Safety of nuts heat-processed in molten hexitols

A blend of hexitols, comprising 80 parts by weight of mannitol and 20 parts of sorbitol, has been used in place of a frying fat in roasting nuts. Even though physicochemical tests demonstrated no measurable deterioration of the hexitol components on continuing repetitive use, biological studies were carried out to establish the safety of the end product. The latter was the novel dry roasted peanut product; the control consisted of conventionally air roasted peanuts. Both products were ground to peanut butter consistency and then stabilized with added hydrogenated peanut oil to facilitate the feeding programs. Male and female rats were maintained on the two peanut products for four generations. It was found that rats subsisting on diets containing the regular peanut butter increased in weight at a somewhat greater rate than did those on the diet containing the special peanut product. Efficiency of food utilization was not adversely affected and overall weight gains were satisfactory. All rats appeared normal and healthy throughout the experiment. There was no morbidity and no diarrhea. Breeding performance was slightly better among those rats on the special peanut product diet. No pathology was observed at autopsy and there were no differences in organ weights among the rats on the two diets. Total liver lipid and liver cholesterol levels were somewhat higher among the control peanut butter-fed rats, as compared to those on the “special” peanut butter diet. On the basis of (a) published related studies involving biological evaluations of the control peanut butter diet vs. the same adequate diet but containing no peanut components and (b) the present findings, it is concluded that no unknown factors of a toxic nature are present in peanuts roasted in the molten hexitol blend.     

Control of sulphur oxides emission during the roasting of lime-coated metal sulphide pellets

A promising method for controlling sulphur oxides emission during the roasting of metal sulphides is with the use of lime-coated sulphide pellets. The roasting of lime-coated zinc sulphide concentrate pellets in air at temperatures between 700 and 800°C is investigated. The experimental data show that these pellets have a very high sulphur retention capability, close to 100% up to approximately 60% sulphide conversion. The concentrate pellet size has no significant effect on sulphur capture. Lowering the temperature in the range investigated and using excess lime improve the sulphur capture without a significant adverse effect on the roasting rate. The sulphur emissions at higher sulphide conversions are primarily attributed to cracking of the lime coating. Preliminary data show that cracking can be reduced by increasing the water content of the initial lime.     

石煤钒矿无盐焙烧过程和设备的研究

研究了石煤钒矿不加钠盐直接通过空气进行高温国氧化焙烧的工艺,与加盐焙烧工艺比较,。基本上无废气污染。目前较为理想的焙烧设备是旋转窑。     

Effect of roasting temperature and time on the chemical composition of rice germ oil

Compositional changes of rice germ oils prepared at different roasting temperatures (160–180°C) and times (5–15 min) from rice germ were evaluated and compared with those of unroasted rice germ oil. The color development and phosphorus content of oils increased significantly as roasting temperature and time increased, whereas the FA compositions of rice germ oils did not change with roasting temperature and time. Four phospholipid classes, i.e., PE, PI, PA and PC, were identified. PE had the lowest stability under roasting conditions. There were no significant differences in γ-oryzanol levels of rice germ oils prepared at different roasting temperatures and times. Four tocopherol isomers (α−, β−, γ−, and δ-tocopherol) and three tocotrienol isomers (α−, γ−, and δ-tocotrienol) were identified, but no β-tocotrienol was detectable. The content of α− and γ−tocopherol in rice germ oil gradually increased as roasting temperature and time increased.     

高硫高硅铝土矿焙烧–溶出性能研究

采用悬浮焙烧对高硫高硅铝土矿进行处理,考察了不同焙烧温度对矿石中硫含量的影响,通过X射线衍射和扫描电子显微镜分析了不同温度条件下焙烧对铝土矿中物相变化及微观形貌的影响,研究了焙烧温度对矿石中氧化铝溶出性能的影响。结果表明,悬浮焙烧温度600℃及以上时,能够使铝土矿硫化型硫含量降至0.2wt%以下。焙烧使铝土矿中高岭石相发生分解生成非晶态的偏高岭石,同时破坏矿颗粒致密结构,出现晶粒细化,但温度过高(650℃)会出现局部烧结现象。焙烧使一水硬铝石晶体破坏而活化,600℃时晶体破坏最完全,使600℃焙烧矿在相同溶出条件下溶出效果较原矿及其他焙烧矿优势明显,在溶出温度270℃、苛碱浓度245 g/L、石灰添加量14wt%的条件下,相对溶出率能达96%以上。     

Recovery of potash values from feldspar

ABSTRACT

India does not possess any soluble potassium (K) sources but an abundant resource of alumino-silicate rock such as feldspar is available. In the present work, an attempt has been made to unlock the potassium values from feldspar sample by mechanical milling, roasting and leaching and delineating the underlying mineral phase changes. CaCl₂ was found to be effective flux for K release with valuable by-products such as quartz and anorthite. The roasting kinetics follows the product layer diffusion model with an activation energy of 49.50 kJ/mol. It is found that the planetary ball milling has a significant effect on enhancing K-dissolution. With the combination of different treatments, it is possible to recover more than 95% K from feldspar.     

Microwave roasting and molecular species of triacylglycerols in soybean embryonic axes

Embryonic axes were separated from soybeans roasted in a microwave oven. Molecular species and fatty acid distributions of triacylglycerols (TAG) isolated from total lipids in the embryonic axis were analyzed by a combination of argentation thin-layer chromatography (TLC) and gas-liquid chromatography. A modified argentation-TLC procedure, developed to optimize the separation of the complex mixture of total TAG, provided 15 different groups of TAG, based on both the degree of unsaturation and the total length of fatty acid groups. Fatty acid methyl ester analysis was performed to determine the composition of each band. Fifteen molecular species of TAG were still found in the embryonic axes following roasting treatment. Microwave roasting for 6 min did not change the molecular species of the embryonic axis TAG (with a few exceptions), nor cause a loss of unsaturated fatty acids. However, microwave roasting for 12 min caused a significant decrease (P<0.05) not only in molecular species containing more than four double bonds but also in the amount of diene and triene species present in TAG. These results suggest that no significant changes in molecular species or fatty acid distribution of TAG would occur within 6 min of microwave roasting, ensuring that a good quality product would be attained.     

Physical Model of Heat and Mass Transfer in a Spouted Bed Coffee Roaster

A key step in coffee processing is roasting, where green coffee beans are heated at high temperatures (over 190°C), initiating a series of complex chemical reactions. This process can be divided in two phases (drying < 160°C and roasting > 160°C). Therefore, the quality of coffee is highly correlated with bean temperature during roasting. The aim of this work is to measure and model coffee bean temperature and moisture content during the roasting process, in order to determine on-line quality of the product allowing the control of the process. A spouted bed roaster, using hot air flow as heating medium, was developed. The surface and center bean temperature, as well as input and output air temperatures, were measured on-line. At each minute interval of roasting, samples of coffee beans were taken to measure the moisture content.

A dynamical model, which takes in account heat and mass transfer at the surface and inside of the beans, is proposed. This model, where only the water diffusivity in the bean was adjusted, gave a good prediction of bean temperature (center and surface), average moisture content, and output air temperature for all the experiments. However, in the industry, only the output air temperature can be measured. Consequently, this model could assist in on-line determination of the bean temperature and hence constitutes the first stage in developing a smart sensor for on-line checking including quality control.     

Effect of Roasting on Flaxseed Oil Quality and Stability

The food industry is interested in the application of roasted flaxseeds because the treatment improves their sensory acceptability. However, it also influences flaxseed oil nutritional quality and stability. The aim of the study was to analyze oxidation changes in situ and in flaxseed oil compounds (fatty acids, phytosterols, tocochromanols) and Maillard reaction products (MRP) after roasting. The effect of the roasting temperature (160–220 °C) and flaxseed cultivars (golden- and brown-seed) was taken into consideration. The results showed that the selection of roasting temperature (<200 °C vs. ≥200 °C) and flaxseed cultivar significantly influenced the nutritional quality and oxidative stability of roasted flaxseed oils. The roasting of flaxseeds did not significantly affect the fatty acid profiles of oil but it influenced the content of the other bioactive compounds. As the roasting temperature increased (≥200 °C), the γ-tocopherol degradation decreased, whereas the content of plastochromanol-8 increased. The total content of phytosterols in the roasted seed samples was higher than in the raw seeds but there was no correlation between the phytosterol content and roasting temperature. The temperature ≥200 °C significantly accelerated in situ oil oxidation during roasting. On the other hand, these conditions favored the MRP formation, which may have slowed down the dynamics of oil oxidation during storage. There was lower oil oxidation in the brown-seed cultivar; in consequence, the tocopherol retention was higher than in the golden-seed cultivars. The results could be useful for the selection of the best cultivars and treatment conditions to decrease unfavorable changes in flaxseed oil nutritional quality and stability.     

铬铁矿无钙焙烧铬渣的深度提铬与无害化处理

铬铁矿无钙焙烧工艺是目前世界上铬化工行业的主流生产工艺,该工艺产出的铬渣中铬含量较高且含有六价铬,直接堆存或填埋不仅造成铬资源的浪费,还会污染环境。基于无钙焙烧铬渣的组成特点,提出了“酸浸预处理-钠化氧化焙烧-湿法解毒”的处理方法,确定了较优的工艺参数,分析了方案的可行性。研究结果表明,无钙焙烧铬渣通过两级酸浸预处理除杂,提高了铬的品位;酸浸渣经过氧化焙烧,实现了铬的深度提取;全流程铬的提取率最高达到73%以上,尾渣中氧化铬质量分数降至5.60%;尾渣经湿法解毒处理,浸出毒性满足进入一般工业固体废物填埋场填埋的污染控制指标限值的要求。该研究结果可为无钙焙烧铬渣的深度提铬和无害化处理提供新的技术思路。     

Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven

Whole soybeans (Glycin max L.) were roasted by exposure to microwaves at a frequency of 2,450 MHz, and their hypocotyls were separated from other tissues (seed coat and cotyledons). The quality characteristics and composition in the hypocotyl oils were studied in relation to their tocopherol distributions and were evaluated as compared to an unroasted oil sample. Only minor increases (P<0.05) in chemical and physical changes of the oils, such as carbonyl value, anisidine value and color development, occurred with increased roasting time. Significant decreases (P<0.05) were observed in the amounts of phospholipids in the oils after microwave roasting. Nevertheless, compared to the original level, more than 80% tocopherols still remained after 20 min of roasting. These results suggest that the exposure of soybeans to microwaves for 6 to 8 min caused no significant loss or changes in the content of tocopherols and polyunsaturated fatty acids in the hypocotyls. Therefore, a domestic microwave oven would be useful as a simple and quick means for preparing hypocotyl oil of good quality.     

A Roast-Leach Process for Extraction of Rare Earths from Complex Monazite-Xenotime Concentrates

Abstract

The proposed process approaches the problem of solubilizing rare-earth phosphates (monazite and xenotime) found at the Pea Ridge iron mine in Sullivan, MO, from both a pyrometallurgical and hydrometallurgical point of view. It utilizes a roasting operation that converts the rare-earth phosphates to rare-earth oxides (REOs), which eliminates some costly and hazardous processing steps currently in practice. Different combinations of roasting temperatures and acid concentrations have been investigated to selectively extract the rare-earth values. Cerium is selectively solubilized by roasting at 427[ddot]C and leaching with a sulfuric acid concentration of 265 g/L. After the cerium is removed, the neodymium and lanthanum can be solubilized at a roasting temperature of 500[ddot]C and a sulfuric acid concentration of 88 g/L. Finally, neodymium, praseodymium, and yttrium are solubilized at a roasting temperature of 871[ddot]C and a sulfuric acid concentration of 265 g/L. Alternative leaching media, such as thiourea, sulfuric acid-doped thiourea mixtures, ammonium thiosulfate, nitric acid, and hydrochloric acid have also been investigated along with the addition of ultrasonic agitation. Using ultrasonics in addition to mechanical agitation, hydrochloric acid proved to be the best leaching medium. The best roasting temperatures for selective solubilization remained the same, but all of the leaching steps were conducted at 64 g/L hydrochloric acid.     

The content of tocopherols and oxidative quality of oils prepared from sunflower (Helianthus annuus L.) seeds roasted in a microwave oven

Sunflower seeds ((Helianthus annuus were roasted for 6, 12, 20 or 30 min at a frequency of 2450 MHz using a domestic microwave oven. After the kernels were separated from the sunflower seeds, the quality characteristics and the compositions of the oils were investigated in relation to their tocopherol distributions, and they were further evaluated as compared with an unroasted oil sample. Only minor increases (p < 0.05) in chemical and physical changes of the oils, such as the carbonyl value, the p‐anisidine value and the color development, occurred at a prolonged roasting period. Significant decrease (p < 0.05) was observed in the amounts of phospholipids in the oils after microwave roasting. Nevertheless, compared to the original level, more than 92 wt‐% tocopherols still remained after 30 min of roasting. With a few exceptions, these results indicate that the exposure of sunflower seeds to microwaves for 12 min caused no significant (p < 0.05) loss or change in the content of tocopherols and polyunsaturated fatty acids in the kernels.     

钼酸铵生产流程中含钾矿物的释钾机理研究

钾在钼酸铵及后续钼产品中作为一种有害元素,通常希望其含量越低越好。本工作通过模拟不同实验条件对水洗降钾的影响,用ICP、分光光度计及SEM-EDS等传统物相检测方法对钼酸铵生产流程中各阶段矿物进行定性分析,并结合先进的自动矿物参数分析系统(MLA)进行定量分析,得出提高水洗温度、细磨钼焙砂和添加Na2CO3可提高水洗降钾效果。实验数据和热力学分析结果进一步表明,在钼精矿焙烧过程中云母会生成正长石和钡铁云母,在此基础上进一步分析了不同含钾矿物的释钾行为,得出4种含钾矿物进入钼酸铵产品的难易程度为：正长石>云母>钡铁云母>伊利石。研究结果对低钾钼产品的生产及其应用具有重要意义。     

Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil

The purpose of the present study was to explore the influences of microwave heating on the composition of sunflower seeds and to extend our knowledge concerning the changes in oxidative stability, distribution of FA, and contents of tocopherols of sunflower seed oil. Microwaved sunflower seeds (Helianthus annuus L.) of two varieties, KL-39 and FH-330, were extracted using n-hexane. Roasting decreased the oil content of the seeds significantly (P<0.05). The oilseed residue analysis revealed no changes in the contents of fiber, ash, and protein that were attributable to the roasting. Analysis of the extracted oils demonstrated a significant increase in FFA, p-anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min. The iodine values of the oils were remarkably decreased. A significant (P<0.05) decrease in the amounts of tocopherol constituents of the microwaved sunflower oils also was found. However, after 15 min of roasting, the amount of α-tocopherol homologs was still over 76 and 81% of the original levels for the KL-39 and FH-330 varieties, respectively. In the same time period, the level of σ-tocopherol fell to zero. Regarding the FA composition of the extracted oils, microwave heating increased oleic acid 16–42% and decreased linoleic acid 17–19%, but palmitic and stearic acid contents were not affected significantly (P<0.05).     

The Effects of Infrared Roasting on HCN Content,Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil

Flaxseeds were roasted at 1150 W/m² radiation intensity with short and medium wave infrared (IR) emitters for specific durations, which provided good visual and sensory quality. The effects of IR roasting on color properties, hydrogen cyanide (HCN) content, tocopherols and fatty acid composition of the flaxseed and flaxseed oil were investigated. Further, flaxseeds were stored for 6 months and free fatty acid content and peroxide values were followed at 1-month intervals to understand the effect of IR treatment on hydrolytic and oxidative stability. HCN content of the flaxseeds was reduced up to 59% with IR roasting. Tocopherol content of the IR roasted flaxseed oil was higher than that of the control. No notable variation was observed in fatty acid composition with regard to IR treatment. Free fatty acid content of IR roasted flaxseeds did not increase during storage, while peroxide value of the seeds significantly increased up to 95 mEq O₂/kg oil.     

加压焙烧研究综述

通过工艺研究,加压焙烧,在焙烧炉内加压40～50kg/cm2介质压力为宜的情况下,经石墨化后,样品经理化分析可提高体积密度,抗压强度和降低气孔等性能.加压焙烧能提高产品质量,缩短焙烧时间和提高成品率.     

焙烧酸浸渣中铜的形态对铜、金浸出率的影响

以某黄金冶炼厂含铜金精矿为研究对象,采用铜化学物相分析及浸出方法研究了焙烧?酸浸?氰化工艺处理含铜金精矿过程中焙烧酸浸渣中铜形态对铜、金浸出率的影响. 结果表明,含铜金精矿焙烧酸浸及氰化浸出时,铜形态对铜、金浸出率有显著影响,当酸浸渣中氰化易溶铜(氧化铜、次生硫化铜)含量大于0.10%时,金浸出率降低. 以原生硫化铜矿为主的含铜金精矿,适当提高焙烧温度、延长焙烧时间、增加初始酸浸酸度可有效降低酸浸渣中氰化易溶铜含量,提高铜浸出率,减弱其对金浸出率的影响.     

石英砂高温焙烧-酸洗除铁动力学研究

采用高温焙烧-酸洗方法除石英砂Fe杂质,实验结果表明,900℃焙烧最佳时间为180 min;焙烧后90℃水浴混酸酸洗360 min,石英砂中Fe去除率可达88.3％,Fe杂质含量降为34.61μg/g.通过扫描电子显微镜(SEM)表征该方法处理前后石英砂形貌,结果表明处理后石英砂表面出现明显裂纹和蚀坑,有助于酸液浸入颗粒内部,提高Fe去除率.利用收缩未反应芯模型对实验数据拟合,该酸洗反应控速步骤为产物内扩散控制,焙烧处理后酸洗反应更快,Fe去除率更高,活化能更低.经900℃焙烧,保温180 min处理石英砂,酸洗反应的活化能是30.88 kJ/mol,未焙烧酸洗反应活化能为36.18 kJ/mol,焙烧后酸洗反应活化能下降了17.2％,说明焙烧处理有利于石英砂的酸洗.     

高硅水镁石钠化焙烧法除硅工艺研究

以高硅水镁石为原料、氢氧化钠为钠化剂,研究了高硅水镁石钠化焙烧除硅过程中氢氧化钠用量、焙烧温度、焙烧时间等对焙烧水洗产物中硅含量的影响,对不同温度条件下的焙烧产物和焙烧后水洗产物的结构和谱学特征进行分析和表征,以揭示高硅水镁石钠化焙烧除硅机理。结果表明：在焙烧温度为650 ℃、氢氧化钠用量为理论量3倍、焙烧时间为3 h的最优条件下,钠化焙烧过程中Na⁺会与蛇纹石热分解产物Mg₂SiO₄中的Mg²⁺发生置换反应,最终形成可溶性盐Na₄SiO₄,从而水洗除去,水洗产物中硅质量分数为1.89%,硅提取率达90.1%。