scholarly journals Electronic Waste Low-Temperature Processing: An Alternative Thermochemical Pretreatment to Improve Component Separation

Materials ◽  
2021 ◽  
Vol 14 (20) ◽  
pp. 6228
Author(s):  
Juliana S. S. Oliveira ◽  
Ronald R. Hacha ◽  
Felipe S. d’Almeida ◽  
Caroline A. Almeida ◽  
Francisco J. Moura ◽  
...  

The production of electronic waste due to technological development, economic growth and increasing population has been rising fast, pushing for solutions before the environmental pressure achieves unprecedented levels. Recently, it was observed that many extractive metallurgy alternatives had been considered to recover value from this type of waste. Regarding pyrometallurgy, little is known about the low-temperature processing applied before fragmentation and subsequent component separation. Therefore, the present manuscript studies such alternative based on scanning electron microscopy characterization. The sample used in the study was supplied by a local recycling center in Rio de Janeiro, Brazil. The mass loss was constant at around 30% for temperatures higher than 300 °C. Based on this fact, the waste material was then submitted to low-temperature processing at 350 °C followed by attrition disassembling, size classification, and magnetic concentration steps. In the end, this first report of the project shows that 15% of the sample was recovered with metallic components with high economic value, such as Cu, Ni, and Au, indicating that such methods could be an interesting alternative to be explored in the future for the development of alternative electronic waste extraction routes.

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.


2008 ◽  
Vol 5 (1) ◽  
pp. 29-36 ◽  
Author(s):  
Yougojoti Nayak ◽  
Raghunath Rana ◽  
Swadesh Pratihar ◽  
Santanu Bhattacharyya

2006 ◽  
Vol 118 (1-2) ◽  
pp. 105-109 ◽  
Author(s):  
Mauro Epifani ◽  
Elisabetta Comini ◽  
Raül Díaz ◽  
Jordi Arbiol ◽  
Pietro Siciliano ◽  
...  

2017 ◽  
Vol 13 ◽  
pp. 232-240 ◽  
Author(s):  
Benjamin Feleki ◽  
Guy Bex ◽  
Ronn Andriessen ◽  
Yulia Galagan ◽  
Francesco Di Giacomo

1989 ◽  
Vol 54 (16) ◽  
pp. 1519-1521 ◽  
Author(s):  
N. Biunno ◽  
J. Narayan ◽  
S. K. Hofmeister ◽  
A. R. Srivatsa ◽  
R. K. Singh

2009 ◽  
Vol 08 (03) ◽  
pp. C01
Author(s):  
Yuri Castelfranchi ◽  
Nico Pitrelli

In the last decades, production of science and technology as well as science-society relationships started changing rapidly. Research is asked to be more effective, fast, accountable, trans-disciplinary, result-oriented, policy-driven and able to generate benefits for people and firms in the short and middle run. While a strong intensification of science-society relationships is occurring, an increasing number of actors and stakeholders are involved in research production. At the same time, pervasiveness of technology is rendering users an active part in technological development; economic and social interests on science and technology are growing on a global scale; new democratic and ethical issues emerge. Despite the European institutions’ efforts, all those trends and phenomena are occurring in an extremely fragmented way. In this scenario, a fairly balanced and consistent co-evolution between science and society can no longer be taken for granted. This is just the starting point of the following comment section that, through the  Luciano d’Andrea, Sally Wyatt, Erik Aarden, Jos Lejten and Peter Sekloča’s writings, aims to analyse the different aspects and questions around the socialisation of science and technology’s matter.


Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.


Author(s):  
Jingjing Yan ◽  
Jingli Ma ◽  
Mengyao Zhang ◽  
Ruoting Yang ◽  
Xu Chen ◽  
...  

Recently, hybrid lead-halide perovskites have attracted extensive attention because of their unique optoelectronic characteristics, such as ambipolar charge transport, tunable bandgap, high carrier mobility, low-temperature processing technique, and so on....


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