Roasting process

摘要

In a roasting process for fruits such as nuts, coffee or cocoa beans, a roasting phase in a roasting zone (204) is followed by an after-roasting phase in an after-roasting zone (209), in which the fruits are merely kept at the temperature which has previously been reached. The ratio between the duration of the roasting phase and the duration of the after-roasting phase is not more than 1.5:1 and preferably below this. However, a ratio of below 1:6 should expediently be avoided. A cooling operation is only carried out after the after-roasting process, in which the caloric content introduced into the fruits is utilised. This means that less energy is required for the roasting and cooling processes. <IMAGE>