镇沅金精矿选择性固砷焙烧—氰化浸出新工艺研究

对云南镇沅金矿的难当金精矿进行了选择性固砷焙烧－氰化浸出的试验研究，取得了满意结果。砷固定率大于９２％，硫挥发率为７８％－８４％，金浸出率可达９１％－９３％。选择性固砷焙烧－氰化浸出新工艺可有效消除砷害，综合利用有价成分硫，特别适宜于含砷高硫，同时含碳等杂质的细粒浸染型难浸金矿石的处理，在我国有较大的发展前景。     

新疆石煤料团流化床焙烧提钒试验研究

在一台小型流化床燃烧试验台上对新疆石煤料团进行了焙烧特性的试验,着重考察了焙烧温度、焙烧时间、流化风速、添加剂种类对焙烧成球率的影响,并对飞灰、底渣、床料进行收集采样,利用水浸、质量分数为2%的Na2CO3溶液、6%的H2SO4溶液、10%的H2SO4溶液对各种样品浸取提钒,研究了焙烧温度、焙烧时间、浸取方式对转浸率的影响.结果表明:采用水泥为添加剂,温度为930℃,焙烧时间为90min,采用质量分数为10%的H2SO4溶液酸浸,可得较高焙烧成球率和转浸率,钒总回收率约为55.1%,同时可有效回收石煤热能,用于产汽发电.     

焙烧HDS失活催化剂提取钒的动力学

在固定床反应器中 ,用空气焙烧HDS失活催化剂 ,再用碳酸钠水溶液浸取钒和钼。研究了钒焙烧转化率随失活催化剂粒径、焙烧温度及焙烧时间的变化关系 ,结果表明 :实验数据可以用收缩未反应核模型拟合。当催化剂平均粒径小于 6 0 μm ,或在较低反应温度及较低转化率下 ,内扩散阻力可以忽略不计 ,过程受化学反应控制 ;而当平均粒径大于 6 0 μm ,且在较高反应温度及较高转化率下 ,过程同时受化学动力学与内扩散控制。分别导出了 2种情况下焙烧钒的动力学方程式 ,并按方程式计算得到反应温度在 92 3～ 112 3K时的活化能为 5 6 .12kJ·mol-1。     

铬冶炼回转窑废气余热发电方案

针对铬铁矿氧化焙烧回转窑生产线600℃级废气余热高效回收利用问题,提出了铬冶炼回转窑废气余热发电方案,建立了余热发电装机容量的数学模型,详细分析了年产5万t铬盐焙烧回转窑生产线参数、余热锅炉方案、凝汽式汽轮机选型等,并结合建设工程,分析了铬铁余热发电的经济效益和社会效益.研究结果可为铬铁回转窑余热利用提供借鉴和参考.     

含氰废液酸化沉淀物综合回收试验研究

针对在酸化法处理含氰废液过程中副产的硫氰化亚铜沉淀物，试验研究了金、银、铜综合回收的方法和工艺流程，为该物料探索出了一条有效的处理方法，可使企业在加强环境治理的同时获得经济效益。     

绿色食品烧鸡加工及其感官评价研究

对绿色食品烧鸡加工工艺进行了研究，并采用模糊数学法对绿色食品烧鸡感官质量进行综合评定，结果表明，该绿色食品烧鸡感官评定的级别为较好，模糊数学法适用于其感官评价。     

简析内蒙古烤羊腿制作工艺

烤羊腿制作工序复杂 ,须经选料、初加工、腌渍入味、保护及优化、烤制成熟等工序 ,各道工序操作严格 ,成品味感美 ,色红亮 ,地方风味足 ,符合卫生标准     

Contribution of FA profile obtained by high-resolution GC/chemometric techniques to the authenticity of green and roasted coffee varieties

Twenty-four coffee samples of different botanical and geographical origins were analyzed for their FA composition, including trans isomers. The analysis used high-resolution GC/FID/CP Sil 88 capillary column to separate FAME obtained by esterification with BF₃/methanol. The purpose of this work was to verify whether this parameter could be applied in the discrimination of arabica and robusta coffees, either in green or in roasted stage. Statistical approaches were applied to check the efficiecies of some univariate and multivariate procedures, and the results permitted the conclusion that the FA profile can be used as a coffee variety marker and may inform on the historical background, mainly in terms of heat-processing conditions.     

Microbiological, Chemical and Sensory Properties of Pre-cooked Roast Beef Preserved with Horseradish Essential Oil

Pre-cooked roast beef slices were stored 28 days at 4±2°C in air or 100% N₂ with and without vaporized horseradish essential oil (HEO). Addition of 20 μL HEO/L restricted growth of most spoilage bacteria. Pseudomonas spp. and Enterobacte-riaceae were strongly inhibited by HEO. Lactic acid bacteria were more resistant to the antimicrobial effect and dominated spoilage flora. Sensory evaluation and headspace analysis by gas chromatography/mass spectrometry revealed that development of off-flavors and odors derived from fat oxidation products was delayed by HEO. Cooked meat color was also preserved in samples stored under HEO.