The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patti...The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.展开更多
Heavy metals like iron (Fe), manganese (Mn), and copper (Cu) in trace levels are vital for human health as they support a number of physiological processes. In contrast, lead (Pb) and cadmium (Cd) provide no health be...Heavy metals like iron (Fe), manganese (Mn), and copper (Cu) in trace levels are vital for human health as they support a number of physiological processes. In contrast, lead (Pb) and cadmium (Cd) provide no health benefits and can cause significant health problems when accumulated in the body. The main sources of heavy metal contamination in humans include the consumption of unhygienic and contaminated food products. In Uganda, roasted pork and goat meats are highly consumed among the population. Therefore, this research aims to determine the levels of Mn, Cu, Cd, Pb, and Fe and the associated human health risks in roasted pork and goat meat samples collected from Ishaka-Bushenyi Municipality, Uganda. Results showed that the mean levels of heavy metals (mg/kg) in roasted pork were in the order of Fe (4.706) > Pb (2.220) > Cu (1.927) > Cd (0.766) > Mn (0.391), while in roasted goat meat, the order was Pb (8.152) > Fe (5.152) > Cu (1.834) > Cd (0.794) > Mn (0.388). Lead (Pb) was observed to have the highest concentration which is likely to pose a risk to both children and adults, while manganese had the lowest concentration. The estimation of human health risks revealed that the essential metals had target hazard quotient (THQ) values below threshold in all samples while the non-essential elements had THQ values above 1. The hazard index (HI) obtained for each sample was greater than 1 indicating non-carcinogenic health risks to consumers (HI > 1). In 88% of cases, cancer risks (CR) values were within 10−4 and acceptable. Additionally, children are more vulnerable to non-cancer risks than the adults due to lower body weight. This research highlights the need of regularly monitoring of locations where vendors sell processed meats, as well as implementing laws to mitigate the health hazards associated with consuming polluted roasted meats.展开更多
Sulfuric acid leaching process was applied to extracting rare earth（RE） from roasted ore of Dechang bastnaesite in Sichuan,China.The effect of particle size,stirring speed,sulfuric acid concentration and leaching te...Sulfuric acid leaching process was applied to extracting rare earth（RE） from roasted ore of Dechang bastnaesite in Sichuan,China.The effect of particle size,stirring speed,sulfuric acid concentration and leaching temperature on RE extraction efficiency was investigated,and the leaching kinetics of RE was analyzed.Under selected leaching conditions,including particle size（0.074-0.100 mm）,sulfuric acid concentration 1.50 mol/L,mass ratio of liquid to solid 8 and stirring speed 500 r/min,the leaching kinetics analysis shows that the reaction rate of leaching process is controlled by diffusion through the product/ash layer which can be described by the shrinking-core model,and the calculated activation energy of 9.977 kJ/mol is characteristic for a diffusion-controlled process.展开更多
Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, the...Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, there is no comprehensive summary about the flavor of roasted oilseeds and their products. The occurrence and the formation mechanisms of the main volatile flavor substances,and the impacts of processing factors are discussed in this review, which may provide references for further research on volatile flavor compounds, identification and evaluation of specific products and development of new products.展开更多
Little information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of allergy.The purpose of this study was to determine the influence of roasting(150℃,20 min)on ...Little information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of allergy.The purpose of this study was to determine the influence of roasting(150℃,20 min)on biochemical and biological properties of Ara h 3,a major peanut allergen.Allergenicity of roasted peanut emulsion to mice,differences in uptakes between Ara h 3 purified from raw peanuts(named as Ara h 3-Raw)and that purified from roasted peanuts(named as Ara h 3-Roasted)by bone marrow-derived dendritic cells(BMDCs)and the implication of cell surface receptors involving in uptake,and changes in glycosylation and structure of Ara h 3 after roasting were analyzed in this study.This study suggested that roasting increased allergenicity of peanut to BALB/c mice.Maillard reaction and structural changes of Ara h 3 induced by roasting significantly altered the uptake of Ara h 3-Roasted by BMDCs,and modified Ara h 3 fate in processes involved in immunogenicity and hyper allergenicity,indicating that food processing pattern can change food allergenicity.展开更多
The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Sig...The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P < 0.05) were observed between samples of raw and roasted sardines, both in relation to moisture, total lipids, proteins, and ashes. The major fatty acids in raw and roasted sardine samples were docosahexaenoic acid (DHA, 22: 6n-3, 35.98%, 12.46%);palmitic acid (16: 0, 37.59%;24.18%), and eicosapentaenoic acid (EPA, 20: 5n-3, 6.62%;2.95%), respec-tively. The ratios of polyunsaturated to saturated fatty acid (PUFA/SFA) were 1.32 and 0.33, and the n-6/n-3 ratios were 0.07 and 0.13 in raw and roasted sardines, respectively. The results showed that roasting increased the SFA and reduced the PUFA in sardines, which still were rich in PUFA and remained a low-cost and nutritionally healthy food.展开更多
The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidence...The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P < 0.05). The activities of antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased while levels of malondialodehyde (MDA) and manoamine oxidase (MAO) decreased in both the liver and brain of aged mice treated with the extract compared to the control (untreated mice). The results demonstrate potential antioxidant activities and antiaging effect of roasted barley grain. This provides scientific support for the use of roasted barley grain as an antioxidant against oxidative stress.展开更多
[Objectives]To optimize the processing technology for roasted licorice with water.[Methods]Through the orthogonal experimental design,taking the water added,moistening time,frying temperature and frying time as the fa...[Objectives]To optimize the processing technology for roasted licorice with water.[Methods]Through the orthogonal experimental design,taking the water added,moistening time,frying temperature and frying time as the factors,and the content of glycyrrhizin and glycyrrhizic acid as the evaluation index,the processing technology for roasted licorice with water was optimized.[Results]The best processing technology of licorice was as follows:Pure licorice slices were mixed with water and moistened for 3 h,and then fried at 160℃for 6 min.20 kg of water was added to every 100 kg of licorice.[Conclusions]The best processing technology for roasted licorice with water was established,laying a foundation for the research and application of roasted licorice with water and its preparation.展开更多
Nanocapsules (NC) of antioxidant rich fraction of roasted <span>Moringa </span>leaves were prepared using emulsion coacervation technique with alginate (ALG) and/or chitosan (CTS) as biopolymers. NC were c...Nanocapsules (NC) of antioxidant rich fraction of roasted <span>Moringa </span>leaves were prepared using emulsion coacervation technique with alginate (ALG) and/or chitosan (CTS) as biopolymers. NC were characterized based on particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and loading capacity (LC). Substituting CTS with ALG in NC caused a reduction in particle size and PDI, and enhanced EE. Mean particle size dropped from 1209 nm in 1:3 to 413 nm in 3:1 ALG/CTS-NC;PDI decreased from 0.9% to 0.2% and zeta potential from </span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">5.4 to </span></span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">28.1 mV. </span></span></span><span><span><span style="font-family:"">The </span></span></span><span><span><span style="font-family:"">highest EE (87.6%) and LC (13%) were obtained with ALG-CTS-NC (3:1). ALG-NC were spherical while both CTS and ALG-CTS-NC were ovoid. ALG and ALG-CTS-NC were oil/water emulsions while CTS-NC formed water/oil emulsions. 60% and 70% of bioactives in ALG-CTS-NC (3:1) were released in simulated gastric and intestinal fluids respectively after 400 min. Release of antioxidants from NC is concentration-dependent (First order model) and involves simultaneously diffusion (Higuchi model), swelling (korsmeyer-Peppas model) and erosion (Hixson-Crowell model) mechanisms.展开更多
To extract molybdenum and nickel from the roasted Ni-Mo ore, a process of hydrochloric acid leaching, sulphation roasting and water leaching was investigated. The results showed that this process could get a high leac...To extract molybdenum and nickel from the roasted Ni-Mo ore, a process of hydrochloric acid leaching, sulphation roasting and water leaching was investigated. The results showed that this process could get a high leaching rate of Mo and Ni. Under the optimum conditions of hydrochloric acid leaching （roasted Ni-Mo ore leached with 0.219 mL/g hydrochloric acid addition at 65 ℃ for 30 min with a L/S ratio of 3 mL/g）, sulphation roasting （51.9% sulfiaric acid addition, roasting temperature 240 ℃ for 1 h）, followed by leaching with the first stage hydrochloric acid leaching solution at 95 ℃ for 2 h, the leaching rates of Mo and Ni reached 95.8% and 91.3%, respectively.展开更多
Alkali leaching was employed to investigate the separation of alumina and silica in roasted kaolin obtained by roasting kaolin alone in air at 1273 K for 60 min and in clinker prepared by roasting the mixed raw meal o...Alkali leaching was employed to investigate the separation of alumina and silica in roasted kaolin obtained by roasting kaolin alone in air at 1273 K for 60 min and in clinker prepared by roasting the mixed raw meal of kaolin,ferric oxide and coal powder with Fe2O3/Al2O3/C molar ratio of 1.2:2.0:1.2 in reducing atmosphere at 1373 K for 60 min.The thermodynamic analyses and alkali leaching results show that the composition of the Al-Si spinel in roasted kaolin is close to that of 3Al2O3·2SiO2 and the spinel is dissolved with increasing leaching time,resulting in difficulty in deeply separating alumina and silica in kaolin by the traditional roasting-leaching process.On the contrary,the efficient separation of alumina and silica in kaolin can be reached by fully converting kaolinite into insoluble hercynite and soluble free silica,namely quartz solid solution and cristobalite solid solution,during reduction roasting,followed by alkali leaching of the obtained clinker.Furthermore,experimental results from treating high-silica diasporic bauxite indicate that the reduction roasting-alkali leaching process is potential to separate silica and alumina in aluminosilicates.展开更多
Low-grade high-sulfur bauxite was pretreated via suspension roasting and muffle furnace roasting to remove sulfur and enhance digestion properties.The results show that sulfur can be efficiently removed,and the alumin...Low-grade high-sulfur bauxite was pretreated via suspension roasting and muffle furnace roasting to remove sulfur and enhance digestion properties.The results show that sulfur can be efficiently removed,and the alumina digestion properties are significantly improved after suspension roasting.Under optimal conditions(t=70 min,T=280°C,w(CaO)=8%and Nk=245 g/L),the digestion ratios are 94.45%and 92.08%for the suspension-roasted and muffle-roasted ore,respectively,and the apparent activation energies are 63.26 and 64.24 kJ/mol,respectively.Two crystal models were established by Materials Studio based on the XRD patterns.The DFT simulation shows that the existing Al—O bands after suspension roasting can improve alumina digestion.The(104)and(113)planes of Al2O3 after suspension roasting are found to combine with NaOH more easily than those of Al2O3 treated in a muffle furnace.展开更多
Through leaching from residue directly and leaching after a roasting treatment,respectively,the experimental research on sulfuric leaching of vanadium from residue of stone coal that came from power generation was con...Through leaching from residue directly and leaching after a roasting treatment,respectively,the experimental research on sulfuric leaching of vanadium from residue of stone coal that came from power generation was conducted.Factors which influence the leaching of vanadium such as concentration of sulfuric acid,leaching temperature,leaching time and liquid-to-solid ratio were investigated in both processes.In the process of direct leaching,to achieve a leaching rate of 74.49%,H2SO4 concentration of up to 5.4%,leaching temperature of 90℃and leaching time of 8 h were necessary reaction factors.The results show that after a roasting treatment at the optimum condition of 950℃at 1 h,76.88%vanadium can be leached under the experimental condition of 0.45% of H2SO4,30℃for 1 h with a liquid-to-solid ratio of 2 mL/g.Leaching after an oxidation roasting treatment is an efficient way to leach vanadium from the residue of stone coal,which has some advantages,such as high recovery,low economic cost and less impurities in leaching solution.展开更多
The fusion of the leaching and purification processes was realized by directly using microemulsion as the leaching agent.The bis-(2-ethyhexyl)phosphoric acid(DEHPA)/n-heptane/NaOH microemulsion system was established ...The fusion of the leaching and purification processes was realized by directly using microemulsion as the leaching agent.The bis-(2-ethyhexyl)phosphoric acid(DEHPA)/n-heptane/NaOH microemulsion system was established to directly leach vanadates from sodium-roasted vanadium slag.The effect of the leaching agent on the leaching efficiency was investigated,in addition to the molar ratio of H_(2)O/NaDEHP(W),DEHPA concentration,solid/liquid ratio,stirring time,and leaching temperature.In optimal situations,the vanadium leaching efficiency reaches 79.57%.The X-ray diffraction characterization of the leaching residue and the Raman spectrum of the microemulsion before and after leaching demonstrate the successful entry of vanadates from the sodium-roasted vanadium slag into the microemulsion.The proposed method successfully realizes the leaching and purification of vanadates in one step,thereby greatly reducing production costs and environmental pollution.It also offers a new way to achieve the green recovery of valuable metals from solid resources.展开更多
This paper mainly investigated the antimony recovery from antimony-bearing dusts through reduction roasting process after the dust firstly oxidation roasted.CO–CO2 mixture gas was used as reducing agent,and the antim...This paper mainly investigated the antimony recovery from antimony-bearing dusts through reduction roasting process after the dust firstly oxidation roasted.CO–CO2 mixture gas was used as reducing agent,and the antimony-containing phase was reduced into Sb4O6,volatilized into smoke,and finally recovered through the cooling cylinder.The antimony recovery rate increased from 66.00 wt%to 73.81 wt%in temperature range of 650 to 800°C,and decreased with temperature increased further to 900°C due to the reduction of Sb4O6 to the nonvolatile Sb.Similarly,the CO partial pressure also played a double role in this test.Under optimized conditions of roasting temperature of 800°C,CO partial pressure of 7.5 vol%and roasting time of 120 min,98.40 wt%of arsenic removal rate and 80.40 wt%antimony recovery rate could be obtained.In addition,the“As2O3”product could be used for preparing ferric arsenate which realized the harmless treatment of it.展开更多
Coriander(Coriandrum sativum L.)is recognized for its antioxidant property,as a kind of natural phenolic-rich ingredient.Polycyclic aromatic hydrocarbons(PAHs)present a class of heat-driven hazards in foods,especially...Coriander(Coriandrum sativum L.)is recognized for its antioxidant property,as a kind of natural phenolic-rich ingredient.Polycyclic aromatic hydrocarbons(PAHs)present a class of heat-driven hazards in foods,especially the processed meat.In this study,the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly investigated.Coriander root extract(CRE)and coriander leaf extract(CLE)with five concentration groups(200,400,600,800,1000 mg/L)were prepared respectively to marinate the duck wings.CRE marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0%-87.4%.The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level,suggesting the participation of radicals in PAHs formation.Also,it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander marinades.CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.展开更多
To realize the comprehensive utilization of ludwigite ore,an integrated and efficient route for the boron and iron separation was proposed in this work,which via soda-ash roasting under CO–CO_(2)–N_(2) atmosphere fo...To realize the comprehensive utilization of ludwigite ore,an integrated and efficient route for the boron and iron separation was proposed in this work,which via soda-ash roasting under CO–CO_(2)–N_(2) atmosphere followed by grind-leaching,magnetic separation,and CO_(2) carbonation.The effects of roasting temperature,roasting time,CO/(CO+CO_(2))composition,and Na_(2)CO_(3) dosage on the boron and iron separation indices were primarily investigated.Under the optimized conditions of the roasting temperature of 850℃,roasting time of 60 min,soda ash dosage of 20 wt%,and CO/(CO+CO_(2)) of 10 vol%,92%of boron was leached during wet grinding,and 88.6%of iron was recovered during the magnetic separation and magnetic concentrate with a total iron content of 61.51 wt%.Raman spectra and^(11)B NMR results indicated that boron exists asB(OH)_(4)^(-) in the leachate,from which high-purity borax pentahydrate could be prepared by CO_(2) carbonation.展开更多
A kinetic study on the sulfuric acid leaching of multi-metal oxide, which is the product of multi-metal copper alloy with iron trioxide roasted in oxygen, was carried out. The effects of leaching time, stirring speed,...A kinetic study on the sulfuric acid leaching of multi-metal oxide, which is the product of multi-metal copper alloy with iron trioxide roasted in oxygen, was carried out. The effects of leaching time, stirring speed, sulfuric acid concentration, reaction temperature, and particle size of the multi-metal oxide on the kinetics and mechanism of copper extraction were studied. It was found that the reaction kinetic model about the copper extraction from multi-metal oxide follows the mixed kinetic shrinking core mode： 1/31n（1-X）＋（1-X）-l/3-1=680.5C（H2SO4）0.4297dp0.75115exp（-Ea/RT）t.展开更多
Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for di...Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for different processing techniques: boiled, roasted, germinated and fermented. They were analyzed for dietary fibre and fatty acid composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version 23.0. Values were expressed as means and standard deviation, Duncan multiple range test was used in separating the means at 95% confidence interval. Dietary fibre composition showed that breadnut seed flours range from 4.94%(fermented breadnut seed flour) to 5.42%(roasted breadnut seed flour). Fatty acid profile showed that breadnut seed flours contain a greater amount of non-essential fatty acids which were highly significant (p < 0.05) in oleic acid (57.93%) for roasted breadnut seed flour followed by linoleic acid (25.76%) in fermented breadnut flour. Stearic acid was the only prominent non-essential fatty acid in the breadnut seed flour and ranged from 4.40%(fermented breadnut seed flour) to 6.27%(germinated breadnut seed flour). The study revealed that all the processed breadnut seed flours have appreciable quantities of dietary fibre and essential fatty acids than non-essential fatty acids. Breadnut seed should be recommended in wheat substitution in bakery industry and culinary uses. It is also recommended for weight loss program.展开更多
The kinetics of nitric acid leaching of cerium was investigated for the oxidation roasted Baotou mixed rare earth concentrate. The effects of leaching temperature, HNO_3 concentration, liquidesolid ratio(L/S)and stirr...The kinetics of nitric acid leaching of cerium was investigated for the oxidation roasted Baotou mixed rare earth concentrate. The effects of leaching temperature, HNO_3 concentration, liquidesolid ratio(L/S)and stirring rate on rare earth extraction were studied. The XRD and SEM mapping analysis of the samples before and after acid leaching shows that the roasted bastnaesite is completely leached. Besides,the decomposition process of oxidizing roasting was also obtained by TGe MS and XRD. Different kinetics models were applied in this leaching process. The results of dynamic fitting show that the leaching process can be described by a new variant of the shrinking-core model. And the leaching rate is controlled by both the interfacial transfer and diffusion through the product layer. The apparent activation energy is calculated as 76.78 kJ/mol and the reaction orders with respect to HNO_3 concentrations and liquidesolid ratio are determined to be 7.609 and 2.516, respectively. Besides, an empirical rate equation is obtained to describe the process.展开更多
基金supported by the Key Scientific and Technological Research Projects of Xinjiang Production and Construction Corps (2022AB001)the Henan Key Laboratory of Cold Chain Food Quality and Safety Control (CCFQ2022)+2 种基金the National Key R&D Program of China (2019YFC1606200),funded by Ministry of Science and Technology of the People’s Republic of Chinathe China Agriculture Research System (CARS-41), which was funded by the Chinese Ministry of Agriculturethe Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD)
文摘The cold plasma(CP)technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon(PAH)in this investigation.Two different CP treatments methods were implemented in the production of beef patties,to investigate their inhibition and degradation capacity on PAHs.With 5 different cooking oils and fats addition,the inhibition mechanism of in-package cold plasma(ICP)pretreatment was explored from the aspect of raw patties fatty acids composition variation.The results of principal component analysis showed that the first two principal components accounted for more than 80%of the total variation in the original data,indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs.ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids,which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased.Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls,utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality.In conclusion,CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways,the toxicity of PAHs contaminated products was alleviated after CP treatment.
文摘Heavy metals like iron (Fe), manganese (Mn), and copper (Cu) in trace levels are vital for human health as they support a number of physiological processes. In contrast, lead (Pb) and cadmium (Cd) provide no health benefits and can cause significant health problems when accumulated in the body. The main sources of heavy metal contamination in humans include the consumption of unhygienic and contaminated food products. In Uganda, roasted pork and goat meats are highly consumed among the population. Therefore, this research aims to determine the levels of Mn, Cu, Cd, Pb, and Fe and the associated human health risks in roasted pork and goat meat samples collected from Ishaka-Bushenyi Municipality, Uganda. Results showed that the mean levels of heavy metals (mg/kg) in roasted pork were in the order of Fe (4.706) > Pb (2.220) > Cu (1.927) > Cd (0.766) > Mn (0.391), while in roasted goat meat, the order was Pb (8.152) > Fe (5.152) > Cu (1.834) > Cd (0.794) > Mn (0.388). Lead (Pb) was observed to have the highest concentration which is likely to pose a risk to both children and adults, while manganese had the lowest concentration. The estimation of human health risks revealed that the essential metals had target hazard quotient (THQ) values below threshold in all samples while the non-essential elements had THQ values above 1. The hazard index (HI) obtained for each sample was greater than 1 indicating non-carcinogenic health risks to consumers (HI > 1). In 88% of cases, cancer risks (CR) values were within 10−4 and acceptable. Additionally, children are more vulnerable to non-cancer risks than the adults due to lower body weight. This research highlights the need of regularly monitoring of locations where vendors sell processed meats, as well as implementing laws to mitigate the health hazards associated with consuming polluted roasted meats.
基金Project(NDRC high-tech No.606,2009) supported by the Major Industries Technological Development Special Fund of Development and Reform Commission,ChinaProject(50934004) supported by the National Natural Science Foundation of China
文摘Sulfuric acid leaching process was applied to extracting rare earth（RE） from roasted ore of Dechang bastnaesite in Sichuan,China.The effect of particle size,stirring speed,sulfuric acid concentration and leaching temperature on RE extraction efficiency was investigated,and the leaching kinetics of RE was analyzed.Under selected leaching conditions,including particle size（0.074-0.100 mm）,sulfuric acid concentration 1.50 mol/L,mass ratio of liquid to solid 8 and stirring speed 500 r/min,the leaching kinetics analysis shows that the reaction rate of leaching process is controlled by diffusion through the product/ash layer which can be described by the shrinking-core model,and the calculated activation energy of 9.977 kJ/mol is characteristic for a diffusion-controlled process.
基金Supported by Modern Agricultural Industrial Technology System Construction Project(CARS14-1-29)
文摘Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, there is no comprehensive summary about the flavor of roasted oilseeds and their products. The occurrence and the formation mechanisms of the main volatile flavor substances,and the impacts of processing factors are discussed in this review, which may provide references for further research on volatile flavor compounds, identification and evaluation of specific products and development of new products.
基金funded by the National Key Research and Development Program of China(2016YFD0501101)the project of Food Science Discipline Construction of Shanghai University and the National Natural Science Foundation of China(31201306)。
文摘Little information was so far available about allergenic mechanism of the roasted peanut allergens during initial stages of allergy.The purpose of this study was to determine the influence of roasting(150℃,20 min)on biochemical and biological properties of Ara h 3,a major peanut allergen.Allergenicity of roasted peanut emulsion to mice,differences in uptakes between Ara h 3 purified from raw peanuts(named as Ara h 3-Raw)and that purified from roasted peanuts(named as Ara h 3-Roasted)by bone marrow-derived dendritic cells(BMDCs)and the implication of cell surface receptors involving in uptake,and changes in glycosylation and structure of Ara h 3 after roasting were analyzed in this study.This study suggested that roasting increased allergenicity of peanut to BALB/c mice.Maillard reaction and structural changes of Ara h 3 induced by roasting significantly altered the uptake of Ara h 3-Roasted by BMDCs,and modified Ara h 3 fate in processes involved in immunogenicity and hyper allergenicity,indicating that food processing pattern can change food allergenicity.
文摘The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P < 0.05) were observed between samples of raw and roasted sardines, both in relation to moisture, total lipids, proteins, and ashes. The major fatty acids in raw and roasted sardine samples were docosahexaenoic acid (DHA, 22: 6n-3, 35.98%, 12.46%);palmitic acid (16: 0, 37.59%;24.18%), and eicosapentaenoic acid (EPA, 20: 5n-3, 6.62%;2.95%), respec-tively. The ratios of polyunsaturated to saturated fatty acid (PUFA/SFA) were 1.32 and 0.33, and the n-6/n-3 ratios were 0.07 and 0.13 in raw and roasted sardines, respectively. The results showed that roasting increased the SFA and reduced the PUFA in sardines, which still were rich in PUFA and remained a low-cost and nutritionally healthy food.
文摘The antioxidant activity of extract from roasted barley grain was evaluated by various methods in vitro and in vivo. Results showed that the extract exhibited high antioxidant activities in vitro and in vivo, evidenced by its ability to chelate ferrous ions, scavenge hydroxyl and superoxide radicals, and prevent lipid peroxidation of liver homogenate. The extract significantly increased the total antioxidant capability (T-AOC) in aged mice (P < 0.05). The activities of antioxidant enzymes superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased while levels of malondialodehyde (MDA) and manoamine oxidase (MAO) decreased in both the liver and brain of aged mice treated with the extract compared to the control (untreated mice). The results demonstrate potential antioxidant activities and antiaging effect of roasted barley grain. This provides scientific support for the use of roasted barley grain as an antioxidant against oxidative stress.
文摘[Objectives]To optimize the processing technology for roasted licorice with water.[Methods]Through the orthogonal experimental design,taking the water added,moistening time,frying temperature and frying time as the factors,and the content of glycyrrhizin and glycyrrhizic acid as the evaluation index,the processing technology for roasted licorice with water was optimized.[Results]The best processing technology of licorice was as follows:Pure licorice slices were mixed with water and moistened for 3 h,and then fried at 160℃for 6 min.20 kg of water was added to every 100 kg of licorice.[Conclusions]The best processing technology for roasted licorice with water was established,laying a foundation for the research and application of roasted licorice with water and its preparation.
文摘Nanocapsules (NC) of antioxidant rich fraction of roasted <span>Moringa </span>leaves were prepared using emulsion coacervation technique with alginate (ALG) and/or chitosan (CTS) as biopolymers. NC were characterized based on particle size, polydispersity index (PDI), zeta potential, encapsulation efficiency (EE) and loading capacity (LC). Substituting CTS with ALG in NC caused a reduction in particle size and PDI, and enhanced EE. Mean particle size dropped from 1209 nm in 1:3 to 413 nm in 3:1 ALG/CTS-NC;PDI decreased from 0.9% to 0.2% and zeta potential from </span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">5.4 to </span></span></span><span><span><span style="font-family:"">-</span></span></span><span><span><span style="font-family:"">28.1 mV. </span></span></span><span><span><span style="font-family:"">The </span></span></span><span><span><span style="font-family:"">highest EE (87.6%) and LC (13%) were obtained with ALG-CTS-NC (3:1). ALG-NC were spherical while both CTS and ALG-CTS-NC were ovoid. ALG and ALG-CTS-NC were oil/water emulsions while CTS-NC formed water/oil emulsions. 60% and 70% of bioactives in ALG-CTS-NC (3:1) were released in simulated gastric and intestinal fluids respectively after 400 min. Release of antioxidants from NC is concentration-dependent (First order model) and involves simultaneously diffusion (Higuchi model), swelling (korsmeyer-Peppas model) and erosion (Hixson-Crowell model) mechanisms.
基金Project(51104186)supported by the National Natural Science Foundation of ChinaProjects(2016zzts282,2016zzts283)supported by the Fundamental Research Funds for the Central Universities of Central South University,China
文摘To extract molybdenum and nickel from the roasted Ni-Mo ore, a process of hydrochloric acid leaching, sulphation roasting and water leaching was investigated. The results showed that this process could get a high leaching rate of Mo and Ni. Under the optimum conditions of hydrochloric acid leaching （roasted Ni-Mo ore leached with 0.219 mL/g hydrochloric acid addition at 65 ℃ for 30 min with a L/S ratio of 3 mL/g）, sulphation roasting （51.9% sulfiaric acid addition, roasting temperature 240 ℃ for 1 h）, followed by leaching with the first stage hydrochloric acid leaching solution at 95 ℃ for 2 h, the leaching rates of Mo and Ni reached 95.8% and 91.3%, respectively.
基金Project(51604309) supported by the National Natural Science Foundation of China
文摘Alkali leaching was employed to investigate the separation of alumina and silica in roasted kaolin obtained by roasting kaolin alone in air at 1273 K for 60 min and in clinker prepared by roasting the mixed raw meal of kaolin,ferric oxide and coal powder with Fe2O3/Al2O3/C molar ratio of 1.2:2.0:1.2 in reducing atmosphere at 1373 K for 60 min.The thermodynamic analyses and alkali leaching results show that the composition of the Al-Si spinel in roasted kaolin is close to that of 3Al2O3·2SiO2 and the spinel is dissolved with increasing leaching time,resulting in difficulty in deeply separating alumina and silica in kaolin by the traditional roasting-leaching process.On the contrary,the efficient separation of alumina and silica in kaolin can be reached by fully converting kaolinite into insoluble hercynite and soluble free silica,namely quartz solid solution and cristobalite solid solution,during reduction roasting,followed by alkali leaching of the obtained clinker.Furthermore,experimental results from treating high-silica diasporic bauxite indicate that the reduction roasting-alkali leaching process is potential to separate silica and alumina in aluminosilicates.
基金Projects(U1812402,51774102,51574095,51664005)supported by the National Natural Science Foundation of ChinaProjects([2015]4005,[2017]5788,[2017]5626,KY(2015)334)supported by Talents of Guizhou Science and Technology Cooperation Platform,China。
文摘Low-grade high-sulfur bauxite was pretreated via suspension roasting and muffle furnace roasting to remove sulfur and enhance digestion properties.The results show that sulfur can be efficiently removed,and the alumina digestion properties are significantly improved after suspension roasting.Under optimal conditions(t=70 min,T=280°C,w(CaO)=8%and Nk=245 g/L),the digestion ratios are 94.45%and 92.08%for the suspension-roasted and muffle-roasted ore,respectively,and the apparent activation energies are 63.26 and 64.24 kJ/mol,respectively.Two crystal models were established by Materials Studio based on the XRD patterns.The DFT simulation shows that the existing Al—O bands after suspension roasting can improve alumina digestion.The(104)and(113)planes of Al2O3 after suspension roasting are found to combine with NaOH more easily than those of Al2O3 treated in a muffle furnace.
基金Project(50974133)supported by the National Natural Science of Chinaproject(08zxgk06)supported by the Opening Foundation of Key Laboratory of Solid Waste Treatment and Resource Recycle(SWUST),Ministry of Education,China
文摘Through leaching from residue directly and leaching after a roasting treatment,respectively,the experimental research on sulfuric leaching of vanadium from residue of stone coal that came from power generation was conducted.Factors which influence the leaching of vanadium such as concentration of sulfuric acid,leaching temperature,leaching time and liquid-to-solid ratio were investigated in both processes.In the process of direct leaching,to achieve a leaching rate of 74.49%,H2SO4 concentration of up to 5.4%,leaching temperature of 90℃and leaching time of 8 h were necessary reaction factors.The results show that after a roasting treatment at the optimum condition of 950℃at 1 h,76.88%vanadium can be leached under the experimental condition of 0.45% of H2SO4,30℃for 1 h with a liquid-to-solid ratio of 2 mL/g.Leaching after an oxidation roasting treatment is an efficient way to leach vanadium from the residue of stone coal,which has some advantages,such as high recovery,low economic cost and less impurities in leaching solution.
基金This work was financially supported by the National Natural Science Foundation of China(Nos.51474041 and 51674051)Chongqing Science and Technology Bureau(No.cstc2019jcyjjqX0006)Chongqing Talents Plan for Young Talents(No.CQYC201905050).
文摘The fusion of the leaching and purification processes was realized by directly using microemulsion as the leaching agent.The bis-(2-ethyhexyl)phosphoric acid(DEHPA)/n-heptane/NaOH microemulsion system was established to directly leach vanadates from sodium-roasted vanadium slag.The effect of the leaching agent on the leaching efficiency was investigated,in addition to the molar ratio of H_(2)O/NaDEHP(W),DEHPA concentration,solid/liquid ratio,stirring time,and leaching temperature.In optimal situations,the vanadium leaching efficiency reaches 79.57%.The X-ray diffraction characterization of the leaching residue and the Raman spectrum of the microemulsion before and after leaching demonstrate the successful entry of vanadates from the sodium-roasted vanadium slag into the microemulsion.The proposed method successfully realizes the leaching and purification of vanadates in one step,thereby greatly reducing production costs and environmental pollution.It also offers a new way to achieve the green recovery of valuable metals from solid resources.
基金Project(51564034)supported by the National Science Fund for Distinguished Regional Scholars,China
文摘This paper mainly investigated the antimony recovery from antimony-bearing dusts through reduction roasting process after the dust firstly oxidation roasted.CO–CO2 mixture gas was used as reducing agent,and the antimony-containing phase was reduced into Sb4O6,volatilized into smoke,and finally recovered through the cooling cylinder.The antimony recovery rate increased from 66.00 wt%to 73.81 wt%in temperature range of 650 to 800°C,and decreased with temperature increased further to 900°C due to the reduction of Sb4O6 to the nonvolatile Sb.Similarly,the CO partial pressure also played a double role in this test.Under optimized conditions of roasting temperature of 800°C,CO partial pressure of 7.5 vol%and roasting time of 120 min,98.40 wt%of arsenic removal rate and 80.40 wt%antimony recovery rate could be obtained.In addition,the“As2O3”product could be used for preparing ferric arsenate which realized the harmless treatment of it.
基金funded by the National Key R&D Program of China(2016YFD040040303).
文摘Coriander(Coriandrum sativum L.)is recognized for its antioxidant property,as a kind of natural phenolic-rich ingredient.Polycyclic aromatic hydrocarbons(PAHs)present a class of heat-driven hazards in foods,especially the processed meat.In this study,the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly investigated.Coriander root extract(CRE)and coriander leaf extract(CLE)with five concentration groups(200,400,600,800,1000 mg/L)were prepared respectively to marinate the duck wings.CRE marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0%-87.4%.The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level,suggesting the participation of radicals in PAHs formation.Also,it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander marinades.CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.
基金financially supported by the National Key Research and Development Program of China(No.2020YFC1909803)the Basic Science Center Project for the National Natural Science Foundation of China(No.72088101)the Graduate Research and Innovative Project of Central South University(No.506021739)。
文摘To realize the comprehensive utilization of ludwigite ore,an integrated and efficient route for the boron and iron separation was proposed in this work,which via soda-ash roasting under CO–CO_(2)–N_(2) atmosphere followed by grind-leaching,magnetic separation,and CO_(2) carbonation.The effects of roasting temperature,roasting time,CO/(CO+CO_(2))composition,and Na_(2)CO_(3) dosage on the boron and iron separation indices were primarily investigated.Under the optimized conditions of the roasting temperature of 850℃,roasting time of 60 min,soda ash dosage of 20 wt%,and CO/(CO+CO_(2)) of 10 vol%,92%of boron was leached during wet grinding,and 88.6%of iron was recovered during the magnetic separation and magnetic concentrate with a total iron content of 61.51 wt%.Raman spectra and^(11)B NMR results indicated that boron exists asB(OH)_(4)^(-) in the leachate,from which high-purity borax pentahydrate could be prepared by CO_(2) carbonation.
基金Project(2011AA061003)supported by Hi-Tech Research and Development Program of China
文摘A kinetic study on the sulfuric acid leaching of multi-metal oxide, which is the product of multi-metal copper alloy with iron trioxide roasted in oxygen, was carried out. The effects of leaching time, stirring speed, sulfuric acid concentration, reaction temperature, and particle size of the multi-metal oxide on the kinetics and mechanism of copper extraction were studied. It was found that the reaction kinetic model about the copper extraction from multi-metal oxide follows the mixed kinetic shrinking core mode： 1/31n（1-X）＋（1-X）-l/3-1=680.5C（H2SO4）0.4297dp0.75115exp（-Ea/RT）t.
文摘Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for different processing techniques: boiled, roasted, germinated and fermented. They were analyzed for dietary fibre and fatty acid composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version 23.0. Values were expressed as means and standard deviation, Duncan multiple range test was used in separating the means at 95% confidence interval. Dietary fibre composition showed that breadnut seed flours range from 4.94%(fermented breadnut seed flour) to 5.42%(roasted breadnut seed flour). Fatty acid profile showed that breadnut seed flours contain a greater amount of non-essential fatty acids which were highly significant (p < 0.05) in oleic acid (57.93%) for roasted breadnut seed flour followed by linoleic acid (25.76%) in fermented breadnut flour. Stearic acid was the only prominent non-essential fatty acid in the breadnut seed flour and ranged from 4.40%(fermented breadnut seed flour) to 6.27%(germinated breadnut seed flour). The study revealed that all the processed breadnut seed flours have appreciable quantities of dietary fibre and essential fatty acids than non-essential fatty acids. Breadnut seed should be recommended in wheat substitution in bakery industry and culinary uses. It is also recommended for weight loss program.
基金Project supported by the National Basic Research Program of China(2012CBA01202)the National Natural Science Foundation of China(51174184)the Key Research Program of the Chinese Academy of Sciences(KGZD-EW-201-1)
文摘The kinetics of nitric acid leaching of cerium was investigated for the oxidation roasted Baotou mixed rare earth concentrate. The effects of leaching temperature, HNO_3 concentration, liquidesolid ratio(L/S)and stirring rate on rare earth extraction were studied. The XRD and SEM mapping analysis of the samples before and after acid leaching shows that the roasted bastnaesite is completely leached. Besides,the decomposition process of oxidizing roasting was also obtained by TGe MS and XRD. Different kinetics models were applied in this leaching process. The results of dynamic fitting show that the leaching process can be described by a new variant of the shrinking-core model. And the leaching rate is controlled by both the interfacial transfer and diffusion through the product layer. The apparent activation energy is calculated as 76.78 kJ/mol and the reaction orders with respect to HNO_3 concentrations and liquidesolid ratio are determined to be 7.609 and 2.516, respectively. Besides, an empirical rate equation is obtained to describe the process.
