Roasting Process Research Articles

Improved recovery of lithium from spent lithium-ion batteries by reduction roasting and NaHCO3 leaching

Lithium supply risk is increasing and driving rapid progress in lithium recovery schemes from spent lithium-ion batteries (LIBs). In this study, a facile recycling process consisting mainly of reduction roasting and NaHCO3 leaching was adopted to improve lithium recovery. The Li of spent LiNixCoyMn1−x−yO2 powder were converted to Li2CO3 and LiAlO2 with the reduction effect of C and residual Al in the roasting process. NaHCO3 leaching was utilized to selectively dissolve lithium from Li2CO3 and water-insoluble LiAlO2. The activation energy of NaHCO3 leaching was 9.31 kJ∙mol−1 and the leaching of lithium was a diffusion control reaction. More than 95.19 % lithium was leached and recovered as a Li2CO3 product with a purity of 99.80 %. Thus, this approach provides a green path to selective recovery of lithium with good economics.

Recovery of Zinc and Copper from Lead Slag by the Combined Process of Beneficiation and Roasting

Recovery of Zinc and Copper from Lead Slag by the Combined Process of Beneficiation and Roasting

A new eco-friendly approach for recovery of iron from copper smelting slag: Using CO2 and Cl2 recycling strategies

Copper smelting slag (CSS) is a by-product of modern copper production. In this study, iron resources were extracted from copper smelting slag using chlorine roasting and magnetic separation techniques for the first time. The results showed that hydrogen could reduce the ferrous chloride on the surface of the pellet to environmentally friendly iron, followed by the complete reduction of the ferrous chloride inside the pellet, thus increasing the metallic iron content in the roasted ore. Finally, the concentrate with a TFe (total iron) mass fraction of 73.41 wt% and iron recovery of 86.50 % was obtained, and XRF, XRD, and XPS analysis showed that iron is mainly enriched in the concentrate, and calcium, silicon, aluminum, and other elements are mainly enriched in the tailing. The innovative addition of recyclable additives in the roasting process not only reduces the production cost but also plays an important role in the current total environmental protection and environmentally sustainable development. Analytical methods such as thermodynamic evaluation, evolutionary trends of key elemental compounds, and molecular simulation were used to fully characterize the complex chemical processes of the chlorination roasting process. This study provides theoretical strategies for the cleaning of CSS and facilitates the industrial implementation of technologies for efficient and economical extraction of iron from CSS.

Analysis of Customer Satisfaction Level Towards the Quality of Kahayya Coffee at Ondeway Cafe Bulukumba

The production and quality of coffee products has a central role in the coffee industry. The coffee production process involves a series of complex stages, from bean selection to the roasting process. Product quality is one of the main keys in assessing consumer perceptions of products and can be measured to what extent the product can satisfy customers. in Bulukumba Regency has produced a brand, one of which is Kahayya coffee. Measurements or research regarding the level of consumer satisfaction and quality of Kahayya coffee have never been carried out or have been carried out but only revolve around the production, packaging and marketing side. .The aim of this research is to determine consumer preferences and analyze the level of consumer satisfaction with the quality of Kahayya coffee produced by Cafe Ondeway Bulukumba. This research was carried out from December 2022 to January 2023 at Cafe Ondeway in Bulukumba Regency. The research method to determine the level of consumer satisfaction is carried out by means of a survey. The population in this study were all visitors who came to Cafe Ondeway. The sampling technique is purposive sampling, namely selecting consumers aged 17-50 years. The number of samples taken was 50 people. Quantitative and qualitative data were analyzed using the CSI method. The results of research on consumer preferences based on age, occupation, income level, education level, and frequency of consumption, regarding coffee are influenced by various factors, including aroma, taste, characteristics, stability, and frequency of consumption experiences. The level of satisfaction of Cafe Ondeway consumers with the quality of Kahayya coffee based on the Customer Satisfaction Index (CSI) value criteria shows that it is in the "Very Satisfied" category, namely 0.81-1.00 and with the highest Gap Analysis (GAP) coffee has a strong taste. as much as 0.22. There are similarities in preferences for fragrant coffee aroma, aroma characteristics, and strength and consistency of coffee taste among consumer groups. and the level of satisfaction of Cafe Ondeway consumers regarding the quality of coffee is very satisfied.

The effect of different roasting techniques on bioactive compounds, fatty acids and element profiles of mahaleb seeds used as vanilla substitute in bakery products

SummaryIn this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assessed to be between 30.34% (control) to 34.08% (conventional oven). The total phenolic and flavonoid quantities were assigned to be between 34.37 (control) and 46.61 mg gallic acid equivalent (GAE/)/100 g (microwave) to 82.62 (conventional oven) and 94.21 mg quercetin equivalent (QE)/100 g (microwave), respectively. Antioxidant capacity values of untreated and roasted mahaleb seeds were assessed to be between 1.89 (control) and 2.03 mmol Trolox equivalent (TE) kg−1 (conventional oven). L* values of mahaleb seeds were established to be between 53.04 and 83.40, and a decrease was observed in L* values after heat treatment. Caffeic acid and rutin values of the mahaleb seeds were established between 344.84 (oven) and 641.86 (control) to 18.53 (control) and 146.52 mg/100 g (oven), respectively. The dominant fatty acids of the mahaleb oils were oleic, linoleic and palmitic acids. Phosphorus (P) and potassium (K) quantities of the mahaleb seeds were established to be between 4988.11 (control) and 5280.93 mg kg−1 (oven) to 8025.94 (oven) and 8462.66 mg kg−1 (microwave), respectively. The roasting process had an effect on the bioactive components, fatty acids and element contents of mahaleb seeds.

Efficient recovery of all valuable metals from spent HDS catalysts: Based on roasting mechanisms for enhanced selective leaching and separation

Recovery of all valuable metals such as Ni, Mo, V and Al from spent hydrodesulfurization (HDS) catalysts is beneficial to environmental protection and resource recycling. The current recycling process mostly considers the recovery of Mo and V than recovery of Ni and Al, and generates a large amount of difficult-to-decompose Ni-Al residue and wastewater. Aiming at the insufficiency of the current recycling process, in this study, a novel pyro-hydrometallurgical process for efficient and complete recovery of metals from spent HDS catalysts was proposed. The mechanisms of phase transformation during roasting and leaching are investigated by XRD, XPS and SEM in depth. The modulation of the phase transformation of the spent HDS catalyst in the oxidative roasting process is the key to the influence on the leaching of Ni and Al. Inhibition of θ-Al2O3 phase and Ni-Al spinel generation by controlled roasting can achieve efficient leaching of Mo, V, Ni and Al. Subsequently, Mo and V were selectively leached with 2 mol/L Na2CO3, and the alkaline leach residue obtained was treated with 6 mol/L HCl. The results showed that alkaline leaching efficiencies of Mo and V reached 99.73 % and 91.86 % while acid leaching efficiencies of Ni and Al reached 99.71 % and 90.27 %, respectively. The metals of acid leach solution were recovered by using N235, HBL110 and NaAlO2 stepwise. This new process has the advantages of high efficiency and comprehensive metal recovery, high product purity, and low amount of slag and wastewater, and has good prospects for industrial application.

Enhancement of ilmenite magnetic properties by oxidation roasting and magnetic separation

Oxidation roasting was proposed to treat the problem of the weak magnetic properties of ilmenite. The effects of roasting temperature, roasting time and cooling method on the results of ilmenite magnetic separation were studied. At the same time, the mechanism of the oxidation roasting process was analyzed by XRD, VSM, SEM-EDS. Determine ilmenite suitable oxidation roasting conditions for roasting temperature 750 °C, roasting time of 20 min, and cooling method of air cooling; at this time, the yield of 96.79% can be achieved in the magnetic field intensity of 238.74 kA/m. The XRD results showed that phase changes in the roasting process occur in the order of ilmenite to hematite and rutile to pseudobrookite. The results of VSM showed that the maximum specific magnetization coefficient of ilmenite increased from 3.25×10<sup>-5</sup> m<sup>3</sup>/kg to 5.58×10<sup>-5</sup> m<sup>3</sup>/kg after roasting, and the magnetic property was enhanced. The results of SEM-EDS showed that the phase transition of ilmenite during the roasting process occurs in a spatial order from the edge of the particles to the interior.

Optimalisasi Biaya Produksi Pengemasan Kopi dengan Metode Liniear Programming Menggunakan Software POM for Windows

PT TRB company which operates in the food and beverage industry is currently making efforts to obtain optimal production results with the aim of obtaining the best profits. The production process analyzed in this process is the main production process, namely the roasting and packing process. For volcanic tiger products, it can be calculated that the time required for the process takes 3 minutes and 2 minutes for the packaging process. For volcanic Komodo products, the roasting process takes 2 minutes. minutes and the packing process takes 4 minutes. The profit obtained by the company in producing volcanic tigers is Rp. 6,000 and a profit of Rp. 8,000 for the production of volcanic Komodo in profits per sachet. The results of calculations using manual methods and using POM for Windows software are the same, namely that 10,800 pcs of volcanic tigers must be produced. and 5400 pcs volcanic Komodo to get a profit of IDR 108,000,00.00

Evaluation of Acid Value, Free Fatty Acids, and Malondialdehyde (MDA) Content in Chevon Fat: A Pre- and Post-Roasting Comparison

The roasting process using high heat will decrease the quality of fat and can produce toxic compounds that are mutagenic and carcinogenic to the body if consumed over a long period of time. This study aims to analyze the effect of roasting on chevon fat. The roasting process in this study was carried out using charcoal with a distance of 5 cm between the charcoal and the fat for 10 minutes. The observed test parameters were acid value, free fatty acids, and malondialdehyde (MDA) levels. The data obtained from the study were analyzed using a T-test based on the treatment of chevon fat before and after roasting. The results showed that the acid value and free fatty acid value of the fat after roasting were significantly (P<0.05) higher than before roasting, while the MDA value was not significantly different (P>0.05). This study indicates a change in the quality of chevon fat after roasting.

Low-cost IoT-based multichannel spectral acquisition systems for roasted coffee beans evaluation: Case study of roasting degree classification using machine learning

Spectral analyses have become dependable and promising analytical methods for objective evaluation of coffee bean quality. However, although commercial instruments are available, financially accessible device solutions still need to be provided for this technique to become more widely available, particularly among emerging small and medium-scale coffee enterprises. This study developed an innovative multichannel spectral acquisition system integrated with an Internet of Things (IoT) platform for evaluating roasted coffee beans . The system was built using commercially available low-cost components with a total cost of approximately 114 USD. A study on the roasting degree classification combined with five machine learning algorithms was conducted based on 18 channels of spectral data (410–940 nm) acquired from the proposed device. Original spectral datasets were directly used for model development to minimize data processing and simplify the implementation of the best machine learning model on the device. The results revealed that the Random Forest (RF) model demonstrated a satisfactory performance (validation accuracy values reaching 0.988, precision 0.988, recall 0.988, and F1-score 0.987). Therefore, the proposed system can effectively classifiy roasted coffee beans and might have important applications in assisting roasteries during the roasting process in a real-time, non-subjective, and non-invasive manner.

MULTIDIMENSIONAL ANALYSIS OF PHYSICOCHEMICAL TRANSFORMATIONS AND SENSORY ATTRIBUTES OF GREEN AND ROASTED COFFEE

This research presents a comprehensive analysis of the physicochemical and sensory attributes of green and roasted coffee beans from Rwanda, Colombia, Ethiopia, and Peru. Advanced image processing tools were utilized for defect analysis. Water activity, pH, mass loss, and moisture were determined, and thermal analysis were performed. Substantial variations in physicochemical properties were found among coffee beans of different origins. Utilizing a multi-objective optimization algorithm, Ethiopian coffee emerged as possessing the most optimal physicochemical characteristics. The optimal roasting temperature range for Ethiopian coffee was found to be 216.49 °C to 230.15 °C, with longer roasting times at lower temperatures producing more evenly roasted coffee. This study provides valuable information to coffee producers and processors to optimize the roasting process and improve coffee quality.

Lipidomics and metabolomics reveal the molecular mechanisms underlying the effect of thermal treatment on composition and oxidative stability of walnut oil

Roasting walnut kernel significantly improves the oxidative stability and sensory properties of its oil. However, the effect of roasting temperatures on the molecular change of main components and micronutrients in walnut oil is still unclear. Herein, lipidomics and metabolomics were integrated to comprehensively profile the walnut oil obtained at different roasting temperatures (30 °C, 120 °C, 140 °C, 160 °C, and 180 °C). Lipidomics showed that the content of glycerolipids, sphingolipids, and glycerophospholipids decreased with roasting temperatures, while the oxidized fatty acids and triglycerides increased. Ratios of linoleic acid and linolenic acid varied with roasting temperatures and were most close to 4–6:1 at 140 °C, 160 °C, and 180 °C. Major classes of micronutrients showed a tendency to increase at the roasting temperature of 120 °C and 140 °C, then decrease at 160 °C and 180 °C. Liposoluble amino acids identified for the first time in walnut oil varied with roasting temperatures. Correlation analysis demonstrated that the higher contents of liposoluble amino acids and phenolics are positively associated with enhanced oxidative stability of walnut oil obtained at 140 °C. Furthermore, glutamine and 5-oxo-D-proline were expected to be potential biomarkers to differentiate the fresh and roasted walnut oil. The study is expected to provide new insight into the change mechanism of both major lipids and micronutrients in walnut oil during the roasting process.

Optimization of Roasting Conditions on the Functional Properties of Jackfruit Seed Flours

Roasting of jackfruit seeds may improve the functional properties of jackfruit seed flours produced, which is vital for applications in baking and confectionaries. The objectives of this study were to determine the optimum roasting conditions of jackfruit seeds and to evaluate the functional properties of roasted jackfruit seed flours. Response surface methodology (RSM) was employed to optimize the roasting process in a temperature range (120 - 170 ℃) and in a duration range (20 - 70 min). The roasting temperature had a significant effect (p < 0.05) on water absorption capacity (WAC) and water solubility index (WSI), while roasting time significantly influenced (p ˂ 0.05) WAC, oil absorption capacity (OAC), bulk density (BD), WSI and swelling power (SP) of the jackfruit seed flours. Based on the results obtained from RSM, the optimum roasting conditions were 162 ℃ for duration of 20 min. The predicted values were 1.45 g/g, 0.96 g/g, 0.49 g/ml, 9.74 % and 4.35 g/g for WAC, OAC, BD, WSI and SP, respectively with the overall desirability of 0.693. The optimum conditions obtained from RSM can be used to produce roasted jackfruit seed flours with desirable functional properties for future development of bakery products.

Accelerating adsorption capacity and structural stability of Li1.6Mn1.6O4-type adsorbents via synergetic effect of in-situ configured Li2MnO3 layer

Due to the urgently increased demand for lithium resources, Li1.6Mn1.6O4-type lithium ion sieve with excellent selectivity and high theoretical adsorption capacity has attracted a surge of attentions in recent decades. However, the dissolution of manganese element largely limits its large-scale practical application. In this study, taking the excellent Li+ conductivity and structure stability into consideration, a uniform Li2MnO3 coating was in situ grown on the surface of Li1.6Mn1.6O4 to stabilize the spinel structure, thus granting the H1.6Mn1.6O4 adsorbents excellent adsorption performance. Based on different characterization and application performance results, it is believed that the in-situ formed Li2MnO3 heterostructure during roasting process not only inhibits the Jahn-Teller effect of manganese, but also dramatically promotes the adsorption and desorption rates and capacities of as-configured adsorbent. Distinctively, as-prepared Li1.6Mn1.6O4-type adsorbents with Li2MnO3 heterostructure has high adsorption capacity of 38.0 mg g−1 in 20 ppm Li+ aqueous solution. After 8 cycles, it still maintains high adsorption capacity up to around 42.7 mg/g in 300 ppm Li+ aqueous with pH 12, the calculated capacity retention rate was 91.4 %, and the Mn dissolution loss rate was only 1.6 %. After 15 dynamic cycles, the granulated Li1.6Mn1.6O4-type adsorbents has an adsorption capacity of 26.4 mg/g in oil–gas field original brines with 100 ppm Li+, which is significant and important for extracting lithium resources from low-grade brines.

Manifold embedding stationary subspace analysis for nonstationary process monitoring with industrial applications

Industrial processes frequently exhibit nonstationary characteristics due to factors like load fluctuations and external interference. Accurate monitoring of nonstationary industrial processes is of vital importance in ensuring production stability and safety. Unfortunately, most existing monitoring methods overlook the manifold structure presented in nonstationary data due to nonstationary features, causing the loss of critical information and poor interpretability. As a consequence, monitoring performance is compromised. To address this issue, this paper proposes a manifold embedding stationary subspace analysis (MESSA) algorithm. By embedding a neighborhood preservation term into the objective function of SSA, MESSA effectively mitigates the impact of nonstationarity on manifold structure. The extracted features incorporate both global stationarity and local manifold characteristics, facilitating a more comprehensive reconstruction of the intricate underlying mechanisms in industrial processes. This contributes to a substantial enhancement in the accuracy and reliability of process monitoring. A set of nonstationary swiss-roll dataset is designed to visually demonstrate the capability of MESSA in extracting manifold structure. Case studies including a numerical case, a continuous stirred tank reactor system and a real industrial roasting process validate the superior monitoring performance of the proposed method.

Dynamic changes and interaction between different aroma types during low‐temperature roasting of bud green tea

AbstractAs an important process for enhancing aroma of Wuyi rock tea, roasting has gradually been applied to the processing of bud green tea (BGT). However, there is a lack of comprehensive research on the impact of roasting on BGT aroma. This research provides a detailed analysis of the changes in aroma perception and compounds during the low‐temperature roasting process (105°C, 90 minutes) of BGT. First, the changes in aroma perception were studied using quantitative descriptive analysis (QDA). The aroma perception of BGT transformed from fresh to chestnut like. Next, headspace solid‐phase microextraction–gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) analysis was conducted to characterize the volatile compounds during roasting. A total of 313 volatile compounds were identified, among which 72 showed significant differences. Compounds such as linalool, benzyl alcohol, ionone, and ethyl salicylate (floral aroma) and 2,6‐dimethylpyrazine, 2,3‐dimethylpyrazine, 2‐acetylpyrrole, and 3‐furfural (caramel‐like aroma) were confirmed to be involved in the formation of the chestnut‐like aroma during roasting process. In addition, representative aroma compounds with different characteristics were selected based on monomolecular olfactory results to simulate sensory‐level aroma interactions. The results showed that fresh and tender aromas exhibited mutual enhancement at low concentrations, while sweet and chestnut‐like aromas showed mutual enhancement at all concentrations.

75As Nuclear Magnetic Resonance Spectroscopic Investigation of the Thioarsenate Speciation in Strongly Alkaline Sulfidic Leaching Solutions

Copper ores and concentrates thereof feature an increasingly notable content of impurities such as arsenic and other hazardous elements. As an alternative to the state-of-the-art partial roasting process, arsenic could be removed by the alkaline sulfide leaching of the copper concentrates. In order to optimize and understand the processes, knowledge of the speciation and oxidation states is essential. In addition to methods such as UV/Vis spectroscopy, chromatography and ICP/MS methods, 75As NMR spectroscopy may be useful for the differentiation and quantification of the various species. Although arsenate(V) has been characterized by 75As NMR some time ago, to our knowledge, there are no data on tetrathioarsenate(V) AsS43− and the mixed oxygen/sulfur substituted mono-, di- and trithioarsenates(V) AsOxS4−x3−, x = 3, 2, 1, respectively. Therefore, we investigated several model solutions and samples from Cu-As leaching with 75As NMR. The strongly alkaline conditions of the leaching solution proved to be very advantageous for that purpose. Both the tetrathioarsenate(V) and the mixed species AsOxS4−x3− (x = 1–3) could be characterized and provide valuable data for the quantification of the material flows in the leaching process.

The Development of Sustainable Biocomposite Materials Based on Poly(lactic acid) and Silverskin, a Coffee Industry By-Product, for Food Packaging Applications

Aligned with the principles of the circular economy and aiming at the production of environmentally friendly materials for food packaging applications, sustainable biocomposite films based on poly(lactic acid) (PLA) and coffee silverskin (SS), were developed. Coffee silverskin is a by-product of the coffee roasting process, while PLA is one of the most promising bio-based polymers. Several composites were prepared with different loadings of SS, ranging from 2.5 to 20 wt.%, via the solution casting method. The findings indicated that the effective dispersion of coffee silverskin in PLA was successfully accomplished and that a bleaching treatment of the filler leads to better interfacial interaction. The addition of silverskin, in any proportion, did not affect the melting point and glass transition temperature of the polymer matrix or the oxygen permeability of the film. Moreover, the degree of swelling was increased, more so for the films with modified particles, whereas the water vapor transmission rate and permeability increased only after the addition of high amounts (>10%) of surface-treated silverskin. A gradual decrease in color lightness was measured with the increasing concentration of silverskin, and the color was more intense in the untreated samples. The antioxidant activity of the films increased gradually with increasing additions of coffee silverskin due to the presence of compounds such as polyphenols. The chemical treatment of coffee silverskin resulted in the films having improved mechanical properties, as the chemical treatment facilitated stronger bonding between the base material and the additive. Therefore, sustainable composites with enhanced antioxidant activity can be produced by the incorporation of a food industry by-product into a PLA matrix.

Selective extraction of lithium from montebrasite and clean treatment of tailings

To realize the efficient utilization of montebrasite, we conducted a systematic study of sulfuric acid roasting and water leaching processes. In this study, we propose a roasting process at a lower temperature than that proposed in previous studies, which can achieve the selective extraction of lithium from montebrasite and effective enrichment of aluminum and phosphorus. The thermodynamic simulation results of the reaction between montebrasite and sulfuric acid showed that the method was feasible in theory. Under the optimal conditions determined by theoretical analysis and experimental results, Li extraction reached 97.5 %, whereas Al and P extraction only reached 1.9 % and 0.1 %, respectively. The results of XRD characterization and analysis of roasting slag and leaching residue demonstrated that montebrasite was decomposed into Li2SO4, Al2(SO4)3, and H3PO4 by sulfuric acid. The temperature increase facilitated the conversion of these intermediates into Li2SO4 and AlPO4, confirming the absence of SO3 generation within the studied temperature range. Selective extraction of Li achieved water leaching through water leaching, resulting in a leaching residue with over 95 % AlPO4 content. The leaching liquor underwent purification and precipitation, resulting in the attainment of Li2CO3 with a purity level of 99.8 %. This process enables selective extraction of Li from montebrasite while efficiently enriching Al and P components. It represents an efficient and environmentally friendly approach for lithium extraction.

PELATIHAN PEMBUATAN TEH HERBAL KULIT BUAH PALA DI DESA LILIBOOI, KECAMATAN LEIHITU BARAT, KABUPATEN MALUKU TENGAH

Tea is a drink that has long been known and has experienced a lot of food diversification in producing various types of tea drinks whose raw materials do not come from Camelia sinensis tea leaves but come from flowers, seeds, leaves, roots, fruit peel, and fruit flesh from various This type of plant is also known as herbal tea. The herb has a distinctive aroma, taste, and bioactive components that benefit health. Herbal tea of nutmeg peel has advantages over non-herbal tea, namely that it is effective as a functional drink or can also be used as a refreshing drink for the body. In making tea, a drying process is carried out, which aims to reduce the water content to a specific limit in the raw materials and inhibit microbial growth so that herbal tea can be stored for a long time and is not easily damaged during storage. Several drying methods can be used to make herbal tea, one of which is roasting. The roasting process in making this tea will result in the product experiencing color, texture, and flavor changes. Through this activity, the community's knowledge, skills, and herbal tea products produced can be used as business opportunities