The effect of coal levels on phosphorus removal from a high phosphorus oolitic hematite ore after direct reduction roasting have been investigated. Raw ore, coal, and a dephosphorizatiou agent were mixed and the mixtu...The effect of coal levels on phosphorus removal from a high phosphorus oolitic hematite ore after direct reduction roasting have been investigated. Raw ore, coal, and a dephosphorizatiou agent were mixed and the mixture was then roasted in a tunnel kiln. The roasted products were treated by two stages of grind- ing followed by magnetic separation. XRD and SEM-EDS examination of the products was used to analyze differences in the roasted products. The results show that coal is one of the most important factors affect- ing the direct reduction roasting process. When the inner coal levels increased from 0% to 15% the iron grade decreased linearly from 94.94%to 88.81% and the iron recovery increased from 55.94% to 92.94%. At the same time the phosphorus content increased from 0.045% to 0.231%. Increasing the inner coal levels also caused more hematite to be reduced to metallic iron but the oolitic structure of the roasted product was preserved in the presence of high coal loading. The phase of the phosphorus in raw ore was not changed after direct reduction roasting. The effect of coal on the phosphorus content in the H-concentrate arises from changes in the difficulty of mechanically liberating the metallic iron from the phosphorus bearing minerals.展开更多
This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main c...This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis （PCA） was used on Fourier transform-infrared （FT-IR） spectra in the 1,200-800 cm1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.展开更多
基金the National Natural Science Foundation of China (No. 51074016) for the financial support for this research
文摘The effect of coal levels on phosphorus removal from a high phosphorus oolitic hematite ore after direct reduction roasting have been investigated. Raw ore, coal, and a dephosphorizatiou agent were mixed and the mixture was then roasted in a tunnel kiln. The roasted products were treated by two stages of grind- ing followed by magnetic separation. XRD and SEM-EDS examination of the products was used to analyze differences in the roasted products. The results show that coal is one of the most important factors affect- ing the direct reduction roasting process. When the inner coal levels increased from 0% to 15% the iron grade decreased linearly from 94.94%to 88.81% and the iron recovery increased from 55.94% to 92.94%. At the same time the phosphorus content increased from 0.045% to 0.231%. Increasing the inner coal levels also caused more hematite to be reduced to metallic iron but the oolitic structure of the roasted product was preserved in the presence of high coal loading. The phase of the phosphorus in raw ore was not changed after direct reduction roasting. The effect of coal on the phosphorus content in the H-concentrate arises from changes in the difficulty of mechanically liberating the metallic iron from the phosphorus bearing minerals.
文摘This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis （PCA） was used on Fourier transform-infrared （FT-IR） spectra in the 1,200-800 cm1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.
