In Japan, maximum residue limits for pesticides (MRL) in coffee are set on green coffee beans, but not roasted coffee beans, although roasted beans are actually used to prepare coffee for drinking. Little is known about the behavior of pesticides during the roasting process. In the present study, we examined the changes in the concentration of pesticide (organochlorine: γ-BHC, chlordane and hep...

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...

Roasted pistachios are among the most delicious nuts in the world. In addition to their pleasant taste, they have significant nutritional and antioxidant effects. This study aims to evaluate the nutritional, sensory, color, and texture attributes of roasted pistachio nuts using fixed and rotary methods at 160 °C during three storage times of 0, 3, and 6 months, at the ambient temperature (20±2°...

in this study, vanadium recovery from the steelmaking converter slag was studied. salt roasting-basic leaching is the process which was applied to separate and extract vanadium from steel making slag. ground slag was roasted after mixing with determined quantities of sodium carbonate. the effect of time and temperature of roasting and sodium carbonate content were studied. the optimum temperatu...

ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...

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...

In this paper, the composite additive of CaF2/CaO was used to extract vanadium from stone coal, and the effect of roasting and leaching kinetics were studied. The purpose of this manuscript is to realize and improve the vanadium recovery from stone coal using the composite additive. The experimental results indicated that the roasted clinker can be obtained under the conditions of CaF2/CaO at a...

In this Study, vanadium recovery from the steelmaking converter slag was studied. Salt roasting-basic leaching is the process which was applied to separate and extract vanadium from steel making slag. Ground slag was roasted after mixing with determined quantities of sodium carbonate. The effect of time and temperature of roasting and sodium carbonate content were studied. The optimum temperatu...

roasting is the common shape of pistachio nuts processing and the purpose of this process is to increase the total acceptability of products. the aim of this study was the effects of hot air roasting temperatures (90, 120 and 150°c), times (20, 35 and 50 min) and air velocities (0.5, 1.5 and 2.5 m/s) on textural attributes (fracture force, hardness, apparent modulus of elasticity and compressio...

The roasting of chalcopyrite, the most exploited copper mineral, presents a very important step in the copper extraction during the traditional smelting-refining process, as well as in advanced processes in copper metalurgy 1-2 . Consequently, numerous researches have been investigated, in order to study the chalcopyrite oxidative roasting parameters, its mechanism and reactions involved 1-16 ....