Application of Infrared Heating for Roasting Nuts
المؤلف
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-08-04
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
Roasting is a key process in production of nuts.
Improving the flavor and crispiness of texture in nuts is considered as a purpose of roasting, which increases the overall acceptance of the product.
This review aims to introduce the infrared method as a new technique of roasting and evaluate the quality characteristics of some nuts after infrared roasting.
Usually, the traditional roasting methods are time-consuming with high energy consumption and low production efficiency.
One of the best ways to decrease roasting time and energy consumption is to provide heat by infrared (IR) radiation.
However, the low penetration power of infrared radiation is one of the limitations of this method.
The combination of infrared with other thermal methods can overcome this limitation.
Studies have been done on roasting of nuts and other foods by different IR roasting methods such as IR, IR-hot air, and IR-microwave roasting methods.
This paper reviews the effect of different IR roasting methods on the quality characteristics of roasted pistachio, peanut, hazelnut, almond, sunflower, soybean, and other food products.
IR heating has been applied successfully to the roasting of some nuts.
The use of infrared roasting has several advantages in comparison with traditional convective roasting methods.
According to the results of most of these studies, the combination of infrared with other thermal methods to roast nuts has distinctly improved the potential of the technology as compared to the IR roasting alone.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Bagheri, Hadi. 2020. Application of Infrared Heating for Roasting Nuts. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184808
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Bagheri, Hadi. Application of Infrared Heating for Roasting Nuts. Journal of Food Quality No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1184808
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Bagheri, Hadi. Application of Infrared Heating for Roasting Nuts. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184808
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1184808
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر