Results 91 to 100 of about 379,429 (198)

Effects of Forced-Air Oven, Microwave and Halogen Lamp Roasting on Salmonella Inactivation and Some Physicochemical Characteristics in Sesame Seed

, 2019
This research evaluated the efficacy of forced-air oven. halogen lamp and microwave roasting to inactivate 3 serotypes of Salmonella (S. Typhimurium, S. Newport and S. Montevideo) in sesame seeds. Also, weight loss.
Emin MERCAN, Sert, Durmus, Mercan, Emin, Durmuş SERT   +3 more
core   +1 more source

The effect of roasting in microwave and oven on selected constituents, antioxidant activity, fatty acids, phenolic compounds and mineral contents of Chestnut (Cestanea sativa Milles) kernels [PDF]

, 2023
In this study, the effect of roasting in microwave and oven on selected constituents, bioactive properties, fatty acid compositions, polyphenol and mineral contents of Chestnuts (Cestanea sativa Milles) grown in Bursa in Turkey was investigated.
Lemiasheuski, V., Uslu, N., Özcan, M.M.
core  

Microwave alkaline roasting-water dissolving process for germanium extraction from zinc oxide dust and its analysis by response surface methodology (RSM)

, 2017
Microwave alkaline roasting-water dissolving process was proposed to improve the germanium (Ge) extraction from zinc oxide (ZnO) dust. The effects of important parameters were investigated and the process conditions were optimized using response surface ...
Fuchun Wang, Fanghai Lu, Wankun Wang
core   +1 more source

Efek penyangraian biji kakao dengan microwave oven terhadap karakteristik lemak kakao=Effects of microwave roasting of cocoa beans on the cocoa butter characteristics [PDF]

, 2000
ABSTRAK Effects of microwave roasting of cocoa beans were investigated to determine the length of roasting which result in roasted cocoa containing extractable butter in conformity with quality standard requirement. The butter extracts were characterized
Nur Alam, Djagal Wiseso Marseno, Haryadi
core   +2 more sources

Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts

Food & Nutrition Research, 2015
In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under ...
Fatih Kalkan, Sai Kranthi Vanga, Yvan Gariepy, Vijaya Raghavan   +3 more
doaj   +1 more source

AKTIVITAS ANTIOKSIDAN EKSTRAK POLIFENOL KASAR DARI KAKAO HASIL PENYANGRAIAN MENGGUNAKAN ENERJI GELOMBANG MIKRO [Antioxidant activity of crude polyphenol extract from microwave roasted cocoa bean]

Jurnal Teknologi dan Industri Pangan, 2006
Microwave heating is faster than the conventional way, therefore it is interesting to apply for cocoa roasting. This research was aimed at gaining information on the effect of microwave roasting of ground cocoa nib on the antioxidative properties of ...
Supriyanto 1), Haryadi 2), Budi Rahardjo 3), Djagal Wiseso Marseno 4)   +3 more
doaj  

Comparation of roasting and vacuum microwave drying treatments on physicochemical properties of supercritical CO2-extracted oil from black sesame seeds

Journal of Agriculture and Food Research
Roasting and vacuum microwave drying are essential pre-treatments for supercritical CO2 extraction of black sesame seeds, enhancing extractability, reducing moisture, and maintaining oil quality.
Rattana Muangrat, Pimolpun Lertbuaban
doaj   +1 more source

Optimization of Microwave-Assisted Oxidation Roasting of Oxide–Sulphide Zinc Ore with Addition of Manganese Dioxide Using Response Surface Methodology

High Temperature Materials and Processes, 2019
The present study deals with a microwave-assisted oxidation roasting oxide–sulphide zinc ore technology of with addition of manganese dioxide. Effects of roasting parameters such as MnO2 addition level, roasting temperature, and holding time are studied ...
Lin Jin, Zhu Xingcai, Yang Kun, Peng Jinhui   +3 more
doaj   +1 more source

Microwave- and radio frequency-assisted two-step roasting of peanut kernels for enhanced heating efficiency and flavor

Food Chemistry: X
Peanuts continue to be processed using traditional, time-intensive methods, such as frying. This study explored microwave or radio frequency preheating combined with oven roasting to reduce processing time while maintaining product quality. Compared with
Ruitong Hou, Haonan Jiang, Xin Zhang, Mingxuan Li, Yongxue Wei, Zheng Geng, Shuyu Liu, Yunyang Wang, Hongfei Fu   +8 more
doaj   +1 more source

Microwave roasting of blast furnace slag for carbon dioxide mineralization and energy analysis. [PDF]

RSC Adv, 2020
Han Z, Gao J, Yuan X, Zhong Y, Ma X, Chen Z, Luo D, Wang Y.   +7 more
europepmc   +1 more source