Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
This paper proposed a novel roasting process of extracting vanadium from high chromium vanadium slag. In this process, the high chromium vanadium slag was treated by NaOH-NaNO binary sodium salts, roasted in microwave heating furnace, and leached by water. During the roasting process, the temperature and time took a significant role in the conversion of vanadium and chromium. This novel microwave roasting was able to improve heating speed, accelerate the oxidization and decomposition of slag, and shorten the roasting time, compared with conventional muffle roasting. Under the optimum microwave roasting conditions (1 NaOH/NaNO mass ratio, 450 ℃ roasting temperature, and 10 min roasting time), the leaching rates of vanadium and chromium were 94.11% and 90.81%, respectively. In the leaching process, the reaction mechanism for the water leaching process was proposed. The process showed that leaching time and sample size played a significant role, while leaching temperature and liquid-to-solid ratio showed no obvious effect. The leaching residue analysis showed the major mineralogical phases were FeO, NaTiO, NaFeSiO, and a small amount of polymeric substance ((Mn,Ca)(Fe0.6,Cr0.4)O·nSiO).
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.jhazmat.2019.120805 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Unveiling key aroma compounds formation during the roasting process of Yunnan Arabica coffee using molecular sensory science approaches.
Food Chem
August 2025
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. Electronic address:
Yunnan coffee is praised for the sweet caramel aroma and slightly sour taste, but its key flavor compounds and aroma formation mechanisms remain unclear. In this study, the dynamic changes of coffee aroma, amino acids, free fatty acids, free sugars, chlorogenic acids and caffeine at different roasting degrees were investigated by SAFE-GC-MS and HPLC. Roasted coffees exhibited richer flavor profiles, especially caramel, nutty and roasted flavors, while the grassy, cereal and beany flavors of green beans (GB) were significantly diminished.
View Article and Find Full Text PDFElucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS.
Food Chem
September 2025
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar.
View Article and Find Full Text PDFMicrostructural and crystallinity changes in starch-gluten model dough with varying palm oil solid fat content.
Carbohydr Polym
November 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Provi
This study explored the changes in starch-protein-oil interactions during dough mixing and thermal-treated processes using palm oils with different melting points of 38 °C (PO38), 32 °C (PO32), and 24 °C (PO24), and their impact on roasted products quality. The solid fat content (SFC) of PO38, PO32, and PO24 were 29.35 %, 21.
View Article and Find Full Text PDFNutritional Value, Antinutritional Factors, and Protein Quality of Seeds: A Sustainable Protein Source.
J Agric Food Chem
September 2025
School of Food Science & Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
This study evaluated the nutritional and antinutritional (ANFs) composition and protein profiles of different components of Ramon () seed, including the seed coat, fruit, and both roasted and green (unprocessed) seeds. Proximate composition, mineral content, ANFs quantification, amino acid profile, protein digestibility, SDS-PAGE, proteomics, and gluten ELISA were performed. Protein contents ranged from 9.
View Article and Find Full Text PDFHarnessing Infrared Radiation: Transforming Vegetable Oil Quality, Drying Kinetics, and Bioactive Potential.
Compr Rev Food Sci Food Saf
September 2025
Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore, Tamil Nadu, India.
Infrared (IR) radiation, a versatile and efficient heating method, has garnered significant attention in the food and oil processing industries because of its unique heat transfer mechanism and broad range of applications. IR is applied in drying, peeling, decontamination, enzyme inactivation, and roasting, underscoring its potential for energy-efficient, high-quality processing. Its application to oil-bearing materials improves moisture removal rates and supports the preservation of critical quality parameters.
View Article and Find Full Text PDF