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An important goal for research institutions and the brewery industry is to produce colored malt by combining microwave and hot air roasting, while saving energy, getting desirable color, and avoiding the formation of carcinogenic and toxic neo-formed contaminants (NFCs). Therefore, one objective of this study was to compare energy consumption and content of NFCs during roasting of malt by hot air-only and combined microwave-hot air processes as well as to determine the effect of specific power, microwave processing time, oven temperature, and oven processing time during combined microwave-hot air roasting. Another objective was to predict the optimum conditions for the production of coffee, chocolate, and black malts.

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