Scale Up from Small Oven-Drying Tests of Mineral Concentrate to Pilot-Scale Drying with a Heated Pad

While Fickian diffusion models are commonly used in other applications, there are few reports of them being applied to the batch drying of a mineral concentrate. Diffusion coefficients estimated from small-scale oven-drying tests were used to predict the drying behavior of a concentrate sample 1 m × 1 m in area and 50 cm deep, with a heated bottom pad. These pilot-scale tests included both daily turning of the sample and turning every three days. The excellent quantitative agreement between the predicted and observed pilot-scale behavior gives a high level of confidence in the model predictions and suggests that a Fickian diffusion model is adequate to predict the behavior of mineral concentrates at the low moisture contents used here.     

用硫酸铁铵容量法测定钛精矿中二氧化钛含量

样品在过氧化钠熔融、水浸取及盐酸酸化后，在盐酸和硫酸介质中，隔绝空气，用金属铝将钛(Ⅳ)还原至钛(Ⅲ)，以硫氰酸盐为指示剂，用硫酸铁铵标准溶液滴定。     

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     

钛精矿回转窑直接还原过程结圈可能性的探讨

通过煤种，入窑球冷态强度和还原过程强度，以及钛精矿与煤灰混合物的软化温度等分析探讨了钛精矿预热球团回转窑直接还原产生结圈的可能性，获得了可以避免结圈的结论。     

影响铁精矿K2O、Na2O、SiO2含量的因素分析

用统计分析方法 ,分析了影响精矿K2 O、Na2 O、SiO2 含量的因素 ,并根据分析结论提出了对生产工艺进行定向控制的条件     

包钢选矿厂降低铁精矿中氟含量的技术攻关

为了降低铁精矿氟含量,通过采取控制磨矿粒度、改进浮选工艺、采用高效捕收剂等措施,使包钢选矿厂铁精矿氟含量由1999年的0.75%降低到2000年的0.65%、2001年的0.58%,为包钢环保工作目标的完成做出了突出贡献.     

含砷、锑、碳难处理金精矿焙烧氰化提金工艺研究

镇沅含砷、锑、碳难处理金精矿直接氰化金浸出率小于 10 % ,采用常规焙烧 -焙砂氰化提金工艺金浸出率仅达到 73 2 % ,而采用先行除锑 ,再焙烧脱除硫、碳、砷的提金工艺方案 ,金氰化浸出率达到90 4 % ,同时锑可作为锑精矿外售 ,经济效益明显。     

黑钨矿细泥浮选时有机螯合剂的活化作用

黑钨矿细泥的有效浮选仍是有待解决的选矿难题。本文试图采用有机螯合剂作活化剂，以实现黑钨细泥浮选药剂低耗高效的目的。     

Storage stability of a high protein food beverage powder prepared from the Nigerian ‘red skin’ groundnut (Arachis hypogaea) protein concentrates

A high protein, groundnut-based powder reconstitutable into a milk-like beverage was packed in polyethylene bags and in lacquered tin cans, and stored at both room temperature (25 ± 2°C) and in a domestic refrigerator (5 ± 2°C) for 60 days. Storage stability was evaluated by analysing periodically for changes in physical characteristics, proximate composition, and development of browning and rancidity, and assessing moisture sorption characteristics. Protein, lipid, total soluble sugars, peroxide value, total carbonyls and extinction values of the ethanolic extract remained practically constant during storage. The isotherm curves exhibited the characteristic sigmoidal shape typical of high protein foods. There was a greater increase in density, hygroscopicity and wettability in polyethylene-packed samples at both temperatures suggesting that the lacquered tin can leads to better keeping quality for this product.