Results 21 to 30 of about 3,982,690 (195)
Pengaruh Jenis dan Lama Penyangraian pada Mutu Kopi Robusta (Coffea robusta)
Jurnal Agro Industri Perkebunan, 2016 The process of roasting the coffee beans will produce a good quality of taste and aroma. To conduct this research activity in the roasting researchers used a minimalist roaster machine (mini roaster).
Bukhori Thomas Edvan +2 more
doaj +1 more source
Roasting-Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits. [PDF]
Food Sci NutrKaluteh date pits (≈10% of fruit weight), a major processing by‐product, are rich in carbohydrates (74.92%) and fat (9.30%), with lauric and oleic acids as the predominant fatty acids. Roasting reduced moisture to 4.05% and, combined with RSM‐optimized extraction (63°C, 2.03 h, SSR 0.017 g/mL), yielded extracts with TPC = 14.8 mg GAE/g and DPPH ...
Moghbeli S +4 more
europepmc +2 more sources
Experimental analysis on cyanide removal of gold tailings under medium-temperature roasting
Scientific Reports, 2023 The cyanide content of gold tailings exceeds the standard seriously due to the cyanide extraction process. In order to improve the resource utilization efficiency of gold tailings, a medium-temperature roasting experiment was carried out on the stock ...
Long Hai +4 more
doaj +1 more source
Effect of Fruit Ripening Level and Roasting Temperature on Robusta Coffee Bean Quality [PDF]
, 2023 The purpose of this study is to determine the effect of roasting temperature on the chemical content of Robusta coffee at various levels of Robusta coffee maturity.
Leoanggraini, Unung +5 more
core +1 more source
, 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 ...
Lemarcq, Valérie000120373158802002671879979167139792059AD030-F0EF-11E1-A197-91C894A0A6B4 +3 more
core +2 more sources
A study on kinetics of roasting of ore from tomtor field
RUDN Journal of Engineering Research, 2018 Research on kinetics of change of phosphorus, niobium, vanadium and titanium content during high-temperature roasting of ore from Tomtor field mixed with active additives: bicarbonate (NaHCO3), sodium carbonate (Na2CO3), alkalis (КОН, NaOH) is conducted.
Marianna Yu Malkova +1 more
doaj +1 more source
Jurnal Teknik Pertanian Lampung, 2020 Wiliam Edison tipe W600i roasting machine has the disadvantages of uncontrolled fuel gas pressure and the exhaust systems that was not optimal to suck out the smoke and the burned coffee husk in the roasting room.
Ahmad Thoriq +3 more
doaj +1 more source
Molecules, 2023 Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur ...
Aaron M. Wiedemer +3 more
doaj +1 more source
Chlorogenic Acid Content of Local Robusta Coffee at Variations of Roasting Temperature
Jurnal Pendidikan Fisika Indonesia, 2022 The roasting process has become the most necessary post-harvest handling process to be awarded in controlling coffee quality. In this research, the effect of roasting temperature has been investigated to the chlorogenic acid content on pure robusta ...
M Misto, N P Lestari, E Purwandari
doaj +1 more source
Production of TiO2 from CaTiO3 by alkaline roasting method
, 2010 CaTiO3 was decomposed by alkaline roasting method for the production of TiO2. The process included alkaline roasting, water leaching and acid leaching steps.
Wang Yuanbo +4 more
core +1 more source