The chemical,physical,thermal and texture properties of iron ores from different regions of Odisha and Chhattisgarh regions,India,have been investigated to understand the compositional variations of Fe,Al2O3,SiO2,S an...The chemical,physical,thermal and texture properties of iron ores from different regions of Odisha and Chhattisgarh regions,India,have been investigated to understand the compositional variations of Fe,Al2O3,SiO2,S and P.They were analyzed for its susceptibility to meet the industrial requirements,for various iron manufacture techniques.Chemical analysis indicated that the majority of the iron ores is rich in hematite(>90wt%),poor in gangue(<4.09wt%SiO2and<3.8wt%Al2O3)and deleterious elements(P<0.065wt%and S<0.016wt%)in all these iron ores found to be low.XRD peaks reviled that the gangue is in the form of kaolinite and quartz,and same was observed in Fourier transform infrared(FTIR)spectroscopy in the range of914to1034cm–1.The iron ores were found to have excellent physical properties exemplify with tumbler index(82wt%–91wt%),abrasion index(1.27wt%–4.87wt%)and shatter index(0.87wt%–1.64wt%).FTIR and thermal analysis were performed to assimilate the analysis interpolations.It was found that these iron ores exhibit three endothermic reactions,which are dehydration below447K with mass loss of0.13wt%to1.7wt%,dehydroxylation at525–609K with mass loss of1.09wt%–4.49wt%and decomposition of aluminosilicates at597–850K with mass loss of0.13wt%–1.15wt%.From this study,we can conclude that due to its excellent physico-chemical characteristics,these iron ores are suitable for BF and DRI operations.展开更多
The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent visco...The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent viscosity were increased, and formed a homogenous, dense, and three-dimensional protein network, and a stronger gel was formed at this time. The slow cooling can increase the hardness and apparent viscosity of products, protein wall was thicker, and network was closer, so products can formed a stronger gel structure. The influence of cooking time on the functional properties was more significant than the influence of rapid cooling.展开更多
基金Project supported by the National Institute of Technology,Rourkela,India
文摘The chemical,physical,thermal and texture properties of iron ores from different regions of Odisha and Chhattisgarh regions,India,have been investigated to understand the compositional variations of Fe,Al2O3,SiO2,S and P.They were analyzed for its susceptibility to meet the industrial requirements,for various iron manufacture techniques.Chemical analysis indicated that the majority of the iron ores is rich in hematite(>90wt%),poor in gangue(<4.09wt%SiO2and<3.8wt%Al2O3)and deleterious elements(P<0.065wt%and S<0.016wt%)in all these iron ores found to be low.XRD peaks reviled that the gangue is in the form of kaolinite and quartz,and same was observed in Fourier transform infrared(FTIR)spectroscopy in the range of914to1034cm–1.The iron ores were found to have excellent physical properties exemplify with tumbler index(82wt%–91wt%),abrasion index(1.27wt%–4.87wt%)and shatter index(0.87wt%–1.64wt%).FTIR and thermal analysis were performed to assimilate the analysis interpolations.It was found that these iron ores exhibit three endothermic reactions,which are dehydration below447K with mass loss of0.13wt%to1.7wt%,dehydroxylation at525–609K with mass loss of1.09wt%–4.49wt%and decomposition of aluminosilicates at597–850K with mass loss of0.13wt%–1.15wt%.From this study,we can conclude that due to its excellent physico-chemical characteristics,these iron ores are suitable for BF and DRI operations.
基金Supported by Tackle Problem Project of Science and Technology Department of Heilongjiang Province (GC05B404)
文摘The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent viscosity were increased, and formed a homogenous, dense, and three-dimensional protein network, and a stronger gel was formed at this time. The slow cooling can increase the hardness and apparent viscosity of products, protein wall was thicker, and network was closer, so products can formed a stronger gel structure. The influence of cooking time on the functional properties was more significant than the influence of rapid cooling.
