(3) heating sulfide-bearing ores to release sulfur dioxide.
Treatment of ore by heat and air, or oxygen enriched air, or other reagent, to eliminate volatile substances and bring about chemical change such as oxidation of sulfides.
To cook food uncovered in a hot oven.It is often done in large ovens over a high temperature. This method is more commonly used in restaurants rather than regular households.
Heating green coffee to a temperature sufficient to produce physical and chemical changes in the bean. Roasting creates the flavor compounds of brewed coffee.
cooking (meat) by dry heat in an oven (usually with fat added); "the slow roasting took several hours"
The treatment of ore by heat in order to remove sulphur and arsenic.
The treatment of ore by heat in an oxygen-rich environment to oxidize those elements that will facilitate extraction of gold by cyanidation.
Cooking substantial pieces of meat by radiated and convected heat. Roasting is a dry method of cooking and food must be basted so as to keep the surface moist.
The process of heating green coffee under controlled conditions of heat and airflow. Roasting initiates a series of chemical reactions (Pyrolysis), which change the chemistry of coffee, developing complex chemical compounds sensed as flavor and aroma. Pyrolysis is dynamic; meaning that altering the time and/or temperature pattern of a roast will also change its flavor.
The application of radiant and/or conductive heat to green coffee beans for the purpose of bringing out certain flavor characteristics. The "cooking" of the green beans to prepare them for brewing.
Cooking by radiant heat. This also applies to rotisserie cooking.
Cooking method utilizing the oven with radiant heat, or on a spit over or under an open flame.
A cooking or heating process using dry heat that fully develops the chocolate flavor of cocoa beans, similar to roasting coffee.
The application heat applied to green coffee beans for the purpose of developing certain flavor characteristics.
Cooking or heating process using high temperature or dry heat which fully develops the chocolate flavor of the cocoa beans.
The process by which coffee gets its flavour; moisture is lost and green beans develop the characteristic brown (or black) colours of roasted coffee. A variety of techniques are used depending on the type of bean involved and desired end-product. Cinnamon Roast, Half-City Roast and New England Roast are all light roasts. The Full City Roast, American Roast, Breakfast Roast and Brown Roast are medium roasts. High Roast, Continental Roast, French Roast, Viennese Roast, Italian Roast are dark roasts. The darkest roasts are the Italian Roast and Espresso. Roasts that progress this far reflect more the tastes the come out of the roasting process rather than the inherent flavours of the beans used.
Cooking with indirect, dry heat (usually high heat) in an oven, mainly used to cook meat.
Converting the green beans to roasted beans in a conversion called pyrolosis at a temperature of 400 to 550 Fahrenheit.
The process of heating green coffee beans to a temperature that eliminates most of their moisture and initiates a series of chemical reactions (pyrolysis). This causes changes in the composition of the coffee and results in the development of compounds associated with the flavor of brewed coffee.
A cooking method in which food (usually meat) is placed in the oven in an uncovered pan without water and cooked slowly.
The application of heat to green coffee beans for the purpose of bringing out certain flavour characteristics. The roasting degree is one of the dominant parameters in defining the final quality and taste of coffee. When roasting the coffee in hot air (up to 500C), moisture will evaporate, the sugars caramelise and the colour changes from yellowish to brown, all within 4–6minutes.
The cooking process that develops the flavors locked in the green beans. Hot air runs through a machine with a spinning drum that tosses the beans. Regular coffee beans are all from the same country of origin, and are also known as varietal, pure, straight, or estate coffee.
Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted.
Roasting is a metallurgical process in which sulfide ores are converted to oxides, prior to smelting.