Results 171 to 180 of about 8,412 (216)
Impact of cooking methods on the oxidative stability of fish balls enriched with solvent-specific antioxidant sources. [PDF]
Food Sci BiotechnolLee J, Surh J.
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Chemical Engineering and Processing: Process Intensification, 2021
Abstract A novel and efficient microwave oxidation roasting method for preparing ammonium molybdate from molybdenum concentrate has been proposed and compared with the conventional roasting. TG-DTG, XRD, SEM-EDS, EDX and FTIR methods were used for characterization and analysis of oxidation roasting of ammonium molybdate.
Chenhui Liu, Huabin Xiong
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Abstract A novel and efficient microwave oxidation roasting method for preparing ammonium molybdate from molybdenum concentrate has been proposed and compared with the conventional roasting. TG-DTG, XRD, SEM-EDS, EDX and FTIR methods were used for characterization and analysis of oxidation roasting of ammonium molybdate.
Chenhui Liu, Huabin Xiong
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Optimization of microwave–infrared roasting of hazelnut
Journal of Food Engineering, 2009Abstract In this study, the possibility of using microwave–infrared combination oven for roasting of hazelnut was investigated. In addition, regression models for the responses: L * value, a * value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface ...
Gülüm Sumnu, Serpil Sahin
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Powder Technology, 2020
Abstract A novel strategy for selective recovery of chromium from ferronickel slag via microwave assisted sodium peroxide roasting followed by water leaching was proposed in this study. The experimental results showed that 94.21% of chromium was leached with 64.43% of sodium and 6.13% of silicon, while only 0.06 wt% chromium remained in the leaching ...
Zhiwei Peng +2 more
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Abstract A novel strategy for selective recovery of chromium from ferronickel slag via microwave assisted sodium peroxide roasting followed by water leaching was proposed in this study. The experimental results showed that 94.21% of chromium was leached with 64.43% of sodium and 6.13% of silicon, while only 0.06 wt% chromium remained in the leaching ...
Zhiwei Peng +2 more
exaly +2 more sources
Microwave roasting of siderite and the catalytic combustion effects on anthracite
Applied Thermal Engineering, 2017Abstract Microwave roasting of siderite at 800 °C with different holding times and the catalytic combustion effects on anthracite are investigated. The heating rate curves indicate that siderite can be heated in microwave field, and the heating rate increases considerably when FeCO3 almost decomposes and oxidizes to Fe3O4 and Fe2O3.
Guo Lin, Libo Zhang, Tu Hu
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International Journal of Minerals, Metallurgy and Materials, 2015
Experiments comparing microwave blank roasting and conventional blank roasting for typical vanadium-bearing stone coal from Hubei Province in central China, in which vanadium is present in muscovite, were conducted to investigate the effects of roasting temperature, roasting time, H2SO4 concentration, and leaching time on vanadium extraction.
Yi-Min Zhang, Tie-Jun Chen
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Experiments comparing microwave blank roasting and conventional blank roasting for typical vanadium-bearing stone coal from Hubei Province in central China, in which vanadium is present in muscovite, were conducted to investigate the effects of roasting temperature, roasting time, H2SO4 concentration, and leaching time on vanadium extraction.
Yi-Min Zhang, Tie-Jun Chen
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The boosting of microwave roasting technology on the desulfurization of phosphate rock
Environmental Science and Pollution Research, 2021A green and-easy to operate method, the microwave technology, was developed to promote the desulfurization process of phosphate rock, systematically investigates the strengthening effect of microwave, and uses XRD, BET, SEM, XRF, ICP, and EDS to characterize the reactants.
Di, He +6 more
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Roasting and braising beef roasts in microwave ovens
Journal of the American Dietetic Association, 1983Cooking time, yield, and palatability of beef round, chuck, and rib eye roasts cooked in microwave ovens and in conventional ovens were compared. Cooking times were considerably shorter in the microwave ovens than in the conventional ovens. Reduced power was used for microwave cooking of roasts, except that rib eye roasts were cooked at full power for ...
L, Fulton, C, Davis
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