Results 21 to 30 of about 379,429 (198)

Roasting of sulphide concentrates and acid leaching of calcines emanating from conventional and microwave assisted roasting [PDF]

, 2012
M.Tech. The study presented, investigated the acid leaching behavior of calcines emanating from conventional roasting and microwave assisted roasting of sulphide ores. The aim was to investigate a possible change in the mineral composition of the calcine produced and to investigate the leaching behavior of the calcine produced by conventional and ...
Phiri, Thulane Raymond
core   +3 more sources

Roasting-Induced Changes in the Chemical Composition, Fatty Acid Profile, and Bioactive Properties of Kaluteh Date Pits. [PDF]

Food Sci Nutr
Kaluteh date pits (≈10% of fruit weight), a major processing by‐product, are rich in carbohydrates (74.92%) and fat (9.30%), with lauric and oleic acids as the predominant fatty acids. Roasting reduced moisture to 4.05% and, combined with RSM‐optimized extraction (63°C, 2.03 h, SSR 0.017 g/mL), yielded extracts with TPC = 14.8 mg GAE/g and DPPH ...
Moghbeli S, Heidari-Dalfard F, Assadpour E, Shojaa-Fard MM, Jafari SM.   +4 more
europepmc   +2 more sources

Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans [PDF]

, 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, Sioriki, EleniUGent000161381324802002471718977860223430555CD6C2-94B5-11E6-86B5-6EB1B4D1D7B1, Monterde, Viena000180149511974249948296957E7AF2-AD69-11E8-89FD-EEF55607D3EF, Dewettinck, KoenLA238010008672960000-0002-5984-932XF4A431F0-F0ED-11E1-A9DE-61C894A0A6B4, Pieters, Luc, Van de Walle, DavyLA238010013514880000-0003-1018-1696F5C59394-F0ED-11E1-A9DE-61C894A0A6B4, Tuenter, Emmy   +6 more
core   +2 more sources

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

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

Dielectric properties and microwave heating behavior of neutral leaching residues from zinc metallurgy in the microwave field

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, Liao Tianqi, Yu Xia, Li Jing, Zhang Libo, Xi Yunhao   +5 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

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

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, Ting Lei, Wei Li, Shaohua Ju, Jinhui Peng   +4 more
doaj   +1 more source

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