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.     

The corrosion behavior and mechanism of X65 steel induced by iron‐oxidizing bacteria in the seawater environment

The corrosion behavior and mechanism of iron‐oxidizing bacteria (IOB) on X65 steel in seawater are studied. This study uses the methods of weight loss, electrochemical measurements, and surface analysis. The results show that the IOB increases the corrosion damage degree of steel. Pittings are observed in the medium with IOB. The potentiodynamic polarization curves show that the anodic reaction rate is accelerated in the corrosion process of IOB. The synergies in corrosion between the metal surface, abiotic corrosion products, and bacterial cells, and the pitting corrosion mechanism of X65 steel are discussed.     

Effect of Mo on corrosion behavior of Ni20Cr–xMo alloys in air with NaCl–KCl–CaCl2 vapor at 570°C

The effect of Mo on the corrosion behavior of Ni20Cr–xMo alloys in an oxidizing chlorine-containing atmosphere using air mixed with the salt-vapor mixture of NaCl–KCl–CaCl₂ at 570°C was investigated. The results revealed that the corrosion performance of the Ni20Cr alloys in the oxidizing chlorine atmosphere was improved by Mo addition of up to 3 wt%. The Mo-free alloy formed a potassium chromate during corrosion as a result of the reaction between the Cr₂O₃ scale and KCl vapor. The chromate formation increased the chlorine potential at the scale surface and induced the breakdown of the protective Cr₂O₃ scale, resulting in internal chromium chloride precipitates and a Cr-depleted zone. In contrast, the presence of Mo resulted in the formation of a NiO scale, which did not react with the salt vapors and, therefore, prevented the formation of chromates. The beneficial effect of Mo on the high-temperature chlorination of Ni–Cr alloys in salt-vapor-containing atmospheres was ascribed to the suppression of chlorine generation due to NiO scale formation.     

臭氧氧化技术在有色金属湿法冶金中的应用研究进展

臭氧是一种氧化性极强、多功能化的绿色氧化剂。本文综述了臭氧氧化技术在有色金属湿法冶金领域的研究进展和应用现状,重点介绍了在贵金属、重金属、稀有金属及轻金属等有色金属湿法冶金领域的应用研究。详细探讨了臭氧的强氧化性对低品位金属矿和难冶金属矿浸出、溶液中低价态金属离子氧化沉淀、溶液净化除杂等方面的作用机理,并对目前面临的问题进行简要叙述,对其在有色金属湿法冶金领域的应用前景进行了展望。     

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.     

CaCO3存在下高铁硫化锌矿氧化焙烧的相变机理研究

针对目前湿法炼锌工艺处理高铁硫化锌矿存在浸出率偏低的缺点，本文提出添加一定量CaCO3的方式预先氧化焙烧矿样，使ZnS矿相转变为易于浸出的ZnO。结果表明：当高铁硫化锌矿中未添加CaCO3时，矿石中的ZnS在700℃和1h的焙烧条件下不能被完全氧化为ZnO，焙烧产物中有难以浸出的ZnFe2O4生成；当添加一定量的CaCO3（Ca:S =1:1）时，矿石中的ZnS在相同焙烧条件下可以完全氧化为易浸出的ZnO，在焙烧产物中未检测到ZnFe2O4，但发现有Ca2Fe2O5生成，同时添加的CaCO3在氧化焙烧过程中会转化成了CaSO4。因此，高铁硫化锌矿中加入适量的CaCO3，既能促进闪锌矿（ZnS）和黄铁矿（FeS2）在氧化焙烧过程中的物相转变，又能通过形成Ca2Fe2O5来抑制ZnFe2O4的生成，并通过形成CaSO4来固硫。同时实验结果与热力学分析相吻合。     

高效液相色谱-质谱串联法检测中餐常见肉类中杂环胺含量

本文通过优化液液萃取和固相萃取,结合高效液相色谱-质谱串联法对肉制品中的杂环胺进行分析测定。该方法对肉制品中六种杂环胺的检出限和定量限分别低至0.0006 ng/g和0.0021 ng/g。应用该方法研究了常见烹饪方式(烘烤和油炸)对大众餐桌上最常见肉品(鸡肉、猪肉、牛肉、草鱼)中杂环胺形成的影响。结果表明,相同烹饪方式处理的肉制品中杂环胺的生成量随烹饪温度的升高而增加;在相近加工温度下,油炸烹制的肉和鱼会产生较烘烤处理更多的杂环胺。烘烤和油炸烹制的肉制品中含量最高的杂环胺分别是2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(Ph IP)和2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉(Me IQx)。相同烘烤烹制条件下(275℃),烤鸡肉中产生的杂环胺总含量最高,其次是烤猪肉,草鱼和牛肉。275℃下烘烤烹制的鸡肉中检出最高含量的Ph IP(341.15ng/g)。在相同的实验用油炸烹制条件下,油炸肉类和鱼类中杂环胺含量处于相对较低的水平,相互之间略有差异;于200℃的油炸牛肉中检测出最高含量Me IQx (7.44 ng/g)。     

焙烧方式对含砷金精矿中金、银浸出率的影响

某含砷金精矿中金矿物嵌布粒度较细,金主要以硫化物(黄铁矿、毒砂)包裹金形式存在。采用焙烧预处理-氰化浸出工艺,研究了一段焙烧、两段焙烧和添加剂焙烧对氰化浸出的影响。结果表明,采用常规一段、两段焙烧方式,金浸出率均未达到90%,银浸出率低于50%; 添加剂焙烧效果显著,在焙烧温度650 ℃、时间1.0 h、添加剂用量NaXY 100 kg/t+YC-1 20 kg/t的条件下,金浸出率达到93.56%,银浸出率达62.45%。     

钙化-酸浸提钒沉钒母液中锰的回收

对钙化?酸浸提钒沉钒母液中锰资源的回收，一方面可以提升提钒工艺的经济效益，另一方面可避免母液循环时锰浓度不断累积而影响氧化钒产品质量，从而有助于实现母液闭路循环而提升全流程的环境效益。本工作提出了采用草酸沉淀法高效回收沉钒母液中的Mn2+，考察溶液体系pH值、草酸加量系数、反应温度和时间对锰回收率及沉淀产物物相组成的影响，以及草酸沉淀分离锰后母液的循环次数对钒浸出过程的影响。结果表明，草酸沉淀法可高效分离沉钒母液中的Mn2+，在溶液体系pH=4.0、草酸加量系数为1.5、反应温度为50℃、反应时间为60 min的条件下，锰回收率达94.33%，所得产物为纯度大于98%的水合草酸锰，为片状晶体，并呈花簇状生长。将脱锰后的沉钒母液循环至酸浸段，对钒浸出率及浸出液中锰的浓度没有明显影响，表明该方法有助于实现钙化?酸浸提钒中废水的闭路循环。     

花生焙炒过程中红衣对毛油品质影响的研究

将花生进行3种不同加工方式的处理(包裹红衣焙炒,焙炒后脱除红衣,脱除红衣后焙炒)后提取花生毛油,对所提取的花生毛油进行品质分析,以研究花生红衣脱除与否以及红衣脱除和焙炒的顺序对花生毛油品质的影响。结果表明:随着焙炒温度升高、焙炒时间延长,花生毛油色泽逐渐加深;花生红衣对花生毛油的色泽未造成影响;包裹红衣焙炒组具有最高的酸败风险;相同焙炒条件下,花生毛油的脂肪酸、反式脂肪酸和甘油三酯组成都无明显差异;花生毛油的脂肪酸组成、反式亚麻酸含量、甘油三酯组成均不受焙炒温度和焙炒时间变化的影响,花生毛油反式油酸、反式亚油酸含量和反式脂肪酸总量则随焙炒温度升高、焙炒时间的延长呈现攀升趋势。