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Latest revision as of 10:06, 27 February 2013

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1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


2. NEW TECHNOLOGIES


a) Changes in the process


Water mist cooling of roasted coffee: (BAT in the Food, Drink and Milk Industries, June 2005)

a) Description of the technology: Finely atomized water is fed into the chamber to cool the product. When the air-water aerosol comes into contact with hot roasted coffee, the water drops evaporate. Reduced energy pollution and energy consumption is achieved compared to air cooling. The cooled coffee leaves the roaster at approximately 60°C and is not optimal for ground coffee. For some coffees, the 60°C final temperature can produce an acceptable taste, but for man other coffees it does not. More than 90% of the roasted coffee market in Europe is ground coffee. This cooling system can, therefore, only be used under certain circumstances. The process is predominantly used in densely built-up residential areas.

b) Description of suitable energy supply systems: A water circuit is needed.

c) Possible energy savings reachable by those measures: No information available.

d) Economic evaluations: Reduced costs with regard to energy and waste gas treatment compared to air cooling.


b) Changes in the energy distribution system

No information is available.

c) Changes in the heat supply system

No information is available.


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