Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.
Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India.
Food Chem. 2021 Jun 30;348:129088. doi: 10.1016/j.foodchem.2021.129088. Epub 2021 Jan 19.
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products. It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.
烘烤是一种食品加工技术，利用加热原理将产品均匀加热，以提高消化率、口感和感官方面的可接受性，并对食品基质进行理想的结构改性。随着强化烘烤产品的需求不断增长，人们对食品卫生和有害化合物的影响的关注也越来越多，因此需要新型的烘烤技术和设备来克服传统操作的局限性。采用微波、红外热空气、过热蒸汽、Revtech 烤炉和强制对流连续翻滚（FCCT）烘烤等烘烤技术已经逐渐崭露头角，可以有效地烘烤不同的食品，而不会影响其营养价值。本文批判性地评价了各种传统和新兴的烘烤技术，以及它们的优点和局限性，以及它们对不同食品基质成分、功能特性、结构属性和感官方面的影响，涉及广泛的产品。研究表明，高温长时间的热处理会影响食品的物理化学和结构特性。然而，与传统工艺相比，新型技术造成的破坏性影响最小。然而，为了确定这些技术在获得安全、高质量食品方面的潜力，还需要进一步研究在不同类型的产品上应用具有广泛操作条件的新型烘烤技术。
