نتایج جستجو برای: Salt Roasting

تعداد نتایج: 81484  

Journal: :international journal of iron & steel society of iran 2006
a. mahdavian a. shafyei e. keshavarz alamdari d. f. haghshenas

in this study, vanadium recovery from the steelmaking converter slag was studied. salt roasting-basic leaching is the process which was applied to separate and extract vanadium from steel making slag. ground slag was roasted after mixing with determined quantities of sodium carbonate. the effect of time and temperature of roasting and sodium carbonate content were studied. the optimum temperatu...

A. Mahdavian A. Shafyei, D. Haghshenas E. Keshavarz Alamdari

In this Study, vanadium recovery from the steelmaking converter slag was studied. Salt roasting-basic leaching is the process which was applied to separate and extract vanadium from steel making slag. Ground slag was roasted after mixing with determined quantities of sodium carbonate. The effect of time and temperature of roasting and sodium carbonate content were studied. The optimum temperatu...

2016
Dong Liu Xiangxin Xue Hugo F. Lopez

Vanadium is an important metal used almost exclusively in ferrous and non-ferrous alloys due to its physicochemical and mechanical properties such as grain refinement, high tensile strength, hardness and fatigue resistance; it has a wide range of uses in the metallurgical and chemical sectors [1–3]. There are mainly three kinds of raw materials, bone coal, vanadium slag and waste vanadium catal...

2010
Jihong Yang Gokhan Bingol Zhongli Pan Maria T. Brandl Tara H. McHugh Hua Wang

The use of infrared (IR) heating for improving the microbial safety and processing efficiency of dryroasted almonds was investigated. Almonds were roasted at 130, 140 and 150 C with three different methods: IR roasting, sequential infrared and hot air (SIRHA) roasting, and traditional hot air (HA) roasting. The heating rate and pasteurization efficacy of almonds under different roasting methods...

2014
A. Ludwig Jimena Bravo M. Paz De Peña Concepción Cid

The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Mo...

2017
Shahla Hosseini Bai Ian Darby Tio Nevenimo Godfrey Hannet Dalsie Hannet Matthew Poienou Elektra Grant Peter Brooks David Walton Bruce Randall Helen M. Wallace

Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments. Hence, this study aimed to explore the effects of roasting on kernel chemical quality and colour development of Canarium indicum and examine to what extent testa would protect kernels against damage from roasting...

2018
Fabrice Tonfack Djikeng William Teyomnou Teyomnou Noël Tenyang Bernard Tiencheu Azia Theresia Morfor Blaise Arnaud Hako Touko Serges Ndomou Houketchang Gires Teboukeu Boungo Mallampalli Sri Lakshmi Karuna François Zambou Ngoufack Hilaire Macaire Womeni

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...

2014
Siewsee Ng Ola Lasekan Kharidah Muhammad Rabiha Sulaiman Norhayati Hussain

BACKGROUND Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the d...

H. Bagheri M. Kashaninejad

ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...

2013
Tajul A. Yang

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...

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