Mathematical modelling of the steam stripping of aroma from roast and ground coffee

Abstract

Instant coffee manufacture involves the aqueous extraction of soluble coffee components followed by drying to form a soluble powder. A challenge that arises from the process is the loss of volatile aroma compounds during evaporative drying. One method of retaining aroma is to first steam strip the volatiles from the coffee and add them back to a concentrated coffee solution just before the final drying stage. Understanding the impact of process conditions on the aroma content of the stripped solution offers engineers the ability to target desirable compounds and maximise their yield. This paper presents a multiscale model for aroma extraction that describes: (i) release from the matrix, (ii) diffusion through the coffee grain, (iii) transfer into water and steam, and (iv) advection through the stripping column. Results reveal how aroma physiochemistry determines the limiting kinetics at industrial extraction conditions. The interaction with the soluble matrix can also inhibit extraction, but this effect varies for the different aromas studied.