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Several precautions for vacuum freeze-drying of coffee
2026-11-12
1. It is necessary to measure the eutectic point and cannot simply copy the parameters
The eutectic point of coffee concentrate significantly drifts with solid content, roasting degree, and whether milk/sugar is added, usually in the range of -20 to -30 ℃. The pre freezing termination temperature should be lower than the eutectic point, and the shelf temperature should be 3-5 ℃ lower than the eutectic point, otherwise collapse and agglomeration may occur. Suggest using DSC or resistance method to test the specific formula.
2. Pre freezing program to prevent "spraying materials"
Slow down the cooling rate near the eutectic point and control the ice crystal size. Vacuum pumping without thorough pre freezing can cause local boiling, foaming, and contamination of the container and condenser - this is the most common batch accident in coffee freeze-drying.
3. Plate thickness is the balance point between production capacity and quality
Suggest 10-20 mm. Excessive thickness will significantly prolong sublimation time and increase unit energy consumption; If it is too thin, the equipment utilization rate will be low. The uniformity of plating directly determines batch consistency.
4. Aroma protection relies on "low temperature+fast+oxygen barrier"
The value of coffee lies in its aromatic substances. The temperature should not be too high in the later stage of drying. After leaving the box, it should be warmed up as soon as possible and sealed immediately to avoid exposure to moisture absorption and aroma volatilization in the air. It is recommended that the moisture content of the finished product be ≤ 3%, and high barrier film+nitrogen filling or deoxidizer should be used for packaging, otherwise the flavor will decay quickly.
5. Use pressure rise test to determine the endpoint, rather than fixed timing
The endpoint of a drying process is determined online through the Pressure Rise Test, which is more reliable than running for X hours and can avoid energy waste and flavor loss caused by over drying.
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