Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
7,852
result(s) for
"Roasting"
Sort by:
How to roast everything : a game-changing guide to building flavor in meat, vegetables, and more
With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.
Book
Evaluation of Fluidized-Bed and Drum Roaster Performance in Roasting of Robusta Green Bean
The roasting process is essential in producing ground coffee as it is where coffee's distinctive aroma and flavour are developed. There are two coffee roasters: drum and fluidized bed roasters, each with benefits and drawbacks. This study aimed to determine the effects of roasting machine type and roasting level on the characteristics of Robusta coffee. The experimental design used was a 2x3 factorial of a Randomized Block Design. The results indicated that the water content, ash content, caffeine content, total phenol content, bulk density, colour, coffee ground aroma, brewing colour, brewing aroma, bitterness, acidity, and sweetness were all affected by roasting level. The interaction between roaster type and roasting level affected the water content, total phenol content, bulk density, colour, ground coffee aroma, brewing aroma, bitterness, and acidity. The analysis of volatile compounds in ground roasted coffee by hot-air and drum roasters at light, medium, and dark levels revealed 40, 20, 18 and, 46, 48, 48 volatile compounds, respectively. As a conclusion it was found that the type of roasting machine and the degree of roasting have a strong influence on different characteristics of coffee powder, including moisture content, ash content, total phenol content, volatile compounds, bulk density, colour, and sensory qualities like aroma, bitterness, acidity, and sweetness. However, they didn't have a significant impact on the caffeine content.
Journal Article
Recovery iron from cyanide tailings by anaerobic roasting-persulfate leaching: effect of roasting temperature
Anaerobic roasting combined with the persulfate-leaching process was used to treat cyanide tailings. In this study, the effect of the roasting conditions on the iron leaching rate was investigated by the response surface methodology. Additionally, this study was focusing on the effect of roasting temperature on the physical phase transformation of cyanide tailings and the persulfate-leaching process of roasted products. The results showed that roasting temperature had significant influences on the leaching of iron. The roasting temperature determined the physical phase changes of iron sulfides in roasted cyanide tailings, which in turn affected the leaching of iron. At the temperature of 700 °C, all pyrite was converted to pyrrhotite, and the leaching rate of iron reached a maximum of 93.62%. At this point, the weight loss rate of cyanide tailings and the recovery rate of sulfur were 43.50% and 37.73%, respectively. The sintering of the minerals became more severe when the temperature raised to 900 °C, and the iron leaching rate gradually decreased. The leaching of iron was mainly attributed to the indirect oxidation by SO
4
−
˙ and OH˙ rather than the direct oxidation by S
2
O
8
2−
. The oxidation of iron sulfides by persulfate produced iron ions along with a certain amount of SO
4
−
˙. Iron ions continuously activated persulfate to produce SO
4
−
˙ and OH˙ under the mediation of sulfur ions in iron sulfides.
Journal Article
Analysis of Volatile Compounds, Composition, and Thermal Behavior of Coffee Beans According to Variety and Roasting Intensity
This study aimed to investigate the ways in which the thermal behavior, composition, and volatile compound contents of roasted coffee beans depend on variety and roasting intensity. The thermal analysis revealed various transformations in coffee composition, namely, drying, water loss, and decomposition of polysaccharides, lipids, amino acids, and proteins. The results showed that volatile compounds are released differently in coffee depending on coffee type and degree of roasting. The most abundant volatile compounds present in the samples were 2-butanone, furan, 2-methylfuran, methyl formate, 2.3-pentanedione, methylpyrazine, acetic acid, furfural, 5-methyl furfural, and 2-furanmethanol. The total polyphenol contents ranged between 13.3 and 18.9 g gallic acid/kg, being slightly higher in Robusta than in Arabica varieties and in more intensely roasted beans compared to medium-roasted beans. The Robusta variety has higher mineral contents than Arabica, and the contents of most minerals (K, Ca, Mg, Fe, Cu, P, N, and S) increased with roasting intensity. Discrimination between coffee varieties and roasting intensities is possible based on mineral and polyphenol contents.
Journal Article
Slow cooking : 100 recipes for the slow cooker, the oven and the stove top
100 one-pot dishes for the slow cooker, the oven and the stove-top are wonderfully easy to make. Once you have put the ingredients into the casserole, you just leave them to cook while you get on with something else. There are pot-roasts, stews, braises, curries, breads and puddings from all over the world - from India, through the Middle East and the Mediterranean, to Eastern Europe and Russia. All the recipes for the slow cooker can be prepared in advance and left to cook during the day, so when you get home from work there is a tasty supper waiting for you.
Book
Vanadium properties, toxicity, mineral sources and extraction methods: a review
Vanadium chemicals, known as the “vitamins of the modern industry,” are major resources widely used in the petroleum, steel, batteries and catalyst industry. Vanadium is also essential in biological systems. Here we review vanadium properties, mineral sources and recovery methods such as blank, sodium and calcium roasting, water, acidic and alkaline leaching, hydrolysis, ammonium precipitation, adsorption, solvent extraction and ion exchange.
Journal Article
Catching fire : how cooking made us human
Primatologist Richard Wrangham argues that \"cooking\" created the human race because the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labor.
Book
Temperature variation of V-bearing stone coal during decarbonization roasting and effect of roasting conditions
V-bearing stone coal is an important vanadium resource with huge reserves in China. For stone coal with high carbon content, the decarbonization process improves the vanadium leaching rate and reduces the acid consumption. Study of decarbonization temperature of stone coal is beneficial for avoiding high-temperature sintering and utilizing its heat, which is meaningful for efficient and energy-saving roasting. In this paper, the optimum roasting conditions of 650 °C, 50 min, 500 mL/min, and 20% O
2
were determined. Under the optimal decarbonization and leaching indicators, the entire process of stone coal suspension roasting was systematically analyzed and studied. Within the initial 3.9 min, the sample was rapidly heated to 560.1 °C and continuing to 10.3 min, the sample temperature raised the highest peak of 741.5 °C with the decomposition of dolomite and kaolinite. Finally, the sample was cooled to 622.5 °C at the combustion end. This indicated that the decarbonization mainly occurs in the initial 30 min and the maximum temperature of shale is about 120 °C higher than the final temperature caused by carbon combustion. In addition, intense combustion and local sintering caused by high temperatures and high oxygen content should be seriously avoided.
Journal Article