The Experts below are selected from a list of 32226 Experts worldwide ranked by ideXlab platform
Felix Escher - One of the best experts on this subject based on the ideXlab platform.
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Impact of Roasting on nut quality.
Improving the Safety and Quality of Nuts, 2013Co-Authors: R. Perren, Felix EscherAbstract:Abstract: Roasting presents a traditional step in processing tree nuts and oilseeds into a wide range of products. This chapter discusses the basis of Roasting as a thermal process and the influence of Roasting parameters in hot air and oil Roasting on the quality and the safety of roasted nuts. Lipid oxidation, a critical factor in limiting shelf life, may be controlled to a large extent by minimizing changes of nut microstructure. Non-enzymatic browning also forms antioxidants. The formation of acrylamide has been observed only in almonds and only at excessive Roasting temperatures. Due to a lower heat transfer rate in hot-air Roasting only oil Roasting provides sufficient pasteurization of nuts contaminated with pathogenic microorganisms. Flavoring and seasoning technology, downstream processes and packaging systems meet the requirements of the modern food market.
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time−temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster...
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time-temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster were operated in the so-called temperature profile mode, that is, along the identical development of coffee bean temperature over Roasting time, the kinetics of aroma generation were similar in both processes.
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Acrylamide in roasted almonds and hazelnuts.
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Thomas M Amrein, Luca Andres, Helen Lukac, Rainer Perren, Felix Escher, Renato AmadoAbstract:The influences of composition and Roasting conditions on acrylamide formation in almonds and hazelnuts were investigated. Eighteen samples of almonds originating from the U.S. and Europe were analyzed for sugars and free amino acids, and acrylamide formed during Roasting was determined. Asparagine was the main free amino acid in raw almonds and correlated with the acrylamide content of dark roasted almonds. Roasting temperature was another key factor and had a very strong influence on acrylamide formation. Almonds of European origin contained significantly less free asparagine and formed significantly less acrylamide during Roasting as compared to the almonds from the U.S. Roasted hazelnuts contained very little acrylamide because of the low content of free asparagine in the raw nut. Reducing sugars, although being consumed much faster than free amino acids in both types of nuts, were not decisive for the extent of acrylamide formation during Roasting. Keywords: Acrylamide; Roasting; almonds; hazelnuts; a...
Juerg Baggenstoss - One of the best experts on this subject based on the ideXlab platform.
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time-temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster were operated in the so-called temperature profile mode, that is, along the identical development of coffee bean temperature over Roasting time, the kinetics of aroma generation were similar in both processes.
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time−temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster...
Lijie Cui - One of the best experts on this subject based on the ideXlab platform.
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extraction of vanadium from stone coal by Roasting in a fluidized bed reactor
Fuel, 2015Co-Authors: Xi Zeng, Fang Wang, Huifeng Zhang, Lijie CuiAbstract:Abstract In order to improve leaching efficiency of vanadium pentoxide (V 2 O 5 ) from stone coal and to reduce its connected environmental pollution, this article investigated the oxidizing Roasting of stone coal in a laboratory fluidized bed reactor to optimize the Roasting method and conditions. The examined parameters included reaction temperature, reaction time and amount and mixing method of additive. The removal of Cl from the generated effluent gas was implemented using CaO as the adsorbent, and comparison was made between the fluidized bed Roasting and static Roasting in a muffle oven. The results show that the fluidized Roasting is more favorable to leach V 2 O 5 from stone coal, which can shorten Roasting time for reaching the maximal leaching rate, while the realized leaching rate is also higher. Comparing the mixing method applied to stone coal and additive, the impregnation method of additive on stone coal not only increased the leaching rate and shortened the Roasting time for reaching the maximal leaching rate, but also reduced the amount of additive required. Adding CaO in stone coal Roasting sharply decreased the content of Cl-containing gases in flue gas, which can greatly alleviate the possible environmental pollution. The optimal conditions for fluidized bed Roasting were found to be impregnating 6 wt.% additive on coal, adding 3 wt.% CaO and performing Roasting at 800 °C for 0.75 h.
Rainer Perren - One of the best experts on this subject based on the ideXlab platform.
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time−temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster...
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time-temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster were operated in the so-called temperature profile mode, that is, along the identical development of coffee bean temperature over Roasting time, the kinetics of aroma generation were similar in both processes.
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Acrylamide in roasted almonds and hazelnuts.
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Thomas M Amrein, Luca Andres, Helen Lukac, Rainer Perren, Felix Escher, Renato AmadoAbstract:The influences of composition and Roasting conditions on acrylamide formation in almonds and hazelnuts were investigated. Eighteen samples of almonds originating from the U.S. and Europe were analyzed for sugars and free amino acids, and acrylamide formed during Roasting was determined. Asparagine was the main free amino acid in raw almonds and correlated with the acrylamide content of dark roasted almonds. Roasting temperature was another key factor and had a very strong influence on acrylamide formation. Almonds of European origin contained significantly less free asparagine and formed significantly less acrylamide during Roasting as compared to the almonds from the U.S. Roasted hazelnuts contained very little acrylamide because of the low content of free asparagine in the raw nut. Reducing sugars, although being consumed much faster than free amino acids in both types of nuts, were not decisive for the extent of acrylamide formation during Roasting. Keywords: Acrylamide; Roasting; almonds; hazelnuts; a...
Ruth Kaegi - One of the best experts on this subject based on the ideXlab platform.
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time-temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster were operated in the so-called temperature profile mode, that is, along the identical development of coffee bean temperature over Roasting time, the kinetics of aroma generation were similar in both processes.
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coffee Roasting and aroma formation application of different time temperature conditions
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Juerg Baggenstoss, Rainer Perren, Luigi Poisson, Ruth Kaegi, Felix EscherAbstract:The impact of time−temperature combinations of Roasting processes on the kinetics of aroma formation in coffee was investigated. The development of 16 aroma compounds and the physical properties of coffee beans was followed in a commercial horizontal drum Roasting process and in laboratory scale fluidizing-bed Roasting processes at high temperature-short time and low temperature-long time conditions. All trials were run to an equal roast end point as defined by the lightness of coffee beans. In addition, the effect of excessive Roasting on aroma composition was studied. Compared to low temperature-long time Roasting, high temperature-short time Roasting resulted in considerable differences in the physical properties and kinetics of aroma formation. Excessive Roasting generally led to decreasing or stable amounts of volatile substances, except for hexanal, pyridine, and dimethyl trisulfide, whose concentrations continued to increase during over-Roasting. When the drum roaster and the fluidizing bed roaster...
