Search results for "Roasting"
showing 5 items of 15 documents
Simulation of a regeneration plant for spent pickling solutions via spray roasting
2015
Nowadays, pyrohydrolysis techniques are widely applied for regeneration of spent pickling liquors providing an excellent environmental and economical strategy to the problem of waste disposal/recovery, also thanks to the high acid recovery efficiencies (>99%) achieved. In fact, in these processes, iron chlorides are converted into iron oxides and hydrogen chloride at high temperature in spray roasting or fluidized bed reactors. Though the state-of-the-art technologies have been successfully applied only to large-scale plants, the development of small-scale units, able to perform a delocalized regeneration of spent solutions where these latter are actually produced, would be strongly needed …
Analysis of Contaminants in Beverages
2019
Abstract The main purpose of our researches, in the last years, was to develop reliable methods for the determination of emerging and old contaminants (Pt, Rh, V, Mo, polycyclic aromatic hydrocarbons (PAHs), etc.), at trace levels, in the solutions obtained from the mineralization or extraction of environmental and food matrices, because, in particular for metals, some of them cannot be readily analyzed using traditional method, for example, inductively coupled plasma-optical emission spectrometry and inductively coupled plasma with mass spectrometry techniques. Few data are available on the evaluations of Pt, Rh, V, and Mo concentrations, in food matrices, because have ever been carried ou…
Effect of Temperature on Isobutyric Acid Loss during Roasting of Carob Kibble
1997
The high content of isobutyric acid in carob (Ceratonia siliqua L.) constitutes a handicap for some of its potential uses due to the undesirable smell produced by that compound. In this study the loss of isobutyric acid during roasting was approached by heating the carob kibble at temperatures from 120 to 180 °C in two local cultivars (Matalafera and Lisa). The initial content of isobutyric acid varied between 6.3 (Lisa) and 9.4 (Matalafera) g isobutyric acid/kg dry solid. Results showed that the process can be described by a diffusive model. The activation energy of the process is about 55 kJ/mol for both cultivars. Keywords: Carob pod; roasting; isobutyric acid; diffusion
Plant Specialized Metabolites in Hazelnut (Corylus avellana) Kernel and Byproducts: An Update on Chemistry, Biological Activity, and Analytical Aspec…
2019
Abstract Corylus avellana (hazelnut) is one of the most popular tree nuts on a worldwide basis. The main products of C. avellana are kernels, a nutritious food, with a high content of healthy lipids, contained in a hard shell. In recent years, along with the ongoing research carried out on hazelnut kernels, a growing interest has been addressed to the hazelnut byproducts including hazelnut skin, hazelnut hard shell, and hazelnut green leafy cover as well as hazelnut tree leaf. These byproducts deriving from the roasting, cracking, shelling/hulling, and harvesting processes have been found as a source of “phytochemicals” with biological activity. The aim of this review is to provide a compre…
Production and Properties of Starch Citrates—Current Research
2020
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or geno…