11-1802/ts.034145

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