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Modeling the effects of ore properties on water recovery in the thickening process

International Journal of Minerals,Metallurgy and Materials 2014年第9期21卷 851-861页

作者： Majid Unesi Mohammad Noaparast Seiyd Ziaedin Shafaei Esmaeil Jorjani Department of Mining Engineering Tehran Science and Research branch of Islamic Azad University School of Mining Engineering University of Tehran

A better understanding of solid-liquid separation would assist in improving the thickening performance and perhaps water recovery as well. The present work aimed to develop an empirical model to study the effects of ore properties on the thickening process based on pilot tests using a column. A hydro-cyclone was used to prepare the required samples for the experiments. The model significantly predicted the experimental underflow solid content using a regression equation at a given solid flux and bed level for different samples, indicating that ore properties are the effective parameters in the thickening process. This work confirned that the water recovery would be increased about 5% by separating the feed into two parts, overflow and underflow, and introducing two different thickeners into them separately. This is duo to the fact that thickeners are limited by permeability and compressibility in operating conditions.

关键词： mineral processing ores properties railings dewatedng modeling thickeners

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Taste acceptability of thickening agents

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World Journal of Otorhinolaryngology-Head and Neck Surgery 2018年第2期4卷 145-147页

作者： Christina M. Yver William P. Kennedy Natasha Mirza Department of Otorhinolaryngology Head and Neck Surgery The University of Pennsylvania Philadelphia PA USA

Objective: Patients with dysphagia are often unable to manage secretions and liq-uids, necessitating the use of commercial thickeners to decrease the likelihood of aspiration. This study aims to evaluate the effect of commercially available thickeners on hedonic percep-tion of various liquids. Methods: Forty subjects without preexisting dysphagia or anosmia were recruited from a ter-tiary care otorhinolaryngology clinic over a five-month period. Participants were presented with samples of three unthickened liquids (ice water, chilled ginger ale, and hot coffee) and their thickened counterparts and asked to rate the taste acceptability of the liquids on an 11-point visual analog scale. The study was reviewed by the hospital's Institutional Review Board and determined to be IRB exempt. Results: A statistically significant preference for unthickened liquids over their thickened counterpart was observed across flavors (P thickeners on taste acceptability when counseling patients with dysphagia.

关键词： Dysphagia Liquid thickeners

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