Arabica and Robusta coffee beans were roasted at 220 ± 10°C for 7, 9 and 11 min to identify chemical descriptors in the beverages. The pH of the beverages showed the lowest value in the medium roasting level. In each degree of browning, the soluble solids content remained slightly higher in Arabica drinks. The contents of caffeine did not vary, but trigonelline decreased with burning up intensi...

To explore the microstructure evolution of oolitic hematite during microwave fluidization roasting, COMSOL multiphysics and scanning electron microscopy (SEM)–energy-dispersive spectrometry (EDS) were used to simulate evolution. The simulation results indicated that with extension heating time increase power, surface temperature in particle model progressively increased, rate was fastest, follo...

nano-cufe2o4 catalysts with different cu/fe molar ratios (cunfemo(n+1.5m)) were prepared by hydrothermal method. the thermal decomposition performance of cunfemo(n+1.5m) on cuso4 were determined with tg-dsc method to evaluate its catalytic activity and the roasted product was characterized by xrd. the results showed that cunfemo(n+1.5m) had superior catalytic properties and efficiency to cuso4 ...

The aim of this study was to determine the best interaction between roasting time and temperature peaberry beans from cherry fruits combined with three different degrees roast in order archive results for sensorial attributes as well verify changes physical parameters. curves showed similarity profiles, indicating proper conduction process. According ways roasting, significant differences at 5%...

The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Mo...

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. Hence, this study aimed to explore the effects of roasting on kernel chemical quality and colour development of Canarium indicum and examine to what extent testa would protect kernels against damage from roasting...

In this paper, the effect of infrared (IR) roasting conditions on Aflatoxins and total counts of two types of Iranian pistachio kernels, long and round, was studied. The optimized roasting conditions, 70 V for round pistachios and 90 V for long pistachios with 10 cm distance from IR source were used. Naturally Aflatoxin-contaminated kernels were supplied and roasted. Microbiological an...

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...