batch roaster
português translation: máquina de torrefação (de cacau) em lotes
| 09:05 May 18, 2019 |
| Traduções de inglês para português [ PRO] Comidas e Bebidas | |||||||
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|  Resposta selecionada de: Andrea Pilenso Brasil Local time: 05:09 | ||||||
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| 4 +1 | máquina de torrefação (de cacau) em lotes |
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| Entradas de discussão: 2 | |
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Respostas
27 minutos confiança: 
concordância entre colegas (geral): +1
concordância entre colegas (geral): +1máquina de torrefação (de cacau) em lotes Explicação: https://www.buhlergroup.com/southamerica/pt/produtos/sistema... "Excelente flexibilidade com o sistema de torrefação em lote. A operação em lote permite uma ilimitada variedade de processos, uma vez que cada combinação de tempo de torrefação e temperatura pode ser executada. O processo de torrefação pode ser ajustado individualmente para tipos de cacau de todas as origens, proporcionando um desenvolvimento ideal de aroma e intensidade do sabor." https://www.achornmfg.com/equipment/roasters-dryers/batch-ro... Batch Roasters Overview AC Horn Manufacturing Batch Roasters are top choices for a company seeking a low-cost, high-quality roaster. These roasters ensure uniform roasting for maximum flavor development. Two different models provide capacities of 1,000 lbs/hr or 2,000 lbs/hr, respectively. Both sizes of batch roaster have manual or fully automatic operating options. Uniform color penetration, fast heat transfer, minimal fuel usage and precision roasting in a continuous, automatic operating cycle make our roasters an excellent choice for nut processors to provide a high quality product to their customers. https://lume.ufrgs.br/bitstream/handle/10183/11139/000606367... "Supplier B has provided three cocoa liquor samples that were compared with traditional cocoa samples received. Results are shown on Table 1. The difference between samples B1 and B2 was the roasting process. B1 uses continuous roasters and B2 is roasted in batches. It seems that the continuous process is less aggressive to flavonoids than the batch roaster. One hypothesis is that in batch roasters the beans are heated in a non uniform way what damages more the flavonoids than other polyphenols that are on the samples." |
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