消費者は、インスタントのコーヒーと茶が、入れたてのコーヒー豆と茶葉からのアロマティックで豊かなフレーバーのエッセンスを捕らえていることを期待しています。製造業者は、製品の最終的な質や溶解性、賞味期限に関して妥協することなく生産量を最大限に引き上げることができるプロセスと設備を模索しています。
世界中のインスタントコーヒー生産者は、プロセスや最終製品がどうであれ、最新のプラント、コンポーネント、完全ラインでGEAの名前を連想します。数十年で培われた産業ノウハウに支えられて、当社のプロジェクトマネージャーとエンジニアは顧客と協力し、ビジネス目標や製造目標に合わせて設備と完全プロセスラインの設計、導入、維持を行っています。このことに対して当社がその詳細に配慮することは、当社のお客様はキャパシティや処理量に関わらず、非常に堅牢で一貫性と信頼性に優れたソリューションに頼ることができるということを意味します。
GEAでは数年にわたって研究を行い、貴重なコーヒー豆と茶葉の1つ1つから重要なアロマ要素をすべて捕らえ、それらを非常に溶けやすいインスタント製法に封じ込めることができるようにするために、抽出、アロマリカバリー、冷凍/噴霧乾燥、凝集などの技術の開発に取り組んできました。さまざまな種類の貴重なコーヒー豆と茶葉に対して高いパフォーマンスを提供できる柔軟性の高い抽出システムから、コスト効率の高いアロマリカバリー処理に至るまで、私たちは、抽出の質、生産量、そして最終的にはプロセスからの利益を最大限に高められるように設備を調整します。お客様が状況に合わせたさまざまなインスタントティーとインスタントコーヒーを消費者にお届けできるように、当社のエキスパートはお客様とともに、新しい成分とフレーバーの取り扱いと加工を行うための高効率・高持続性プロセスの設計と試験、競合プロファイルの強化、市場シェアの拡大を実現します。
エンドツーエンド処理(成分の受け入れから最終梱包に至るまで)に対するリソース節約型の高効率テクノロジーを備えた、当社の業界屈指のポートフォリオをぜひご覧ください。そして、お客様の製品、キャパシティ、プラントレイアウトに関する最適な処理ソリューションの構成について、当社のエキスパートにぜひご相談ください。
Water at high pressure and temperature is pumped through the roasted, ground coffee granules, to dissolve any soluble solids and produce the coffee extract. GEA offer three versatile extraction technologies The FIC® extractor enhances extraction rate at the desired temperature. The CARINE extractor prolongs extraction time, at higher temperatures, to optimize yields. The CONTEX technology offers short, low temperature processing to extract the aroma-rich fraction of the coffee.
The hydrolysis fraction is extracted at a feed water temperature of approx. 180°C and a pressure of 16 bar, to increase overall yield. Following centrifugation the weak extract undergoes evaporation to a concentration of 38–46% solids for freeze drying, or approx. 50% for spray drying. Water is gently removed in the evaporator (TVR or MVR heated) under vacuum at low temperature to help preserve coffee taste. A decanter separates the coffee extracts from the solids, and the recovered coffee extract is recycled back into the process. The dry solids are used for energy recovery.
The extract is centrifuged to separate any insoluble material, and then undergoes an aroma recovery, or freeze concentration process. The extract is stripped of its volatiles in a flash evaporator, the mixture of aroma volatiles and water vapor is then further concentrated using a distillation column, and the resulting distillate recovered by condensation. The aroma distillate is subsequently added to the concentrated extract prior to spray or freeze drying.
To prevent the loss of valuable aroma components, the roasted coffee beans undergo micro-grinding just before the concentrated coffee extract is dried. The GEA MicroWet grinding system uses a wet grinding technique to capture and preserve both the flavor and aroma of the coffee bean, and is designed to help you increase both the overall yield of the coffee beans and the capacity of the dryer.
Spray drying the freshly concentrated coffee extract produces free-flowing, coffee powder, or, if an agglomeration step is added, coffee granules. The wetted powder is agglomerated, sieved, and transferred to a fluid bed for drying and cooling. The multi-stage GEA FSD® Spray Dryer with integrated fluid bed is ideal to help ensure safe and efficient processing.
Freshly concentrated coffee is cooled, foamed and subsequently pre-frozen in preparation for freeze drying. The pre-frozen product is then pumped into either a belt freezer or rota freezer to produce a solid phase (flakes), which is then granulated, milled, sieved and automatically charged into trays, for loading into the freeze dryer. GEA offer two types of freeze dryers. The CONRAD® range is ideal for the continuous processing of large volumes, while our RAY® batch freeze dryers are designed for smaller capacities.
Precise dosing and sifting and safe, gentle handing of the dried product during storage, conveying and packing all help to retain quality. The GEA Scan-Vibro sifter removes dust and oversized particles before packing. Proprietary GEA vibration technology means that the freeze-dried coffee can be conveyed in cold room environments at temperatures as low as –53 °C.
GEA offer a range of solutions to fill coffee powders into bags, boxes and drums. Our range of bag/sack powder fillers are designed for low, medium and high production capacities. Latest additions to the range, for low capacity powder plants, include the semi-automatic SmartFil M1, and the fully automatic HYGiPac R1. Bag palletizing and emptying options are available for integration to provide a turnkey solution.
GEA can integrate smart refrigeration and heating solutions into the entire instant coffee process, resulting in lower energy consumption, minimized operating costs, increased sustainability and reduced carbon footprint.
GEA technologies can be configured with full automation, to help ensure optimum efficiency and performance. The GEA Codex® solution supports automation, by providing full and transparent traceability of raw materials and ingredients, throughout the process, and into the final product.
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The pump models in the GEA Smartpump line cover common, often used applications at standard conditions.
The pump models in the GEA Varipump line are conceived for extreme application demands and are individually optimized for your task.
GEA Hilgeでは、飲料、食品、製薬産業における多岐にわたる感度の高い用途に汎用性の高い遠心ポンプおよび容積型ポンプをご用意しております。
With 100 years of experience, GEA has developed a unique expertise in designing, manufacturing and servicing the widest available range of industrial rotary presses.
GEA Powder Handling Test Center - Test Before You Invest