The extensively used shaft furnace in the ore concentration industry is an important facility that turns the weak-magnetic low-grade hematite ore into strong-magnetic one. During the operation of the shaft furnace roasting process, the optimal control objective is to control the technique indices, namely the magnetic tube recovery ratio (MTRR) that represents the quality, the efficiency, and th...

brachystegia eurycoma is predominantly grown in the eastern region of nigeria. its seed is used in food majorly as a soup condiment, flavouring agent and soup thickener. the proximate, mineral and amino acid compositions were determined on raw and processed seeds (boiled, fermented and roasted) using standard analytical techniques. the processing methods showed deviations in nutrients from the ...

The type of thermal processing either roasting or boiling gave an effect on the antioxidant quality of ginger (Zingiber officinale Ross) rhizome extracts.It was found that 6 minutes of either roasting or boiling gave the best effect of its antioxidant activity. This condition was shown by the free radical activity of extract of roasted samples: 84.21 ± 0.18% and 83.59 ± 0.52% for the boiled one...

Increasing the roasting time of soybeans from 15 (RSF15) to 25 (RSF25) min led to an important decrease in the antitryptic activity and immunoreactivity of the storage globulins, but it did not seem to greatly affect the concentrations of the indispensable amino acids in the protein. The RSF15 and RSF25 flours were used as the only protein sources in balanced diets for growing rats, and they we...

Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2...

The present study examines the ability of targeted and non-targeted methods to provide specific and complementary information on groups of samples on the basis of their component distribution on the two-dimensional gas chromatography (GCxGC) plane. The volatile fraction of Arabica green and roasted coffee samples differing in geographical origins and roasting treatments and the volatile fractio...

Breakfast cereals were produced by roasting (t = 280°C) - a dry heat treatment process to gelatinize and semidextrinize the starch - in order to generate dry ready-to-eat products from blends of African yam bean (AYB), maize (M), and defatted coconut (DC) flour. Six samples were generated by mixing AYB and maize composite flour with graded levels of DC flour (0%, 10%, 20%, 30%, 40%, and 50%) to...

In this work, the potential of mid-infrared diffuse reflectance spectroscopy with Fourier transform for discrimination of 29 commercial Brazilian coffee samples with different industrial processing, i.e., caffeine extraction and roasting degree, was evaluated. The statistical treatments applied to pretreated spectral data were principal component analysis and partial least squares – discriminan...

• A process for hazard-free treatment electrolytic manganese residue (EMR) was proposed. Almost all of the ammonia in EMR recovered by low-temperature roasting. The present could be countercurrent water-washing. toxicity leaching results after met GB 8978?1996. combined low-temperature-roasting and water-washing is investigated as a method to treat recover manganese. In this study, phase transf...

It is well-known that the mining industry in Chile and world searching for eco-friendly, highly efficient mineral treatments. This because content of toxic elements such as arsenic, antimony, bismuth have increased copper concentrates last years. trend has affected market this metal, well potential producing solid wastes represent a threat to environment. In paper, review on fundamentals curren...