Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster

Automation and Optimization of Food Process Using CNN and Six-Axis Robotic Arm

The Food Process Robot Intelligent System (FPRIS) integrates a 3D-printed six-axis robotic arm with Artificial Intelligence (AI) and Computer Vision (CV) to optimize and automate the coffee roasting process. As an application of FPRIS coffee roasting, this system uses a Convolutional Neural Network (CNN) to classify coffee beans inside the roaster and control the roaster in real time, avoiding obstacles and empty spaces. This study demonstrates FPRIS's capability to precisely control the Degree of Roasting (DoR) by combining gas and image sensor data to assess coffee bean quality. A comparative analysis between the Preliminary Coffee Sample (PCS) and Validation Coffee Sample (VCS) revealed that increasing roast intensity resulted in consistent trends for both samples, including an increase in weight loss and Gas sensor Initial Difference (GID) and a decrease in Sum of Pixel Grayscale Values (SPGVs). This study underscores the potential of FPRIS to enhance precision and efficiency in coffee roasting. Future studies will expand on these findings by testing FPRIS across various food processes, potentially establishing a universal automation system for the food industry.

Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of Cudrania tricuspidata Fruits Treated by Roasting

The study investigated the antioxidant effects of roasted Cudrania tricuspidata (C. tricuspidata) fruits by comparing them with unroasted C. tricuspidata fruits. The results showed that the roasted C. tricuspidata fruits (150 °C, 120 min) exhibited significantly higher antioxidant activity, especially in terms of anti-inflammatory effects, than the unroasted fruits. Interestingly, there is a high correlation between the color of the roasted fruit and the antioxidant activity. Heating disrupts cells and deactivates endogenous oxidative enzymes, leading to an increase in flavonoid content. Moreover, heat treatment may also interfere with plant metabolism, thereby influencing flavonoid content. Moreover, an HPLC analysis of roasted fruits in our study showed that the increase in antioxidant activity was attributed to the increase in flavan-3-ols and phenolic acids in the roasted C. tricuspidata fruits. To the best of our knowledge, this is the first time the antioxidant activity and anti-inflammation of roasted C. tricuspidata fruits was studied. The study concluded that roasted C. tricuspidata fruits could be a valuable natural source of antioxidants for various food and medicinal applications.

Effects of roasting on bioavailability and bioactivities of Vigna angularis and potential of coffee-like beverage

Containing similar aroma and flavor profile of coffee after roasting, Vigna angularis have potential to be a caffeine-free coffee-like beverage. Microwave roasting process was conducted in a microwave oven at 600 W for 7, 14, and 21 min at 2-min intervals, and fluidized bed roasting process was conducted in a fluidized bed roaster at 200°C for 9, 18, and 27 min. In order to compare the roasted beans, color, fat, ash, crude protein, crude fiber, antioxidant activity, and total phenolic content measurements were performed. In addition, effects of roasting methods on protein bioavailability and antinutritional factors were investigated. Sensory test was conducted to compare the coffee and coffee-like beverages. Fluidized-bed roasted beans had higher scores than microwave roasted beans in terms of sensory acceptability (p ≤ 0.05). Roasting process increased the total phenolic contents up to 25.32 (mg GAE/g) and the protein bioavailability up to 89.82 ± 0.11%. The results of this study revealed that roasting can be used as a tool to increase nutritive value, bioavailability, antioxidant activity, and potential of coffee-like beverage of V. angularis. PRACTICAL APPLICATION: Since Vigna angularis beans contain similar aroma and flavor profile of the coffee after roasting, they have a potential to be a caffeine-free coffee alternative. Although coffee is very popular in demand, most of the coffee drinkers think that caffeine is very harmful. Having similar sensory scores as coffee beverages in certain roasting degrees, V. angularis beverages could be a delicious caffeine-free alternative.

Can hydro-thermo-mechanical treatment by instant controlled pressure-drop (DIC) be used as short time roasting process? Effect of processing parameters on sensory, physical, functional, and color attributes of Egyptian carob powder

This study deals with the manufacture of a specific cocoa-like powder from Egyptian carob. The crucial unit operation consists of texturing/roasting unseeded carob kibbles, with the aim being to ensure perfect control of the chemical transformations that generate the desired flavor, drying to remove excess moisture, deodorizing to eliminate the undesirable flavor, and texturing to favor the physical/micro-mechanical changes that regulate the microstructure of the end product, in order to obtain an expanded-granule powder that can be used in many food formulations. The effect of saturated steam pressure of 0.30-0.60 MPa (133.5-158.8 °C) and processing time of 40-70 s, on the sensory attributes, physical and functional properties, and color characteristics were evaluated and optimized using response surface methodology (RSM). DIC-texturing/roasting could be used to improve the sensory and color characteristics, increase the expansion ratio and oil holding capacity, and decrease the bulk density of DIC-textured/roasted carob powder. The desired quality of textured/roasted carob powder was obtained at 0.60 MPa (158.8 °C) for 55 s (experimental conditions) with water holding capacity close to those of non-textured/unroasted sample. DIC can be used as a coupled process of texturing and roasting at 0.60 MPa for 68 s as predicted by RSM.

The kinetics of colour degradation, chlorophylls and xanthophylls loss in pistachio nuts during roasting process

Objectives

Colour is amongst the parameter which is used for process control during roasting.

Materials and Methods

In this study, the effects of hot air roasting temperature (120, 130, 145, 160, and 170°C) and hot air velocity (0.6, 1.3, and 2 m/s) on colour change kinetics of pistachio nuts were investigated by employing image analysis and simultaneously chlorophylls and xanthophylls (lutein and β-carotenoid) concentration were determined by spectrophotometric measurement method.

Results

We found that roasting temperature and hot air velocity had significant effect on colour changes. There is a correlation between a- and b-value with chlorophylls and xanthophylls concentration, respectively. The roasting temperature was found to be the main factor affecting colour development. The variations in the pigments concentration and colour parameters of pistachio nuts were adequately simulated by quadratic and cubic polynomials. The changes in L-, b-values, and xanthophylls degradation were well-fitted to the first-order kinetic model while a-value and chlorophylls degradation followed the zero-order kinetic. The activation energy was determined at 113.9, 116.7, and 117.2 kJ/mol with R2 ≥ 99.9 and 191, 195, and 163.2 kJ/mol with R2 ≥ 99.5 and 73.7, 71.3, and 81.6 kJ/mol with R2 ≥ 99.9 for L-, b-, and a-value in hot air velocity of 0.6, 1.3, and 2 m/s, respectively.

Conclusions

Activation energy of chlorophylls and xanthophylls degradation were in the range of the activation energy for the yellowness (b-value) and redness (a-value) reactions.

Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions

Full-fat roasted date seeds are considered an excellent source of antioxidants which can treat many diseases. The specific objectives were to investigate the effect of roasting temperature and time on the hardness of whole seeds, moisture content of the roasted date seeds powder, DPPH radical scavenging activity, total phenolic contents, extraction yield, pH, browning index and sensory properties of the brew prepared from the full-fat roasted date seeds and to construct descriptive models that could describe this effect. Date seeds were roasted at three temperatures (160, 180 and 200 °C) for different period of times (10, 20 and 30 min) using a natural conventional oven; then grinded and next brewed. Hardness of whole seeds, moisture content of the seeds powder, DPPH radical scavenging activity and total phenolic contents, extraction yield, pH and browning index and sensory properties of the brew were significantly affected by the roasting conditions. The statistical results indicated that the proposed model could adequately describe the measured properties. Strong correlations have been found among the properties of the brew as well. The producers of the date seeds brew can utilize these results for controlling the roasting process.

Effects of roasting on composition of chili seed and storage stability of chili seed oil

This work focused on how roasting changed the chemical components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.

Optimizing Physiochemical and Sensory Properties of Infrared-Hot Air Roasted Sunflower Kernels Using Response Surface Methodology

Roasting sunflower kernels is a key process in production of nuts. In this study, the effect of roasting conditions, including hot air temperature (120–160°C), infrared (IR) power (400–600 W) and roasting time (3–10 min) on energy and specific energy consumption, color parameters (L∗, a∗, b∗, ΔE, BI, SI, WI, and h°), texture, moisture content, chemical properties (pH and total phenolic contents, peroxide value (PV), and sensory properties of sunflower kernel were investigated. In addition, the best models for the responses were obtained, and the proper roasting conditions were determined using response surface methodology (RSM). A quadratic model was proposed for color change (L∗, ΔE, SI, and WI), moisture and total phenol contents, linear relation for a∗, b∗, h°, and 2FI for BI, texture, PV, and pH. Roasting at 425.7 W IR power and 124.3°C for 3.7 min was found to be convenient or proper roasting conditions.