An Overview on some Studies on Roasting Process in Food Industry

Roasting is a food processing operation using dry heat energy that is used for various purposes to meet certain specific needs. The main objectives of this process include cooking (without the use of water or oil) or gelatinization, increasing volume (exploding the grain with a popping sound), and inactivating anti-nutritional factors, and preparing food products in a controllable, palatable, and palatable manner. There is no accepted definition of roasting and its boundaries are uncertain with quantitative indicators. The use of inappropriate roasting process conditions, including temperature and time, will lead to reduced product quality, reduced shelf life, and loss of aroma and flavor. In this paper, some studies about roasting of food are reviewed.

کلیدواژه ها:

Roasting ، Food ، Heat