Analysis of the Application Potential of Coffee Oil as an Ilmenite Flotation Collector

Wang, Sen; Xiao, Weiqiang; Ma, Xin; Li, Jiuzhou; Chen, Lijuan; Ye, Hui

doi:10.3390/min9090505

Cited by 9 publications

(3 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The complexation of Mg 2+ ions on the serpentine surface can effectively regulate its surface potential and eliminate the heterogeneous condensation between serpentine and other mineral particles. On this basis, the adsorption of anion modifier on the serpentine surface further reduces its surface potential and strengthens the regulation of the surface charge properties of serpentine [9,30].…”

Section: Phosphate Complexation On Surface Potentials Of Serpentinementioning

confidence: 99%

The Effect of Surface Charge on the Separation of Pyrite from Serpentine by Flotation

Long

Xiao

2019

Minerals

View full text Add to dashboard Cite

Serpentine, a magnesium silicate mineral with positive surface charge in many sulfide ores around the world, usually deteriorates the flotation behavior by covering the target mineral surface. In this paper, the effect of surface potential regulation on serpentine flotation was revealed by flocculation experiments, zeta potential measurements, infrared spectrum analysis, and DLVO theoretical calculations. The experimental results of flocculation and sedimentation show that heterogeneous coagulation easily occurs between serpentine and pyrite particles, which reduces the floatability of pyrite. Reducing the surface potential of serpentine is an effective way to eliminate heterogeneous coagulation between minerals. The key to regulating the surface potential of serpentine is Mg2+ ion dissolution from the serpentine surface to the liquid phase. Phosphates, especially sodium hexametaphosphate, can enhance Mg2+ ion dissolution from the serpentine surface to the liquid phase and react with Mg2+ ions in the liquid phase to form stable soluble complexes.

show abstract

Section: Phosphate Complexation On Surface Potentials Of Serpentinementioning

confidence: 99%

The Effect of Surface Charge on the Separation of Pyrite from Serpentine by Flotation

Long

Xiao

2019

Minerals

View full text Add to dashboard Cite

show abstract

“…Estes números demonstram a importância desta cultura para a economia da região. A possibilidade de utilização do café como elemento agregador de qualidade devido as suas características funcionais ao queijo Minas Padrão pode ser um importante atrativo, unindo estes dois principais produtos da agropecuária mineira (Wang et al, 2019).…”

Section: Introductionunclassified

Elaboração e caracterização sensorial de queijo Minas Padrão utilizando café durante o processo de maturação

Silva

Souza

Lahmann

et al. 2021

RSD

View full text Add to dashboard Cite

Em busca de crescimento industrial, o mercado lácteo busca inovações como a combinação de alimentos alternativos, resultando em novos produtos, que atualmente conquistam a aceitação dos consumidores. Nesse contexto objetivou-se a elaboração de um queijo Minas Padrão, onde houve adição do café na superfície dos queijos, durante o processo de maturação. O queijo foi submetido a quatro tratamentos com café e água (Q2: 180g p/3L; Q3: 210g p/3L; Q4: 240g p/3L; Q5: Borra 200g p/½L) e um controle (Q1), por um período de 4 dias com temperatura controlada (4°C ± 1). Após o período de imersão os queijos foram retirados dos tratamentos e a maturação mantida até completar 20 dias e, posteriormente, foram analisados sensorialmente por 80 consumidores que avaliaram a aceitação e a atitude de compra dos novos produtos. Fazendo uso de uma escala hedônica de 9 pontos os queijos apresentaram boa aceitação, sem diferença significativa (p< 0,05) para os atributos aroma, cor, consistência, sabor e aspecto global, exceto pela aparência, com índices de aceitabilidade (IA%) superior a 70 %, sendo o Q2 com as maiores aceitações. Utilizado uma escala de atitude de 5 pontos para avaliar a intenção de compra, não verificou-se diferenças significativas (p<0,05), sendo seus valores acima do ponto indiferença (Q2: 4,40; Q3: 3,68; Q4: 3,57; Q5: 4,11). Portanto, o estudo demonstra relevância no novo processo de maturação para queijo Minas Padrão e indica o queijo Q2 como uma possibilidade diferenciada para o mercado lácteo.

show abstract

“…The lipid fraction of coffee beans is mainly composed of free and esterified fatty acids, diterpenes, sterols, and volatile compounds (Pokrovskiy et al, 2018). The functional properties of coffee and its co-products have been extensively evaluated as they constitute Research, Society and Development, v. 9, n. 9, e700997702, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i9.7702 potential ingredients in several industrial segments (Heck et al, 2019;Wang et al, 2019). The main components of arabica coffee oil are triacylglycerols (75.2%), diterpene esters and fatty acids (18.5%), free diterpenes (0.4%), steroid esters and fatty acids (3.2% ), free sterols (2.2%), tocopherol (0.04-0.06%), phosphatides (0.1-0.5%), and caffeine (± 0.3%) (Chu, 2012).…”

Section: Introductionmentioning

confidence: 99%

Functional and technological potential of arabica coffee oils

Lima

Pagnossa

Lago

et al. 2020

RSD

View full text Add to dashboard Cite

The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products.

show abstract

Analysis of the Application Potential of Coffee Oil as an Ilmenite Flotation Collector

Cited by 9 publications

References 42 publications

The Effect of Surface Charge on the Separation of Pyrite from Serpentine by Flotation

The Effect of Surface Charge on the Separation of Pyrite from Serpentine by Flotation

Elaboração e caracterização sensorial de queijo Minas Padrão utilizando café durante o processo de maturação

Functional and technological potential of arabica coffee oils

Contact Info

Product

Resources

About