| 摘要 |
An aromatised extract powder, especially coffee, is prepared by passing roasted and ground material in counterflow to a stream of hot carrier gas, for example in a cascade of fluidised beds, to dearomatise the solid, which is thereafter extracted, the extract is powdered by drying, and is contacted in counterflow with the enriched carrier gas, again preferably in a cascade of fluidised beds, to transfer the aromatic substances to the extract powder. The dearomatisation is preferably effected at 150-200 DEG C. and the transfer to the powder at 10-30 DEG C. The depleted carrier gas may be passed through a condensation zone to remove any remaining aromatics, which may be passed to the extraction stage, prior to recycling to the de-aromatisation stage. |
