Formation of acrylamide in microwave-roasted sorghum and associated dietary risk

The effect of microwave roasting parameters (300, 450 and 600 W; 5, 10 and 15 min) on acrylamide content in sorghum grain was determined using High Pressure Liquid Chromatography (HPLC)-photo diode array (PDA) detector coupled with C-18 column. Samples roasted at 300 and 450 W did not possess acrylamide, whereas 600 W (15 min) favoured formation of 2740.19 µg/kg of acrylamide, levels far exceeding the defined European Union (EU) limits. The chronic daily intake (CDI) for acrylamide through consumption of such grain flour was 3.25–9.5-fold higher to Joint FAO/WHO Expert Committee on Food Additives (JECFA) defined high exposure limits. The margin of exposure (MOE) values ranged from 4.3 to 12.76 and from 11.07 to 32.27 for neoplastic and neurological effects, respectively, demonstrating high exposure and serious health concerns associated with dietary intake of this toxicant. This study assesses the risk for the Indian population and highlights the importance of optimising process parameters for food product to minimise such exposure risks.     

Effect of Biochar as Reductant on Magnetizing-roasting Behavior of Pyrite Cinder

The effect of biochar substituted for anthracite as reductant on magnetizing-roasting pyrite cinder was investigated.The key of magnetizing-roasting is the gasification reaction between reductants and CO2.Since biochar could react with CO2 more rapidly at lower temperature,the reactivity of biochar is better than that of anthracite.The gasification of biochar could produce reducing condition ofφCO/(φCO+φCO2)about 10%-20% between 700-800 ℃,which is in accord with the atmosphere and temperature of Fe2O3 reduction.So it is beneficial to the reduction of iron mineral of pyrite cinder.Compared with anthracite,biochar could decrease the roasting temperature from825 to 750 ℃ and roasting time from 20 to 15min,which shows that a better effect of magnetization could be obtained in the condition of lower temperature and shorter time.Using biochar as reductant,iron concentrate extracted from pyrite cinder as about 64%iron grade could be produced,and the recovery is over 90% under the condition of above 90% grinding particle less than 0.045 mm and magnetic intensity of 0.124-0.194 T.     

锌精矿制粒沸腾焙烧新工艺的应用与改进

介绍了锌精矿制粒沸腾焙烧新工艺的工业化生产应用与技术改进情况 ,阐述了取得的成果及存在的问题     

降低气体悬浮焙烧炉焙烧过程中Al_2O_3粒度破损的措施

为了降低气体悬浮焙烧炉焙烧过程中Al_2O_3粒度的破损,对气体悬浮焙烧炉焙烧过程中氧化铝粒度的影响因素进行了分析,提出了降低粒度破损的一些措施。     

烧结处理小矿山精矿的应用研究

研究小矿山精矿的性质，分析小矿山精矿对烧结过程的影响，提出了增加小矿山精矿配入量的途径及方法．     

阳平关砂金矿精选厂尾矿综合回收的研究

本文详细的介绍了陕西省阳平关砂金矿精选厂尾矿金和其他可利用的矿物综合回收方法和最佳分选流程。     

钠化焙烧钒渣同时加碳氯化挥发镓的研究

考察了低温400℃和中温800℃条件下,添加活性碳及液体含碳物纸浆与钒渣、NaCl和Na_2CO_3混合焙烧时氯化挥发镓及钒转比为水溶性钒的情况。本实验得到的最高η_(Ga)为35.1％。焙烧料中不含Na_2CO_3和焙烧温度为400℃时,钒转比为水溶性钒的比率(ηv.t)较低。纸浆添加比L_(纸浆)为0.05mL/g、配料比W_(Na_2CO_3)/W_(Nacl)=2时,可望同时得到较高的η_(Ga)和(ηv.t)。     

Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement.

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)