scholarly journals The Role of Mineral Processing Technology in a Society Based on Recycling

2005 ◽  
Vol 52 (1) ◽  
pp. 32-38 ◽  
Author(s):  
Masami TSUNEKAWA ◽  
Kyoungkeun YOO ◽  
Naoki HIROYOSHI ◽  
Mayumi ITO
2013 ◽  
Vol 734-737 ◽  
pp. 1110-1113
Author(s):  
Xiang Wen Lv ◽  
Xiong Tong ◽  
Xian Xie ◽  
Qing Hua Zhou ◽  
Yong Cheng Zhou ◽  
...  

A beneficiation experimental research is conducted on sulfur-containing 18.17% multi-metals tailings. On the basis of the traditional mineral processing technology, it introduces X-51, a new type sulfide mineral activator, to instead of copper sulfate. Eventually, the sulfur concentrate grade is 47.51% with the recovery of 92.11%. The effectively recovery of the sulfur is creating good economic benefits and environmental benefit.


Author(s):  
MICHAL LESKO ◽  
TOMÁS BAKALÁR

The application of physical and physical-chemical methods of magnesite processing related to the physical, chemical and mineralogical properties of particular magnesite types are presented in this paper. The best product qualities, achieved depending on the degree of liberalization of components contained in the magnesite, are shown. Possibilities and advantages of modelling of mineral processing methods applied to magnesite are also exemplified.


1994 ◽  
Vol 36 (4) ◽  
pp. 743-744
Author(s):  
Alan Apling

2015 ◽  
Vol 737 ◽  
pp. 874-877
Author(s):  
Yu Chen ◽  
Shu Ming Wen ◽  
Yi Jie Wang ◽  
Qi Cheng Feng ◽  
Jin Lin Li ◽  
...  

This paper discusses the progress of lead-zinc mineral processing technology and flotation reagents of China, and proposes that optimize technological process and develop new reagents are the main directions.


2021 ◽  
Vol 12 ◽  
Author(s):  
Xiaochun Zheng ◽  
Xuewei Shi ◽  
Bin Wang

Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.


2014 ◽  
Vol 541-542 ◽  
pp. 334-337
Author(s):  
Yi Wei Zhang ◽  
Xiao Wang ◽  
Kong Cheng Gong ◽  
Zhi Gang Wang ◽  
Hai Hua Miao

A beneficiation experimental research is conducted on sulfur-containing 10.57% lead-zinc tailings from Fujian. On the basis of the traditional mineral processing technology, the first is pre-classification by high-frequency vibrating, and then flotation-magnetic united technology. Eventually, the average grade of sulfur concentrate is 43.51% with comprehensive recovery 89.33%. The lead-zinc tailings get a comprehensive utilization, which has a better effect.


1984 ◽  
Vol 12 (1) ◽  
pp. 134-135
Author(s):  
N.M. Rice

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