Roasting

What is the Roasting?

The roasting of vegetable fibre is obtained by the thermochemical conversion t low temperature (180°C – 250°C). This treatment browns more or less matter and ensure the integrity of the principal vegetable fibre (cellulose, hemicellulose and lignin) and new physicochemical properties.

VT Green expertise

Thanks to the precise control of the most important production parameters (residence time, temperature, reaction-site composition, gases extraction…) VT Green follow your specification to develop the optimal process conditions to obtain your single product :

  • physical (elasticity, breaking strength, elongation at rupture, reinforcement…)

  • Thermic (conductivity…),

  • Chemical (hydrophobicity, aromatic compounds, carbon compounds…).