Turbofan or Unox which one is better for cocoa bean roasting?
From a UCDavis document on controlling salmonella:
Microbiologists have identified at least 11 factors or parameters of microorganisms and their
environment that can affect heat destruction. These factors include moisture or water activity, fat levels, presence of salts, presence of carbohydrates, pH, protein content, number of organisms, age of organisms, inhibitory compounds, and time and temperature history. Despite the influence these factors can have on the resistance of microorganisms to heat, thermal destruction during the processing steps […] is the most critical control step for destruction or
reduction of Salmonella and other pathogenic microorganisms.
Here’s the FDA guidance on salmonella in peanuts – worth reading:
From the article:
Generally, Salmonella becomes more heat resistant as the water activity of a food becomes lower […]. For example, it takes less than 5 minutes to achieve a 5-log reduction of Salmonella at 140 °F in a food with a water activity of 0.99 […]. However, it takes 50 minutes to achieve the same reduction of Salmonella at 140 °F in a food with a water activity of 0.85 […].
Whichever oven you decide on, make sure that you get one with steam and that you plumb it in. Steam at the start of a roast cycle will improve the microbial kill, reducing salmonella and e coli (if present) on the outside of the beans.