Results 1 to 10 of about 23,224 (299)

Application of Infrared Heating for Roasting Nuts

Journal of Food Quality, 2020
Roasting is a key process in production of nuts. Improving the flavor and crispiness of texture in nuts is considered as a purpose of roasting, which increases the overall acceptance of the product.
Hadi Bagheri
doaj   +2 more sources

Design and construction of coffee roasting machine with rounding cylinder tube using electric heat source

Research in Agricultural Engineering, 2023
The purpose of this research is  to design a rounding cylinder tube on a coffee roaster using an electric heating element that will be used to roast coffee.
Andriani Lubis, Syafriandi Syafriandi, Muhammad Idkham, Ari Maulana   +3 more
doaj   +2 more sources

Mechanism for suspension magnetization roasting of iron ore using straw-type biomass reductant

International Journal of Mining Science and Technology, 2021
As an alternative reductant for fossil fuel in the future, straw-type biomass contributes to emission reduction and green utilization in the suspension roasting process. In this study, the influences of the roasting time, roasting temperature and dose of
Yongsheng Sun, Yuexin Han
exaly   +3 more sources

Separation and Recovery of Iron and Rare Earth from Bayan Obo Tailings by Magnetizing Roasting and (NH4)2SO4 Activation Roasting

Metals, 2017
A novel approach for recovery of iron and rare earth elements (REEs) from Bayan Obo tailings of Baotou, China, was developed by combining magnetizing roasting, magnetic separation, (NH4)2SO4 activation roasting, and water leaching. Thermodynamic analysis
Yan Zhou, He Yang, Xiang-xin Xue, Shuai Yuan   +3 more
doaj   +2 more sources

Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content.

PLoS ONE, 2017
Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments.
Shahla Hosseini Bai, Ian Darby, Tio Nevenimo, Godfrey Hannet, Dalsie Hannet, Matthew Poienou, Elektra Grant, Peter Brooks, David Walton, Bruce Randall, Helen M Wallace   +10 more
doaj   +2 more sources

Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color–taste characteristics of Huangqin (Scutellaria baicalensis Georgi) herbal tea after various roasting processes [PDF]

Food Chemistry: X
Roasting is essential for optimizing Huangqin herbal tea (HHT; Scutellaria baicalensis Georgi) quality. This study integrated metabolomics, electronic tongue analysis, and computer vision to compare microwave roasting (MR), electric roasting (ER ...
Ao Zhang, Yukai Zhao, Feng Pang, Chuanling Zhang, Yu Deng, Yan Xue, Xin Jia, Pin Lv, Xiaoqin Wang, Yang Cao   +9 more
doaj   +2 more sources

Inovasi Mesin Roasting Teh: Solusi Modern Menggantikan Proses Roasting Tradisional dengan Wajan

Madaniya
Teh merupakan salah satu komoditas unggulan Indonesia. Desa Mekarwangi, dengan luas perkebunan teh 60 hektar, memiliki potensi besar dalam sektor ini. Salah satu varietas yang dikembangkan adalah jenis Camellia Sinensis.
Setyawan Ajie Sukarno, Bolo Dwiartomo, Anggraeni Mulyadewi   +2 more
doaj   +3 more sources

Extraction of Si from Alkaline-Roasted Boron Ore Concentrate [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2021
The process of alkali roasting boron ore concentrate was proposed for the problems existing in the process of boron ore concentrate smelting. In this research, the influencing factors included the molar ratio of alkali to boron ore concentrate, roasting ...
Xiaoshu Lv, Zhiqiang Ning, Yuchun Zhai, Michael Free, fuhui Cui   +4 more
doaj   +1 more source

Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans

Coffee and Cocoa Research Journal, 2023
The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting.
Hasbi Mubarak Suud
doaj   +1 more source

Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages

Czech Journal of Food Sciences, 2020
We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures.
Matúš Várady, Tatiana Hrušková, Peter Popelka   +2 more
doaj   +1 more source