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Related to roasting: baking


see cookingcooking,
the process of using heat to prepare foods for consumption.

Many common cooking methods involve the use of oil. Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying
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The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



the process of preparing ores or ore concentrates for subsequent enrichment, nodulizing, or smelting. Roasting changes the physical properties or chemical composition of ore, converts the useful components into extractable form, and removes impurities. The temperature to which the ore is heated depends on the specific ore and on the purpose of roasting.

Iron ore can be subjected to a magnetizing roast, which is usually reductive and converts iron oxides into the magnetic form for subsequent enrichment; this process is carried out in reverberatory kilns, shaft furnaces, or fluidized bed furnaces. Oxidative roasting is used to remove sulfur, carbon dioxide from carbonates, and moisture from hydrates. The extent of industrial roasting of ferrous ores is limited.

Roasting in nonferrous metallurgy sometimes uses reactive additives and can be distillative, oxidative, oxidative-reductive, calcining, sulfatizing, or chloridizing. These types of roasting serve many purposes, including the distillative removal of useful components in the form of gaseous products, the conversion of such components into oxides, the removal of carbon dioxide from carbonates, the oxidation of sulfides to sulfates, and the formation of readily soluble or volatile chlorides. Nonferrous ores are roasted in different kinds of furnaces, including hearth smelting furnaces, tube furnaces, and fluidized bed furnaces.


The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Place the beef joint on a trivet in a roasting tin then place in the oven and cook as above.
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A good experiment tests the effect of one variable, or characteristic, on another--for example, the effect of roasting temperature on aldehyde levels.
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In both the moister and dryer peanuts, amino acid and sugar content increased during the first 10 minutes of roasting, then decreased significantly 35 minutes later, they report in the June JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.
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Heat your roast beef oil or fat in a roasting tin in the oven for 5-10 mins.
This research expands the fundamental knowledge of roasting as it relates to the antioxidant capacity of peanuts and peanut ingredients.