Coffee packaging

Nylon films are used in lamination or coated form to ensure heat sealabiHty and enhance barrier properties. The largest uses are as thermoforming webs for twin-web processed meat and cheese packagiag under vacuum or in an inert atmosphere. Other uses include bags for red meat, boil-ia-bags, bag-in-box for wine, and as the outer protective layer for aluminum foil in cookie and vacuum coffee packages. 

Packaging applications where oriented films perform best utilize either PVDC coatings, laminations to aluminum foil, polyethylene or ionomer film, and/or metallized structures. Applications include pouch and vacuum brick coffee packages, soft cookies, bag-in the-box packages, and snack-food packages. ... 

Modified atmospheres that predominantly contain nitrogen are increasingly used in the packaging of fresh pasta, nuts (qv), potato chips, dry goods (such as coffee), breads, and prepared salads to extend shelf-life. 

Coffee vacuum-packed in flexible, bag-in-box packages has gained wide acceptance in Europe. The inner liner, usually a plastic-laminated foil, is formed into a hard brick shape during the vacuum process (30). In the United States, a printed multilaminated flexible stmcture is used to form the brick pack which is sold as is at retail. These types of packages provide a barrier to moisture and oxygen similar to that of a metal can. 

Spray Drying and Agglomeration. Most instant coffee products are spray-dried. Stainless steel towers with a concurrent flow of hot ak and atomized extract droplets are utilized for this purpose. Atomization, through pressure nozzles, is controUed based on selection of the nozzles, properties of the extract, pressures used, bulk density, and capacity requkements. Low inlet ak temperatures (200—280°C) are preferred for best flavor quaHty. The spray towers must be provided with adequate dust coUection systems such as cyclones or bag filters. The dried particles are coUected from the conical bottom of the spray drier through a rotary valve and conveyed to bulk storage bins or packaging lines. Processors may screen the dry product to... 

Protective packaging is primarily required to prevent moisture pickup. The flavor quaUty of regular instant coffee changes very tittle during storage. However, the powder is hygroscopic and moisture pickup can cause caking and flavor impairment. Moisture content should be kept below 5%. 

Because of the excellent gas barrier properties, EVOH is of interest as a packaging material. However, because of its high water absorption it is usually used as an internal layer in a co-extruded film, sheet, bottle or tube. For example, the system HDPE-EVOH-EVA may be used as a barrier film for packaging cereals, and the system polystyrene-EVOH-polystyrene for packaging coffee and cream, whilst the system polystyrene-EVOH-polyethylene has the additional advantage of heat scalability. 

In outline, a percolation process is used to produce an aqueous coffee extract, which in turn is dehydrated to yield water-soluble solids. Instant and soluble coffees are synonymous for these water-soluble coffee extract solids. Usually some of the volatile aroma and flavor compounds, which are lost during the processing, are added back immediately before packaging. 

Several of the lower molecular weight aliphatic compounds, in a mixture, are part of the roasted coffee aroma. A nine-compound mixture with roasted coffee aroma contained isopentane, n-hexane, acetaldehyde, dimethyl sulfide, propanal, isobutanal, isopentanal, methanol, and 2-methylfuran.20 In addition, the freshness of aroma and taste has been correlated with 2-methylpropanal and diacetyl. When the concentration of these falls off, so does the taste.21 Other aliphatic compounds that are steadily lost from ground roasted coffee, unless it is vacuum packaged, include methyl formate, methyl acetate, methyl thioacetate, and acetone.22 The concentrations in roast coffee for four compounds whose contribution to the fresh flavor have long been known are dimethyl sulfide (4 ppm), methyl formate (12 ppm), isobutanal (20 ppm), and diacetyl (40 ppm). The taste thresholds are 0.1, 0.5, 0.5, and 1.0 ppm, respectively, in the brew made with 5 g coffee per 100 ml water.15... 

The freshness of roasted coffees can be maintained with packaged oxygen and carbon dioxide absorbents,222-223 or by spraying the coffee beans with a sodium sorbate solution.224... 

Chicken test, 5 763-764 Chicory, as coffee substitute, 7 268 Child-resistant packaging, 18 28 Chile... 

Coenzyme A (CoA), 20 249—250. See also Ace to acetyl- Co A in citric acid cycle, 6 633 Coenzyme Q10, 17 673 Coercivity, ofM-type ferrites, 11 70 Coextruded food packaging, 18 44, 45 Coextrusion techniques, for gelatin capsule preparation, 11 549 Cofactors, 10 253 11 4 folic acid, 25 801-802 for enzymes, 3 672-673 protein, 20 828-829 vitamin B12, 25 804 vitamins as, 25 781 Coffea arabica, 7 250 Cojfea Canephora, 7 250 Coffea liberica, 7 250 Coffee, 2 108 6 366 7 250-271 biotechnology, 7 265-267 decaffeinated, 7 263 economic aspects, 7 263-264 estimated maximum oxygen tolerance, 3 381t... 

Packaging. See also Food packaging Industrial materials packaging aluminum for, 2 339-340 aseptic, 18 32-33 child-resistant, 18 28 coffee, 7 259-260 consumer awareness of, 18 29 converting, 18 15-23 corrugated paperboard boxes, 18 16-20 cosmetics and pharmaceuticals, 28 24-30 effectiveness of, 28 28 electronic materials, 27 823-851 fiber drums and cans, 28 22 folding cartons, 18 21-22 food, 22 77... 

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