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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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《Journal of the European Ceramic Society》2020,40(14):4792-4798
The multilayer ceramic composites (MLC) consist of two ceramic materials insoluble in each other and sequentially piled in a symmetric manner whereas they can be divided into two groups: multilayer composites with weak interfaces and composites with strong interfaces. The graphene added multilayer ceramic sandwich (GMCS) composite was developed. The multilayer stack of Si3N4 with 5 and 30 wt% graphene addition were stratified in sandwich structure. So formed multilayer stacks with 5 and 7 layers were sintered by hot issostatic pressing (HIP). The homogenity of graphene addition, the effect of layered structures and the position of layers with lower and higher graphene content on the final properties were studied. 相似文献
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为了开发β受体阻断剂新药(S)-噻吗洛尔半水合物,采用3-吗啉-4-氯-1,2,5-噻二唑为起始原料,经水解反应得到中间体1(3-吗啉-4-羟基-1,2,5-噻二唑)。中间体1与R-环氧氯丙烷发生醚化反应,经后处理及重结晶得到中间体2 {(R)-4-[4-(环氧乙烷-2-基甲氧基)-1,2,5-噻二唑-3-基]吗啉}。中间体2经胺化反应、马来酸成盐及重结晶得到(S)-马来酸噻吗洛尔。(S)-马来酸噻吗洛尔经游离、纯水转晶得到符合药典标准的(S)-噻吗洛尔半水合物,总收率14.05%且e.e.值为99.66%。最终成品经IR、1H-NMR、13C-NMR、MS、TGA、DSC表征,并优化各步反应条件。结果表明:以三乙胺为醚化反应缚酸剂75 ℃反应最佳;以乙醇为胺化反应溶剂46 ℃反应16 h最佳;S-噻吗洛尔的转晶拆分以水作溶剂,比传统不对称合成工艺安全稳定,操作简单,适合工业化生产。 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