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Comprehensive Study on the Mechanism of Sulfating Roasting of Zinc Plant Residue with Iron Sulfates.

ABSTRACT: Zinc plant residue (ZPR) is a secondary material generated during hydrometallurgical zinc production that contains considerable contents of valuable elements such as Zn, Cu, Fe, Pb, Cd, Ag, In, Ga, Tl. Zinc, copper and accompanying elements in ZPR are in different minerals, mainly in the ferrites. A promising approach for recycling ZPR is the sulfating roasting using iron sulfates followed by water leaching. In this study, the composition of ZPR and the obtained products were thoroughly investigated by various methods including X-ray diffraction analysis (XRD), chemical phase analysis and Mössbauer spectroscopy. The effect of temperature, amount of iron sulfates and roasting time on the conversion of valuable metals into a water-soluble form was thermodynamically and experimentally studied both using pure ferrites and ZPR. Based on the results of time-resolved XRD analysis and synchronous thermal analysis (STA), a mechanism of the sulfation roasting was elucidated. The rate-controlling step of zinc and copper sulfation process during the ZPR roasting was estimated. The sulfating roasting at 600 °C during 180 min with the optimal Fe₂(SO₄)₃∙9H₂O addition followed by water leaching enables to recover 99% Zn and 80.3% Cu, while Fe, Pb, Ag, In, Ga retained almost fully in the residue.

SUBMITTER: Grudinsky P

PROVIDER: S-EPMC8456350 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Beef is rich in nutrients and is one of the most important ingredients in the world. But in the process of cooking and heating, the nutrients of beef will change to varying degrees. How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is unclear. This study intended to heat beef at different roasting temperatures (150 °C, 190 °C, 230 °C, 270 °C, 310 °C), measure parameter including colour, peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), thiol and carbonyl content, protein solubility, tryptophan and Schiff base content, protein molecular weight distribution and modification of amino acid residues to discussed the effects of different temperatures on the lipid and protein oxidation of beef patties, as well as the modification of amino acid residues. The results showed that the values of L* and b* increased with the temperature increased, and the values of a* decreased. With the increase of temperature, the lipid oxidation indexes PV and TBARS, Schiff base and carbonyl content also increased, and the thiol content and protein solubility decreased significantly (p < 0.001). SDS-PAGE showed that the band of myosin heavy chain (MHC, 220 kDa) was significantly degraded, while the band of actin (42 kDa) was still clearly visible. The analysis of UPLC-MS/MS results found that the aromatic amino acid residues in all samples were oxidized to a certain extent, especially tryptophan. Other oxidative modifications, including α-amiooadipic acid (AAA), hydroxyethyl lysine (CEL) and malondialdehyde (MDA), were only present in roasted samples and not in raw meat. The results suggested that lipid oxidation and protein oxidation were closely related to colour parameters. The oxidation of proteins and lipids was aggravated at higher temperature. Amino acid side chains were also modified at high temperature, and this change was particularly evident in aromatic amino acids. These results provided new insights for the oxidation of proteins and lipids of beef and the modification level of amino acid residues under high temperature conditions, which will help us to improve the cooking quality of meat foods.

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Comprehensive Study on the Mechanism of Sulfating Roasting of Zinc Plant Residue with Iron Sulfates.

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