نتایج جستجو برای: roasting temperature and time
تعداد نتایج: 17061109 فیلتر نتایج به سال:
Acrylamide (AA) is an important industrial chemical agent that is mainly used in the production of polymers and copolymers. Recently it has been attention because of its production in the diet at high-temperature (>120 ºC) processes such as cooking, frying, toasting, roasting or baking of high carbohydrate foods. According to high exposure to acrylamide, recognition of its toxic effect is ...
abstract this research is about a longitudinal case study of english morpheme acquisition by a persian speaking child l2 learner of english (2 .9-3).the goal of this research has been discovery of the child ‘s ability in acquiring of english morphemes in a persian context while only one person (the child’ s father)has been talking to her.this child has also been exposed to english languag...
Aluminum dross is solid waste produced by the aluminum industry. It has certain toxicity and needs to be treated innocuously. The effect of sodium carbonate calcium oxide on denitrification efficiency high nitrogen roasting was studied in this paper. By means XRD, SEM other characterization methods, optimum technological parameters for calcination two additives were explored. test results show ...
Taking high nitrogen aluminum dross as the research object, effects of additives sodium carbonate and cryolite roasting process on denitrification effect were studied. The principle additive was studied by XRD, SEM TG-DSC. experimental results show that can quickly reduce content nitride in dross. optimum parameters also obtained simultaneously. When mass ratio to 0.4, temperature 900 °C, time ...
Experiments were conducted to investigate the mineral phase transformation technology of high-iron red mud, effectively extracting valuable iron minerals and reducing hazards associated with mud stockpiling storage. A magnetic concentrate an grade 55.84% recovery 93.75% could be obtained at a roasting temperature 560 °C, time 15 min, CO concentration 20% total gas flow 500 mL/min. combination X...
The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature time green tea. Roasting varied between 100–300 °C 60–240 s in tea production. main interactions measured were effects on activities, total phenolic content, DPPH, ABTS, FRAP content (catechin (C), epigallocatechin gallate (EGCG), (EGC), epicatechin (ECG) (EC)). Optimum...
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