Results 171 to 180 of about 351,160 (199)
Sulfidation of Smithsonite via Microwave Roasting under Low-Temperature Conditions
Minerals (Basel, Switzerland)This study employs microwave roasting to decompose smithsonite mineral (zinc carbonate) into zinc oxide, which then reacts with pyrite to sulfurize its surface, forming zinc sulfide.
Qi Nie, Shubiao Yin
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Microwave Roasting Pyrite for Removal of the Sulfur and Arsenic
Advanced Materials Research, 2014The application of microwave technique in the roasting pyrite which contained little arsenic was described. The characteristics of microwave absorption of pyrite were investigated. The results indicated that pyrite was a good absorbent of microwave and heated rapidly to high temperature by microwave flied in a short time, causing decomposition and ...
Chun Lin He +3 more
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Microwave absorption and roasting characteristics of zinc sulfide concentrate
Asia-Pacific Journal of Chemical Engineering, 2021AbstractA novel microwave roasting technology for formation of ZnO from zinc sulfide concentrate is presented. The dielectric properties and thermal behaviors of zinc sulfide concentrate and ZnS, CaO, MgO, ZnO, FeS, and ZnFe2O4, covering a temperature range of 25 to 1000°C at 2.45 GHz, are systematically investigated.
Chenhui Liu +5 more
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Comparison of Methods of Cooking Beef Roasts by Microwaves
Journal of Microwave Power, 1980AbstractBeef rib roasts cooked by manual and automatic cycling of microwave energy were compared with those roasted conventionally. Sensory scores indicated all meat was acceptable in flavor, juiciness, and tenderness. The only significant difference in mean sensory scores was that the tenderness scores were significantly lower for beef cooked by the ...
B.M. Korschgen, R.E. Baldwin
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Microwave roasting of a carbonaceous sulphidic gold concentrate
Minerals Engineering, 2009Gold ores containing carbonaceous matter and sulphidic minerals are generally referred to as double refractory. Extraction of the gold from such ores usually requires an oxidation step to both liberate the ultra-fine gold from the matrix of the sulphides and remove the carbon that preg-robs the dissolved gold. In this investigation, a double refractory
R.K. Amankwah, C.A. Pickles
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IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTS
Journal of Sensory Studies, 2006ABSTRACTMicrowave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing‐related off‐flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics ...
ANDRIANA V. SCHIRACK +3 more
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Microwave roasting of peanuts: Effects on oil characteristics and composition
Nahrung/Food, 2001Roasting of peanuts by microwave heating (MWH) for different periods was studied in comparison with conventional heating method (CHM). The oils extracted from microwave roasted peanuts (MWRP) showed gradual darkening by time of heating. Colour indices of the oil samples were calculated to show the effect of heating on the oil colour.
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Effect of microwave heating on roasted nut flavor
1995Abstract The microwave oven has opened up a new dimension in food preparation and management. Wherever it is used, a special set of conditions must be developed for best results in flavor, texture, and quality of a final product. In this study, microwave heating is being used to maximize the perception of “fresh roasted nuts.” Headspace analysis was ...
D.E. Zook, C. Macku, D. Deming
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Research on Microwave Roasting of ZnO and Application in Photocatalysis
2016This paper adopts a simple and novel preparation. Taking cellulose as a template, a tubular morphology structure of micro/nano ZnO crystals was obtained by microwave roasting at high temperature. The higher the microwave roasting temperature, the larger the degree of crystallization.
Qin Guo +4 more
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A Comparison of Beef Blade Roasts Cooked by Microwave, Microwave-convection and Conventional Oven
Journal of Microwave Power and Electromagnetic Energy, 1987Beef blade roasts were cooked by moist heat in a microwave, microwave-convection, and electric oven by dry heat in an electric oven for comparison of cooking losses, Instron tenderness measurement, time requirement, and sensory evaluation of tenderness, juiciness, connective tissue and flavor.
Paula M. Howat +4 more
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