Recovery of iron from iron-rich diasporic bauxite ore via reductive roasting followed by magnetic separation has been explored recently. However, the efficiency of alumina extraction in the non-magnetic materials is absent. In this paper, a further study on the digestion of alumina by the Bayer process from non-magnetic material obtained after magnetic separation of reduced iron-rich diasporic ...

Roasting has considerable effects on the quality of cream made of nuts. In this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150°C for 10-30 minutes were used to roast walnut kernels. The amount of oil separation, peroxide, acidity and Thiobarbituric acid values of the cream, as well as color paramet...

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...

Peanut seeds were prepared with variations in roasting conditions. Positive correlations were obtained between loss of aflatoxins in the products and the roasting conditions. Seeds dryroasted at 140C for 40 min resulted in 58.8% and 64.5% reductions in AFB1 and AFG1, those roasted at 150C for 25 minutes resulted in 68.5% and 73.3% reductions in AFB1 and AFG1, respectively. Roasting at150C for 3...

to evaluate the effect of roasting and dutching processes on the stability of b-aflatoxins (afb1+afb2), experimental units of cocoa beans contaminated with aflatoxin at a concentration of 220.7 ng g-1 were roasted at 250ºc for 15 minutes. roasting conditions caused a notable reduction in the aflatoxin content (up to 71%). the resulting cocoa liquors contaminated with 63.9 ng g-1 were thermal-al...

The roasting of coffee beans generates stable radicals within melanoidins produced by non-enzymatic browning. Roasting coffee beans has further been suggested to increase the antioxidant (AO) capacity of coffee brews. Herein, we have characterized the radical content and AO capacity of brews prepared from Coffea arabica beans sourced directly from an industrial roasting plant. In-tact beans exh...

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...

In traditional Chinese medicine (TCM), licorice is usually processed with honey and traditionally used in decoction form. However, the influence of honey-roasting on the main pharmacological activities and the water-soluble active constituents of licorice has not been reported. The aim of the present study is to determine whether honey-roasting can modify the main pharmacological activities and...

Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl) and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists' (ACGIH) Threshold Limit Values (TLVs) at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety...