Effect of high temperature short time infrared roasting of peanuts
ABSTRACT: Roasting is the most common processing method that enhances color, and texture. In this study, infrared roasting of peanuts was done using an infrared rotary dryer. Roasting was operated at 90% infrared power (630 W) with different rotating speed (1 and 2 r/min). The effect of roasting was...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2024-06-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277256692300054X |