write a literature review about ( spray drying for production of instant coffee ) ... instructions: Start with a brief introduction to what you are going to cover in this literature review, how you...

Literature review
The literature review section talks about the spray drying process of producing instant coffee. The process is chosen as it is found cost-friendly and a relatively simple set up than the one involved in freeze-drying process.
Spray drying
Coffee means aroma. In order to make the most aroma out of the beans used, spray drying process of preparing coffee serves the most. The various stages involved in the process are
· Dry roasting the green coffee beans
· Grinding them into a powder
· Applying hot water to extract the decoction
· Making the decoction into a tough concentration
· Spay drying the liquid
· Agglomerating the powder into granules
· Packaging
Though it is believed that the freeze-drying process of coffee production makes the most of the aroma out of the beans, spray drying is simpler technically and requires less time even for producing huge quantities.
The recent literatures which talk about increasing this efficiency of trapping most of the aroma from the beans efficiently and effectively. Initially, the stage in which the aroma is lost is found out. It is at the spray drying stage, where the temperature involved is 200-3000C. The high temperature tends not only lose the aroma but also gives a flavour akin to caramel to the product. Hence an attempt to use a lower temperature, maintaining the same drying rate was attempted. The results were impressive, the aroma trapped was double that of the higher temperature drying and the...