Roasting is one of the basic unit operations in the cocoa base industries.Cocoa beans were roasted using superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes occurred in the moisture content, colorvalues (L-, a-, b...

A 2D mathematical model of coupled heat and mass transfer describing oven roasting of meat was formulated from first principles. The current formulation of model equations incorporates the effect of shrinkage phenomena and water holding capacity. The model equations are based on conservation of mass and energy. The pressure driven transport of water in meat is expressed using Darcy’s equation. ...

roasting has considerable effects on the quality of cream made of nuts. in this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. temperatures of 100-150°c for 10-30 minutes were used to roast walnut kernels. the amount of oil separation, peroxide, acidity and thiobarbituric acid values of the cream, as well as color paramet...

UNLABELLED Cocoa beans were alkalized before or after roasting and made into cocoa liquor before analyzing by SIFT-MS. In both alkalized-before-roasting and alkalized-after-roasting samples, there were significantly higher concentrations of alkylpyrazines for the samples with pH above 7 than pH below 7. At pH 8, the concentrations of 2,3-, 2,5-, and 2,6-dimethylpyrazine (DMP), 2,3,5-trimethylpy...

Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold. Food processes, including roasting, may have different effects on mycotoxins, and high temperatures have proven to be very effective in the reduction of mycotoxins. In this...

In this work, thealkaline roasting and sulfuric acid leaching processes were employed to extract vanadium from the magnetite ore of Saghand mine in central Iran. The response surface methodology based on the central composite design model was applied to optimize the parameters involved in the processes. The studied roasting parameters were temperature (900-1100 °C), sodium carbonate percentage ...

Recovering Y and Eu from waste phosphors using chlorination roasting followed by a water leaching process was investigated in this study. Firstly, by chlorination roasting and water leaching, Y and Eu elements present in waste phosphors were efficiently extracted into a leach solution. Secondly, the majority of the impurities in the solution can be removed by adjusting the pH to 4.5 using a Na2...

Coffee is a major source of dietary antioxidants; some are present in the green bean, whereas others are generated during roasting. However, there is no single accepted analytical method for their routine determination. This paper describes the adaption of three complementary assays (Folin-Ciocalteu (FC), ABTS and ORAC) for the routine assessment of antioxidant capacity of beverages, their vali...