Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during co...

Continuous counter-current extraction of rhenium from roasting dust leach liquor was carried out using a mixer-settler extractor. Tributylphosphate was used as the extractant diluted in kerosene. The effects of the flow rates and extraction stages number were investigated. The extraction efficiency was affected by the flow rates of the aqueous and organic phases, and its mechanism was qualitati...

The Giant Mine, located in Yellowknife, Northwest Territories, Canada has been operating as a gold mine since 1948. Giant has been primarily an underground operation which used roaster technology to remove of gold from refractory arsenopyrite ore. The roasting process produced arsenic trioxide bearing dust as a waste product. This dust was pneumatically conveyed into underground storage chamber...

Brown corundum dust is a solid waste produced during the preparation of brown with bauxite as raw material. The has relatively high gallium content; therefore, it great value to recover from this kind dust. In paper, range analysis and characterization methods, including XRD, XRF, SEM-EDS, EPMA, were used determine occurrence gallium. It was found that mainly present in potassium-rich phase, wr...

The use of infrared (IR) heating for improving the microbial safety and processing efficiency of dryroasted almonds was investigated. Almonds were roasted at 130, 140 and 150 C with three different methods: IR roasting, sequential infrared and hot air (SIRHA) roasting, and traditional hot air (HA) roasting. The heating rate and pasteurization efficacy of almonds under different roasting methods...

Abstract The technical and environmental aspects of treating electric arc furnace dust (EAFD) using a novel process including alkaline roasting organic acid leaching were evaluated compared to the globally applied conventional Waelz process. global warming potentials roasting–organic (with co-product credits) processes 7.48 4.71 kg CO 2 -eq with 33% Zn as feed material. However, decreasing cont...

The addition of sugar during roasting (torrefacto) has been proposed as a technique to increase the antioxidant capacity. However, other factors such as roasting degree and coffee origin also play a key role. Two batches of Colombian green coffee were roasted adding increased amounts of sucrose (0-15 g per 100 g of coffee) to reach the same roasting degree than a commercial Colombian coffee. Mo...

Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments. Hence, this study aimed to explore the effects of roasting on kernel chemical quality and colour development of Canarium indicum and examine to what extent testa would protect kernels against damage from roasting...

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. The analysis of oil showed that oven ...

BACKGROUND Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the d...