Continuous Evolved Gas Analysis and Thermal Analysis in Micro-scale Roasting of Foods

• Published in: Chimia Vol. 56; no. 6
• Main Authors: Rainer Perren, Roland Künzli, Felix Escher
• Format: Journal Article
• Language: German
• Published: Swiss Chemical Society 01.06.2002
• Subjects: Evolved gas analysis; Lipid oxidation; Non-enzymatic browning; Roasting of foods; Thermal analysis

In roasting processes of foods, non-enzymatic browning reactions lead to the formation of water and carbon dioxide. Continuous monitoring of the evolution of moisture and carbon dioxide would offer an interesting tool for determining reaction kinetics of non-enzymatic browning and optimising roastin...