subject:(Roasting)

Penn State University

1. Dai, Qiaoqiao. EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS.

Degree: 2017, Penn State University

URL: https://submit-etda.libraries.psu.edu/catalog/14642qid5009

► Cocoa nibs are a rich source of polyphenols, especially flavanols. Cocoa shells, generally considered a by-product of cocoa processing, have low economic value. Previous research… (more)

▼ Cocoa nibs are a rich source of polyphenols, especially flavanols. Cocoa shells, generally considered a by-product of cocoa processing, have low economic value. Previous research has focused on the polyphenols that can be extracted directly from nibs with aqueous-organic solvents, the so-called “free” forms. In grains, fruits, coffee beans, and nuts, many phenolic compounds exist in significant amounts bound to plant fibers through ester and ether bonds. Since cocoa fiber has been shown to have antioxidant capacity, and cocoa shell is a rich source of dietary fiber, it was hypothesized that both cocoa nib and shell contain bound phenolics. This study aimed to identify and quantify the bound phenolic compounds in both cocoa nib and shell. In addition, the effects of the industrial cocoa processing operations, alkalization and roasting, on the phenolic content in cocoa beans were investigated. Raw Trinitario cocoa beans were alkalized for 0, 60, or 120 minutes. They were then dried and roasted for 30 minutes at 110, 130, or 150 °C. This 3 x 3 experimental design allowed analyses of both main factor and interaction effects. The nib and shell were then separated, each component was ground, and the pH and color measured. The shell and nib powders were defatted, and the free phenolics were extracted. Bound phenolics were liberated by alkaline hydrolysis with NaOH and extracted in a manner analogous to the free phenolics. Analyses by HPLC coupled with UV and electrochemical (ECD), and UPLC coupled with mass spectrometry (MS/MS) detections were conducted to identify and quantify the major phenolic compounds in each fraction. Principal component analysis (PCA), multivariate analysis of variance (MANOVA), analysis of variance (ANOVA), and quadratic regression were used to analyze the phenolic profile. Three flavonoids, (-)-epicatechin, (+)-catechin, and quercetin, and five phenolic acids, 4-hydroxybenzoic, protocatechuic, chlorogenic, p-coumaric, and ferulic acids, were identified and quantified in free and bound forms. For non-alkalized cocoa roasted at 110°C, the total phenolic content (TPC) of the free fractions (70.9 mg gallic acid equivalents [GAE]/g defatted nib and 18.85 mg GAE/g defatted shell) was close to literature values, and the shell contained higher bound TPC (61.34 mg GAE/g) than the nib (47.75 mg GAE/g). These non-alkalized cocoa beans roasted at 110°C contained 116.31 μg/g and 164.08 μg/g of bound (-)-epicatechin, and 125.72 μg/g and 115.28 μg/g of bound (+)-catechin in nib and shell, respectively. The majority of phenolic acids were in bound forms in both cocoa nib and shell, and, the most abundant bound phenolic acids in nib was 4-hydroxybenzoic acid (397.11 μg/g), whereas in the shell, it was protocatechuic acid (363.03 μg/g). There were significant differences in phenolic contents between free and bound fractions, nib and shell fractions, and water soluble and water insoluble fractions. Alkalization and roasting had significant effects on TPC, (-)-epicatechin, and (+)-catechin contents in nib in free… Advisors/Committee Members: Gregory Ray Ziegler, Thesis Advisor/Co-Advisor, Joshua D Lambert, Thesis Advisor/Co-Advisor, Helene Hopfer, Committee Member.

Subjects/Keywords: COCOA; PHENOLICS; BOUND; ALKALIZATION; ROASTING

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Dai, Q. (2017). EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/14642qid5009

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Dai, Qiaoqiao. “EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS.” 2017. Thesis, Penn State University. Accessed January 19, 2021. https://submit-etda.libraries.psu.edu/catalog/14642qid5009.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Dai, Qiaoqiao. “EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS.” 2017. Web. 19 Jan 2021.

Vancouver:

Dai Q. EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS. [Internet] [Thesis]. Penn State University; 2017. [cited 2021 Jan 19]. Available from: https://submit-etda.libraries.psu.edu/catalog/14642qid5009.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dai Q. EFFECTS OF ALKALIZATION AND ROASTING ON FREE AND BOUND PHENOLIC COMPOUNDS IN COCOA NIBS AND SHELLS. [Thesis]. Penn State University; 2017. Available from: https://submit-etda.libraries.psu.edu/catalog/14642qid5009

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Addis Ababa University

2. Habtamu, Shebabaw. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .

Degree: 2013, Addis Ababa University

URL: http://etd.aau.edu.et/dspace/handle/123456789/5305

► The effect of boiling, roasting and natural fermentation on anchote flour samples collected from Nekemte and Dembidollo regions of western Ethiopia were studied for their… (more)

▼ The effect of boiling, roasting and natural fermentation on anchote flour samples collected from Nekemte and Dembidollo regions of western Ethiopia were studied for their effects on proximate composition, antinutritional factors, physicochemical and functional properties. The moisture content of samples was 6.36% for Nekemte sample and 6.60% for Dembidollo sample for raw flour samples. Based on dry weight basis, the ash, fat, protein, crude fibre and total carbohydrate were 3.96, 1.15, 7.28, 3.94, and 77.31%, respectively for the raw sample of Nekmte and 4.67, 0.88, 5.17, 4.73, 77.95% for the raw sample of Dembidollo. The energy values were 348.71and 340.40Kcal/100g for Nekemte and Dembidollo samples, respectively. Among antinutritional factors analyzed, the level of phytate, tannin, oxalate and cyanide, were 20.65, 50.19, 6.56 and 5.32mg/100g in raw Nekemte sample and 33.06, 56.34, 7.32 and 6.06mg/100g in raw Dembidollo flour samples, respectively. Significant difference (P<0.05) was observed in level of all the antinutrients of the two samples. A reduction of 29.5, 56.6, 35.8 and 17.50% in the level of phytate, tannin, oxalate and cyanide was achieved by boiling process, respectively. Fermentation reduced about 54.8, 72.4, 62.6 and 47.7%, in the level of phytate, tannin oxalate and cyanide in Nekemte sample. Phytate, tannin, oxalate and cyanide were reduced by 32.8, 52.5, 43.6 and 30.4% by boiling and 65.4, 71.1, 63.5 and 50.3% reduction was achieved by fermentation for Dembidollo sample. Natural fermentation has resulted in significant reduction in all types of antinutrients. Nekemte sample is preferred where it contains lowest levels of antinutritional factors compared to Dembidollo sample. The possibility of using anchote flour for the production of biscuit by blending with wheat flour was also investigated. Fermented anchote and wheat flour were blended using 10, 20 and 30% proportion. The proximate composition and mineral composition of biscuit were evaluated. Sensory qualities of biscuit were evaluated in terms of color, flavor, crispiness and overall acceptability. The biscuits made from wheat flour supplemented with 10% fermented anchote flour rated at par to control biscuits with respect to sensory characteristics without significant difference and also improved nutritional profile of mineral and crude fiber content significantly. Advisors/Committee Members: Professor Yogesh Kumar Jha (PhD) (advisor).

Subjects/Keywords: Anchote; Fermentation; Boiling; Roasting

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APA (6^th Edition):

Habtamu, S. (2013). Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Thesis, Addis Ababa University. Accessed January 19, 2021. http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Web. 19 Jan 2021.

Vancouver:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Internet] [Thesis]. Addis Ababa University; 2013. [cited 2021 Jan 19]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Thesis]. Addis Ababa University; 2013. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Exeter

3. Siame, Edward. Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching.

Degree: PhD, 2011, University of Exeter

URL: https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109

► This study was aimed at recovering lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. The china clay… (more)

▼ This study was aimed at recovering lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. The china clay waste produced by Goonvean Ltd contains about 0.84% Li2O and 0.36% Rb2O, present in some of the mica minerals. Among the mica minerals, zinnwaldite is the major source of lithium with smaller amounts being contributed by muscovite. The results of the flotation tests showed that the dodecylamine collector dosage had a greater effect on the recovery and grade of mica minerals to concentrate than pH over the range tested. It was found that a mica concentrate containing 1.45% Li2O, 0.55% Rb2O and 4.47% Fe2O3 could be produced at a recovery of 98.6%, 85.2% and 92.8% respectively. Mineralogical analysis of the flotation products showed that the concentrate consisted mainly of muscovite, zinnwaldite and kaolinite with minor amounts of K-feldspar and quartz. The tailing consisted of mainly quartz, K-feldspar and kaolinite with minor amounts of apatite, topaz, zinnwaldite and muscovite. Further upgrading of the concentrate was found to be possible using a wet high intensity magnetic separator producing a magnetic fraction containing 2.07% Li2O, 0.74% Rb2O and 7.42% Fe2O3 with a recovery of 73%, 67% and 77% respectively. A mineralogical analysis of the separation products showed that the magnetic fraction consisted of predominantly zinnwaldite with muscovite as the main contaminant. The non-magnetic fraction consisted of muscovite and kaolinite as the main minerals while zinnwaldite, K-feldspar and quartz were subordinate. Electron-microprobe analysis on individual mica grains have shown that zinnwaldite and muscovite contain on average a calculated Li2O content of 3.88% and 0.13% respectively. Lithium extraction from the concentrate is only possible after the lithium has been converted into a water-soluble compound. Thus, in order to convert the lithium in concentrate into a water-soluble compound, the gypsum and limestone lithium extraction methods together with the new method of using sodium sulphate were investigated. The process involved roasting a predetermined amount of lithium-mica concentrate with either gypsum, limestone or sodium sulphate at various temperatures and subsequently leaching the pulverised materials in water at 85 °C. A lithium extraction efficiency of about 84% was obtained using gypsum at 1050 °C while rubidium extraction was very low at 14%. It was found possible to extract about 97% Li and 16% Rb if the concentrate was roasted with sodium sulphate at 850 °C. Processing the concentrate with limestone resulted in very low lithium extraction. Iron co-extraction was low in all cases. The XRD analysis of the gypsum and sodium sulphate roast-products showed that the water soluble lithium species were KLiSO4 and Li2KNa(SO4)2 respectively. Preliminary tests on the leach solution obtained by using sodium sulphate as an additive have shown that a Li2O3 product with a purity of > 90% could be produced by precipitation with sodium carbonate although…

Subjects/Keywords: 622; Flotation; Roasting; Leaching

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Siame, E. (2011). Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. (Doctoral Dissertation). University of Exeter. Retrieved from https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109

Chicago Manual of Style (16^th Edition):

Siame, Edward. “Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching.” 2011. Doctoral Dissertation, University of Exeter. Accessed January 19, 2021. https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109.

MLA Handbook (7^th Edition):

Siame, Edward. “Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching.” 2011. Web. 19 Jan 2021.

Vancouver:

Siame E. Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. [Internet] [Doctoral dissertation]. University of Exeter; 2011. [cited 2021 Jan 19]. Available from: https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109.

Council of Science Editors:

Siame E. Recovery of lithium from china clay waste using a combination of froth flotation, magnetic separation, roasting and leaching. [Doctoral Dissertation]. University of Exeter; 2011. Available from: https://ore.exeter.ac.uk/repository/handle/10036/3096 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.547109

Texas A&M University

4. Guajardo Flores, David. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.

Degree: MS, Food Science and Technology, 2009, Texas A&M University

URL: http://hdl.handle.net/1969.1/153801

► The effects of substitution of cocoa with sorghum bran in brownies were evaluated. Particle size, color, phenol content, tannin content and antioxidant activity of sorghum… (more)

▼ The effects of substitution of cocoa with sorghum bran in brownies were evaluated. Particle size, color, phenol content, tannin content and antioxidant activity of sorghum brans were evaluated and compared to cocoa before and after the roasting process. Cocoa was substituted in levels of 25% and 50% with non roasted and roasted sorghum brans. Color, phenol content, tannin content and antioxidant activity, and texture of brownies containing sorghum bran as a cocoa extender were evaluated. A hedonic scale for texture, color, taste, aroma and overall acceptability of brownies was used for sensory evaluation of brownies. Objective texture test of brownies was evaluated with Texture Profile Analysis and color was evaluated objectively using the CIEL*a*b* scale. Color of sorghum brans similar to cocoa were achieved by adjusting decortication of sorghum, roasting time, roasting temperature, moisture content and fructose content levels. Brans with 10% decortication had lower L* and a* values; Increase in roasting time, roasting temperature and moisture content, decreased L* values. Higher phenol content, antioxidant activity and tannin content was obtained with sorghum brans with 10% decortication roasted at lower temperature and lower moisture content. Colors of brownies containing sorghum brans were similar to sample with 100% cocoa. Brownies with substitution of cocoa with 25% of roasted sorghum bran had higher phenol content, antioxidant activity and tannin content than other samples with sorghum bran. Total dietary fiber of brownies with 100% cocoa was similar to those brownies containing bran with 10% decortication. Texture, aroma and overall acceptability of brownies containing sorghum bran and 100% cocoa had no significant difference. Color attribute of brownies with 0% substitution and 25% substitution with 10R25 bran treatment had no significant difference. Overall, sorghum bran could be an economical option for use as a cocoa extender in brownies and other similar bakery products. Advisors/Committee Members: Rooney, Lloyd W (advisor), Castell-Perez, Elena (committee member), Cisneros-Zevallos, Luis (committee member).

Subjects/Keywords: Sorghum; Roasting; Cocoa

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Guajardo Flores, D. (2009). Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/153801

Chicago Manual of Style (16^th Edition):

Guajardo Flores, David. “Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.” 2009. Masters Thesis, Texas A&M University. Accessed January 19, 2021. http://hdl.handle.net/1969.1/153801.

MLA Handbook (7^th Edition):

Guajardo Flores, David. “Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems.” 2009. Web. 19 Jan 2021.

Vancouver:

Guajardo Flores D. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. [Internet] [Masters thesis]. Texas A&M University; 2009. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1969.1/153801.

Council of Science Editors:

Guajardo Flores D. Effect of antioxidants, color and sensory atributes of different sorghum brans in model baking systems. [Masters Thesis]. Texas A&M University; 2009. Available from: http://hdl.handle.net/1969.1/153801

Penn State University

5. Stanley, Todd Harvey. Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder.

Degree: 2014, Penn State University

URL: https://submit-etda.libraries.psu.edu/catalog/23376

► Cocoa products are a rich source of dietary polyphenols. On a per serving basis, cocoa has a higher phenolic content and antioxidant activity than green… (more)

▼ Cocoa products are a rich source of dietary polyphenols. On a per serving basis, cocoa has a higher phenolic content and antioxidant activity than green tea and red wine. Cocoa polyphenols are primarily flavan-3-ol monomers and proanthocyanidins (PaCs) with degree of polymerization (DP) previously identified up to ten. Ongoing research suggests that these polyphenols may account for potential health benefits of cocoa products. Polyphenols are oxidatively unstable, and processing operations such as roasting and alkalization have been suggested to reduce total polyphenol (TP) content, measured as non-specific estimations of total phenolic content and low DP PaCs. There is a need for investigation of the effects of cocoa processing on high DP PaCs. The objectives of this thesis were to: (1) develop a new method for quantification of PaCs using high performance liquid chromatography coupled with electrochemical detection (HPLC-ECD), (2) investigate the effects of alkalization of cocoa powder on color, TP, and PaC composition, and (3) investigate the effects of whole bean cocoa roasting on color, TP, PaC composition, and aroma. For the alkalization study, commercial cocoa powder was dispersed in water and then heated to 92˚C in 6 min. Sodium hydroxide was added to achieve a pH of 8. Color (L, a, b, ΔE), pH, TP, and PaC concentration data was collected 0.5, 5, 15, 30, and 60 min after base addition. For the roasting study, 100 g cocoa beans were roasted in a convection oven for various time/temperature combinations (10, 20, 30, 40 minutes at 100, 130, 150, 170, 190˚C) using a full factorial design. Samples were analyzed for TP, color, and flavan-3-ol monomers, PaCs, and aroma. All alkalization treatments caused a significant change in color (p < 0.0001). (+)-Catechin increased by 40%, while EC and PaCs decreased by 23-66%. PaC loss was modeled using a two-phase exponential decay model. The fit was best for EC and PaCs of odd DP, with R2 > 0.7. Roasting treatments reduced TP up to 40%. All treatments at 190˚C, 170˚C, and 150˚C except 10 min, significantly decreased EC content and significantly increased (+)-catechin content as compared to unroasted beans (p < 0.05). For all PaCs DP 2-5, a decreasing trend in PaC content was observed with increasing time and temperature of roasting. Interestingly, DP 6 and DP 7 significantly increased from the unroasted control for some of the170˚C and 190˚C treatments, with upwards of 280% and 214%, respectively (p < 0.05). Formation of high DP PaCs are important when biological significance is taken into account, in terms on antioxidant activity and inhibition of digestive enzymes pancreatic lipase and phospholipase A2. Alkalization of cocoa powders does not reduce these compounds to the extent previously believed. Roasting cocoa beans at 170˚C or above results in the highest production of DP 6 and 7 PaCs. In addition to meeting the sensory quality based on consumer needs, processing conditions used to produce cocoa products should confer greater health benefits to consumers. Advisors/Committee Members: Joshua D Lambert, Thesis Advisor/Co-Advisor, Ramaswamy C Anantheswaran, Thesis Advisor/Co-Advisor.

Subjects/Keywords: Cocoa; polyphenols; roasting; alkalization; HPLC-ECD

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Stanley, T. H. (2014). Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/23376

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Stanley, Todd Harvey. “Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder.” 2014. Thesis, Penn State University. Accessed January 19, 2021. https://submit-etda.libraries.psu.edu/catalog/23376.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Stanley, Todd Harvey. “Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder.” 2014. Web. 19 Jan 2021.

Vancouver:

Stanley TH. Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder. [Internet] [Thesis]. Penn State University; 2014. [cited 2021 Jan 19]. Available from: https://submit-etda.libraries.psu.edu/catalog/23376.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Stanley TH. Effects of Alkalization and Roasting on Polyphenolic Content of Cocoa Beans and Cocoa Powder. [Thesis]. Penn State University; 2014. Available from: https://submit-etda.libraries.psu.edu/catalog/23376

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Addis Ababa University

6. PAULOS, GETACHEW. CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA .

Degree: 2012, Addis Ababa University

URL: http://etd.aau.edu.et/dspace/handle/123456789/4011

► ABSTRACT Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated. This study was conducted in order to evaluate the effects of some… (more)

▼ ABSTRACT Lupin seeds (Lupinus albus), grown in Ethiopia (Gojam area) were nutritionally investigated. This study was conducted in order to evaluate the effects of some commonly applied traditional processing methods on the nutritional and chemical composition of Lupinus albus. Traditional processing methods are observed to be effective in reducing anti-nutritional factors, meanwhile their effects on the nutritional composition is not wel investigated. Accordingly, the current study focused on the effects of traditional processing methods on the nutritional and chemical composition of Lupinus albus. Three traditional processing methods (i.e. soaking after roasting for 5 days, soaking after boiling for 5days, and germination for 48 hrs) were taken under investigation. The parameters analysed were proximate composition, anti-nutritional factors, mineral composition and fatty acid profile. The official methods used were AOAC (2000), Osborne and Voogot (1978), Haborne (1973) and Latta and Eskin (1980) for Proximate composition and fatty acid profile analyses, mineral analysis, total alkaloid determination, and phytate content analysis respectively. The hull size of the two cultivars from Dangla and Tilili were 16.22% and 19.30% respectively. Moisture, protein, fat, crude fiber, ash, utilizable carbohydrates and gross energy for the Dangla sample were 6.94, 37.87, 9.34, 11.08, 2.80, 38.92% and 391.19 (KCal/100 gm) respectively. Similarly, for the Tilili sample the values were 8.04, 39.71, 8.79, 11.07, 2.90, 37.56% and 388.12 (KCal/100 gm). The anti-nutritional factors studied were total alkaloids and phytate. The results for the Dangla sample were 2.46% and 144.33 mg/100 gm for total alkaloids and phytate respectively. Similarly, for the Tilili sample the values were 2.26% and 143.96 mg/100 gm. The mineral composition of the two cultivars was also investigated. Accordingly, the Dangla sample has 6.00, 2.11, 58.43, 8.93 mg/100 gm contents of Fe, Zn, Mn and Mg respectively. The values of the same types of minerals for the Tilili sample were 6.72, 1.81, 63.54, 59.14 and 9.46 mg/100 gm respectively. In the two cultivars an average value of 24.5% saturated and 74.5% unsaturated fatty acid levels were recorded. The un-saturated fatty acids found in the oil are predominantly, Oleic and Linoleic acid, while the saturated ones include Palmitic, Stearic and Eikosanic acids. Traditional processing methods have shown both an increasing and decreasing effects on the various chemical and nutritional compositions of the raw seed. Among the treatments the commonly used soaking after roasting method was found to reduce the alkaloid content effectively, at same time showing improvement in the nutritional composition. Nutritional compositions like protein and oil have shown an improvement on soaking after roasting treatment. The mineral composition of the raw seed was also affected by the various treatments applied. Except for Zn content all the minerals analyzed have shown a reduction in the treatments. Mn content was found to exceed… Advisors/Committee Members: Dr.Melaku Umeta, (advisor).

Subjects/Keywords: Lupinus albus,; soaking; roasting; boiling; germination

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APA (6^th Edition):

PAULOS, G. (2012). CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/4011

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

PAULOS, GETACHEW. “CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA .” 2012. Thesis, Addis Ababa University. Accessed January 19, 2021. http://etd.aau.edu.et/dspace/handle/123456789/4011.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

PAULOS, GETACHEW. “CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA .” 2012. Web. 19 Jan 2021.

Vancouver:

PAULOS G. CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2021 Jan 19]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4011.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

PAULOS G. CHEMICAL COMPOSITION AND THE EFFECTS OF TRADITIONAL PROCESSING ON NUTRITIONAL COMPOSITION OF GIBTO (Lupinus albus. L) GROWN IN, GOJAM AREA . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/4011

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Université Montpellier II

7. Castellanos Onorio, Olaya Pirene. Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica).

Degree: Docteur es, Biochimie, chimie et technologie des aliments, 2011, Université Montpellier II

URL: http://www.theses.fr/2011MON20033

► L'ochratoxine A (OTA) est un métabolite secondaire produit par des espèces appartenant aux genres Aspergillus et Penicillium qui a été liée à certaines conditions avec… (more)

▼ L'ochratoxine A (OTA) est un métabolite secondaire produit par des espèces appartenant aux genres Aspergillus et Penicillium qui a été liée à certaines conditions avec des effets néphrotoxiques, immunotoxiques, tératogènes et cancérogènes. La présence d'OTA dans le café vert a été détectée depuis 1974 et sa transmission à la boisson a été mise en évidence en 1989. La torréfaction du café est un procédé thermique qui peut avoir un effet sur la teneur en OTA, avant 1988, on pensait que l'OTA était détruite pendant la torréfaction, mais après plusieurs chercher sont des résultats contradictoires publiés dans % de réduction (de 0 à 100%). Plusieurs auteurs émis les hypothèses suivantes pour expliquer cette réduction : Isomérisation de la toxine dans la position C3 formant un diastéréoisomère moins toxique (Studer-Rohr et al, 1995 et Bruinink et al, 1997), protection de la dégradation d’OTA par l'humidité du grain (Boudra et al 1995; Blanc et al, 1998 et Stegen et al, 2001.), existence de réactions avec le café toxine parent ou réarrangements de la molécule OTA à températures de torréfaction (Suarez-Quiroz et al, 2005). Une autre étude sur la dégradation thermique de OTA pure a montré la formation de deux composés moins toxiques, 14-(R)-ochratoxine A et de la 14-descarboxi-ochratoxine A (Cramer et al, 2008). Parce qu'il n'y a pas de données concluantes sur l'effet de la torréfaction sur l'OTA dans le grain et le besoin de bases scientifiques pour établir des règles pour l'exportation de café vert, l'objectif de ce travail était d'étudier l'impact des différents types de torréfaction sur la stabilité thermique de l'OTA dans le café et l'élucidation chimique des produits de transformation. Deux niveaux de contamination ont été obtenus à partir de café contaminés artificiellement par Aspergillus westerdijkiae (5,3 et 57,2 ppb d'OTA). Ces lots sont grillés à 230° en utilisant deux méthodes : La torréfaction à tambour (TR) et à lit fluidisé (LF). Les échantillons ont été prélevés toutes les 3 min pour TR et chaque min 0,9 pour LF pour quantifier la valeur résiduelle d¡¯OTA. Les résultats ont montré que le procédé de torréfaction par TR (plus lent) était plus efficace que la FL dans l'élimination de l'OTA (67% et 36%, respectivement, pour une torréfaction moyenne). Nous avons déterminé le taux de dégradation thermique de OTA pure et de l'OTA mélangée avec les composants du café (5 sucres, 3 acides aminés, la caféine et les acides chlorogéniques), montrant que les interactions se déroulent en fonction des conditions de pH et de pKa des composants testés, dans ce cas, en influant sur la réactivité et la vitesse de dégradation de l'OTA. Un produit de transformation (PT) a été observé sur les chromatogrammes obtenus à partir de l'interaction de l'OTA avec les composants du café. Des tests d'alcalinisation et de chauffage de OTA pure ont confirmé que le PT provient de la modification structurale de la molécule d'OTA et n’est pas un produit de l'interaction avec les composants naturels du café. L'effet du pH et de la température sur… Advisors/Committee Members: Galindo, Sabine (thesis director), Suàrez-Quiroz, Mirna Leonor (thesis director).

Subjects/Keywords: Mycotoxines; Torrefaction; Ota; Mycotoxins; Roasting; Ota

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Castellanos Onorio, O. P. (2011). Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica). (Doctoral Dissertation). Université Montpellier II. Retrieved from http://www.theses.fr/2011MON20033

Chicago Manual of Style (16^th Edition):

Castellanos Onorio, Olaya Pirene. “Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica).” 2011. Doctoral Dissertation, Université Montpellier II. Accessed January 19, 2021. http://www.theses.fr/2011MON20033.

MLA Handbook (7^th Edition):

Castellanos Onorio, Olaya Pirene. “Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica).” 2011. Web. 19 Jan 2021.

Vancouver:

Castellanos Onorio OP. Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica). [Internet] [Doctoral dissertation]. Université Montpellier II; 2011. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2011MON20033.

Council of Science Editors:

Castellanos Onorio OP. Estudio de la estabilidad termica de la ocratoxina a durante el tostado del café (Coffea arabica) : Etude de la stabilité thermique de l'ochratoxine A au cours de la torréfaction du café (Coffea arabica). [Doctoral Dissertation]. Université Montpellier II; 2011. Available from: http://www.theses.fr/2011MON20033

University of Guelph

8. Wang, Xiuju. Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee.

Degree: PhD, Department of Food Science, 2014, University of Guelph

URL: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152

► In the present study, the effect of roasting temperature-time conditions on residual CO2 content and its degassing behaviours in roasted coffee was investigated. The results… (more)

▼ In the present study, the effect of roasting temperature-time conditions on residual CO2 content and its degassing behaviours in roasted coffee was investigated. The results show that the residual CO2 content in the roasted coffee beans was only dependent on the degree of roast and independent on the roasting temperature applied. However, CO2 degassing was shown significantly faster (p<0.05) in roasted coffee processed with high-temperature-short-time (HTST) than those roasted with low-temperature-long-time (LTLT) process. Moreover, the CO2 degassing rate increased with the degree of roast. CO2 degassing in ground coffee was significantly faster than in whole beans with the rate highly dependent on the grind size and roasting temperature, but less dependent on the degree of roast. CO2 degassing rate increased with the increasing of environmental temperature and relative humidity. Although CO2 degassing has been a challenging problem in the coffee industry for decades, there is still no clear understanding of precursors of CO2. In the present study, the hypothesis of “chlorogenic acid (CGA) is the principal precursor of CO2” was tested. Although strong negative linear correlation (R2>0.9) between total CGA and residual CO2 content during coffee roasting was detected, and vanishing of IR bands of the C=O group in caffeic acid and quinic acid moieties during heating of pure CGA at coffee roasting temperature was observed, the quantification analysis of CO2 generation from pure CGA heating indicated only ~ 8% yields at 230°C, which led us to conclude that CGA was one of the CO2 precursors but not the principal one. Accordingly, an alternate idea was put forward, hypothesizing that Maillard reaction could account for the CO2 formed. Roasting studies of glycine-sucrose simple models showed that large amount of CO2 was formed from Maillard reaction under coffee roasting conditions, confirming the importance of Maillard reaction in CO2 formation in roasted coffee. The isolation and roasting studies of green coffee fractions showed that CO2 was generated from various green coffee components, including water insoluble proteins and polysaccharides. Around 50% of CO2 was formed from lower molecular weight compounds with this fraction representing ~25% of green coffee by weight. Advisors/Committee Members: Lim, Loong-Tak (advisor).

Subjects/Keywords: Coffee roasting; CO2 degassing; CO2 precursors

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Wang, X. (2014). Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee. (Doctoral Dissertation). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152

Chicago Manual of Style (16^th Edition):

Wang, Xiuju. “Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee.” 2014. Doctoral Dissertation, University of Guelph. Accessed January 19, 2021. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152.

MLA Handbook (7^th Edition):

Wang, Xiuju. “Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee.” 2014. Web. 19 Jan 2021.

Vancouver:

Wang X. Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee. [Internet] [Doctoral dissertation]. University of Guelph; 2014. [cited 2021 Jan 19]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152.

Council of Science Editors:

Wang X. Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee. [Doctoral Dissertation]. University of Guelph; 2014. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8152

Univerzitet u Beogradu

9. Urošević, Daniela M., 1973-. Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima.

Degree: Tehnički fakultet u Boru, 2018, Univerzitet u Beogradu

URL: https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get

►

Tehnološko inženjerstvo - Hemija, hemijska tehnologija i hemijsko inženjerstvo / Technological engineering - Chemistry, chemical technology and chemical engineering

Po svakoj toni proizvedenog bakra u… (more)

Subjects/Keywords: copper smelting slag; leaching; sulphating; roasting; copper

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Urošević, Daniela M., 1. (2018). Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Urošević, Daniela M., 1973-. “Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima.” 2018. Thesis, Univerzitet u Beogradu. Accessed January 19, 2021. https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Urošević, Daniela M., 1973-. “Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima.” 2018. Web. 19 Jan 2021.

Vancouver:

Urošević, Daniela M. 1. Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima. [Internet] [Thesis]. Univerzitet u Beogradu; 2018. [cited 2021 Jan 19]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Urošević, Daniela M. 1. Ekstrakcija bakra iz topioničke šljake kombinovanim postupcima. [Thesis]. Univerzitet u Beogradu; 2018. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:15337/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Georgia

10. Robbins, Katherine Suzanne. Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch].

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/29643

► Epidemiological studies have shown an inverse relationship between nut consumption and chronic diseases of humans. For this reason, commercially-viable U.S. cultivars were assessed for their… (more)

▼ Epidemiological studies have shown an inverse relationship between nut consumption and chronic diseases of humans. For this reason, commercially-viable U.S. cultivars were assessed for their antioxidant and anti-inflammatory constituents. Acetonic extracts of defatted pecans possessed marked in vitro antioxidant capacities as determined by a number of assays including total phenolics content (TPC), ferric reducing antioxidant potential (FRAP),hydrophilic-oxygen radical absorbance capacity (H-ORACFL), and total procyanidins content (DMAC). Depending on the cultivar, H-ORACFL values ranged from 13.5 ± 3.5 to 25.5 ± 3.0 mmol Trolox eq/100 g. The procyanidins content of crude extracts (420 ± 20 to 655 ± 43 mgprocyanidin B2 eq/100 g) correlated better with H-ORACFL data than TPC values. The impact of roasting on the antioxidant activity and phenolics content was investigated. Pecans were roasted in an impingement oven at 175°C for 8.2 min. No significant differences were observed in FRAP quantities and only one cultivar showed a significant decrease in H-ORACFL. Significant decreases were observed for both TP (~10%) and PAC (~25%) contents. Fractionation of the crude acetonic extracts by Sephadex LH-20 column chromatography into low-molecular-weight (LMW) and tannin-rich phenolic compounds (HMW) was achieved. Results indicated that the tannin-rich fraction, comprised of proanthocyanidins, possessed substantially more antioxidant activity than the LMW phenolic fraction. Phenolic acids identified in the crude acetonic extract and LMW phenolic fraction by RP-18 HPLC included gallic, ellagic, protocatachuic, and p-hydroxybenzoic acids as well as the proanthocyanidin monomers, catechin; these were tentatively identified, confirmed using ESI-LC-MS and quantified (both in their free, esterified, and bound forms) by HPLC. Normal phase-HPLC revealed that the tannin rich fraction, which accounted for most of the antioxidant activity, comprised both hydrolyzable and condensed tannins. Degrees of polymerization for the tannin-rich samples were determined to contain monomers-pentamers with dimers representing the largest fraction (56.7%). Anti-inflammatory properties of the crude and acetonic extracts (both LMW and HMW fractions) were evaluated using lipopolysachharide-stimulated RAW 264.7 macrophage cells. Nitric oxide, an index of inflammation, was measured using the GRIESS assay. The LMW fraction proved to be most effective and showed a dose-dependent effect.

Subjects/Keywords: Pecans; Antioxidant; Phenolics; Proanthocyanidins; Roasting; Inflammation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Robbins, K. S. (2014). Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch]. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/29643

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Robbins, Katherine Suzanne. “Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch].” 2014. Thesis, University of Georgia. Accessed January 19, 2021. http://hdl.handle.net/10724/29643.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Robbins, Katherine Suzanne. “Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch].” 2014. Web. 19 Jan 2021.

Vancouver:

Robbins KS. Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch]. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10724/29643.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Robbins KS. Bioactive constituents of pecans [Carya illinoinensis (Wangenh.) K. Koch]. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/29643

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Colorado School of Mines

11. Carlson, Brett. Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting.

Degree: PhD, Metallurgical and Materials Engineering, 2018, Colorado School of Mines

URL: http://hdl.handle.net/11124/172159

► Neodymium–iron-boride (NdFeB) magnets are the strongest commercially available, and as such are used in technologies where high performance is needed, such as electric vehicles, computer… (more)

▼ Neodymium–iron-boride (NdFeB) magnets are the strongest commercially available, and as such are used in technologies where high performance is needed, such as electric vehicles, computer hard drives, and high efficiency wind turbines. The manufacture of these magnets consumes a large amount of rare earths, and as supply concerns exists for these materials, recycling of magnet scrap is seen as a possible domestic source. A difficulty in processing is that iron makes up the majority of the magnet, and the subject of this research is the development of a selective recycling method for the contained rare earths. Two pathways for selective sulfation roasting were investigated. The principle for both of these is to perform a roasting process which results in the formation of rare earth sulfate and an iron oxide by taking advantage of the differing thermal stabilities of the phases. A water leach can then effectively separate the soluble rare earth sulfates from the insoluble iron oxides. The first method investigated involved first pugging the magnet material with sulfuric acid, followed by a drying and roasting stage. It was found that on water leaching almost all of the rare earths dissolved, with almost all of the iron being left in the residue. A scale up effort was undertaken with a bench scale semi-continuous rotary kiln, which proved successful. An economic study on this process was performed. The second method investigated was the sulfation of magnet material by roasting in an air-sulfur dioxide atmosphere. A thermal gravimetric analysis experimental setup was constructed and iron oxide and neodymium oxide pellets reacted under various conditions. The mass gain curves were compared against a constructed grain model. It was found that the majority of the neodymium could be extracted utilizing a water leach. Very little iron was found to dissolve at any of the conditions investigated. Scoping studies involving the gas phase sulfation of magnet powder were also performed. It was found that magnet material was resistant to forming rare earth sulfates, but the addition of alkali earth sulfate promoter helped greatly, and the majority of rare earths could be extracted. Advisors/Committee Members: Taylor, Patrick R. (advisor), Anderson, Corby G. (committee member), De Moor, Emmanuel (committee member), Eggert, Roderick G. (committee member), Spiller, D. Erik (committee member).

Subjects/Keywords: recycling; rare earth magnet; selective sulfation roasting

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Carlson, B. (2018). Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting. (Doctoral Dissertation). Colorado School of Mines. Retrieved from http://hdl.handle.net/11124/172159

Chicago Manual of Style (16^th Edition):

Carlson, Brett. “Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting.” 2018. Doctoral Dissertation, Colorado School of Mines. Accessed January 19, 2021. http://hdl.handle.net/11124/172159.

MLA Handbook (7^th Edition):

Carlson, Brett. “Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting.” 2018. Web. 19 Jan 2021.

Vancouver:

Carlson B. Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting. [Internet] [Doctoral dissertation]. Colorado School of Mines; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11124/172159.

Council of Science Editors:

Carlson B. Recycling of neodymium-iron-boride magnet waste by selective sulfation roasting. [Doctoral Dissertation]. Colorado School of Mines; 2018. Available from: http://hdl.handle.net/11124/172159

Colorado School of Mines

12. Stanton, Caleb William. Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery.

Degree: MS(M.S.), Metallurgical and Materials Engineering, 2016, Colorado School of Mines

URL: http://hdl.handle.net/11124/170037

► During production of samarium cobalt magnets, a large amount of magnetic swarf is generated due to milling and cutting. This can accrue up to 30%… (more)

▼ During production of samarium cobalt magnets, a large amount of magnetic swarf is generated due to milling and cutting. This can accrue up to 30% of input materials. Recycling end-of-life magnets is equally important as these materials are critical components of aging green energy systems and a variety of electronic components. Samarium is currently listed as one of the semi-critical materials by the Critical Materials Institute and the Department of Energy. This report describes a novel sulfation, roast and leaching process for the recycling and reuse of samarium from samarium-cobalt magnet waste. Three stages are necessary for this process. The steps begin with sulfate conversion during acid roasting, selective thermal decomposition at higher temperatures, and leaching in demineralized water. This process is capable of separating samarium from cobalt, iron, and copper into a greater than 95% purity samarium sulfate leach solution. Several factors were tested to identify the parameters that exert the highest effect on samarium sulfate grade and overall recovery in the leach solution. These include acid addition, temperature, residence time, mixing, gas flow rate, and gas composition. Preliminary muffle furnace tests produce a samarium sulfate product with over 99% purity. Rotary kiln experiments were conducted to better control mixing and atmospheric conditions within the reactor vessel. Complete sulfate conversion was achieved with 40% excess sulfuric acid at 400°C and a 15 minute residence time. Several stages of acid-roasting, residue recycling, and leaching may increase the final leach solution samarium sulfate grade and recovery. Better control of sulfur dioxide partial pressure in the reactor may also enable more selective roasting conditions. This process is only viable if built with or alongside an existing sulfur recovery system such as an acid plant. Net present value after five-years with an acid plant is $2.2 million whereas the project is unfeasible without sulfur recovery. This is based on a two stage roasting process and treatment of 1000 tonnes per year of samarium-cobalt magnet waste. Based on the success of the results from this study, this process is highly recommended for immediate pilot-scale testing. Advisors/Committee Members: Mishra, Brajendra (advisor), Anderson, Corby G. (committee member), Taylor, Patrick R. (committee member).

Subjects/Keywords: cobalt; leaching; recycling; roasting; samarium; sulfation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Stanton, C. W. (2016). Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery. (Masters Thesis). Colorado School of Mines. Retrieved from http://hdl.handle.net/11124/170037

Chicago Manual of Style (16^th Edition):

Stanton, Caleb William. “Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery.” 2016. Masters Thesis, Colorado School of Mines. Accessed January 19, 2021. http://hdl.handle.net/11124/170037.

MLA Handbook (7^th Edition):

Stanton, Caleb William. “Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery.” 2016. Web. 19 Jan 2021.

Vancouver:

Stanton CW. Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery. [Internet] [Masters thesis]. Colorado School of Mines; 2016. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11124/170037.

Council of Science Editors:

Stanton CW. Sulfation roasting and leaching of samarium-cobalt magnet swarf for samarium recovery. [Masters Thesis]. Colorado School of Mines; 2016. Available from: http://hdl.handle.net/11124/170037

13. Jack Robson Silva. OtimizaÃÃo do processo de torraÃÃo do cafÃ pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais.

Degree: 2008, UNIVERSIDADE FEDERAL DE LAVRAS

URL: http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408

►

Abstract SILVA, Jack Robson. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. 2008. 71 p. Dissertation (MÃster in… (more)

▼

Abstract SILVA, Jack Robson. Optimization of the roasting coffee process by the monitoring of physical and sensory parameter, property. 2008. 71 p. Dissertation (MÃster in Food Science) â Federal University of Lavras, Lavras. The target of this paper was the optimization of the Coffee arabica L. roasting process derived from two kinds of processes, pulped cherry and natural. To carry this research out, two aspects of control were monitored, time and roasting temperature.The application of different color patterns and roasting curves had as purpose to evidence the combination among the best configuration of the variables time and temperature and the tone of final color to obtain the best sensorial performance of each analyzed coffee. At the end of each roasting type, they were determined the tone of final color of the coffee beans, the weight loss, the apparent density, the dimensions of the grains and the moisture level. The descriptive cupping sensorial analysis was made according to the Special Coffee American Association (SCAA) standards. The appraised sensorial attributes clearly demonstrated the modifications happened in each applied treatment. The best sensorial profile was verified in the coffees submitted to the medium roasting level, which also presented larger homogeneity in the dimensional expansion in the three investigated directions. The techniques applied over the analysis revealed functionality and applicability for the roasting process controlling carried out by the quality control areas of coffee roasters companies.

RESUMO SILVA, Jack Robson. OtimizaÃÃo do processo de torraÃÃo do cafÃ pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais. 2008. 71 p. DissertaÃÃo (Mestrado em CiÃncias dos Alimentos) â Universidade Federal de Lavras, Lavras, MG.* Neste trabalho objetivou-se otimizar o processo de torraÃÃo de grÃos de cafÃ da espÃcie Coffea arabica L., provenientes de dois tipos de processamentos, cereja descascado e natural, atravÃs do monitoramento do tempo e da temperatura de torraÃÃo. A aplicaÃÃo de diferentes padrÃes de cor e curvas de torraÃÃo teve como propÃsito evidenciar a combinaÃÃo entre a melhor configuraÃÃo das variÃveis tempo e temperatura e a tonalidade de cor final para obter o melhor desempenho sensorial de cada cafÃ avaliado. Ao final de cada tipo de torraÃÃo, foram determinadas a tonalidade de cor final dos grÃos, a perda de peso, a densidade aparente, as dimensÃes dos grÃos e o teor de umidade. A anÃlise sensorial descritiva da bebida foi feita segundo as indicaÃÃes da AssociaÃÃo Americana de CafÃ Especiais (ACAA). Os atributos sensoriais avaliados demonstraram, com clareza, as modificaÃÃes ocorridas em cada tratamento aplicado. O melhor perfil sensorial foi constatado nos cafÃs submetidos Ã torraÃÃo mÃdia, os quais apresentaram tambÃm maior homogeneidade na expansÃo dimensional nas trÃs direÃÃes investigadas. As tÃcnicas de anÃlises utilizadas revelaram funcionalidade e aplicabilidade para o monitoramento do processo de torraÃÃo nas indÃstrias de torrefaÃÃo e…

Advisors/Committee Members: Rosemary Gualberto Fonseca Alvarenga Pereira, Jefferson Luiz Gomes CorrÃa, JosÃ Guilherme Lembi Ferreira Alves.

Subjects/Keywords: roasting; temperature; Tempo e Temperatura; Processo de TorraÃÃo; roasting curve; AnÃlise Sensorial; Coffee; CafÃ; cupping; ALIMENTOS; Curva de TorraÃÃo; time

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APA (6^th Edition):

Silva, J. R. (2008). OtimizaÃÃo do processo de torraÃÃo do cafÃ pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais. (Thesis). UNIVERSIDADE FEDERAL DE LAVRAS. Retrieved from http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Silva, Jack Robson. “OtimizaÃÃo do processo de torraÃÃo do cafÃ pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais.” 2008. Thesis, UNIVERSIDADE FEDERAL DE LAVRAS. Accessed January 19, 2021. http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Silva, Jack Robson. “OtimizaÃÃo do processo de torraÃÃo do cafÃ pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais.” 2008. Web. 19 Jan 2021.

Vancouver:

Silva JR. OtimizaÃÃo do processo de torraÃÃo do cafÃ pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais. [Internet] [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2008. [cited 2021 Jan 19]. Available from: http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva JR. OtimizaÃÃo do processo de torraÃÃo do cafÃ pelo monitoramento de parÃmetros e propriedades fÃsicas e sensoriais. [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2008. Available from: http://bibtede.ufla.br/tede//tde_busca/arquivo.php?codArquivo=1408

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

14. Yu, Dawei. Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate.

Degree: 2014, University of Toronto

URL: http://hdl.handle.net/1807/65770

►

Selective oxidation and sulfation roasting of nickel concentrate followed by leaching was investigated as a novel route for nickel production. In the oxidation roasting stage,… (more)

▼

Selective oxidation and sulfation roasting of nickel concentrate followed by leaching was investigated as a novel route for nickel production. In the oxidation roasting stage, the iron species in the nickel concentrate was preferentially oxidized to form iron oxides, leaving non-ferrous metals (Ni, Cu, Co) as sulfides. The roasted product was then sulfation roasted to convert the sulfides of the latter metals into water-soluble sulfates. The sulfates were then leached into solution for further recovery and separation from iron oxides. The oxidation of nickel concentrate was firstly studied by means of thermogravimetric and differential thermal analysis over a wide temperature range. A reaction scheme was deduced, in which preferential oxidation of iron sulfide species occurred over a wide temperature range up to about 700 ºC, forming a Ni1-xS core with iron oxide shell. A batch fluidized bed roaster was then constructed to study the oxidation and sulfation roasting of nickel sulfide concentrate. Oxidation roasting tests were carried out at temperatures between 650 °C and 775 °C. It was found that low temperatures (e.g. 650 °C) are favorable for the preferential oxidation of iron sulfide species while minimizing the formation of nickeliferous oxides, i.e. trevorite and NiO. Several parameters were varied in the sulfation roasting experiments, including the sulfation gas flowrate, sulfation roasting temperature, the addition of Na2SO4, sulfation roasting time, and the oxidation roasting temperature. Under optimized conditions of sulfation gas composition (95% air, 5% SO2), temperature (700 °C), Na2SO4 addition (10 wt%) and time (150 min), the conversions to sulfates were 79% Ni, 91% Cu, and 91% Co. Only 5% Fe forms water-soluble sulfate. The residue from the leaching of calcine in water contained 49% Fe and 10% Ni, which is a suitable feedstock for the production of ferronickel alloys. Therefore, further studies were also conducted to evaluate the reduction behavior of the residue with CO, H2 and graphite.

PhD

Advisors/Committee Members: Utigard, Torstein, Barati, Mansoor, Materials Science and Engineering.

Subjects/Keywords: Fluidized bed; Roasting; Sulfation roasting; Nickel concentrate; Pentlandite; Leaching; TGA; DTA; Reduction; Hematite; Nickel ferrite; Kinetics; 0743

11 more images…

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APA (6^th Edition):

Yu, D. (2014). Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate. (Doctoral Dissertation). University of Toronto. Retrieved from http://hdl.handle.net/1807/65770

Chicago Manual of Style (16^th Edition):

Yu, Dawei. “Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate.” 2014. Doctoral Dissertation, University of Toronto. Accessed January 19, 2021. http://hdl.handle.net/1807/65770.

MLA Handbook (7^th Edition):

Yu, Dawei. “Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate.” 2014. Web. 19 Jan 2021.

Vancouver:

Yu D. Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate. [Internet] [Doctoral dissertation]. University of Toronto; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1807/65770.

Council of Science Editors:

Yu D. Fluidized Bed Selective Oxidation and Sulfation Roasting of Nickel Sulfide Concentrate. [Doctoral Dissertation]. University of Toronto; 2014. Available from: http://hdl.handle.net/1807/65770

University of Toronto

15. Pandher, Rajan. Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates.

Degree: 2010, University of Toronto

URL: http://hdl.handle.net/1807/24615

►

The sulphation and sulphate decomposition occurring during the oxidation of nickel concentrates were studied by thermal analysis. Samples of industrial nickel concentrates were heated in… (more)

Subjects/Keywords: sulphation; sulphate; nickel concentrate; roasting; sulphate decomposition; nonferrous pyrometallurgy; 0743

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Pandher, R. (2010). Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/24615

Chicago Manual of Style (16^th Edition):

Pandher, Rajan. “Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates.” 2010. Masters Thesis, University of Toronto. Accessed January 19, 2021. http://hdl.handle.net/1807/24615.

MLA Handbook (7^th Edition):

Pandher, Rajan. “Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates.” 2010. Web. 19 Jan 2021.

Vancouver:

Pandher R. Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates. [Internet] [Masters thesis]. University of Toronto; 2010. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1807/24615.

Council of Science Editors:

Pandher R. Sulphation and Sulphate Decomposition in Roasted Nickel Concentrates. [Masters Thesis]. University of Toronto; 2010. Available from: http://hdl.handle.net/1807/24615

Uppsala University

16. Olsson, Oskar. Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien.

Degree: Archaeology and Ancient History, 2016, Uppsala University

URL: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797

► Abstract: This essay is a comparative study conducted on several iron staffs and a few staffs made of wood believed to be either roasting… (more)

Subjects/Keywords: Viking age; staffs; volva; textile; roasting spits; measurement; Scandi-navia; shamanism.

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APA (6^th Edition):

Olsson, O. (2016). Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien. (Thesis). Uppsala University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Olsson, Oskar. “Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien.” 2016. Thesis, Uppsala University. Accessed January 19, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Olsson, Oskar. “Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien.” 2016. Web. 19 Jan 2021.

Vancouver:

Olsson O. Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien. [Internet] [Thesis]. Uppsala University; 2016. [cited 2021 Jan 19]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Olsson O. Vikingatida stavar och deras funktioner : En komparativ studie om stavar funna i Skandinavien. [Thesis]. Uppsala University; 2016. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-295797

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Illinois – Urbana-Champaign

17. Rivers, Tyrone. The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression.

Degree: PhD, Educational Psychology, 2015, University of Illinois – Urbana-Champaign

URL: http://hdl.handle.net/2142/78493

► The current study reported on the initial construction of a roasting measure. Roasting (a Black oral tradition) is a form of teasing that can be… (more)

Subjects/Keywords: roasting; ritual insults; playing the dozens; verbal bullying; social anxiety; depression

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APA (6^th Edition):

Rivers, T. (2015). The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/78493

Chicago Manual of Style (16^th Edition):

Rivers, Tyrone. “The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression.” 2015. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed January 19, 2021. http://hdl.handle.net/2142/78493.

MLA Handbook (7^th Edition):

Rivers, Tyrone. “The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression.” 2015. Web. 19 Jan 2021.

Vancouver:

Rivers T. The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2015. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2142/78493.

Council of Science Editors:

Rivers T. The initial construction of a roasting measure and examination of the associations among roasting, verbal bullying, social anxiety, and depression. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2015. Available from: http://hdl.handle.net/2142/78493

University of Arizona

18. Kreyns, Stephanus Christiaan. The heat involved in roasting of various sulphide minerals and ores .

Degree: 1926, University of Arizona

URL: http://hdl.handle.net/10150/553306

Subjects/Keywords: Sulfides – Metallurgy.; Roasting (Metallurgy)

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Kreyns, S. C. (1926). The heat involved in roasting of various sulphide minerals and ores . (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/553306

Chicago Manual of Style (16^th Edition):

Kreyns, Stephanus Christiaan. “The heat involved in roasting of various sulphide minerals and ores .” 1926. Masters Thesis, University of Arizona. Accessed January 19, 2021. http://hdl.handle.net/10150/553306.

MLA Handbook (7^th Edition):

Kreyns, Stephanus Christiaan. “The heat involved in roasting of various sulphide minerals and ores .” 1926. Web. 19 Jan 2021.

Vancouver:

Kreyns SC. The heat involved in roasting of various sulphide minerals and ores . [Internet] [Masters thesis]. University of Arizona; 1926. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10150/553306.

Council of Science Editors:

Kreyns SC. The heat involved in roasting of various sulphide minerals and ores . [Masters Thesis]. University of Arizona; 1926. Available from: http://hdl.handle.net/10150/553306

Queens University

19. Chambers, Brandon. An Investigation into the Sulphation Roasting of Enargite Concentrates .

Degree: Mining Engineering, 2012, Queens University

URL: http://hdl.handle.net/1974/7381

► Potential new ore deposits containing significant levels of enargite, a copper arsenic sulphide mineral, are being considered for development. The processing of high arsenic copper… (more)

▼ Potential new ore deposits containing significant levels of enargite, a copper arsenic sulphide mineral, are being considered for development. The processing of high arsenic copper concentrates directly in copper smelters is difficult due to environmental concerns. This thesis investigates a process using sulphation roasting as an alternative method for processing enargite concentrates; copper is recovered from the calcine by acid leaching, gold is extracted from the leach residue by conventional cyanidation and arsenic is either fixed in the calcine or precipitated from process emissions. In this research, sulphation roasting between the temperatures of 300-800 °C, with varying oxygen and sulphur dioxide partial pressures, was investigated. Experiments indicated that high levels of copper extraction, as well as arsenic fixation, could be achieved from the produced calcines through hydrometallurgical processes. At operating temperatures between 400-550 °C copper sulphate, copper arsenate, iron sulphate, hematite and iron arsenate form in the calcine, as well as some arsenic being volatilized as arsenic trioxide. At processing temperatures between 475-575 °C, greater than 80% of the arsenic was retained in the calcine as copper and iron arsenates. Copper arsenate would be weak-acid soluble and fixed in an effluent treatment plant along with arsenic captured in the wet-gas scrubber bleed solution. As operating temperatures increase above 650 °C copper sulphates were converted into oxysulphates, oxides and ferrites, hematite production was favoured, and arsenic was primarily volatilized. Increasing the sulphur dioxide addition in the reaction atmosphere resulted in additional sulphate formation and increased sulphate stability at higher temperatures. Sulphation roaster heat balances were developed for calcines produced at two temperatures, 500 and 750 °C. They indicated that while high copper extraction and arsenic fixation rates could be achieved, the sulphation roasting reactions are highly exothermic and significant cooling water would need to be added. Due to these issues, it is likely that partial roasting operations would be economically favourable in greenfield operations. However, niche applications of this process in operations with existing copper SX/EW facilities in good acid markets, have the potential to be economically favourable.

Subjects/Keywords: Roast Leach Electrowinning ; Enargite ; Enargite Concentrates ; Arsenic ; Arsenic Fixation ; Sulphation Roasting

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APA (6^th Edition):

Chambers, B. (2012). An Investigation into the Sulphation Roasting of Enargite Concentrates . (Thesis). Queens University. Retrieved from http://hdl.handle.net/1974/7381

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Chambers, Brandon. “An Investigation into the Sulphation Roasting of Enargite Concentrates .” 2012. Thesis, Queens University. Accessed January 19, 2021. http://hdl.handle.net/1974/7381.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Chambers, Brandon. “An Investigation into the Sulphation Roasting of Enargite Concentrates .” 2012. Web. 19 Jan 2021.

Vancouver:

Chambers B. An Investigation into the Sulphation Roasting of Enargite Concentrates . [Internet] [Thesis]. Queens University; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/1974/7381.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Chambers B. An Investigation into the Sulphation Roasting of Enargite Concentrates . [Thesis]. Queens University; 2012. Available from: http://hdl.handle.net/1974/7381

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Georgia

20. Smith, Catherine Francesca. Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects.

Degree: 2018, University of Georgia

URL: http://hdl.handle.net/10724/37506

► A radiant wall oven was used for infrared blanching. Infrared treatments included 343˚C for 60 s and 288 for 90 s. High and low moisture… (more)

Subjects/Keywords: Infrared Radiation; Peanuts; Blanching; Radiant Wall Oven; Sensory; Shelf-Life; Roasting

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APA (6^th Edition):

Smith, C. F. (2018). Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/37506

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Smith, Catherine Francesca. “Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects.” 2018. Thesis, University of Georgia. Accessed January 19, 2021. http://hdl.handle.net/10724/37506.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Smith, Catherine Francesca. “Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects.” 2018. Web. 19 Jan 2021.

Vancouver:

Smith CF. Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects. [Internet] [Thesis]. University of Georgia; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10724/37506.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Smith CF. Infrared radiant wall technology for blanching and roasting of small peanuts and the associate sensory and shelf life effects. [Thesis]. University of Georgia; 2018. Available from: http://hdl.handle.net/10724/37506

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Georgia

21. Craft, Brian David. Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/25775

► The overall aims of this work were to ascertain the primary phenolic constituents in peanut kernels and skins, and determine if there antioxidant content and… (more)

▼ The overall aims of this work were to ascertain the primary phenolic constituents in peanut kernels and skins, and determine if there antioxidant content and capacities are conserved through industrial roasting processes. The first study conducted revealed that the predominant phenolic compounds in peanut kernels are free/bound p-coumaric acids, which are released from their ester or glycoside forms during thermal treatment. This observed increase in p-coumaric acid levels was affected both by peanut type and processing method. A Spanish high-oleic cultivar had the highest naturally occurring levels of free/bound p-coumaric acids and a high-oleic Runner yielded an increase of ~785% in free p-coumaric acid from raw to oil-roasted sample. The total phenolic contents and antioxidant capacities of processed peanut kernels from the 2007 crop were found to increase in a stepwise fashion from raw < dry-roast < oil-roast for nearly all phytochemical analyses performed. This suggests that although the chemistry of phenolic compounds in peanuts is changing through roasting, their antioxidant potency is preserved and sometimes increased. The second and third studies undertaken involved the chromatographic characterization of low- (LMW) and high-molecular-weight (HMW) phenolic fractions isolated from dry-blanched (DB) and dry-roasted (DR) peanut skins. Catechin, epicatechin, and p-coumaric acid esters were identified in the LMW fraction of DB peanut skins; whereas catechin, free p-coumaric and protocatechuic acids, and a protocatechuic acid ester were found in DR skins. Total phenolics and antioxidant capacities were similar for DB and DR skins. Some of the collected LMW fractions exhibited higher antioxidant capacities than their corresponding crude extracts; suggesting that LMW phenolics contribute to peanut skin’s total antioxidant capacity. Proanthocyanidin (PAC) analyses showed that DR peanut skin tannins have a higher degree of polymerization than DB skins. A greater incidence of PAC polymerization reactions may be a result of the higher temperatures involved in the dry-roasting process. All three studies indicated that processing is altering the chemistry of the phenolics in peanuts and peanut skins, but their antioxidant efficacy is retained for the consumer.

Subjects/Keywords: Peanuts; Peanut Skins; Peanut Industry; Peanut Processing; Roasting; Antioxidants; Phenolics; Proanthocyanidins

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APA (6^th Edition):

Craft, B. D. (2014). Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/25775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Craft, Brian David. “Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins.” 2014. Thesis, University of Georgia. Accessed January 19, 2021. http://hdl.handle.net/10724/25775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Craft, Brian David. “Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins.” 2014. Web. 19 Jan 2021.

Vancouver:

Craft BD. Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10724/25775.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Craft BD. Effects of processing on the chemistry and antioxidant capacity of endogenous bioactive compounds in peanut kernels and skins. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/25775

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of British Columbia

22. Roman-Moguel, Guillermo Julio. Kinetics of direct reduction of unagglomerated iron-ore with coal char.

Degree: PhD, Mining Engineering, 1984, University of British Columbia

URL: http://hdl.handle.net/2429/25962

► The kinetics of direct reduction of a commercial unagglomerated iron ore, with low-rank coal chars, have been investigated in the temperature range of 800-950°C (1073-1223… (more)

▼ The kinetics of direct reduction of a commercial unagglomerated iron ore, with low-rank coal chars, have been investigated in the temperature range of 800-950°C (1073-1223 K) using a laboratory-size rotary reactor. The variables studied were temperature, coal type, particle size of coal and ore, fixed carbon-to-iron ratio, rotational speed-and percent filling. In addition the effects of a catalyst on the Boudouard reaction and of inert gas flushing on the reduction rate were determined. Mixing studies at room temperature and at reduction temperature yielded the best mixing conditions prior to the kinetics determinations. Agglomeration between the reduced particles was also studied. The mixing experiments at room temperature yielded the following. The degree of mixing depends almost entirely on the coal-to-ore size ratio. Best mixing is achieved with values of this ratio of 1 and smaller, for ore particles larger than 254 µm; for smaller sizes than this, good mixing can be obtained at higher coal-to-ore size ratios. At reduction temperature, improvement in the reduction rate was not obtained either by further increasing the fixed carbon-to-iron ratio from 0.32 to 0.64 or by varying the rotational speed from 7 to 20 r.p.m.. In the kinetics experiments, the overall reduction process was found to be controlled up to 0.5 to 0.8 fractional reduction by the Boudouard reaction, depending on the particle size and temperature; from then on, the kinetics were controlled essentially by the reduction reaction. The activation energies obtained were 224 kJ/mole for the Boudouard reaction, using sub-bituminous coal char, and 264 kJ/mole using lignite coal char; these values correspond to that of a catalyzed reaction. The catalytic effect of the coal ash on the Boudouard reaction was found to be much larger than the respective effect of metallic iron. The presence of a diluent gas extended the fractional reduction over which Boudouard reaction control is exerted. The activation energy obtained for the reduction of wustite by CO is 116.4 kJ/mole. The analysis of the Pco/Pco₂ ratio produced by the reaction proved to be a powerful tool in elucidating the rate controlling step. Smaller ore particles were found to agglomerate considerably more, in the non-catalyzed experiments; the addition of a catalyst for the Boudouard reaction also produced larger agglomerates. In neither case did agglomeration retard the reduction rate to a considerable extent. No accretion growth was observed on the reactor wall. Estimative calculations showed that similar throughputs can be obtained by processing the unagglomerated concentrate, as compared to operations which utilize indurated pellets under the same conditions. An advantage of a process using concentrates is the lower temperature at which it can be operated.

Subjects/Keywords: Roasting (Metallurgy); Iron – Purification

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APA (6^th Edition):

Roman-Moguel, G. J. (1984). Kinetics of direct reduction of unagglomerated iron-ore with coal char. (Doctoral Dissertation). University of British Columbia. Retrieved from http://hdl.handle.net/2429/25962

Chicago Manual of Style (16^th Edition):

Roman-Moguel, Guillermo Julio. “Kinetics of direct reduction of unagglomerated iron-ore with coal char.” 1984. Doctoral Dissertation, University of British Columbia. Accessed January 19, 2021. http://hdl.handle.net/2429/25962.

MLA Handbook (7^th Edition):

Roman-Moguel, Guillermo Julio. “Kinetics of direct reduction of unagglomerated iron-ore with coal char.” 1984. Web. 19 Jan 2021.

Vancouver:

Roman-Moguel GJ. Kinetics of direct reduction of unagglomerated iron-ore with coal char. [Internet] [Doctoral dissertation]. University of British Columbia; 1984. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2429/25962.

Council of Science Editors:

Roman-Moguel GJ. Kinetics of direct reduction of unagglomerated iron-ore with coal char. [Doctoral Dissertation]. University of British Columbia; 1984. Available from: http://hdl.handle.net/2429/25962

Virginia Tech

23. Racine, Kathryn Claire. Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa.

Degree: MSin Life Sciences, Food Science and Technology, 2019, Virginia Tech

URL: http://hdl.handle.net/10919/90295

► According to the Centers for Disease Control and Prevention, obesity-related chronic conditions such as cardiovascular disease and type 2 diabetes mellitus (T2D) are the leading… (more)

Subjects/Keywords: fermentation; roasting; flavanols; procyanidins; UPLC-MS/MS; bioactivity; Maillard reaction; melanoidins

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APA (6^th Edition):

Racine, K. C. (2019). Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/90295

Chicago Manual of Style (16^th Edition):

Racine, Kathryn Claire. “Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa.” 2019. Masters Thesis, Virginia Tech. Accessed January 19, 2021. http://hdl.handle.net/10919/90295.

MLA Handbook (7^th Edition):

Racine, Kathryn Claire. “Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa.” 2019. Web. 19 Jan 2021.

Vancouver:

Racine KC. Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa. [Internet] [Masters thesis]. Virginia Tech; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10919/90295.

Council of Science Editors:

Racine KC. Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa. [Masters Thesis]. Virginia Tech; 2019. Available from: http://hdl.handle.net/10919/90295

Michigan State University

24. Kolmer, Armina. USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost.

Degree: 1960, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:8986

Subjects/Keywords: Beef – Grading; Roasting (Cooking); Beef

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APA (6^th Edition):

Kolmer, A. (1960). USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost. (Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:8986

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Kolmer, Armina. “USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost.” 1960. Thesis, Michigan State University. Accessed January 19, 2021. http://etd.lib.msu.edu/islandora/object/etd:8986.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Kolmer, Armina. “USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost.” 1960. Web. 19 Jan 2021.

Vancouver:

Kolmer A. USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost. [Internet] [Thesis]. Michigan State University; 1960. [cited 2021 Jan 19]. Available from: http://etd.lib.msu.edu/islandora/object/etd:8986.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kolmer A. USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost. [Thesis]. Michigan State University; 1960. Available from: http://etd.lib.msu.edu/islandora/object/etd:8986

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Colorado School of Mines

25. Gerthoffer, Jacques. Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen.

Degree: Master of Engineering (M. Eng.), Metallurgical Engineering, 1985, Colorado School of Mines

URL: http://hdl.handle.net/11124/175382

Subjects/Keywords: Roasting (Metallurgy); Pyrites; Sulfur – Metallurgy

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APA (6^th Edition):

Gerthoffer, J. (1985). Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen. (Masters Thesis). Colorado School of Mines. Retrieved from http://hdl.handle.net/11124/175382

Chicago Manual of Style (16^th Edition):

Gerthoffer, Jacques. “Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen.” 1985. Masters Thesis, Colorado School of Mines. Accessed January 19, 2021. http://hdl.handle.net/11124/175382.

MLA Handbook (7^th Edition):

Gerthoffer, Jacques. “Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen.” 1985. Web. 19 Jan 2021.

Vancouver:

Gerthoffer J. Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen. [Internet] [Masters thesis]. Colorado School of Mines; 1985. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11124/175382.

Council of Science Editors:

Gerthoffer J. Investigation of a process for elemental sulfur recovery from pyrite roasting with steam and oxygen. [Masters Thesis]. Colorado School of Mines; 1985. Available from: http://hdl.handle.net/11124/175382

Pontifical Catholic University of Rio de Janeiro

26. FELIPE SOMBRA DOS SANTOS. [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST.

Degree: 2018, Pontifical Catholic University of Rio de Janeiro

URL: http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488

►

[pt] Este trabalho aborda um estudo alternativo voltado para o tratamento de um resíduo industrial gerado durante a fabricação de aço nos fornos elétricos, através… (more)

▼

[pt] Este trabalho aborda um estudo alternativo voltado para o tratamento de um resíduo industrial gerado durante a fabricação de aço nos fornos elétricos, através do uso reagentes cloretantes. O resíduo analisado quantitativamente apresenta os seguintes resultados em relação aos seus principais constituintes: 29 por cento de Fe e 16 por cento Zn. Tem-se como principal objetivo uma recuperação do zinco contido e o simultâneo enriquecimento do resíduo em Fe2O3, que permitiria, então, o reaproveitamento do resíduo pela indústria e a conseqüente diminuição do impacto ambiental. Foram utilizados diversos métodos de análise de caracterização, tais como difração de raios-X, microscopia eletrônica de varredura, difração e fluorescência de raios-X e espectroscopia de massa (ICPMS). Observou-se que o zinco encontra-se presente na amostra na forma de ferrita de zinco (franklinita). As análises prévias dos clássicos diagramas energia livre de Gibbs versus T em variadas opções de tratamentos químicos indicaram que algumas ustulações, tais como aquelas com Cl2 e CaCl2, seriam capazes de viabilizar a remoção seletiva do zinco, enriquecendo assim o resíduo em ferro, a fim de que possa ser usado novamente na alimentação do forno. Os resultados experimentais da ustulação com cloreto de cálcio confirmaram tal possibilidade ao mostrar que quando a reação é conduzida a 1100 graus Celsius durante 30 minutos com um excesso de 40 por cento de reagentes, o teor de ferro no resíduo aumenta ligeiramente (com remoção de 21 por cento), enquanto o teor de zinco decresce de 16 por cento para 1 por cento (remoção de 94 por cento), sugerindo estudos complementares onde a seletividade fosse otimizada.

[en] This work is related to an alternative chemical treatment of an electric furnace dust. The residue containing 29 percent of Fe and 16 percent of Zn, most of it in a zinc ferrite (ZnFeO4) structure, was submitted to chlorine containing reagents. The main idea was to separate the zinc from the iron through a selective chloride formation of the former followed by its volatilization. In this case, the residue, without the zinc presence, could be reused in the industrial plant, minimizing the environmental impact. Some characterization analyze methods was used as Xray diffraction, scanning electronic microscopy, diffraction and X-ray fluorescence and mass spectroscopy (ICP-MS). The zinc observed in the sample was present as zinc ferrite (franklinite). Preliminary thermodynamics studies have shown that chlorine and calcium chloride roasting could act selectively on the residue, then producing the volatile zinc chloride and leaving behind the iron oxide. Experimental work has proved that possibility showing that when the reaction happened at 1100 degrees Celsius, with 40 percent the reagents excess, for 30 minutes, the iron content increase slowly (with 21 percent removed) while that the zinc conten decrease the 16 to 1 percent (94 percent removed), proposing complementaries studies to optimize the selectivity.

Advisors/Committee Members: EDUARDO DE ALBUQUERQUE BROCCHI.

Subjects/Keywords: [pt] CLORACAO; [en] CHLORINATION; [pt] RESIDUO SIDERURGICO; [en] STEEL MAKING RESIDUE; [pt] FRANKILINITA; [en] FRANKILINITA; [pt] USTULACAO CLORETANTE; [en] CHLORIDE ROASTING; [pt] USTULACAO ALCALINA; [en] CALCIUM ROASTING

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APA (6^th Edition):

SANTOS, F. S. D. (2018). [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST. (Thesis). Pontifical Catholic University of Rio de Janeiro. Retrieved from http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

SANTOS, FELIPE SOMBRA DOS. “[en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST.” 2018. Thesis, Pontifical Catholic University of Rio de Janeiro. Accessed January 19, 2021. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

SANTOS, FELIPE SOMBRA DOS. “[en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST.” 2018. Web. 19 Jan 2021.

Vancouver:

SANTOS FSD. [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST. [Internet] [Thesis]. Pontifical Catholic University of Rio de Janeiro; 2018. [cited 2021 Jan 19]. Available from: http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

SANTOS FSD. [en] CHARACTERIZATION AND CHEMICAL PROCESSING, USING CHLORINE AGENTS, OF ELECTRIC ARC FURNACE DUST. [Thesis]. Pontifical Catholic University of Rio de Janeiro; 2018. Available from: http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=35488

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Texas State University – San Marcos

27. Lodge, Spencer N. Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge.

Degree: MA, Anthropology, 2016, Texas State University – San Marcos

URL: https://digital.library.txstate.edu/handle/10877/6092

► Roasting pits are earth oven facilities commonly found scattered throughout southern Nevada. The term earth oven refers to the process or event of baking foods,… (more)

▼ Roasting pits are earth oven facilities commonly found scattered throughout southern Nevada. The term earth oven refers to the process or event of baking foods, often plants, in a cooking pit with hot rocks which is covered by an earthen cap. While roasting pits were used to bake a variety of food stuffs, desert succulents such as agave and yuccas were likely the most commonly cooked. Within the Sheep Range in southern Nevada, more than 200 roasting pits were identified and 193 were subsequently documented in the field. Due to the accumulation of discarded materials surrounding the central cooking pit (e.g., spent rocks, organic material, and sediment), along with the color change that occurs in limestone and dolomite after they have been heated, most documented roasting pits were identified via Google Earth. Standard field methods were used to document roasting pits in the field. This included measuring the exterior and central depression dimensions, as well as the central cooking pit when visible. Photographs and descriptions were also taken, and small-scale surveys were conducted in the area surrounding each feature to identify associated artifacts. Key data was then entered into ArcMap 10.2 where additional analysis was conducted, including Nearest Neighbor and Hot-Spot analysis, as well as analysis with a vegetation coverage map for the Sheep Range. Nearest Neighbor analysis determined that all recorded roasting pits within the Sheep Range are spatially related to each other. Hot-Spot analysis identified that roasting pits with larger torus and exterior measurements were concentrated near the north-central portion of the Sheep Range. Torus size is interpreted as a general indicator of use, and this concentration is believed to represent the area of the Range that was most heavily used for plant baking. Statistical analysis, including regression and Mann-Whitney U tests were also conducted on roasting pit measurements. Regression for all three roasting pit measurements, exterior, torus, and central depression, identified that exterior and torus measurements were larger at higher elevations than at lower elevations. Mann-Whitney U tests identified that roasting pits built in Creosote Brush communities had smaller torus and exterior measurements than those built vegetative zones at higher elevations, including Black Brush, Mixed Shrub and Pinyon-Juniper communities. Experimental testing of rocks found in the Sheep Range determined that the local dolomite turns white when subjected to temperatures of 875° C and higher. Based on the experimental work I conducted, I reason that dolomite was used in earth oven baking as well as limestone in the Sheep Range. This thesis represents the first extensive documentation of roasting pits within the Sheep Range. Further archaeological investigations are necessary for a greater understanding regarding the purpose, period, and intensity of use of roasting pits in the Sheep Range. Advisors/Committee Members: Black, Stephen L. (advisor), Bousman, C. Britt (committee member), Thoms, Alston V. (committee member), Harry, Karen G. (committee member).

Subjects/Keywords: Roasting pit; Earth oven facility; Sheep range; Nevada; Desert National Wildlife Refuge; Agave; Yucca; Excavations (Archaeology) – Nevada – Desert National Wildlife Refuge; Kitchen-middens – Nevada – Desert National Wildlife Refuge; Roasting (Cooking)

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APA (6^th Edition):

Lodge, S. N. (2016). Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge. (Masters Thesis). Texas State University – San Marcos. Retrieved from https://digital.library.txstate.edu/handle/10877/6092

Chicago Manual of Style (16^th Edition):

Lodge, Spencer N. “Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge.” 2016. Masters Thesis, Texas State University – San Marcos. Accessed January 19, 2021. https://digital.library.txstate.edu/handle/10877/6092.

MLA Handbook (7^th Edition):

Lodge, Spencer N. “Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge.” 2016. Web. 19 Jan 2021.

Vancouver:

Lodge SN. Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge. [Internet] [Masters thesis]. Texas State University – San Marcos; 2016. [cited 2021 Jan 19]. Available from: https://digital.library.txstate.edu/handle/10877/6092.

Council of Science Editors:

Lodge SN. Fire on the Mountain: Roasting Pits in the Sheep Range on the Desert National Wildlife Refuge. [Masters Thesis]. Texas State University – San Marcos; 2016. Available from: https://digital.library.txstate.edu/handle/10877/6092

Universidade do Rio Grande do Sul

28. Amaral, Fábio Augusto Dornelles do. Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato.

Degree: 2015, Universidade do Rio Grande do Sul

URL: http://hdl.handle.net/10183/127696

►

O objetivo deste trabalho é a extração de Au, Ag, Cu e Zn a partir de dois tipos de lodos galvânicos utilizando um processo híbrido… (more)

▼

O objetivo deste trabalho é a extração de Au, Ag, Cu e Zn a partir de dois tipos de lodos galvânicos utilizando um processo híbrido de sulfatação seletiva e lixiviação com tiossulfato de sódio e amônio. Nos experimentos realizados, o lodo galvânico foi misturado com um agente promotor de sulfato (enxofre, sulfato de ferro ou pirita) e foi tratado por processos pirometalúrgicos a temperaturas até 750◦C. Nesta fase, este agente sulfatante é oxidado térmicamente, transformando a atmosfera do forno e os óxidos metálicos em sulfatos solúveis em água. Depois disso, os sulfatos foram tratados por lixiviação com água para a recuperação de Ag, Cu, Ni e Zn. Como o ouro não forma sulfatos nesta reação, foi realizada uma segunda fase de lixiviação utilizando tiossulfato de sódio e de amônio, reagentes eficazes e menos prejudiciais ao ambiente do que o cianeto. Diferentes parâmetros foram analisados como qual agente promotor de sulfatação apresentou a maior recuperação de metais em solução, a proporção ótima lodo galvânico/ agente sulfatação, a temperatura de forno, o tempo de aquecimento no forno e o tempo de lixiviação. Além disso, uma comparação da recuperação de ouro com cianeto e tiossulfato de sódio e de amônio foi realizada. A configuração que demonstrou a melhor recuperação de metal em solução tinha uma proporção de 1: 0,4 de lodo galvânico/enxofre, uma temperatura de forno de 550◦C, um tempo de aquecimento de 90 minutos e um tempo de lixiviação em água de 15 minutos. Usando estes parâmetros, as taxas de recuperação de 75% de prata, 68% de cobre, 52% de Ni e 67% de Zn foram obtidas. A lixiviação de tiossulfato de sódio resultou em uma recuperação de 78% do Au, próximos aos valores obtidos utilizando cianeto.

The purpose of this work is the selective extraction of Au, Ag, Cu and Zn from two types of galvanic sludge using a mixed process of sulfate roasting and sodium thiosulfate and ammonium thiosulfate leaching. In the experiments, the sludge was mixed with a sulfate promoter (sulfur, iron sulfate or pyrite) and treated by pyrometallurgical processes at temperatures up to 750◦C. At this stage, this agent is thermally oxidized, turning the furnace atmosphere and the metallic oxides into water-soluble sulfates. Afterward, the sulfates can be treated by leaching with water for recovery of Ag, Cu, Ni and Zn. The gold does not form sulfates in this reaction and was recovered through a second leaching stage using sodium and ammonium thiosulfate, an effective reagent and less harmful to the environment than cyanide. Different parameters as the sulfate promoter that achieves the highest recovery of metals, the proportion of galvanic sludge to sulfating agent, the temperature, the heating time in the oven and the leaching time were evaluated. Additionally, a comparison of gold recovery using cyanide versus sodium and ammonium thiosulfate was performed. The configuration that showed the best metal recovery included a 1:0.4 ratio of sludge to sulfur, an oven temperature of 550◦C, a roasting time of 90 minutes and a water leaching…

Advisors/Committee Members: Bernardes, Andrea Moura.

Subjects/Keywords: Sulfate roasting; Lodo galvânico; Hidrometalurgia; Galvanic sludge; Metais; Thiosulfate leaching; Pirometalurgia; Recovery of metals

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APA (6^th Edition):

Amaral, F. A. D. d. (2015). Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato. (Thesis). Universidade do Rio Grande do Sul. Retrieved from http://hdl.handle.net/10183/127696

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Amaral, Fábio Augusto Dornelles do. “Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato.” 2015. Thesis, Universidade do Rio Grande do Sul. Accessed January 19, 2021. http://hdl.handle.net/10183/127696.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Amaral, Fábio Augusto Dornelles do. “Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato.” 2015. Web. 19 Jan 2021.

Vancouver:

Amaral FADd. Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato. [Internet] [Thesis]. Universidade do Rio Grande do Sul; 2015. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10183/127696.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Amaral FADd. Extração de metais de lodos galvânicos através do processo de sulfatação e lixiviação com tiossulfato. [Thesis]. Universidade do Rio Grande do Sul; 2015. Available from: http://hdl.handle.net/10183/127696

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Oulu

29. Metsärinta, M.-L. (Maija-Leena). Sinkkivälkkeen leijukerrospasutuksen stabiilisuus.

Degree: 2008, University of Oulu

URL: http://urn.fi/urn:isbn:9789514289309

►

Abstract Zinc production has been known since 200 BC. Fluidised bed roasting is the first process stage of the electrolytical zinc production process, was developed… (more)

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Abstract Zinc production has been known since 200 BC. Fluidised bed roasting is the first process stage of the electrolytical zinc production process, was developed in the 1940s. The raw material for zinc is usually sphalerite concentrate. This sulphide concentrate is oxidised in a roaster. Oxidation reactions produce energy, which is removed as steam, and sulphur dioxide, which is used as the raw material of sulphuric acid. During recent decades sphalerite concentrates have contained more and more impurities and at the same time they have become more fine-grained. Impurities cause problems during fluidised bed roasting. As a consequence, production capacity decreases, there are breaks in production. Starting up and shutting down a process during production breaks cause the environmental emissions. In order to be able optimise production, the oxidation mechanisms of impure sphalerite and methods for controlling them have to be known. The hypothesis of this work was as follows: In addition to temperature, the impurity content and particle size of the feed and oxygen coefficient also have an effect on the stability of fluidised bed roasting. Diverse concentrates require different oxygen coefficients and temperatures. The basic target of this work was to develop a method to help find the required conditions and to control them in industrial roasters. This study was restricted to considering the effects of the iron, copper and lead contents in sphalerite concentrate. A review was made of earlier roasting studies and experiences. This study also evaluated the thermodynamic background of roasting. The oxidation mechanisms were also studied in the laboratory using a fluidised bed roaster and horizontal tube furnace. The results were validated in an industrial roaster. On the grounds of these studies the different sphalerite concentrates really do require diverse roasting temperatures and oxygen coefficients. Foremore, the same kinds of concentrates require a different roasting temperature and oxygen coefficient, if their particle size distributions are different. Controlling the concentrate feed particle size may help to control the stability of the roasting bed and the temperature of the upper part of the furnace. The impurities increase the forming of direct bond sintering and thus the forming of sulphide liquid phases. Oxides and sulphates may also form liquid phases. These kinds of liquid phases cause problems in the fluidised bed. Continuous control of the oxygen coefficient and bed temperature and the use of a unique oxygen coefficient and temperature range for every concentrate mixture would make it possible to minimise problems in the furnace. Laboratory and industrial scale tests have verified the variables and methods for controlling conditions in the roaster bed.

Tiivistelmä Sinkin valmistus on ollut tunnettua ajalta 200 eKr. Leijukerrospasutus, joka on ensimmäinen prosessivaihe elektrolyyttisessä sinkin valmistusprosessissa, otettiin sekin käyttöön jo 1940-luvulla. Sinkin raaka-aineena käytetään…

Subjects/Keywords: fluidised bed; oxygen coefficient; particle size; roasting; sphalerite; happikerroin; leijukerrosuuni; partikkelikoko; pasutus; sfaleriitti; sinkki

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Metsärinta, M. -. (. (2008). Sinkkivälkkeen leijukerrospasutuksen stabiilisuus. (Doctoral Dissertation). University of Oulu. Retrieved from http://urn.fi/urn:isbn:9789514289309

Chicago Manual of Style (16^th Edition):

Metsärinta, M -L (Maija-Leena). “Sinkkivälkkeen leijukerrospasutuksen stabiilisuus.” 2008. Doctoral Dissertation, University of Oulu. Accessed January 19, 2021. http://urn.fi/urn:isbn:9789514289309.

MLA Handbook (7^th Edition):

Metsärinta, M -L (Maija-Leena). “Sinkkivälkkeen leijukerrospasutuksen stabiilisuus.” 2008. Web. 19 Jan 2021.

Vancouver:

Metsärinta M-(. Sinkkivälkkeen leijukerrospasutuksen stabiilisuus. [Internet] [Doctoral dissertation]. University of Oulu; 2008. [cited 2021 Jan 19]. Available from: http://urn.fi/urn:isbn:9789514289309.

Council of Science Editors:

Metsärinta M-(. Sinkkivälkkeen leijukerrospasutuksen stabiilisuus. [Doctoral Dissertation]. University of Oulu; 2008. Available from: http://urn.fi/urn:isbn:9789514289309

30. Sheila Andrade Abrahão. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos.

Degree: 2010, UNIVERSIDADE FEDERAL DE LAVRAS

URL: http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091

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This study aimed to evaluate the antioxidant activity of coffee soft drink in three different degrees of roasting, in vitro and in vivo and the… (more)

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This study aimed to evaluate the antioxidant activity of coffee soft drink in three different degrees of roasting, in vitro and in vivo and the effect of that drink in Zucker diabetic rats with metabolic syndrome. In all experiments, the beverage was prepared under the same methodology. Were determined the contents of the aqueous extract, ash, soluble solids, acidity, pH, total and reducing sugars, fat, protein, moisture, crude fiber, mineral content, phenolic compounds, caffeine, trigonelline and chlorogenic acid. Besides these parameters were determined the major phenolic compounds present in coffee and microbiological analysis of the grains. In vitro antioxidant activity was measured by the methods of DPPH radical scavenging, metal chelating activity and the trolox equivalent antioxidant capacity. Cell viability was examined by MTT assay. Were used to in vivo tests the diabetic Zucker rat with metabolic syndrome and control Zucker rats. The animals received daily doses of coffee drinks by gavage for 30 days. After treatment, were evaluated for glucose, triglycerides, total cholesterol and fractions (HDL-c, LDL-c and VLDL-c), creatinine, uric acid, aspartate aminotransferase (AST), alanine amino tansferase (ALT), lipids fecal, weight of the kidneys, liver weight, urine volume and consumption of food and water, besides the evaluation of lipid peroxidation. The coffee beverage, regardless of the roasting process, showed activity metal chelator and antioxidant activity. The caffeic acid and chlorogenic acid showed a positive effect on cell viability. The coffee does not affect the weight gain, food consumption and water and excretion of lipids in obese Zucker rats. Collaborate in modulating the metabolic syndrome and diabetes mellitus type II coffee soft drink helped in reducing serum glucose, total cholesterol and triglycerides. The coffee beverage showed significant hepatoprotective effect. The compounds in the extract decreased the lipidperoxidation on liver and kidney. The results demonstrate that treatment with roasted coffee soft drink because of its potential antioxidant activity, hypoglycemic and hypolipidemic effect is effective in protecting with metabolic syndrome and diabetes mellitus type II.

Neste estudo objetivou-se avaliar a atividade antioxidante do café bebida mole, em três diferentes graus de torração, in vitro e in vivo e a atuação dessa bebida em ratos Zucker diabéticos portadores de síndrome metabólica. Foram determinados nos cafés os teores de extrato aquoso, cinzas, sólidos solúveis, acidez titulável, pH, açúcares totais e redutores, extrato etéreo, proteína, umidade, fibra bruta, teor de minerais, compostos fenólicos, cafeína, trigonelina e ácido clorogênico. Além desses parâmetros, foi realizada a determinação qualitativa dos principais compostos fenólicos presentes no café e análise microbiológica dos grãos. A avaliação in vitro da atividade antioxidante foi verificada por meio dos métodos de seqüestro de radicais livres, atividade quelante de metais e capacidade antioxidante equivalente…

Advisors/Committee Members: Raimundo Vicente de Sousa, Marcelo Ribeiro Malta, Rosemary Gualberto Fonseca Alvarenga Pereira, Michel Cardoso de Angelis Pereira, Laura Cristina Jardim Porto.

Subjects/Keywords: CIENCIA DE ALIMENTOS; café; torração; antioxidantes; diabetes; síndrome metabólica; coffee; roasting; antioxidant; diabetes; metabolic syndrome

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Abrahão, S. A. (2010). Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos. (Thesis). UNIVERSIDADE FEDERAL DE LAVRAS. Retrieved from http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Abrahão, Sheila Andrade. “Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos.” 2010. Thesis, UNIVERSIDADE FEDERAL DE LAVRAS. Accessed January 19, 2021. http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Abrahão, Sheila Andrade. “Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos.” 2010. Web. 19 Jan 2021.

Vancouver:

Abrahão SA. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos. [Internet] [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2010. [cited 2021 Jan 19]. Available from: http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Abrahão SA. Caracterização química e influência da bebida do café na síndrome metabólica e estresse oxidativo em ratos Zucker diabéticos. [Thesis]. UNIVERSIDADE FEDERAL DE LAVRAS; 2010. Available from: http://bdtd.ufla.br//tde_busca/arquivo.php?codArquivo=3091

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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