Removal of Anionic Dyes from Water using Citrus limonum (Lemon) Peel: Equilibrium Studies and Kinetic Modeling

Abstract

The present study was undertaken to evaluate the adsorption potential of Citrus limonum (lemon) peel as an adsorbent for the removal of two anionic dyes, Methyl orange (MO) and Congo red (CR) from aqueous solutions. The adsorption was studied as a function of contact time, initial concentration, and temperature by batch method. The adsorption capacities of lemon peel adsorbent for dyes were found 50.3 and 34.5 mg/g for MO and CR, respectively. The equilibrium adsorption data was well described by the Langmuir model. Three simplified kinetic models viz. pseudo-first-order, pseudo-second-order, and Weber and Morris intraparticle diffusion model were tested to describe the adsorption process. Kinetic parameters, rate constants, equilibrium sorption capacities, and related correlation coefficients for each kinetic model were determined. It was found that the present system of dyes adsorption on lemon peel adsorbent could be described more favorably by the pseudo-first-order kinetic model. The results of the present study reveal that lemon peel adsorbent can be fruitfully utilized as an inexpensive adsorbent for dyes removal from effluents.     

Effect of Variety on Drying Characteristics and Selected Quality Attributes of Dried Carrots

The effects of variety on drying characteristics, color, and water absorption of carrots were investigated. Six different varieties of carrots, viz. Kazan, Maxima, Nandor, Nektarina, Simba, and Tito were evaluated. The hot air drying characteristics of carrot cubes dried under forced convection conditions were determined and drying data were analyzed to obtain parameters of Page and first-order kinetic models as well as moisture diffusivity. Color characteristics were determined for fresh, dried, and dehydrated samples by measuring lightness (L*), redness (a*), and yellowness (b*). Water absorption data were analyzed for ground samples. It was observed that drying characteristics, such as color and water absorption were significantly influenced by variety. The varieties of Kazan and Nektarina were found to be characterized by highest and lowest moisture diffusivity of 7.52 × 10^-9 and 3.31 × 10^-9m²/s respectively. Kazan variety was also characterized by shortest drying time. The lowest changes in color caused by drying were observed for Tito variety. The variety of Kazan was characterized by the highest resistances to color changes affected by drying followed by rehydration. Nandor and Tito varieties displayed the highest water absorption near to 560 g/100 g. The best drying characteristics and good water absorption accompanied by the high color attributes of dried and rehydrated samples implies that Kazan variety is expected to be the most useful to drying industry.     

Effect of Fluidized Bed Drying Temperature on Various Quality Attributes of Paddy

Abstract

As reported by many researchers, it was found that fluidized bed paddy drying using high drying air temperatures of over 100°C affected the head rice yield and whiteness of dried rice. However, only a few studies on fluidized bed paddy drying with drying air temperatures below 100°C were so far reported. The main objective of this work was therefore to study the effect of fluidized bed drying air temperature on various quality parameters of Suphanburi 1 and Pathumthani 1 Indica rice. Paddy was dried from the initial moisture contents of 25.0, 28.8, and 32.5% dry basis to 22.5 ± 1.2% dry basis using inlet drying air temperatures between 40 and 150°C at 10°C/step. After fluidized bed drying, paddy was tempered and followed by ambient air aeration until its final moisture content was reduced to 16.3 ± 0.5% dry basis. The results showed that the head rice yield of Suphanburi 1 was significantly related to the inlet drying temperature and initial moisture content whilst there was no significant relationship between the head rice yield, drying temperature and initial moisture content for Pathumthani 1. The whiteness of the two rice varieties was slightly decreased with increase in drying air temperature and initial moisture content. It was also found that the hardness of both cooked rice varieties exhibited insignificant difference (p < 0.05) comparing to rewetted rice, which was gently dried by ambient air aeration in thin layer. The thermal analysis by DSC also showed that partial gelatinization occurred during drying at higher temperatures. Using inlet drying air temperatures in the range of 40–150°C therefore did not affected the quality of cooked rice and paddy. The milling quality of paddy was also well maintained.     

不同温度贮藏对欧李采后生理和品质的影响

研究了不同温度条件下贮藏对欧李采后生理和品质指标的影响。结果表明,低温可显著降低欧李的呼吸强度,降低MDA含量,保持较高的SOD活性,提高贮藏品质,1℃贮藏保鲜效果最好。     

Drying Kinetics and Quality of Soy Residue (Okara) Dried in a Jet Spouted-Bed Dryer

The objective of this study was to investigate experimentally the effects of various drying parameters, i.e., inlet air velocity, inlet air temperature, initial bed height and heating duration, on both the drying kinetics and various quality attributes of dried okara viz. percentage changes of the total protein content, color, urease index, as well as the specific energy consumption during drying in a jet spouted-bed dryer. It was observed that all drying conditions tested could reduce the amount of urease to an acceptable level and increasing the heating duration, air velocity, and hot air temperature led to a significantly higher rate of reduction of urease activity. The percentage change of the total protein content of okara undergoing different drying conditions was not significantly different, however. After drying, the redness of okara was the highest changing color index, but its absolute value was still much lower than those observed for the lightness and yellowness. Hence, dried okara appeared light-brown. The specific energy consumption of the process was found to be in the range of 3.69 to 5.89 MJ/kg evaporated water.     

Drying Kinetics and Quality of Soy Residue (Okara) Dried in a Jet Spouted-Bed Dryer

ABSTRACT

The objective of this study was to investigate experimentally the effects of various drying parameters, i.e., inlet air velocity, inlet air temperature, initial bed height and heating duration, on both the drying kinetics and various quality attributes of dried okara viz. percentage changes of the total protein content, color, urease index, as well as the specific energy consumption during drying in a jet spouted-bed dryer. It was observed that all drying conditions tested could reduce the amount of urease to an acceptable level and increasing the heating duration, air velocity, and hot air temperature led to a significantly higher rate of reduction of urease activity. The percentage change of the total protein content of okara undergoing different drying conditions was not significantly different, however. After drying, the redness of okara was the highest changing color index, but its absolute value was still much lower than those observed for the lightness and yellowness. Hence, dried okara appeared light-brown. The specific energy consumption of the process was found to be in the range of 3.69 to 5.89 MJ/kg evaporated water.     

Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

The effects of osmotic dehydration (OD) with or without pulsed vacuum (PV) on hot-air drying kinetics and quality attributes of cherry tomatoes were investigated. Both OD and PVOD pre-treatments were performed for 3 h at 50°C in 50 and 70^o Brix sucrose solutions with a solution-to-fruit mass ratio of 4:1, and PVOD was applied for 15 min before OD at atmospheric pressure. Samples were further dried at air temperature of 70°C. Effective moisture diffusivity (D _eff) of osmotically dehydrated samples increased gradually while the D_eff curve of fresh samples had a plateau stage during hot air drying. Lower glass transition temperature, T_g, values of osmotically dehydrated samples indicated that they needed a lower storage temperature. Both OD and PVOD pre-treatments had advantages in shortening drying cycles and improving quality of products. Compared with air drying, osmo-air drying decreased the total drying time, color change, and hardness of dried samples by 32.26%, 18.11%, and 88.21%, respectively, and increased volume ratio and vitamin C retention rate by 72.31% and 125.82%. As compared with OD, PVOD decreased color change and hardness by 28.48% and 45.17%, increased volume ratio and vitamin C retention rate by 27.41% and 17.77%, but there was no significant difference shown in drying time. Therefore, osmotic pre-treatment can shorten the total dehydration time, and improve the general quality of dried cherry tomatoes.     

Characterization,Purification of Poncirin from Edible Citrus Ougan (Citrus reticulate cv. Suavissima) and Its Growth Inhibitory Effect on Human Gastric Cancer Cells SGC-7901

Poncirin is a bitter flavanone glycoside with various biological activities. Poncirin was isolated from four different tissues (flavedo, albedo, segment membrane, and juice sac) of Ougan fruit (Citrus reticulate cv. Suavissima). The highest content of poncirin was found in the albedo of Ougan fruit (1.37 mg/g DW). High speed counter-current chromatography (HSCCC) combined with D101 resin chromatography was utilized for the separation and purification of poncirin from the albedo of Ougan fruit. After this two-step purification, poncirin purity increased from 0.14% to 96.56%. The chemical structure of the purified poncirin was identified by both HPLC-PDA and LC-MS. Poncirin showed a significant in vitro inhibitory effect on the growth of the human gastric cancer cells, SGC-7901, in a dose-dependent manner. Thus, poncirin from Ougan fruit, may be beneficial for gastric cancer prevention. The purification method demonstrated here will be useful for further studies on the pharmacological mechanism of poncirin activity, as well as for guiding the consumption of Ougan fruit.     

温度和水分对3号喷气燃料电导率的影响

电导率是3号喷气燃料检验的一个重要指标,它直接反映了3号喷气燃料的绝缘程度、积聚静电荷及存在静电放电危害程度。在实际工作中经常会发生储存在油罐内的3号喷气燃料电导率发生降低的现象。针对这一现象,从电导率的主要影响因素之中的温度、水分着手进行试验,从而得出了其具体的影响数据,科学地分析了产生这些情况的原因。     

Effect of Osmotic Pretreatment on Hot Air Drying Kinetics and Quality of Chilean Papaya (Carica pubescens)

The effect of osmotic pretreatment on the mass transfer kinetics and quality of dried rehydrated Chilean papaya was researched. Osmotic treatments were sucrose solutions of 40, 50, and 60% w/w and dried at 60°C; non-pretreated samples were dried at different temperatures (40, 60, and 80°C). Quality parameters were analyzed: proximal composition, rehydration ratio, water-holding capacity, color, vitamin C content, firmness, and microstructure. Non-pretreated samples showed a clear turgor loss, color loss. and low ascorbic acid retention when rehydrated. Osmotic pretreatment improved the quality of rehydrated papayas, showing higher ascorbic acid retention and best firmness and color. Microstructure is better preserved in the pretreated papayas than in the non-pretreated samples, although this difference is minimal.     

Effect of Drying Temperature and Pretreatment on Protein Content and Color Changes during Fluidized Bed Drying of Finger Millets (Ragi,Eleusine coracana) Sprouts

Value addition to several agri-products such as grains, beans, and millets can be achieved by sprouting followed by thermal treatment. These value-added products can then be suitably formulated and fortified using cost-effective technologies so that they may be used as instant food, weaning food for babies, or functional food. Finger millets, used extensively by Asian and African communities, were studied. Sprouted finger millets were blanched (using hot water and steam) and dried using a fluidized bed dryer. This led to quality enhancement in terms of higher protein content, digestibility, and bioavailable micronutrients. The drying of sprouted millets (ragi in this case) over the temperature range of 40–70°C was studied. Later, the effect of infrared and pan roasting was studied to determine its effect on protein content and other sensory parameters. Dehydrated sprouted finger millets flour can be used for making noodles, papads, unleavened bread, and several other Indian cuisines such as idli, chakli, porridge, and gruel for newborns.     

Kinetics of Denaturation and Effects of Surfactants and Polyethylene Glycol on Soybean Esterase (Glycine max L) Stability

The objective of this work was to evaluate the kinetics and thermodynamics parameters and the effects of anionic, cationic and nonionic surfactants and polyethylene glycol on the activity and stability of a crude esterase extracted from soybeans (Glycine max L.). The activation energy for thermal inactivation was calculated from the Arrhenius plot was found to be 59.4 kJ mol^?1 and the ΔH* 56.82 kJ mol^?1 at 40 °C, which was the optimum temperature for enzyme activity. The ΔS* and ΔG* of the enzyme were found to be 61.67 kJ mol^?1 and 15.50 J mol^?1 K^?1, respectively, at the optimum temperature. The activity was only enhanced by the cationic surfactants cetyltrimethylammonium bromide and tetradecylmethylammonium bromide at a concentration of 3.0 mM. The anionic surfactant showed a positive effect on enzyme activity at the concentrations of 1.5 and 3.0 mM. Aqueous PEG (polyethylene glycols) solutions activated the esterase, and maximum activation (170 %) occurred with the addition of 6 kDa PEG. PEG with molecular weights of 0.4 and 10 kDa enhanced enzyme stability at 40 °C.     

增塑剂对聚乳酸性能的影响

对不同增塑聚乳酸体系的力学性能、脆韧转变现象和增塑剂的迁移性能进行了研究。实验表明：增塑剂品种不同对聚乳酸的增塑效果不同,三种增塑剂中柠檬酸三丁酯(TBC)的增塑效果最佳；TBC的质量分数小于10%时,增塑体系的脆性基本不变,TBC的质量分数在10%～13%时,材料出现脆韧转变；增塑聚乳酸体系增塑剂迁移率随增塑体系相容性的增加而减小,随增塑剂用量增加而增大。     

增强热塑性塑料管材高温水浴老化性能研究

老化易使高分子链断裂,使材料变脆、脱层、变色,严重制约了塑料管材在高温、高湿工况下的应用.以交联聚乙烯PEX、耐热聚乙烯PE-RT和高密度聚乙烯PE100为研究对象,进行90 ℃水浴老化.采用万能力学试验机、差示扫描量热仪、维卡软化温度测定仪研究了三种材料老化前后力学性能变化和耐热行为.结果表明,在90 ℃热水浴老化9...     

Nonionic surfactants from poly(ethylene terephthalate) waste: II. Effect of temperature,salinity, pH-value,and solvents on the demulsification efficiency

The effect of temperature, NaCl concentration (salinity), pH-value, and solvents on the demulsification efficiency of the demulsifiers synthesized from poly(ethylene terephthalate) waste [polyoxyethylenated glycolized product of PET (POGP)] in breaking synthetic water-in-benzene emulsions stabilized by petroleum asphaltenes have been investigated. The demulsification efficiency of the studied polymeric surfactants was found to increase as the temperature was raised and the salinity of the aqueous phase decreased. Neutral pH-value of the aqueous phase of the emulsion was found to be the optimum value causing maximum demulsification efficiency. Water and 1, 2 propylene glycol were found to be the best solvents for the prepared demulsifiers offering maximum demulsification efficacy.     

Effect of coagulation temperature on the properties of poly(acrylonitrile- itaconic acid) fibers in wet spinning

A dimethyl sulfoxide (DMSO)-water system was used as the coagulation bath in the wet-spun process for poly(acrylonitrile-itaconic acid) fibers. The coagulation bath concentration of DMSO was kept constant at 65%, and the jet stretch ratio was 1. The coagulation bath temperature was varied from 40 to 70 °C. The properties of the fibers so obtained were investigated. The diffusion coefficient of solvent was calculated and the concentration profiles of solvent in a moving filament were computed by using a MOL (method of lines) method. The nascent fibers coagulated at 50 °C obtained a circular symmetrical cross section with high density and strength. The diffusion coefficients of solvent (DMSO) increase with the bath temperature increase. Simulation results show that the noncircular cross section form was the response of the rapid diffusion rate and the loose structure in the core of nascent fibers was caused by the overmuch remained solvent.     

Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

The present work evaluates the effect of different drying treatments on the color and textural attributes of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying. The treatments in air drying were carried out at 30 °C and 70 °C.From the results it is possible to conclude that the increase in drying temperature reduced drastically the hardness of green peppers and the freeze drying had an intermediate effect between vegetables dried at 30 °C and 70 °C. Moreover, the springiness was higher in dried green peppers but an opposite effect was observed on chewiness. With respect to pumpkin, any dependence between the fiber orientation and the hardness of the fresh vegetable was not found. In addition, increasing temperature from 30 °C to 70 °C particularly reduced the hardness and the chewiness of dried product and maintained cohesiveness and springiness approximately constant.Regarding the color, it was possible to conclude that air drying at 30 °C produced small changes in color of green pepper whereas air drying at 70 °C and freeze drying originated more intense color changes. The increase of temperature on air drying augmented the color saturation of dried pumpkin while decreased the hue angle by a linear relationship. In addition, the chroma of dried pumpkin decreased significantly with the freeze drying, while the hue angle was maintained constant as compared with the fresh vegetable.     

温度对用N,N-二(1-甲基庚基)乙酰胺萃取剂处理含酚废水效果的影响

采用N,N－二（1－甲基庚基）乙酰胺萃取剂,离心萃取处理酚醛树脂含酚废水,废水温度对萃取效率影响显著,适宜水温为20－35℃。     

(1-x)NBT-xBaTiO3系陶瓷材料制备过程中预烧温度的研究

根据(1-x)NBT-xBaTiO3的配方,分别选取不同组成点,采取不同的预合成温度,根据样品的体积密度和压电性能,确定最佳的预烧温度。     

不同PEG含量对PLA/PEG共混物结晶动力学的影响

采用溶液共混法制备了一系列不同配比的聚乳酸(PLA)/聚乙二醇(PEG)共混物。通过偏光显微镜(POM)、扫描电镜(SEM)和差式扫描量热仪(DSC)研究了不同PEG含量的PLA/PEG共混物在不同结晶温度下,聚乳酸的晶体形貌、球晶生长速率及热力学性能。研究发现,PEG能够显著提高聚乳酸球晶的生长速率。当PEG含量为60%时,PLA/PEG共混物中聚乳酸球晶的生长速率最快,达到23.6μm/min,比纯聚乳酸的最快球晶生长速率(0.5μm/min)高47倍。但是,当PEG含量高于60%时,聚乳酸球晶的生长速率有所降低。同时,PLA/PEG共混物中聚乳酸球晶速率随结晶温度变化的取向,均向低温移动。另外,PLA/PEG共混物中聚乳酸球晶呈现环状花纹。DSC测试结果表明,随着PEG含量的增加,PLA/PEG共混物的玻璃化转变温度明显降低。