Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.

Development of a Convenient Home Meal Replacement Product Containing Roasted Abalone (Haliotis discus hannai) with Honey Butter Sauce

Abalone (Haliotis discus hannai) has high nutritional value and market demand. However, it is generally sold as a raw product, which suffers from lengthy preparation, low commercial value, and a short shelf life. To address these problems, we processed abalone as a home meal replacement (HMR) product using superheated steam and quick freezing technology. Response surface methodology was used to optimize the roasting process. A test HMR product was produced by mixing roasted abalone with honey butter sauce at a ratio of 70:30 (w/w), then evaluated for its physicochemical, biological, and nutritional characteristics and shelf life. Roasting abalone at 220 °C for 2 min resulted in high scores for hardness and overall acceptance. The roasting process successfully maintained the chemical characteristics of abalone, including pH, volatile basic nitrogen, and thiobarbituric acid-reactive substances. The sensory characteristics of the test HMR product were maintained using quick freezing methods. Moreover, nutritional analysis revealed that the test HMR product contained macro- and micronutrients, amino acids, and fatty acids, which could contribute to meeting daily nutritional needs. The estimated shelf life of the product was 30 months. Therefore, this study successfully developed a high-quality HMR product containing abalone.

Detection roasting level of Lintong coffee beans by using euclidean distance

Coffee roasting is the process by which raw coffee beans (green beans) are roasted until they reach a certain roast level. In general, the roast level of roasted coffee beans is divided into 3 levels, namely the roast level of light, medium and dark. One way to find out the roast level of roasted coffee beans is to see the color change of the coffee beans. However, it is very difficult to know the exact color conditions of each roast level of roasted coffee beans and this can be overcome by build an automatic coffee roasting equipment. In this research, an automatic coffee roaster was done with a system that is able to control the roasting temperature and stirring of coffee beans. This tool can also monitor the change in color of the coffee beans during the roasting process. The system that has been implemented can detect color changes and classify the level of dark roast of roasted coffee beans using the Euclidean distance algorithm. The Euclidean distance give a threshold to classified the roast level. The system accuracy for predicting coffee beans color at the level of dark roast is 90% and 80% for overall.

Study on Vacuum Roasting Pretreatment of Carbonaceous Gold Concentrates Based on Nonoxidation Technology

Carbonaceous gold ores are difficult to treat because of the “preg-robbing” by carbonaceous matters and locking by minerals. Roasting is the most commonly used method that is useful in dealing with carbonaceous gold ores. In this study, flotation gold concentrates containing sulfides and carbonaceous matters were investigated to ascertain the reaction process and the matters’ transformation characteristics in different temperatures by vacuum roasting pretreatment. Calcine and volatile condensates were characterized with several techniques. In the process of vacuum roasting, the main chemical reactions were decomposition reaction and carbothermic reduction reactions of sulfide ores, carbothermic reduction reactions of SiO2, and thermal decomposition reactions of organic carbon. The bad effects of “preg-robbing” by carbonaceous matters were greatly weakened by the thermal decomposition and carbothermal reduction. The gold locking minerals were mainly removed by reduction reactions. The sulfides were removed in ways that did not produce SO2. The removal of sulfur and carbonaceous matters during the vacuum roasting process was 95.83% and 65.38%, respectively. Direct cyanidation of the calcine extracted from 2.13% to 88.37% of the gold content with a vacuum degree of 10 Pa and roasting from 25°C to 1,200°C for 30 min.

Temperature coverage simulation of horizontal cylinder type coffee roasting machine

This study aims to simulate the temperature distribution of coffee roasting machines and study the profile of coffee beans roasted using a horizontal cylinder-type roaster. The coffee used in this study is arabica. The simulation method for the temperature estimation in the coffee roasting process uses the Solidworks Flow Simulation 2016 software, while the actual temperature measurement using a thermocouple is simulated with the Surfer software version 16. Furthermore, each stage of the coffee roasting process has been carried out, including the weight of the material, the roasting temperature, and the bulk density. The final step is to observe the profile of the roasted coffee beans at every minute of treatment. The study results indicate a difference between the approximate temperature simulation (top 176.85°C, bottom 191.97°C) and the actual temperature measured results (upper 214°C, bottom 220°C). The weight of the material (coffee green bean), the roasting temperature, and the bulk density during the test experienced regular movements from the beginning to the end of the treatment. The profile of roasted coffee beans shows a darker color movement along with the longer roasting time used. The profile of the roasted coffee beans will be beneficial in determining at which level of roasting you want (light, medium, medium-dark, dark).

Testing coffee roasting machine with electric heater as energy source

The roasting process is the process of frying something without using oil. The roasting processes raw materials into cooked or ready-to-eat ingredients. The purpose of the roasting is to get a certain taste using heat transfer methods either without media or using sand. When the roasting process occurs, the coffee beans undergo physical changes, one of which is the water content due to heat transfer from the roasting medium to the material. During the roasting process, evaporation of water content occurs and the coffee beans will experience a decrease in mass. Coffee bean roasting machines with stove heat sources from gas fuel are currently being developed. The use of gas fuel is sometimes difficult to regulate a constant temperature because it depends on the valve setting to exit the gas flow on the stove. On the other hand if incomplete combustion occurs it will affect the flavour of the roasted coffee beans. The purpose of this study was to test a coffee roasting machine with an electric element heat source. Roasting machine testing with a time of 50 minutes produces an average temperature of 196.64 °C with a final moisture content of 3.61%.

Perbaikan Tingkat Risiko Musculoskeletal Disorders Berdasarkan Pendekatan Nordic Body Map dan Rapid Upper Limb Assessment Pada Hasil Rancang Bangun Mesin Roasting Kopi Digital Otomatis

The roasting process of coffee beans in West Kalimantan, especially Pontianak city, is still done traditionally. The coffee roasting process is done manually by using a fire stove as a heater. Workers with standing posture stir the coffee beans continuously, and it can take 4 hours for 20 kilos of coffee beans. Standing work posture is required for stirring the coffee beans but can cause fatigue in workers due to long-standing times and high heating temperatures. This situation causes the roasting process to be less efficient and can cause the roasting process to be uneven. The purpose of this study was to identify musculoskeletal complaints of standing work posture in the manual coffee roasting process and provide an evaluation of corrective work posture when using the design results of an automatic digital roasting machine. The methods used in this study were the Nordic Body Map (NBM) and the Rapid Upper Limb Assessment (RULA) to assess the level of risk of posture for musculoskeletal complaints. The results of the identification of body points that experience fatigue were carried out by distributing NBM questionnaires and evaluating the worker's posture using RULA on CATIA V5R20. Based on the existing NBM, the risk score is 78, and the final RULA score is 6, which means that immediate corrective action is needed because the work posture is categorized as dangerous and does not meet ergonomic principles. Improvement of working posture is made by designing a roasting machine that is digital and automatic. So the workers do not need to mix the coffee beans manually. Based on roasting machine implementation results, there was a significant change in the NBM score and the final RULA score. The NBM results obtained a score of 55 which means that the risk is moderate with the risk of fatigue in the neck, right leg and, left leg. Meanwhile, evaluation of work posture based on RULA on CATIA obtained a final score of 3, which means that the work posture is not dangerous and does not require immediate improvement.