Preparation of sodium molybdate from molybdenum concentrate by microwave roasting and alkali leaching

The preparation process of sodium molybdate has the disadvantages of high energy consumption,low thermal efficiency,and high raw material requirement of molybdenum trioxide,in order to realize the green and efficient development of molybdenum concentrate resources,this paper proposes a new process for efficient recovery of molybdenum from molybdenum concentrate and preparation of sodium molybdate by microwave-enhanced roasting and alkali leaching.Thermodynamic analysis indicated the feasibility of oxidation roasting of molybdenum concentrate.The effects of roasting temperature,holding time,and power-to-mass ratio on the oxidation product and leaching product sodium molybdate (Na_(2)MoO_(4)·2H_(2)O) were investigated.Under the optimal process conditions:roasting temperature of 700℃,holding time of 110 min,and power-to-mass ratio of 110 W/g,the molybdenum state of existence was converted from MoS_(2) to Mo O3.The process of preparing sodium molybdate by alkali leaching of molybdenum calcine was investigated,the optimal leaching conditions include a solution concentration of 2.5 mol/L,a liquid-to-solid ratio of 2 mL/g,a leaching temperature of 60℃,and leaching solution termination at pH 8.The optimum conditions result in a leaching rate of sodium molybdate of 96.24%.Meanwhile,the content of sodium molybdate reaches 94.08wt%after leaching and removing impurities.Iron and aluminum impurities can be effectively separated by adjusting the pH of the leaching solution with sodium carbonate solution.This research avoids the shortcomings of the traditional process and utilizes the advantages of microwave metallurgy to prepare high-quality sodium molybdate,which provides a new idea for the highvalue utilization of molybdenum concentrate.

Response surface optimization of process parameters for removal of F and Cl from zinc oxide fume by microwave roasting

Microwave was applied to roasting the zinc oxide fume obtained from fuming furnace for the removal of F and Cl. The effects of important parameters, such as roasting temperature, holding time and stirring speed, were investigated and the process conditions were optimized using response surface methodology (RSM). The results show that the effects of roasting temperature and holding time on the removal rate of F and Cl are the most significant, and the effect of stirring speed is the second. The defluorination rate reaches 92.6% while the dechlorination rate reaches 90.2%, under the process conditions of roasting temperature of 700 °C, holding time of 80 min and stirring speed of 120 r/min. The results indicate that the removal of F and Cl from fuming furnace production of zinc oxide fumes using microwave roasting process is feasible and reliable.

Comparison of the mechanisms of microwave roasting and conventional roasting and of their effects on vanadium extraction from stone coal

Experiments comparing microwave blank roasting and conventional blank roasting for typical vanadium-bearing stone coal from Hubei Province in central China, in which vanadium is present in muscovite, were conducted to investigate the effects of roasting tempera- ture, roasting time, H2SO4 concentration, and leaching time on vanadium extraction. The results show that the vanadium leaching efficiency is 84% when the sample is roasted at 800℃ for 30 min by microwave irradiation and the H2SO4 concentration, liquid/solid ratio, leaching temperature, and leaching time are set as 20vo1%, 1.5：1 mL.g-1, 95℃, and 8 h, respectively. However, the vanadium leaching efficiency achieved for the sample subjected to conventional roasting at 900℃ for 60 min is just 71% under the same leaching conditions. Scanning electron microscopy （SEM） analysis shows that the microwave roasted samples contain more cracks and that the particles are more porous compared to the conventionally roasted samples. According to the results of X-ray diffraction （XRD） and Fourier-transform infrared （FTIR） analyses, neither of these roasting methods could completely destroy the mica lattice structure under the experimental conditions; however, both methods deformed the muscovite structure and facilitated the leaching process. Comparing with conventional roasting, microwave roasting causes a greater deformation of the mineral structure at a lower temperature for a shorter roasting time.

Dechlorination of zinc dross by microwave roasting

Traditional treatments of zinc dross have many disadvantages,such as complicated recovering process and serious environmental pollution.In this work,a new process of chlorine removal from zinc dross by microwave was proposed for solving problem of recycling the zinc dross.With better ability of absorbing the microwave than zinc oxide,the main material in zinc dross,chlorides,can be heated and evaporated rapidly during microwave roasting.Various parameters including roasting temperature,duration time and stirring speed were optimized.The microstructure of roasted materials was characterized by X-ray diffraction(XRD) and scanning electron microscope(SEM).The content of the chloride was analyzed by the method of chlorine ion selective electrode.The experiments indicate that the best duration time is 60 min with a stirring speed of 15 r/min during the microwave roasting process.The dechlorination rate reaches peak value of 88% at 700 ℃.The chlorine is removed as HCl gas when water vapor is used as activating agent,which means that it can be recovered into hydrochloride acid.

Removing chlorine of CuCl residue from zinc hydrometallurgy by microwave roasting

Most Zn hydrometallurgy factories adopt Cu2SO4 as a dechlorination reagent from zinc solution nowadays, thus much CuCl residue is produced. The existing process of treating this residue is washing with water or sodium carbonate solution, which would cause a lot of troubles to water treatment and waste discharge. A method of microwave roasting was adopted for dechlorination of CuCl residue. A 1.5 kW microwave roasting equipment with dust collection and tail gas adsorption systems was set up and applied during the experiment. By investigating the effect of temperature, heat preservation time, moisture content of raw material and grain size of samples on the dechlorination, the optimal experimental condition is obtained. When the samples with 2% moisture and <150 μm grain size are microwave roasted at 400 °C for 2 h, the Cl content turns from 14.27% to 1.35% and the dechlorination rate is as high as 90%, while that with conventional heating is only 60%-80%. The phase change of the roasting process investigated with X-ray diffraction verifies that CuCl in CuCl residue is removed by being transformed into CuO.

Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis

Background： To our knowledge, there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle. The objective of this study was to investigate the effect of heat processing methods on interaction between nutrient availability and molecular structure in terms of functional groups that are related to protein and starch inherent structure of oat grains with two continued years and three replication of each year.Method： The oat grains were kept as raw（control） or heated in an air-draft oven（dry roasting： DO） at 120 °C for 60 min and under microwave irradiation（MIO） for 6 min. The molecular structure features were revealed by vibrational infrared molecular spectroscopy.Results： The results showed that rumen degradability of dry matter, protein and starch was significantly lower（P 〈0.05） for MIO compared to control and DO treatments. A higher protein α-helix to β-sheet and a lower amide I to starch area ratio were observed for MIO compared to DO and/or raw treatment. A negative correlation（-0.99, P 〈 0.01）was observed between α-helix or amide I to starch area ratio and dry matter. A positive correlation（0.99, P 〈 0.01） was found between protein β-sheet and crude protein.Conclusion： The results reveal that oat grains are more sensitive to microwave irradiation than dry heating in terms of protein and starch molecular profile and nutrient availability in ruminants.