In this study, a clean pellet production method of calcium roasting and sulfuric acid leaching vanadium from titanium magnetite concentrates is proposed, which can effectively separate iron, the pellets after extraction be used as raw material for iron making secondary roasting. During experiment, only 2% Ca(OH)2 was added calcifier to make pellets, extracted by calcination. Under optimum condi...

The recovery of rare earth elements (REEs) from secondary resources, particularly coal-based materials, has recently received attention due to supply and demand imbalance. Research reported date indicates that a high REE can be realized when treating bituminous coal sources using strong acid solutions approximately100 g/L or higher. This study introduces an approach enhance the total (TREE), es...

Continuous counter-current extraction of rhenium from roasting dust leach liquor was carried out using a mixer-settler extractor. Tributylphosphate was used as the extractant diluted in kerosene. The effects of the flow rates and extraction stages number were investigated. The extraction efficiency was affected by the flow rates of the aqueous and organic phases, and its mechanism was qualitati...

An experiment has been performed to utilize the wasted and disposed fish from White Nile River after simple heat treatments (Sun drying, roasting, direct boiling and indirect boiling) in layers’ rations from 19 up to 40 weeks to replace the imported concentrate with the levels of 0, 1.5, 3.5 and 5% for all heat treatments. The crude protein of treated fish was 50.75, 52.50, 50.55 and 50.05% for...

Recently, processed foods have become an important part of human eating habits. However, several processing techniques, such as dehulling and roasting, are applied to raw foods. Roasting is a thermal process that depends on temperature time improves the extraction yield oil by generating pores in oilseed cell walls. Sesame (Sesamum indicum L.) annual plant belonging Pedaliaceae considered be on...

The aim of this study was to determine the best interaction between roasting time and temperature peaberry beans from cherry fruits combined with three different degrees roast in order archive results for sensorial attributes as well verify changes physical parameters. curves showed similarity profiles, indicating proper conduction process. According ways roasting, significant differences at 5%...

Roasting is a process that contributes to the formation of compounds and flavors in coffee beans. Temperature length time are main factors roasting process. Generally, range temperatures times varies significantly for different varieties This study aims determine effect on changes chemical characteristics robusta beans (Coffea canephora) from Sidomulyo Village. used brewing methods brew roasted...

Using nylon bag techniques, Cornell net carbohydrates and protein systems (CNCPS), scanning electron microscopy, the authors examined digestibility structure of Vicia ervilia (ervil, bitter vetch) after steam flaking, roasting, microwave processing. During in situ technique, samples were incubated at 0, 2, 4, 6, 8, 12, 16, 24, 36, 48 h. For description ruminal DM (dry matter) CP (crude protein)...

Chlorogenic acid (CGA) is widely distributed in the plant kingdom.For example, green coffee beans contain 6–10% CGA, and a 200-ml cup of coffee may have 20–675 mg CGA, depending on the roasting and brewing conditions [1]. In potato tubers CGA constitutes up to 90% of the total phenolic content [2]. CGAplays an important role in Progr Colloid Polym Sci (2004) 127: 83–88 DOI 10.1007/b98017 Spring...