• Resources Recycling
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• v.9 no.5
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• pp.22-27
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• 2000

Iron oxide produced form the pickling process at the cold rolling mill in iron & steelmaking industry, use for raw material of electronic an colorant product. Recently, decreasing of the chlorine content in iron oxide is demanded at the market. In this study, under the field test of the spray roaster and the screw conveyer for dechlorination, the experiments of the chlorine content in iron oxide were investigated. From the results of experiment, the chlorine content in iron oxide can be reduced to 1,100 ppm from the spray roaster and, 383 ppm from the screw conveyer.

• Resources Recycling
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• v.7 no.4
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• pp.64-75
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• 1998

The purpose of this study is to produce high putity composite powder composed of Fe-oxide, Mn-oxide and Mn-ferrite having superior homogencity in composition and particle size distribution by co-roasting process. Binary component metal (Fe, Mn) chloride solutions were produced by dissolving mill scale and ferro-mangancse alloy in hydrochloric acid. These chloride solutions contained the impurities such as SiO$_{2}$, P, Al, Ca and Na, which were originated from the Fe/Mn source materials. The neutralization and polymeric coagulant method were adoped to refine the hydrochloric liquor. When pH is far below the isoelectric point (pH 2-3), the SiO$_{2}$ was the most effectively reduced element, while other impurities remained unchanged. By increasing pH above 3, most of the impurities could be reduced effectively due to the coprecipitation reaction. The polymeric coagulants such as poly vinyl alcohol, resin amine and ammonium molybdate were found to have no effect on the spray roaster designed by the authors. The produced oxide powders were confirmed to be mixtures of Fe-oxide, Mn-oxide and mn-ferrite. the powders were homogeneously mixed and the particle size increased sleeply with increasing co-roasting temperature.

• Resources Recycling
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• v.11 no.5
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• pp.24-29
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• 2002

In this study, to improve the color of iron oxide from waste pickling acid at the cold rolling mill, the quality control technologies especially about color were investigated on the spray roaster and iron oxide powder. At the operation condition of the spray roaster, the charge amount of waste acid per hour, temperature, numbers of spray nozzle were investigated. At admixing process, titanium oxide, silica, goethite were tested. Color character of iron oxide can be improved by process control at spray roaster and by admixing process at a pigment factory Iron oxide from results of this study is enough to use as the colorant of concrete product.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.902-908
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• 1995

Oxidative factors of lipid in the roasted laver Porphyra tenera(RL) and roasted-seasoned laver(R-SL) depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and color. Major fatty acids of RL were 46.4% eicosapentaenoic acid and 14.9% palmitic acid. Lipid oxidation was decreased in order of darkness, incandescent and fluorescent, decreased sharply with the decrease of water activity and temperature, and also reduced by the packaging material with strong barriers of water vapor, oxygen and light. From kinetics of lipid oxidation, it was supposed that oxidation of R-SL was three times faster than RL. On the other hand, reduction of the total chlorophyll content in RL was stronger than R-SL.

• Resources Recycling
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• v.12 no.6
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• pp.19-25
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• 2003

This experiment was carried out to examine the effect of iron oxide roasting for Sr-ferrite magnet. Chloride content was decreased with raising the 2 nd roasting temperature of iron oxide for ruthner process iron oxide. The optimization temperature for roasting of ruthner process iron oxide was around $800^{\circ}C$ as average particle size 1.5∼1.9 $\mu\textrm{m}$, apparent bulk density 1.4 g/$m\ell$ and chloride content 0.05%. The relation between Br and HcJ by sintering temperature for Sr-ferrite magnet was found to be Br≒-0.258HcJ＋494. In case of having a vibrating disk mill for the ruthner process iron oxide, the magnetic properties were Br 421 mT and HcJ 251 kA/m.

• Resources Recycling
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• v.18 no.5
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• pp.19-25
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• 2009

Molybdenite concentrate ($MoS_2$) is the major mineral for the molybdenum industry, of which the industrial processing is first converted to technical grade molybdenum trioxide ($MoO_3$) by its oxidative roasting and purification, used as a raw material for manufacturing several molybdenum compounds. In the present work, detailed experimental results for the oxidative roasting of low grade Mongolian molybdenite concentrate are presented. The experiments were carried out in the temperature range of 793 to 823 K under an oxygen partial pressure range of 0.08 atm to 0.21 atm by using a thermogravimetric analysis technique. The molybdenite concentrate was an average particle size of $67\;{\mu}m$. In the oxidative roasting of low grade Mongolian molybdenite concentrate, more than 95% of molybdenite was converted to molybdenum trioxide in 60 min. at 828 K. The lander equation was found to be useful in describing the rates of the oxidative roasting and the reaction order with respect to oxygen concentration in a gaseous mixture with nitrogen was 0.11 order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.708-713
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• 1997

Various chemical indices were analyzed to clarify the tendency of rancidity during the repeats of heating so called roasting heating and/or reheating in dark muscled fish (mackerel and pacific saury). The total lipid contents of fresh mackerel and pacific saury were $36.7\%\;and\;28.4\%$ in saturated fatty acid, $33.0\%\;and\;20.2\%$ in monoenoic acid, and $29.9\%\;and\;49.7\%$ in polyenoic acid, respectively. The ratios of unsaturated fatty acid (UFA)/Saturated fatty acid (SFA) were 1.7, 2.5 and content of total lipid was $16.5\%\;and\;13.7\%$, respectively. Peroxide content gradually increased after roasting heating and reheating in mackerel while it decreased after reheating in pacific saury. Thiobarbituric acid value also increased during roasting and heating in all the samples but decreased after reheating. Acid value increased after roasting heating and reheating in all samples, particularly it was high in pacific saury which have a high composition of UFA. More conjugated dienes were formed when the meat was roasted at $180^{\circ}C$ than at $200^{\circ}C\;or\;220^{\circ}C$, and in the filet with skin than the skinless.

• Resources Recycling
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• v.23 no.1
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• pp.58-63
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• 2014

Variety of volatile materials is present in crude-Zinc oxide recovered from EAFD(Electric arc furnace steel dust). Commonly, it is purified by oxidizing roasting. In this study, spherical each specimen prepared crude-zinc oxide like 1~3 mm and 10 mm was tested in vertical tube furnace at the temperature range $600^{\circ}C$ to $1200^{\circ}C$ in oxidizing atmosphere. Oxidizing roasting properties of zinc oxide were investigated using XRD, XRF and ICP-OES. At temperature blow $950^{\circ}C$ volatilization rate were remarkably low. As the temperature increases, the concentration of Zn increased and the concentration and XRD peaks of impurities decreased. The result indicated that volatilization rate depended on specimen size and roasting temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.2
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• pp.162-165
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• 2002

To determine changes of heme compounds on lipid oxidation during repeat heating in white muscled fish (yellowfin sole and yellow croaker), myoglobin, metmyoglobin, total iron, nonheme iron and heme iron contents were analysed. Myoglobin content was decreased in the step of repeat heating. Especially, it was decreased the most rapidly roasted at 180$^{\circ}C$ for 20 min in fillet samples. The skinless fillet roasted at the lower temperature resulted in the higher level of metmyoglobin associated with the reduced myoglobin. Regardless of roasted temperature and time, total iron content was not change in contrast of raw meat throughout processing. Nonheme iron content was increased, but heme iron content was decreased during roasted, heated and reheated.

• Resources Recycling
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• v.13 no.6
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• pp.43-48
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• 2004

For the separation of neodymium from NdFeB permanent magnet scrap, the scrap was roasted for oxidizing, and leached with acetic acid followed by fractional crystallization for selective separation. From the analysis results of the leached solution, the optimum condition for the recovery of neodymium was found that leaching temperature, leaching time and pulp density are 80$^{\circ}C$, 3 hours, and 35%, respectively. At this optimum condition, more than 90% of neodymium could be recovered. Concentration of neodymium acetate in acetic acid. The optimum condition for the recovery of neodymium acetate crystal from the leached solution was that the initial leaching solution was evaporated until the remaining volume was about 1/5 of the initial volume. At this condition, 67.5% of neodymium was recovered from the leached solution. The neodymium remaining in the concentrated solution was recovered by reacting it with oxalic acid.