Results 11 to 20 of about 351,160 (199)

Microwave aquametry of roasting coffee beans [PDF]

2015 Asia-Pacific Microwave Conference (APMC), 2015
We constructed a fluidsed-bed coffee roaster with a roast chamber that is also a microwave cavity in order to measure water content of roasting coffee. We identify factors involved in roasting that influence the data. We present a new approach to the problem of interpreting measurements that are noisy as a result of bean movement in the fluidised bed ...
Cameron Kelly, Jonathan Scott
openaire   +3 more sources

Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans

European Food Research and Technology, 2022
Microwave roasting of cocoa beans was studied as an alternative toward convection roasting. The impact of each roasting treatment was assessed based on roasting degree indicators (moisture content, color, tetramethylpyrazine/trimethylpyrazine ratio), microstructural changes as visualized by cryogenic scanning electronic microscopy (cryo-SEM) and the ...
Lemarcq, Valérie, Sioriki, Eleni, Van de Walle, Davy, Dewettinck, Koen   +3 more
core   +4 more sources

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

Foods, 2021
Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated ...
Xinmiao Yao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Tie Li, Zhiyong Gu, Ye Zhou, Na Xu, Aimin Shi, Qiang Wang, Shuwen Lu   +11 more
doaj   +2 more sources

Low-Temperature Chlorination-Roasting–Acid-Leaching Uranium Process of Uranium Tailings: Comparison Between Microwave Roasting and Conventional Roasting

Processes
A new and efficient low-temperature chlorination-roasting–acid-leaching uranium process was proposed to solve the problems of low leaching efficiency, since the leaching residue does not meet the discharge standard in the traditional nitric acid leaching-uranium tailings process, compared with conventional chlorination roasting. XRD, SEM, particle size
Jinming Hu, Jianwei Song, Tu Hu, Libo Zhang, Yue Wang, Fa Zou   +5 more
openaire   +2 more sources

Unveiling the Impact of Oven vs. Microwave Roasting: Enhancing the Physico‐Chemical Properties, Stability, and Bioactive Potential of Prickly Pear Seed Oil

eFood
This study systematically examines the impacts of conventional oven and microwave roasting at varied temperatures (100, 140, and 180°C) and power levels (400, 600, and 800 W) across different durations (5, 10, 15, 30, and 60 min) on oil yield and quality
Ahmed Marhri, Aymane Allay, Youssef Rbah, Mehdi Boumediene, Hana Serghini‐Caid, Abdelaaty A. shahat, Omar M. Noman, Christophe Hano, Ahmed Elamrani, Malika Abid, Mohamed Addi   +10 more
doaj   +2 more sources

Effect of Roasting Time In Microwave To Physical Quality Of Chicken Steak [PDF]

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The purpose of this research was to know effect of roasting time on chicken steak using microwave based on physical quality (pH, texture and WHC). The material of research was steak of broiler breast.
Nazhar Vernanta. Billy Rasyad, Djalal Rosyidi, Arisi Sri Widati   +2 more
doaj   +1 more source

Roasting of sulphide concentrates and acid leaching of calcines emanating from conventional and microwave assisted roasting [PDF]

, 2012
M.Tech. The study presented, investigated the acid leaching behavior of calcines emanating from conventional roasting and microwave assisted roasting of sulphide ores. The aim was to investigate a possible change in the mineral composition of the calcine produced and to investigate the leaching behavior of the calcine produced by conventional and ...
Phiri, Thulane Raymond
core   +3 more sources

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Foods, 2022
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different ...
Hossam S. El-Beltagi, Rabab W. Maraei, Abeer E. El-Ansary, Adel A. Rezk, Abdallah Tageldein Mansour, Amina A. Aly   +5 more
doaj   +1 more source

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review. [PDF]

J Food Sci
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Mba JC, Pita LA, Agu HO, Okolo CA, Fávaro-Trindade CS.   +4 more
europepmc   +2 more sources

Reduction mechanism and optimization of prepare metallic antimony through direct microwave carbothermal reduction of antimony oxide concentrate

Journal of Materials Research and Technology, 2022
In this work, a clean microwave carbothermal reduction of Sb2O3 mineral to prepare metallic antimony ingot is proposed. Response surface methodology was used to optimize condition for microwave carbothermal reduction of Sb2O3.
Zhu Xiongjin, Liu Chenhui, Wang Yongli, Wang Fang, Gao Jiyun, Zhang Libo   +5 more
doaj   +1 more source