Results 21 to 30 of about 351,160 (199)
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 +8 more
doaj +1 more source
Green Processing and Synthesis, 2020 The method of microwave strengthens roasting neutral leaching slag contained germanium is put forward. The dielectric properties and temperature rising behavior of neutral leaching slag in the microwave field are analyzed via experimental and theoretical
Luo Yongguang +5 more
doaj +1 more source
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 +4 more
doaj +1 more source
Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans
LWT, 2017 Abstract The possibility of using microwave energy as a quick and practical method for roasting of P. terebinthus beans was investigated. P. terebinthus beans were roasted at 360 W, 540 W and 720 W for 5, 11 and 17 min. A three-level two factor (3 2 ) full factorial design was used to determine the effect of microwave roasting power and roasting ...
Sibel Bolek, Murat Ozdemir
openaire +1 more source
New thermocouple-based microwave/millimeter-wave power sensor MMIC techniques in GaAs [PDF]
, 2010 We describe a new RF and microwave power sensor monolithic microwave integrated circuit design. The circuit incorporates a number of advances over existing designs.
Steve Cochran +11 more
core +1 more source
Roasting soybeans in a microwave for manufacturing chocolate dragées [PDF]
Ciência Rural, 2019 ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value ...
Adriana Luiza Wain Tassi +7 more
openaire +4 more sources
Clean Utilization of CuCl Residue by Microwave Roasting under Oxygen-Enriched Condition
High Temperature Materials and Processes, 2016 The clean utilization of the CuCl residue containing chloride produced from zinc hydrometallurgy residue is very important for the recycle of valuable metals.
Zhanyong Guo +4 more
doaj +1 more source
Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans
, 2022 The impact of microwave roasting cocoa beans on the aroma and phytochemical profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W-55 min, 600 W-35 min, 900 W-20 min) were compared with a ...
Lemarcq, Valérie000120373158802002671879979167139792059AD030-F0EF-11E1-A197-91C894A0A6B4 +6 more
core +2 more sources
EFFECT OF MICROWAVE HEATING AND CONVENTIONAL ROASTING ON VOLATILE COMPOUNDS IN OREGANO LEAVES, CORIANDER AND CUMIN SEEDS. [PDF]
Journal of Soil Sciences and Agricultural Engineering, 2007 Processing of spices using microwaves is a newer dimension. This alternative methodology is preferred due to the convenience and ease of handling. In the present study, oregano leaves (Origanum vulgare L.), coriander (Coriandrum sativum L.) and cumin ...
Magda A. Abd El-Mageed
doaj +1 more source
Fermentation, 2023 Using nylon bag techniques, Cornell net carbohydrates and protein systems (CNCPS), and scanning electron microscopy, the authors examined the digestibility and structure of Vicia ervilia (ervil, bitter vetch) after steam flaking, roasting, and microwave ...
Marziyeh Taghavi +7 more
doaj +1 more source