Results 261 to 270 of about 7,439,165 (303)

Recovery of LiCoO2 from Spent Lithium-Ion Batteries through a Low-Temperature Ammonium Chloride Roasting Approach: Thermodynamics and Reaction Mechanisms

, 2020
An ammonium chloride roasting approach can covert lithium metal oxides to water-soluble lithium and transition metal chlorides at 300 oC, promising an energy-efficient and environmentally benign wa...
Xin Qu, Hongwei Xie, Xiang Chen, Yiqi Tang, Beilei Zhang, P. Xing, Huayi Yin   +6 more
semanticscholar   +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

Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves.

Food Chemistry, 2021
Yuanyuan Hu, Guanhua Zhao, Fawen Yin, Zhongyuan Liu, Jialiang Wang, Lei Qin, Da‐yong Zhou, F. Shahidi, B. Zhu   +8 more
semanticscholar   +1 more source

Enhancement of vanadium extraction at low temperature sodium roasting by electric field and sodium persulfate

Hydrometallurgy, 2019
Hydrometallurgical leaching process enhanced by electric field coupled with sodium persulfate was developed to improve the leaching efficiency of vanadium. A high vanadium leaching efficiency of 95.64% was achieved under the optimal conditions, including
Rongrui Deng, Xie Zhaoming, Zuohua Liu, Deng Li, Changyuan Tao   +4 more
semanticscholar   +1 more source

LC-MS-Based Metabolomics Reveals the Chemical Changes of Polyphenols during High-Temperature Roasting of Large-Leaf Yellow Tea.

Journal of Agricultural and Food Chemistry, 2018
Large-leaf yellow tea (LYT) is made from mature tea leaves with stems and has unique sensory characteristics different from other teas. To study the chemical changes of LYT during processing, samples were collected from each step for quantitative and ...
Jie Zhou, You Wu, Piaopiao Long, Chi-Tang Ho, Yijun Wang, Zhipeng Kan, L. Cao, Liang Zhang, Xiaochun Wan   +8 more
semanticscholar   +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

Influence of roasting temperature on physicochemical properties of different coffees

Food Science and Technology International, 1998
Arabica and robusta coffees from different origins were characterized before and after roasting at different temperatures (between 220 and 295°C). Samples were roasted (dark roast) until they attained the same colour. Colour development of the ground samples was measured throughout using CIE L*a*b* co-ordinates. The roasting temperature did not affect
M.D. Ortolá, L. Londoño, C.L. Gutiérrez, A. Chiralt   +3 more
openaire   +1 more source

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

The Effects of Roasting and Roasting Temperatures on the Nutritive Value of Corn for Swine2

Journal of Animal Science, 1976
P. M. A. Costa, A. H. Jensen, B. G. Harmon, H. W. Norton   +3 more
openaire   +1 more source

Effect of Temperature and Cut on Quality of Pork Roast

Journal of the American Dietetic Association, 1970
V D, Bramblett, M D, Judge, R B, Harrington   +2 more
openaire   +2 more sources