JMB

eISSN 1738-8872
pISSN 1017-7825

Table. 1.

Table. 1.

Roasting conditions of sword beans.

Degree of roasting End pointa (℃) Holding timeb (s) T.Pc (℃) Time after T.Pd (s)
Raw bean - - - -
Light 163 442.00 ± 7.81e 140.33 ± 6.51 370.00 ± 7.81
Medium 171 515.67 ± 4.04 141.33 ± 2.31 428.33 ± 22.81
Dark 186 762.33 ± 5.69 143.33 ± 3.51 644.00 ± 15.88

aThe temperature when sword bean is released from roasting drum.

bRoasting time of sword bean from start to finish.

cTurning point, meaning the lowest temperature after the roasting has started.

dTime after turning point, meaning the holding time after turning point.

eAll processes were repeated three times. Values are mean ± SD (n = 3).

J. Microbiol. Biotechnol. 2020;30:1706~1719 https://doi.org/10.4014/jmb.2003.03069
© J. Microbiol. Biotechnol.