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Drying Methods of Coffee Extracts and Their Effects on Physicochemical Properties: A Review

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Abstract

Drying is one of the key steps in the coffee production process. It is necessary to dry the coffee extracts to prevent microbial growth and to prolong the storage time of coffee. To this date, mechanical drying methods have been developed and employed in industries to shorten the drying time. However, these drying methods could alter the physicochemical properties of coffee and the compounds present in coffee. Therefore, it is crucial to maintain these factors in the coffee production process as they affect the stability, reconstitution, and aroma of the coffee produced. These properties are crucial as they determine the final quality of coffee. This review will focus on the effect of spray-drying, freeze-drying, and spray-freeze–drying on the physicochemical properties of coffee such as morphology, particle size, moisture content, bulk density, and compound retention. Effects on organoleptic properties are also discussed. Possible advancements to these drying methods such as the encapsulation process, the use of a porous frozen sample, and total solid enhancement of the raw material have been highlighted.

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(Adapted from Haque et al., 2015)

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Data Availability

Data mentioned in this review can be made available upon reasonable request.

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  1. Department of Food Engineering, Institut Teknologi Bandung, Jl. Let. Jen. Purn. Dr. (HC), Mashudi No. 1/Jalan Raya Jatinangor KM 2075, Sumedang, 45363, Bandung, Indonesia

    Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw, Sekar Arum Ambarwati & Karen Christine Gunawan

  2. Department of Chemical Engineering, Institut Teknologi Bandung, Jl. Ganesa No. 10, Bandung, 40132, Indonesia

    Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw & Amarthya Benigna Achmadi

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Dian Shofinita, Dianika Lestari, and Lienda Aliwarga provided conceptualization, wrote the manuscript, and provided critical revision of the article. Sekar Arum Ambarwati and Karen Christine Gunawan collected the literature data and wrote the manuscript. Giovanni Arneldi Sumampouw and Amarthya Benigna Achmadi provided editing and critical revision of the article. All authors reviewed the manuscript.

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Shofinita, D., Lestari, D., Aliwarga, L. et al. Drying Methods of Coffee Extracts and Their Effects on Physicochemical Properties: A Review. Food Bioprocess Technol 17, 47–72 (2024). https://doi.org/10.1007/s11947-023-03067-4

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