Recent Developments in Processing Technologies for Roasted, Fried, Smoked and Fermented Food Products

Abstract

Progress in the research efforts to upgrade various traditional processing technologies, especially roasting, deep-fat frying, smoking, and fermentation, is presented in this chapter. The importance of these studies is in the need for more user-friendly, adaptable, and affordable low-cost machinery and equipment for sustainable food processing, especially in communities where electricity is a challenge, and alternative energy sources such as gas and charcoal are critical. The design considerations and characteristics of the various types of machinery as well as the design calculations and performance evaluation results aimed at standardizing the upgraded machinery are therefore presented from various studies. The effects of these technologies on the quality of the resulting products are discussed particularly in relation to the variations in process losses of micronutrients in the fortified products, with examples of vitamin A and iron losses in pan bread and fried doughnuts obtained from baking fortified wheat flours.