The roasting process has been one of oldest and most important food processing steps for centuries. During this process, chemical changes are initiated that impact flavor, texture, product stability, changes in nutrition value and in some cases, it triggers detoxication such as roasting “Macrozamia Reidlei”. The diversity of alterations during roasting show the potential and requirement for precise guidance of the roasting process. To improve roasting reactions, a new relevant parameter needs to be determined and established.
When deliberating the different reactions happening during roasting, one of the most important parameters is the moisture content of the product when roasting. However, this parameter is not yet controlled or monitored. In most current existing roasters, the moisture content is only inherently guided during the roasting process.
The new roaster generation will take a big step into the future by monitoring and guiding moisture content during roasting. This change is going to differentiate dryers from “real roasters,” as the initial target of roasters is not drying, but focusing on the desired product property changes such as flavor, color, texture or even color changes or color extraction after roasting. Furthermore, the new roaster enables the creation of a homogeneous situation within the whole product, not only in the roasting chamber.