Dr Sarah Schenker, a registered dietician from the Nutrition Society, says: 'the lower levels of antioxidants in dark chocolate result from the effect of high heat during roasting.
营养学会注册营养师sarah Schenker说：“烘焙过程中的高温会降低黑巧克力的抗氧化成分。”
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The pollution of the raw gold ore roasting system has resolved successfully after re-design and modification on the other hand the usage of heat exchanger reduces the coal consumption.
The service life of aluminum reduction cell can be prolonged by optimization of the cathode material, heat field distribution, roasting and starting process, normal operation.