Roasting technology of tree nuts, oil seeds, cocoa and coffee
We support our customers in all aspects of roasting, seasoning, down-stream processing and packaging technology of coffee, nuts and oil seeds on the basis of food science and modern process technology.
We offer:
- roasting and processing plant start up
- optimization of roasting and down stream process, product quality and shelf life
- development of roasted and seasoned snack foods
- processing and technology training (on all access levels: sales staff, QA, operators, supply chain, etc.
- extended technological consultations
Publications
R. Perren, Untersuchungen über das Rösten von Nüssen, Dissertation ETH Nr. 11390, ETH Zürich, 1996
S. Schenker, C. Heinemann, R. Pompizzi, R. Perren, F. Escher, 2002, Impact of roasting conditions on the formation of aroma compounds in coffee beans, Journal of Food Science 67 (1), 60-66
R. Perren, 2012, Developments in roasting and thermal pasteurization of tree nuts, XVI World Congress of Food Science and Technology, 5.-9.8.2012, Brazil