Results 171 to 180 of about 8,291 (212)

Effect of roasting temperature in the synergistic roasting process of carbonaceous gold ore and cyanide tailings

Minerals Engineering
Yonghui Song, Xinwei Zhang
exaly   +2 more sources

Mechanism Research on Niobium Distribution Influenced by Roasting Temperature in the Direct Reduction Roasting Process

Advanced Materials Research, 2013
In this study, the niobium enrichment research of the iron concentrate containing niobium was studied by coal-based direct reduction roasting followed by magnetic separation process. The distribution of niobium element and existence form of mineral bearing-Nb in roasted products were investigated under different roasting temperature which was ranging ...
Man Jiang, Ti Chang Sun, Na Liu, Jue Kou, Ya Na Ji, Yan Xu, Yu Xia Wei   +6 more
openaire   +1 more source

CALCULATION THE TEMPERATURE OF COFFEE BEANS DURING ROASTING

Известия вузов. Пищевая технология, 2023
Кофейный рынок в России непрерывно растет, в связи с чем производители обжаренного кофе разраба- тывают все новые режимы тепловой обработки кофе. Актуальность исследования заключается в изучении закономер- ностей процесса обжаривания кофе с целью оптимизации производства и повышения качества продукта.
openaire   +1 more source

Nano-silver paste with low roasting temperature

2005 6th International Conference on Electronic Packaging Technology, 2006
A kind of new silver paste with silver content about 50wt%, nano-silver paste, significantly different with normal silver paste in roasting temperature, was prepared using nano-silver powder, ethanol, n-butyl alcohol, n-hexyl alcohol and low polymer fibre.
null Xiuyu Wang, null Zhisheng Zhang
openaire   +1 more source

HIGH‐TEMPERATURE (NTERRUPTED COOKING OF BEEF ROASTS

Journal of Food Science, 1980
ABSTRACT Sensory scores for flavor of top round beef roasts were higher for roasts cooked by a high‐temperature interrupted method than for control samples. For rolled rib roasts, flavor and tenderness of samples cooked by the test method in the electric oven and control samples were similar but control samples were juicier than test ...
JAMES M. BERNEKING, RUTH E. BALDWIN
openaire   +1 more source

Behavior of Arsenic, Antimony and Bismuth at Roasting Temperatures

2015
Arsenic, antimony and bismuth are commonly found in copper concentrates usually as the minerals enargite, stibnite and bismuthinite, respectively. Concentrates having high levels of arsenic and antimony must be pretreated before smelting. Roasting is the preferred method for removing these toxic impurities from concentrates; However, the removal of As,
R. Padilla, M. C. Ruiz
openaire   +1 more source

Research on Intelligent Predictive Control of Roasting Furnace Temperature

2021
A predictive control strategy based on the fuzzy neural network (FNN) for baking furnace is proposed. This method combines T-S fuzzy model with the RBF neural network to form a FNN. The temperature control system of anode baking furnace is taken as the object of simulation and predictive modeling. The T-S fuzzy RBF neural network (T-SFRBFNN) is used to
Cuiping Pu, Jie Ren, Bin Xue
openaire   +1 more source

LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PORK LOINS

Journal of Food Science, 1980
ABSTRACT The effects of oven temperature (93, 121, 149, or 163°C) and state (thawed or frozen) on 64 loin roasts from 8 pigs were studied. Frozen roasts required 1.3 times longer to cook, were more juicy and acceptable, and contained more moisture than thawed roasts.
H. E. JONES, C. B. RAMSEY, R. C. HINES, T. L. HOES   +3 more
openaire   +1 more source

Investigation of the effect of roasting temperature on the nutritive value of hazelnuts

Plant Foods for Human Nutrition, 2003
In this study, Corylus maxima Miller (fosa) hazelnut from the Trabzon area (Black Sea Coast-Turkey) was used. The moisture, oil, protein, total carbohydrate, and ash contents of the hazelnuts were determined using respective AOAC methods. The fatty acid constituents of hazelnut oil were analyzed using Gas Chromatography.
Kirbaşlar, Fatma Gülay, Erkmen, Güner
openaire   +2 more sources

The Effect of Temperature, Weight and Roasting Time on the Roasted Level of Coffee Beans Using Fuzzy Logic

Journal of Applied Science, Technology & Humanities
This study examines the effect of temperature, roasting time, and coffee bean weight on the maturity level of roasted coffee beans, utilizing fuzzy logic to model and predict optimal roast outcomes. Coffee bean roasting level, a critical factor in determining flavor, is assessed using Mamdani-type fuzzy logic, which takes three input parameters ...
Fannan Cakti Wibisono, Chika Hayya Sabillah, Muhammad Faiz Assariy, Daffa Zulqisthi, Amanda Catur Sukmarani, Putri Alya Faisal, null Muhammad, Cut Mesya Meuthia, Farida Fadhilatun Nisa, Nuriah Nurani Muhsin, Lukie Trianawati   +10 more
openaire   +1 more source