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Mechanical processing is just one step in the value chain of metal production, but to some exten,t it determines an effectiveness of separation through suitable preparation of the raw material for beneficiation processes through production of required particle sze composition and useful mineral liberation. The issue is mostly related to techniques of comminution and size classification, but it also concerns methods of gravity separation, as well as modeling and optimization. Technological and economic assessment supplements the issue.

belt ore measurement --- convolutional neural network --- image processing --- contour detection --- OpenCV --- brittle materials --- uniaxial compression --- comminution --- particle size --- movement characteristics --- particle velocity --- kinetic energy --- spatial distribution --- flotation --- copper ore --- lithology --- flotation agents --- particle size distribution --- taxonomic methods --- Dual-Energy X-ray Transmission (DE-XRT) --- sulphide --- polymetallic --- vibrating flip-flow screen --- DEM --- wet stick material --- JKR model --- separation performance --- aggregates --- jig beneficiation --- mineral processing --- raw materials --- separation --- enrichment --- HPGR --- approximation of particle size --- sieving screen --- diagnostics --- predictive maintenance --- wavelet transformation --- n/a

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Mechanical processing is just one step in the value chain of metal production, but to some exten,t it determines an effectiveness of separation through suitable preparation of the raw material for beneficiation processes through production of required particle sze composition and useful mineral liberation. The issue is mostly related to techniques of comminution and size classification, but it also concerns methods of gravity separation, as well as modeling and optimization. Technological and economic assessment supplements the issue.

Technology: general issues --- History of engineering & technology --- belt ore measurement --- convolutional neural network --- image processing --- contour detection --- OpenCV --- brittle materials --- uniaxial compression --- comminution --- particle size --- movement characteristics --- particle velocity --- kinetic energy --- spatial distribution --- flotation --- copper ore --- lithology --- flotation agents --- particle size distribution --- taxonomic methods --- Dual-Energy X-ray Transmission (DE-XRT) --- sulphide --- polymetallic --- vibrating flip-flow screen --- DEM --- wet stick material --- JKR model --- separation performance --- aggregates --- jig beneficiation --- mineral processing --- raw materials --- separation --- enrichment --- HPGR --- approximation of particle size --- sieving screen --- diagnostics --- predictive maintenance --- wavelet transformation --- belt ore measurement --- convolutional neural network --- image processing --- contour detection --- OpenCV --- brittle materials --- uniaxial compression --- comminution --- particle size --- movement characteristics --- particle velocity --- kinetic energy --- spatial distribution --- flotation --- copper ore --- lithology --- flotation agents --- particle size distribution --- taxonomic methods --- Dual-Energy X-ray Transmission (DE-XRT) --- sulphide --- polymetallic --- vibrating flip-flow screen --- DEM --- wet stick material --- JKR model --- separation performance --- aggregates --- jig beneficiation --- mineral processing --- raw materials --- separation --- enrichment --- HPGR --- approximation of particle size --- sieving screen --- diagnostics --- predictive maintenance --- wavelet transformation

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The production and supply of raw materials is a basic ecosystem service, the origin of multiple production value chains. In 2011, the European Union elaborated a list of critical raw materials (CRMs), taking the economic and strategic importance for the European economy and the supply risk. Although focused mainly on the energy sector, the USA, Canada, and other countries took recently similar steps. Despite the great inertia characterising the mineral raw materials sector, some steps towards the Industry 4.0 paradigm can be envisaged. Significant challenges to the mining sector are the appropriate process design using the best available technologies; the increase in energy efficiency; the responsible use of water and handling of mining wastes; the social acceptance of the activity; and the digitalisation challenge. This book aims to propose strategies that can help face those challenges, especially in increasing energy efficiency in comminution operations.

Technology: general issues --- History of engineering & technology --- Mining technology & engineering --- comminution --- simulation --- work index --- grindability --- critical metals --- ball mill --- kinetic grinding --- specific grinding rate --- Sn–Ta–Nb --- Penouta Mine --- critical raw materials --- tungsten ore --- grinding kinetics --- ball mills --- grinding media --- energy efficiency --- Bond work index --- bond work index --- particle size distribution --- metallurgical coke --- electrofragmentation --- Marx generator --- modeling --- n/a --- Sn-Ta-Nb

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

Research & information: general --- Biology, life sciences --- common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.

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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.

Technology: general issues --- quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- n/a