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    Wyświetlanie 1-2 z 2
    Tytuł:
    Kinetics study and reaction mechanism for titanium dissolution from rutile ores and concentrates using sulfuric acid solutions
    Autorzy:
    Ismael, Mohamed H.
    Mohammed, Hesham S.
    El Hussaini, Omneya M.
    El-Shahat, Mohamed F.
    Powiązania:
    https://bibliotekanauki.pl/articles/2146851.pdf
    Data publikacji:
    2022
    Wydawca:
    Politechnika Wrocławska. Oficyna Wydawnicza Politechniki Wrocławskiej
    Tematy:
    leaching kinetics
    leaching mechanism
    titanium
    rutile concentrate
    leaching design
    shrinking
    core model
    Opis:
    Recent developments of acid leaching of titanium concentrates and ores have produced renewed industrial and commercial interest. However, the leaching kinetics and mechanism of these concentrates and ores had received little attention. This work, therefore, addresses the leaching kinetics and mechanism of Ti from a rutile concentrate in sulfuric acid solution. The leaching reaction was controlled by diverse parameters like temperature, particle size, acid concentration, liquid/solid (L/S) ratio, and stirring speed. The leaching kinetics was investigated using the Shrinking Core Model in order to determine the optimum criteria which control the reaction. The kinetics analysis showed that the rate of dissolution of Ti increased by increasing reaction temperature, L/S ratio, and stirring speed, while it decreased upon increasing particle size. The kinetics analysis revealed that the dissolution reaction is controlled by the chemical reaction at the rutile particle surface. Applying the Arrhenius relation, the apparent energy of activation Ea for the leaching reaction was calculated to be 23.4kJ/mol. A semi-empirical overall rate equation was introduced to describe the combined effects of the process variables upon the rate of the dissolution reaction: 〖1-(1-x)〗^(1/3)=k_0 〖 C〗_([H2SO4])^0.803 〖 (dp)〗^(-0.518) 〖(L/S)〗^0.793 〖(w)〗^0.668 e^((-23400/RT)) t
    Źródło:
    Physicochemical Problems of Mineral Processing; 2022, 58, 1; 138--148
    1643-1049
    2084-4735
    Pojawia się w:
    Physicochemical Problems of Mineral Processing
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products
    Autorzy:
    Alshallash, Khalid S.
    Shahat, Mohamed
    Ibrahim, Mohamed I.
    Hegazy, Ahmed I.
    Hamdy, Ashraf E.
    Elnaggar, Ibrahim A.
    El-Wahed, Abd El-Wahed N. Abd
    Taha, Ibrahim M.
    Powiązania:
    https://bibliotekanauki.pl/articles/24201608.pdf
    Data publikacji:
    2023
    Wydawca:
    Polskie Towarzystwo Inżynierii Ekologicznej
    Tematy:
    mineral
    fruit
    processing
    canning
    dehydration
    stewing
    Opis:
    The goal of the current study was to determine the mineral content of different fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various types of processing were exposed to a degree of mineral loss, varying from very little to high reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals, compared to other processed fruit products, particularly P and Fe. In turn, orange products supply higher quantities of Ca. On the other hand, apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam has higher amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than those retained in dehydrated whole apricot.
    Źródło:
    Journal of Ecological Engineering; 2023, 24, 3; 263--275
    2299-8993
    Pojawia się w:
    Journal of Ecological Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-2 z 2

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