Results 11 to 20 of about 8,412 (216)

Gold Extraction from Cyanidation Tailing Using Microwave Chlorination Roasting Method

Metals, 2018
At present, gold mines are increasingly scarce in the world. The yield of cyanidation tailing (CT) of refractory gold ores with a grade of 10 g/T is huge; however, the effective capitalization of the cyanidation tailing is a significant problem in the ...
Fei Zhu, Libo Zhang, Haoyu Li, Shaohua Yin, Sivasankar Koppala, Kun Yang, Shiwei Li   +6 more
doaj   +3 more sources

Quality Analysis of Infrared and Microwave Roast Pork

Shipin gongye ke-ji
The effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed that,
Lin WANG, Anlin LI, Shuangli XIONG, Dequan XIONG, Dan TANG   +4 more
doaj   +2 more sources

Microwave roasting of agglomerated flux for submerged-arc welding

Green Processing and Synthesis, 2016
A microwave (MW) roasting experiment of agglomerated flux for submerged-arc welding was carried out. The MW heating characteristics of agglomerated flux and influence of roasting temperature on weld surface were investigated.
Lin Guo, Zhang Libo, Yang Li, Hu Tu, Peng Jinhui   +4 more
doaj   +2 more sources

Study on the effect of microwave roasting pretreatment on nickel extraction from nickel-containing residue using sulfuric acid

Green Processing and Synthesis, 2021
Various means have been proposed to solve problems such as high ash content and complex composition in the recycling of nickel-containing residue produced by battery manufacturing enterprises.
Su Guang, Guo Zhanyong, Guo Ping, Li Fachuang, Zhang Qian, Zhou Huilin, Chang Jun   +6 more
doaj   +1 more source

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods

Foods, 2022
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different ...
Hossam S. El-Beltagi, Rabab W. Maraei, Abeer E. El-Ansary, Adel A. Rezk, Abdallah Tageldein Mansour, Amina A. Aly   +5 more
doaj   +1 more source

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting

Foods, 2021
Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated ...
Xinmiao Yao, Xianzhe Zheng, Rui Zhao, Zhebin Li, Huifang Shen, Tie Li, Zhiyong Gu, Ye Zhou, Na Xu, Aimin Shi, Qiang Wang, Shuwen Lu   +11 more
doaj   +1 more source

Reduction mechanism and optimization of prepare metallic antimony through direct microwave carbothermal reduction of antimony oxide concentrate

Journal of Materials Research and Technology, 2022
In this work, a clean microwave carbothermal reduction of Sb2O3 mineral to prepare metallic antimony ingot is proposed. Response surface methodology was used to optimize condition for microwave carbothermal reduction of Sb2O3.
Zhu Xiongjin, Liu Chenhui, Wang Yongli, Wang Fang, Gao Jiyun, Zhang Libo   +5 more
doaj   +1 more source

Microwave aquametry of roasting coffee beans [PDF]

2015 Asia-Pacific Microwave Conference (APMC), 2015
We constructed a fluidsed-bed coffee roaster with a roast chamber that is also a microwave cavity in order to measure water content of roasting coffee. We identify factors involved in roasting that influence the data. We present a new approach to the problem of interpreting measurements that are noisy as a result of bean movement in the fluidised bed ...
Cameron Kelly, Jonathan Scott
openaire   +1 more source

Rapid Preparation of Manganese Monoxide by Microwave-Enhanced Selective Carbothermal Reduction

Frontiers in Energy Research, 2022
Most of the manganese resources in China have existed in the form of low-grade pyrolusite which is not utilized efficiently because of the high energy consumption and environmental pollution during the reduction process.
Jin Chen, Fei He, Lei Gao, Lei Gao, Shenghui Guo, Mamdouh Omran, Mamdouh Omran, Guo Chen, Guo Chen   +8 more
doaj   +1 more source

Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods, 2021
In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam ...
Wei Wang, Lu Dong, Yan Zhang, Huaning Yu, Shuo Wang   +4 more
doaj   +1 more source