Preserving Aroma Substances in a Better Way

Related Vendors

DÜPERTHAL Sicherheitstechnik GmbH & Co. KG

Glatt Ingenieurtechnik GmbH

Italvacuum, Srl

Emil Kammerer GmbH

The sluices consist of two absolutely-vacuum-tight slide-gate-valves of the ST-type. Again the product is collected on the upper slide gate valve. Having reached a particular weight the upper slide gate valve is first opened, so that the coffee can flow following this. This is strengthened by an inflatable seal.

Gallery

Then this upper slide gate valve is closed and the pipe section is set under atmosphere. Because of this lower slide gate valve is opened so that the coffee is portioned and filled into 400 kg-big-bags. The big bags are then shipped to the headquarter in Hamburg, where they are packed into the usual customary packings and sold so that the coffee finally can be served to the coffee connoisseurs.

Advantages

The advantages of freeze drying are that the process of first freezing and then drying under vacuum maintains the original cell-structure and thus the taste and texture without changing the optical appearance. The coffee is only slightly affected therefore maintaining the highest quality.

The drying procedure simultaneously leads to an interior de-hydration facilitating its reuse at a later date. Aroma substances can be preserved in a better way by means of the coldness and the absence of local atmospheric conditions thus preventing any reactions. The product can be stored at room temperature and later used without having to be cooled or treated chemically.

* * The author works for Emil Kammerer GmbH, Bergisch Gladbach/Germany; Contact: Phone +49-2202-95528-73

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