Biological treatment of azo dyes on effluent by Neurospora sp isolated and adopted from dye contaminated site

Abstract

Application of fungal agents to develop eco-friendly and cost-effective dye removal from textile effluent was studied. A fungal strain Neurospora sp has been isolated from effluent site and tested for its ability to biosorption and biodegrade azodyes. Biosorption of azo dyes by live and dead fungal biomass was evaluated. Percentage of decolorization was found to be effective against all tested azodyes and ranges between 33 and 76%. Nearly 72% of azo dyes were removed by dead Neurospora sp biomass and 86% respectively by live active biomass. Biodegradation of textile effluent by Neurospora sp showed changes in BOD, COD and TOC indicates that isolated Neurospora sp effectively degrade and utilize the dye as a sole carbon source. The initial TOC of 2600?mg/L was approximately reduced to almost its three fourth within a week. Research works on application of fungal biomass on textile effluent treatment have proven decolorizing potential among a wide range of anionic and cationic dyes. Based on the results, the biosorption mechanism by Neurospora sp was observed as effective, economic and eco-friendly decontaminant.     

Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

Oxidative rancidity in food emulsions leads to a reduction in shelf life. Synthetic antioxidants are widely used in food industry to prevent the development of rancidity. The present study was focussed on investigating the antioxidant potential of Cucumis sativus seeds (CSS) and correlates these findings with mayonnaise enrichment and extends its shelf life. CSS exhibited the highest abundance in phenolic compounds (93.5 ± 0.1 mgGAE g^?1), flavonoids (57.4 ± 0.1 mgQE g^?1), β‐carotene (19.46 ± 0.4 mg carotenoids per 100 g) and high free radical scavenging activity. CSS (200 ppm) and butylated hydroxyanisole (200 ppm) were incorporated in mayonnaise and the oxidative stability was evaluated by peroxide, p‐anisidine and TBARS values during storage at different temperatures. Organoleptic evaluations indicated that CSS enriched sample was recorded the highest overall acceptability. The results from our study will provide scientific basis for CSS as natural preservative against lipid oxidation or food enrichment while developing functional foods.     

Introducing and optimizing a novel mesh for simulating knitted fabric

In this paper, a mass spring system is developed to simulate the draping behavior of knitted fabric. A new type of mesh based on loop structure, which is called Loop mesh, is introduced. The effective properties on fabric drape are measured using the Fast system, and the experimental data are incorporated into the mass spring model to simulate the draping behavior of knitted fabrics. 3D shape of real drape behavior of fabric samples is achieved using depth camera. Then in order to reduce error value between simulated and real results, distances between mass points in the Loop mesh are optimized using the Imperialistic Competitive Algorithm (ICA). In order to investigate validity and accuracy of the Loop mesh, drape behavior of knitted fabrics falling over a square table are also simulated using common meshes. It can be found that the Loop mesh produced a closest drape shape to the real fabric drape than other mesh models. Finally, fabrics drape is simulated in other situations and compared with its real result to validate the proposed model. Results show that the optimized model is able to simulate the drape behavior of knitted fabric with error value of 4.29 percent.     

A novel approach for simulation of curling behavior of knitted fabric based on mass spring model

Edge curling is a unique property of knitted fabrics which affects on fashion such as using upper and side curling in cloth design. The purpose of this research is to present a new method to simulate drape behavior of knitted fabric considering difference between single and double jersey knitted fabrics. To this point, at first the bending and torsion moments that applied on the fabric edges and caused curling in single knitted fabric are determined. Also it demonstrated that these moments will be neutralized in double knitted and as the results, leads to a non-curling structure. Then, using the mass spring model, curling shape in fabric wale and course directions are simulated. To show efficiency of the proposed model, real 3D shape of single knitted fabric is compared with experimental results. Also, using the proposed model, the drape behaviors of single and double jersey knitted fabrics hanging from two fixed corners with different properties are simulated and then extend to simulation of skirt. Results of simulation are compared with 3D shapes of actual drape behavior in fabric samples which are achieved by depth camera. The simulated results show good agreement with 3D shapes of actual fabrics.     

Effects of polyphenols from Caralluma fimbriata on acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

The objective of this study was to investigate the utilization of Caralluma fimbriata an edible succulent cactus as natural antioxidants for retarding acrylamide formation, lipid oxidation, and the degradation of bioactive compounds in French fries due to frying at 190°C. The fresh Caralluma fimbriata extract exhibited the highest phenolic content of 96.4 ± 0.1 mg gallic acid equivalent/g when the raw potato extract showed significantly 27.4 ± 0.3 mg GAE/g before frying. The Caralluma fimbriata extract had the higher flavonoid content of 54.4 ± 0.1 mg of Quercetin equivalent/g, while the raw potato had 38.8 ± 0.2 mg of Quercetin equivalent/g. The total flavonols and flavanols in Caralluma fimbriata were signi?cantly high, and those were found to be 27.6 ±0.8 mg Quercetin Equivalent/g and 19.1 ±0.6 mg Catechin equivalent/g, respectively, and, eventually, higher than potato extract. These bioactive compounds are easily degraded due to frying at high temperatures. The Caralluma fimbriata extract retards the formation of acrylamide precursors in potato, primary and secondary oxidation products, and the degradation of polyphenols after the immersion treatment. The Caralluma fimbriata extract was found to be more effective against acrylamide level (42.5 μg/kg) in French fries. The Caralluma fimbriata treated sample exhibited comparatively better oxidative stability during holding time with highest overall acceptability than the sample treated with butylated hydroxyanisole, distilled water (control) and raw potato (without treatment). The results will provide scientific basis in the use of Caralluma fimbriata as natural antioxidant against acrylamide formation and the oxidative deterioration of bioactive compounds.     

Application of data mining technique in predicting worsted spun yarn quality

Today’s industry gives first priority to information technology. Since understanding the structures and relationships dominated of data can help industrial managers to attend in competitive market successfully, a special mechanism must be developed to process data stored in a system. Hence, the focus on widespread use of data mining gains increasing attention. The purpose of this paper is using data-mining technique in textile industry. More than 150,000 data includes testing of raw materials, manufacturing process parameters and yarn quality parameters, during one year in worsted spinning factory were collected. Next, yarn quality was predicted by using data-mining methods containing clustering and artificial neural network (ANN). In order to evaluate the proposed method, the results obtained were compared with conventional methods based on ANN. The results showed that the performance of data-mining technique is more accurate than that of ANN.