نتایج جستجو برای: roasting

تعداد نتایج: 1606  

Journal: :The Journal of the Acoustical Society of America 2014
Preston S Wilson

Cracking sounds emitted by coffee beans during the roasting process were recorded and analyzed to investigate the potential of using the sounds as the basis for an automated roast monitoring technique. Three parameters were found that could be exploited. Near the end of the roasting process, sounds known as "first crack" exhibit a higher acoustic amplitude than sounds emitted later, known as "s...

2011

Cocoa beans are the basic raw material for the production of chocolate and other chocolate products. To obtain these products, the seeds must be subjected to a complicated technological process in which one of the key steps is roasting. A widely used method of roasting cocoa beans is convection roasting which is based on subjecting the raw beans to a flow of hot air in the temperature range bet...

Journal: :international journal of iron & steel society of iran 2006
a. mahdavian a. shafyei e. keshavarz alamdari d. f. haghshenas

in this study, vanadium recovery from the steelmaking converter slag was studied. salt roasting-basic leaching is the process which was applied to separate and extract vanadium from steel making slag. ground slag was roasted after mixing with determined quantities of sodium carbonate. the effect of time and temperature of roasting and sodium carbonate content were studied. the optimum temperatu...

2017
Michael J. McCoy Kimberly A. Hoppe Parr Kim E. Anderson Jim Cornish Matti Haapala John Greivell

Recently described scientific literature has identified the airborne presence of 2,3-butanedione (diacetyl) and 2,3-pentanedione at concentrations approaching or potentially exceeding the current American Conference of Industrial Hygienists' (ACGIH) Threshold Limit Values (TLVs) at commercial coffee roasting and production facilities. Newly established National Institutes of Occupational Safety...

2010
Deepa and Nisha

Cocoa seeds were roasted at 120oC for 10 and 20 minutes were ground to a fine paste to obtain cocoa liquor. Cocoa fudge samples were prepared using the prepared liquor cocoa butter, sugar and lecithin. The two samples were analyzed for their physicochemical and sensory properties. The results of the study reveal that the roasting duration has a significant influence on both the properties. An i...

2009
A. H. Feyissa K. V. Gernaey

A 2D mathematical model of coupled heat and mass transfer describing oven roasting of meat was formulated from first principles. The current formulation of model equations incorporates the effect of shrinkage phenomena and water holding capacity. The model equations are based on conservation of mass and energy. The pressure driven transport of water in meat is expressed using Darcy’s equation. ...

Journal: :The Journal of the Society of Chemical Industry, Japan 1950

A. Mahdavian A. Shafyei, D. Haghshenas E. Keshavarz Alamdari

In this Study, vanadium recovery from the steelmaking converter slag was studied. Salt roasting-basic leaching is the process which was applied to separate and extract vanadium from steel making slag. Ground slag was roasted after mixing with determined quantities of sodium carbonate. The effect of time and temperature of roasting and sodium carbonate content were studied. The optimum temperatu...

Fateme Asjodi Seyyed Khatiboleslam Sadr Nejad

Vanadium is distributed widely and scarcely (150 ppm) on the earth. Its major applications are in steelmaking, dye-production and catalyst-fabrication industries. With the ever-increasing demand for this metal, secondary resource-exploitation of such waste materials as spent catalysts is recommended. Many reactions are involved in vanadium-extraction from these resources. Since roasting in comp...

2007
E. K. Asep S. Jinap

The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using cocoa liquor (D = 0.074 mm), ground cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm) and whole cocoa nibs at 35 MPa, 60 C and flow rate of 2 ml/min using supercritical carbon dioxid...

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