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Biosolids reduction model by return activated sludge ozonation was validated by simulating nitrification data compiled from our pilot-scale and the literature studies. Then, a global sensitivity analysis (GSA) was performed to identify influential and non-influential parameters for biosolids reduction efficiency, change in specific nitrification activity (SNA), and alteration to expected nitrification stability. In general, the model outputs were sensitive to operational and ozone reaction parameters, but not to biochemical parameters. For operational parameters, mainly temperature and initial solids retention time (SRT) influenced all model outputs. For biosolids reduction, increase in the degradability of the influent COD decreased the reduction efficiency. For SNA, the changes were highly dependent on the influent TKN/COD ratio. Our findings also imply that the stability of the nitrification process in ozonated systems should be enhanced at constant MLVSS for warm temperatures, but could be reduced at temperatures below 12 °C and aerated SRTs below 10 days. 相似文献
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Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch 下载免费PDF全文
Vania Z. Pinto Khalid Moomand Nathan L. Vanier Rosana Colussi Franciene A. Villanova Elessandra R. Zavareze Loong‐Tak Lim Alvaro R. G. Dias 《International Journal of Food Science & Technology》2015,50(2):282-289
Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications. 相似文献
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Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage 下载免费PDF全文
Bernice D. Karlton‐Senaye Reza Tahergorabi Valerie L. Giddings Salam A. Ibrahim 《International Journal of Food Science & Technology》2015,50(1):32-40
The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL?1) compared to the control (61 ± 2.83 Miller units mL?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus. 相似文献
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Inspired by biological systems in which damage triggers an autonomic healing response, a polymer composite material that can heal itself when cracked has been developed. In this work, compression and tensile properties of a self-healed fibre reinforced epoxy composites were investigated. Microencapsulated epoxy and mercaptan healing agents were incorporated into a glass fibre reinforced epoxy matrix to produce a polymer composite capable of self-healing. The self-repair microcapsules in the epoxy resin would break as a result of microcrack expansion in the matrix, and letting out the strong repair agent to recover the mechanical strength with a relative healing efficiency of up to 140% which is a ratio of healed property value to initial property value or healing efficiency up to 119% if using the healed strength with the damaged strength. 相似文献
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This article reviews the current state of the art in the design of traditional uni-directional fibre laminate construction; beyond the ubiquitous balanced and symmetric design. A ply termination algorithm is then employed to develop permissible tapered designs, with single-ply terminations and ply contiguity constraints, which are free from undesirable changes in mechanical coupling characteristics. More importantly however, is the fact that all tapered designs have immunity to thermal warping distortion; which include all combinations of anti-symmetric (or cross-symmetric), non-symmetric and symmetric angle- and cross-ply sub-sequence symmetries. Tapered designs are presented for laminates with fully uncoupled properties, and those possessing extension–shearing and/or bending–twisting coupling. Such designs represent typical fuselage skin thicknesses, i.e., with between (n =) 12 and 16 plies, but due consideration is also given to new fuselage design concepts with grid-stiffeners and/or geodesic stiffener arrangements, for which thinner designs (n ⩾ 8) are of interest. 相似文献
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Cheese fortification using saturated monoglyceride self‐assembly structures as carrier of omega‐3 fatty acids 下载免费PDF全文
Sonia Calligaris Alexandra Ignat Marialuisa Biasutti Nadia Innocente Maria Cristina Nicoli 《International Journal of Food Science & Technology》2015,50(9):2129-2134
The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self‐assembly structures to deliver omega‐3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese‐making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega‐3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega‐3‐rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese. 相似文献
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The study presents the preparation of the new magnetic nanocomposite based on PLGA and magnetite. The PLGA used to obtain the magnetic nanocomposites was synthesized by the copolymerization of lactic acid with glycolic acid, in the presence of tin octanoate [Sn(Oct)2] as catalyst, by polycondensation procedure. Magnetite was obtained by co-precipitation from aqueous salt solutions FeCl2/FeCl3. The particles size of magnetite was 420 nm, and the saturation magnetization 62.78 emu/g, while the PLGA/magnetite nanocomposite size was 864 nm and the saturation magnetization 39.44 emu/g. The magnetic nanocomposites were characterized by FT-IR, DLS technique, SEM, VSM and simultaneous thermal analyses (TG–FTIR–MS). The polymer matrix PLGA acts as a shell and carrier for the active component, while magnetite is the component which makes targeting possible by external magnetic field manipulation. Based on the gases resulted by thermal degradation of PLGA copolymer, using the simultaneous analysis TG–FTIR–MS, a possible degradation mechanism was proposed. 相似文献