In this paper, the extraction of vanadium from stone coal by roasting with MgO and leaching with sulfuric acid has been investigated, and the mechanism analysis of stone coal roasting with MgO was studied. The results indicated that under the conditions that the mass fraction of the particles with grain size of 0–0.074 mm in raw ore was 75%, the roasting temperature was 500 ◦C, the roasting tim...

Recovery of zinc from low grade zinc oxide ore is attempted with ammonia and ammonium citrate solutions augmented by microwave roasting and ultrasound radiation. The influence of the ammonia-ammonium ratio, roasting temperature, ultrasound power, and leaching time were assessed on the recovery of zinc. A maximum zinc recovery of 88.57% could be achieved at a roasting temperature of 673 K, leach...

Sesame (Sesamum indicum L.) seed and oil have long been used widely as healthy foods to supply energy and prevent aging. Some of the main active anti-oxidative constituents in sesame seeds are γ-tocopherol and phenols. The purpose of this study was to investigate the relationship between roasting temperature and time with γ-tocopherol and total phenolic compounds (TPC) of sesame seeds when roas...

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated using response surface methodology (RSM). Increases in roasting temperature a...

In this paper, the composite additive of CaF2/CaO was used to extract vanadium from stone coal, and the effect of roasting and leaching kinetics were studied. The purpose of this manuscript is to realize and improve the vanadium recovery from stone coal using the composite additive. The experimental results indicated that the roasted clinker can be obtained under the conditions of CaF2/CaO at a...

Roasting is one of the basic unit operations in the cocoa base industries.Cocoa beans were roasted using superheated steam oven in superheated steam mode at 150, 200 and 250C for 50 min. The effect of heating time and temperatures with roasting methods on the moisture content, color and texture of the cocoa beans were studied. The changes occurred in the moisture content, colorvalues (L-, a-, b...

The residue from desulfurization and denitrification of exhaust gas treatment process with pyrolusite ore as absorbent is regarded as a potential source of iron and manganese. In this study, an extraction process is proposed for recovery of iron and manganese with ammonium sulphate roasting followed by sulphuric acid leaching. Firstly, the conversion mechanism was analyzed through mineral phase...

high nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. one of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. in this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°c and roasting temperature (0 as a control sample and 145°c) for ...