| 摘要 |
An apparatus and method for roasting legumes such as soybeans to enhance their nutritional properties. Raw legumes are introduced to a roaster having an oven section and a steeping section downstream of the oven section. The raw legumes are heated to a selected roasting temperature in the oven section as they are moved through the oven section to and through the steeping section. Throughout the passage of the legumes through the oven and steeping sections the legumes are mixed continously.
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