Kutlu, NaciyePandiselvam, Ravi2024-10-042024-10-0420241571-0297https://doi.org/10.1007/978-3-031-51613-9_18http://hdl.handle.net/20.500.12403/4008Roasting is a process that involves heat treatment to improve the digestibility, flavor and sensory aspects of foods and to provide the desired structural changes in the food product. In the microwave roasting method, the heat treatment applied to food products uses microwave energy. When this method is applied with the right temperature-time combination, it has many advantages, such as shorter processing time, energy efficiency, preserving the color components and nutritional quality to a large extent, prevention of the formation of acrylamide to a large extent and offering easy process control compared to traditional methods (roasting in pan, sand or oven), and therefore it has come to the fore in recent studies. With appropriate optimization studies, the negative effects of the microwave method will be minimized. Studies are needed to adapt the microwave roasting method on an industrial scale. Designing new devices which can use artificial intelligence for microwave roasting, an innovative and economical method, is among research expectations for the future. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2024.eninfo:eu-repo/semantics/closedAccessMicrowaveProcessingRoastingBook ChapterPart F336136337410.1007/978-3-031-51613-9_182-s2.0-85202575129N/A