Nowadays, coffee has become one of the most favorable commodities for beverages, flavoring as well as for cosmetic industries. In Indonesia, coffee becomes more popular, especially among youngsters. In this study, the spray drying process was evaluated, giving the potential of how simple spray dryer can help local farmers of Indonesia to produce their coffee powders. One small scale of spray dryer was constructed with the total dimensions of 2.85 x 0.64 for length x width, with a height of 2.32 m. The spray dryer was equipped with a digital thermo regulator, the pneumatic nozzle system, and 4 finned heaters with the power of 2700 watt for each. The spray drying constructed was revealed to be able to produce coffee powders with fine quality. The inlet temperature of the drying chamber, as well as the initial Brix content of feed solution, were proven to affect the physical properties of powder produced such as moisture content, product yield, and solubility. The final moisture content of powders was ranged from 3 - 7% db, with the high product yield of the drying process, which could reach up to 70%.
Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders
