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1
Tang, Camilla, Martin Rygaard, Per S. Rosshaug, John B. Kristensen, and Hans-Jørgen Albrechtsen. "Evaluation and comparison of centralized drinking water softening technologies: Effects on water quality indicators." Water Research 203 (September 2021): 117439. http://dx.doi.org/10.1016/j.watres.2021.117439.
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Zhang, Xin, and Danny Reible. "Theoretical Analysis of Constant Voltage Mode Membrane Capacitive Deionization for Water Softening." Membranes 11, no. 4 (March 24, 2021): 231. http://dx.doi.org/10.3390/membranes11040231.
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Water softening is desirable to reduce scaling in water infrastructure and to meet industrial water quality needs and consumer preferences. Membrane capacitive deionization (MCDI) can preferentially adsorb divalent ions including calcium and magnesium and thus may be an attractive water softening technology. In this work, a process model incorporating ion exclusion effects was applied to investigate water softening performance including ion selectivity, ion removal efficiency and energy consumption in a constant voltage (CV) mode MCDI. Trade-offs between the simulated Ca2+ selectivity and Ca2+ removal efficiency under varying applied voltage and varying initial concentration ratio of Na+ to Ca2+ were observed. A cut-off CV mode, which was operated to maximize Ca2+ removal efficiency per cycle, was found to lead to a specific energy consumption (SEC) of 0.061 kWh/mole removed Ca2+ for partially softening industrial water and 0.077 kWh/m3 removed Ca2+ for slightly softening tap water at a water recovery of 0.5. This is an order of magnitude less than reported values for other softening techniques. MCDI should be explored more fully as an energy efficient means of water softening.
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Bakshi, Baishali, Elise M. Doucette, and Scott J. Kyser. "Centralized softening as a solution to chloride pollution: An empirical analysis based on Minnesota cities." PLOS ONE 16, no. 2 (February 5, 2021): e0246688. http://dx.doi.org/10.1371/journal.pone.0246688.
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Chloride is a key component of salt, used in many activities such as alkali production, water treatment, and de-icing. Chloride entering surface and groundwater is a concern due to its toxicity to aquatic life and potential to degrade drinking water sources. Minnesota being a hard-water state, has a high demand for water softening. Recent research has found that home-based water softeners contribute significantly to chloride loading at municipal wastewater treatment plants (WWTPs). Because of this, many WWTPs would now require water quality based effluent limits (WQBELs) to comply with the state’s chloride water quality standards (WQS), unless they install chloride treatment technologies, which are limited and cost-prohibitive to most communities. A potential solution to this problem, is shifting from home-based water softening to a system where water is softened at drinking water plants, before reaching homes, i.e. centralized softening, analyzed in this paper based on its ability to address both chloride pollution and water softening needs, at reasonable cost. We estimate lifetime costs of three alternative solutions: centralized softening, home-based softening, and a Business as Usual (BAU) or baseline alternative, using annualized 20-year loan payments and Net Present Value (NPV), applied to 84 Minnesota cities with matching data on drinking water plants and WWTPs. We find that centralized softening using either Reverse Osmosis (RO) or lime-softening technologies is the more cost-effective solution, compared to the alternative of home-based softening with end-of-pipe chloride treatment, with a cost ratio in the range 1:3–1:4. Between the two centralized softening options, we find RO-softening to be the lower cost option, only slightly more costly (1.1 cost ratio) than the BAU option. Considering additional environmental and public health benefits, and cost savings associated with removal of home-based softeners, our results provide helpful information to multiple stakeholders interested in an effective solution to chloride pollution.
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Du, Chuan Wei, and Guo Zhong Li. "Effect and Action Mechanism of Superplasticizer on Foamed Cement." Applied Mechanics and Materials 548-549 (April 2014): 1659–62. http://dx.doi.org/10.4028/www.scientific.net/amm.548-549.1659.
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The ordinary Portland cement was used to prepare foamed cement by the chemical foaming method. In this paper, the effect of superplasticizer on the water absorption and softening coefficient of foamed cement has been studied. The results show that the superplasticizer could improve foam structure, reduce the water absorption, and enhance the compressive strength and softening coefficient. The water resistance could be improved. When the dosage of superplasticizer was 0.3% (the quality of cement), compared with blank sample, the water absorption reduced 27.9%. When the softening coefficient was 0.68, softening coefficient increased 19.2%. The action mechanism of superplasticizer has been explored.
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MINKINA, Svetlana A., Larisa L. NEGODA, and Tatyana S. KURMAYEVA. "PREPARATION OF WATER FOR THE OPERATION OF BOILER AND HEATING NETWORKS IN THE DISTRICTS OF THE CITY OF SAMARA, CITIES AND TOWNS OF THE SAMARA REGION." Urban construction and architecture 8, no. 1 (March 15, 2018): 50–53. http://dx.doi.org/10.17673/vestnik.2018.01.9.
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The problem of water quality is considered for the operation of boiler and heating networks in the example of the districts of the city of Samara, as well as cities and towns of the Samara region. The results of the chemical analysis of natural waters in the areas of the city of Samara, cities and towns of the Samara region are presented. As the main quality indicators in the choice of water preparation methods, the total hardness, carbonate hardness, the dry residue of the initial water, the hydrogen index are considered. Based on water quality indicators, recommendations are given on the choice of water treatment methods in boiler rooms for boilers of various types and depending on their thermal capacity. Att ention is focused on the correct choice of the softening method depending on the water quality indicators.
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Topp, H., H. Russell, J. Davidson, D. Jones, V. Levy, M. Gilderdale, G. Davis, et al. "Process water treatment at the Ranger uranium mine, Northern Australia." Water Science and Technology 47, no. 10 (May 1, 2003): 155–62. http://dx.doi.org/10.2166/wst.2003.0563.
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The conceptual development and piloting of an innovative water treatment system for process water produced by a uranium mine mill is described. The process incorporates lime/CO2 softening (Stage 1), reverse osmosis (Stage 2) and biopolishing (Stage 3) to produce water of quality suitable for release to the receiving environment. Comprehensive performance data are presented for each stage. The unique features of the proposed process are:•recycling of the lime/CO2 softening sludge to the uranium mill as a neutralant,•the use of power station off-gas for carbonation,•the use of residual ammonia as the pH buffer in carbonation; and•the recovery and recycling of ammonia from the RO reject stream.
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Höll, W. H., and K. Hagen. "Partial demineralisation of drinking water using carbon dioxide regenerated ion exchangers." Water Supply 2, no. 1 (January 1, 2002): 57–62. http://dx.doi.org/10.2166/ws.2002.0007.
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CARIX is an ion exchange process which usually applies a mixed bed consisting of a weakly acidic and a strongly basic exchanger material. Carbon dioxide is applied as the only chemical for regeneration of the exchangers. As a consequence, the effluent contains only the amount of salt eliminated during the service cycle. CARIX allows a combined partial softening/dealkalisation/sulfate/nitrate of drinking water. A modification of the process uses exclusively a weakly acidic cation exchanger and allows a softening/dealkalisation. The process has been realised for drinking water treatment in five full-scale plants in Germany. Results of operation demonstrate that an excellent water quality is provided at fairly low cost.
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Sun, Shi Yuan, Qing Fu Zhao, and Yuan Xue. "Development of Durable Softening and Water-Repellent PP/HDPE Heat-Bondable Composite Fiber." Advanced Materials Research 87-88 (December 2009): 265–70. http://dx.doi.org/10.4028/www.scientific.net/amr.87-88.265.
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Spinning and finishing techniques of a durable softening and water-repellent PP/HDPE heat-bondable fiber were introduced. The fiber has a core-sheath structure. PP is the core and HDPE is the sheath. The core-sheath fiber structure and spinning materials properties make the fiber have a good heat-bonding performance. During the finishing process the fiber got a durable softening and water-repellent quality by the durable waterproofing agent—a mixture of PMHS and PDMS. Experiments show that the fibers begin to melt and bond each other at 127.5°C and could keep a good water-repellent performance after being washed five circles.
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Chen, J. J., H. H. Yeh, I. C. Tseng, T. F. Lin, and W. L. Lai. "Upgrading conventional treatment processes for water quality improvement - a pilot study." Water Supply 2, no. 5-6 (December 1, 2002): 165–71. http://dx.doi.org/10.2166/ws.2002.0165.
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Cheng Ching Lake Water Works (CCLWW), located in southern Taiwan, draws its raw water from a eutrophic lake, which is treated by conventional processes, including pre-chlorination, coagulation, sedimentation, filtration, and disinfection. As the taste- and odor-causing compounds from algae cannot be completely removed by conventional treatment processes, and the hardness is high, there are complaints about water quality. In searching for suitable processes to upgrade the existing facilities, a two-year pilot plant test was conducted. In total 13 processes were tested, which could be divided into three groups. The main feature of the first group was the modification of the existing conventional treatment processes, which included eliminating pre-chlorination and incorporating GAC. The second group incorporated pre- and post-ozonation, GAC bed, with or without pellet softening, into the conventional processes. The third group featured membrane processes, mainly nanofiltration (NF) and its various pretreatment processes, such as microfiltration (MF) or ultrafiltration (UF). The results show that although the first group has higher removal rates of dissolved organic and disinfection by-product precursors, as measured by NPDOC and THMFP, respectively, than those from the existing full-scale plants, the improvement in taste and odour was not adequate. For the second group, the dissolved organic parameters and biostability of the finished water were further improved, and half of the total hardness could be removed by pellet softening. However, earthy and fishy odours still could be detected occasionally by flavour profile analysis. Generally speaking, the third group with processes involving NF could produce the highest quality finished water: no matter organic, inorganic, organoleptic parameters, or biostability were concerned.
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Kalscheur, Kathryn N., Caroline E. Gerwe, Jihyang Kweon, Gerald E. Speitel, and Desmond F. Lawler. "Enhanced Softening: Effects of Source Water Quality on Nom Removal and Dbp Formation." Journal - American Water Works Association 98, no. 11 (November 2006): 93–106. http://dx.doi.org/10.1002/j.1551-8833.2006.tb07808.x.
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Bosklopper, Th G. J., L. C. Rietveld, R. Babuska, B. Smaal, and J. Timmer. "Integrated operation of drinking water treatment plant at Amsterdam water supply." Water Supply 4, no. 5-6 (December 1, 2004): 263–70. http://dx.doi.org/10.2166/ws.2004.0116.
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Water treatment plants are in general robust and designs are based on the performance of individual processes with pre-set boundary conditions. It is assumed that an integral approach of the entire treatment plant can lead to more efficient operation. Taking into account the developments in sensoring, automation and computation, it is a challenge to improve quality and reliability of the treatment plants and to make maximal use of the installed infrastructure, postponing new investments. At Amsterdam Water Supply (AWS), the first steps have been taken to come to an integral dynamic model of the total water treatment plant and the use of this model as an instrument for integral control. The parameters influencing the performance of the water treatment process will be incorporated in an overall model evaluating the goal factors quality (good, constant and reliable), quantity, costs, environmental impact (low residuals level), redundancy and flexibility. For several individual processes at AWS models have already been developed during the last few years, like models for the ozone process, biological activated carbon filtration and pellet softening. For the final calibration and validation pilot reactors are automated and on-line data are collected. Criteria for evaluation are developed to realise an optimal control of the individual processes in interaction with the goal factors of the total treatment process.
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Liubych, V., and V. Zheliezna. "EFFECT OF WATER-HEAT TREATMENT ON SPELT GRAIN FLOUR QUALITY." Grain Products and Mixed Fodder’s 20, no. 2 (July 15, 2020): 19–25. http://dx.doi.org/10.15673/gpmf.v20i2.1761.
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Studies have shown that the ash content of products after the first grinding was lower compared to the the second grinding. This is due to a decrease in the quality of intermediate product coming to the second grinding. The variation coefficients of analytical replicates for the results after the first grinding varied from 4,65 to 14,18, and for the results after the second grinding - from 2,44 to 13,43. This indicates little or slight variation. Therefore, the average data from the study results can be used for mathematical modeling. The theory of correct distribution of the sample data was rejected, and therefore the relationship between the parameters of water-heat treatment and ash content of flour was carried out using nonparametric statistics (determining Spearman correlation coefficient). With 95 % probability, it can be argued that there was an inverse correlation between the water-heat treatment parameters and ash content. The lowest ash content of flour after the first grinding of spelt grain can be obtained with the highest grain moisture content and the maximum duration of its softening. The correlation and influence of the factors were determined using beta and partial correlation coefficients. For the first grinding, the highest moisture content and influence on the flour ash content had the grain moisture content before grinding. The effect of moisture on milling products during the second pass resulted in a greater impact compared with softening duration. In general, flour ash content in a production using two milling systems is mostly influenced by grain moisture content. Obviously it can be explained by the fact that the formation of microcracks in a bruchid endosperm depends on the tensile forces between water and its structural parts. Moisture increase weakens the bonds between shells and endosperm of grain, which helps them to better separate during the second grinding. Therefore, the response of spelt wheat grain to water-heat treatment is similar to the known regimes for the soft type of soft wheat grain. The tendency of flour whiteness change, depending on the modes of water-heat treatment, varied similarly to the ash content.
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Nurdogan, Y., E. Goldman, and S. S. Dawes. "Optimizing chemical treatment of a power plant water softener." Water Science and Technology 38, no. 4-5 (August 1, 1998): 347–54. http://dx.doi.org/10.2166/wst.1998.0662.
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The Piñon Pine Plant of Sierra Pacific Power Company near Reno, Nevada is a zero discharge facility. To maintain zero discharge operation a side-stream softener is used to control circulating cooling water (circ-water) and discharge pond water quality. During plant startup, this softener was not performing to its design objectives, which specified maximums of 30 ppm calcium as Ca, 10 ppm magnesium as Mg, and 20 ppm silica as SiO2 in the softened water. Jar tests were conducted to determine the best chemicals and optimum dosages for the side-stream softener. The optimum pH range for softening was in the range of 11.3–11.5. Replacing the Polyaluminum Hydroxychlorosulfate (PAC) coagulant with 25–50 mg/L of Mg(OH)2 greatly improved flocculation. In addition to Mg(OH)2 solution, MgSO4 was required at a dosage of 50 mg/L as Mg to reduce the silica concentration to 20 mg/L as SiO2. The optimum dosage of Na2CO3 (soda ash) was 750 mg/L to reduce the calcium concentration to 30 mg/L as Ca. The optimum dosage of flocculent (a Polyacrylamide based anionic polymer) was 10–15 mg/L. Dispersant addition was adversely effecting the softening process.
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Liniņa, Anda, Daiga Kunkulberga, and Antons Ruža. "Influence of Nitrogen Fertiliser on Winter Wheat Wholemeal Rheological Properties/ Slâpekïa Mçslojuma Ietekme Uz Ziemas Kvieðu Pilgraudu Miltu Reoloìiskajâm Îpaðîbâm." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 68, no. 3-4 (August 1, 2014): 158–65. http://dx.doi.org/10.2478/prolas-2014-0018.
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Abstract The aim of this investigation was to describe the variation of water absorption and mixing properties of wholemeal dough, depending on effects of, different rates of nitrogen (N) application (N60, N90, N120, N150), weather conditions (in 2010 and 2011) and grain storage time (60, 120, and 360 days) for two cultivars of winter wheat (in Triticum aestivum L.). Trials included winter wheat varieties ‘Bussard’ and ‘Zentos’; both cultivars have high bread-making quality. The farinograph water absorption and wholemeal dough mixing characteristics - dough development time, dough stability time, and degree of softening were tested using a Brabender Farinograph (ICC 115/1). Highly significant effect of cultivars and nitrogen fertiliser were detected on the flour water absorption and dough mixing properties. Grains with higher protein content had better wholemeal dough rheological properties. The wholemeal rheological properties in 2010 and 2011 did not differ significantly. Extended grain storage from 60-360 days resulted in: longer dough development and dough stability time, increased degree of softening, and decreased water absorption. ‘Bussard’ wholemeal had higher water absorption, longer stability time (sometimes excellent quality) and shorter degree of softening compared with ‘Zentos’. According to the farinograph curves, wholemeal dough of ‘Bussard’ can be classified as having medium/long development time and long/excellent stability. Farinograph curve shapes of ‘Zentos’ wholemeal dough indicated medium development time and long stability. A very strong a positive correlation was found for protein content between WA and ST.
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Singer, Lyndsay, Grant Byerley, and Phil Rose. "Re-saturation targets identified from 4D seismic softening responses in the Forties Field." Geological Society, London, Petroleum Geology Conference series 8, no. 1 (January 16, 2017): 473–83. http://dx.doi.org/10.1144/pgc8.25.
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AbstractA novel 4D methodology by targeting softening responses, a decrease in impedance over time, is described from the Forties Field. It is demonstrated that these anomalies identified areas where oil had re-saturated previously swept rock. When first observed in some of the older vintages of 4D data, softening responses were dismissed as side lobes of underlying water-swept reservoirs. With improved 4D data quality, softening responses were seen to be clearly responding to an acoustic softening effect isolated in the reservoir. Pressure measurements ruled out hypotheses of gas exsolution or geomechanically induced dilatation of the overlying shale.At the time of writing 22 re-saturation targets had been drilled at Forties with an average water saturation (Sw) of 28%, close to virgin conditions. These results indicated that a previously swept sand can be re-saturated to near initial oil conditions.The driving mechanism behind the re-saturation is understood to be related to changes in both production offtake and water injection. The resulting complex hydrodynamic interactions appeared to be moving banks of oil around the field. From 2011 to year-end of 2015 re-saturation targets produced 14.6 MMBO and were a key target type at the Forties Field.
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ALIVERDI, Akbar, Ali GANBARI, Mohammad-Hassan RASHED MOHASSEL, Mehdi NASSIRI-MAHALLATI, and Eskandar ZAND. "Overcoming Hard Water Antagonistic to Glyphosate or Imazethapyr with Water Conditioners." Notulae Scientia Biologicae 6, no. 2 (June 10, 2014): 244–49. http://dx.doi.org/10.15835/nsb629300.
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Carrier water quality may affect the activity of weak acid herbicides when concentrations of some cations are high. A dose-response experiment on glyphosate and imazethapyr activity, which were carried by the carrier types of distilled water and hard water, against jimsonweed were conducted to compare the water conditioning chemicals ammonium sulfate, ammonium nitrate, citric acid and potassium phosphate, with magnetized carrier as a new method. A magnetic field of 0.7 Tesla was applied to prepare the magnetized carrier. With the exception of potassium phosphate with imazethapyr, the activity of glyphosate and imazethapyr was significantly increased in the presence of the water conditioning methods when distilled water was used as the carrier. Ammonium sulfate was the most effective method. The activity of both herbicides was decreased when applied with hard water carrier. Potassium phosphate was not effective at reducing the antagonism of cations in the hard water carrier. In glyphosate, the performance of water conditioning methods in softening hard water carrier could be ranked as follows: ammonium sulfate (2.52-fold) > magnetized carrier (2.12-fold) ≥ citric acid (1.64-fold) ≥ ammonium nitrate (1.39-fold) > potassium phosphate (0.96-fold). In imazethapyr, this order was as follows: ammonium sulfate (2.99-fold) > ammonium nitrate (2.66-fold) > magnetized carrier (1.81-fold) ≥ citric acid (1.64-fold) > potassium phosphate (1.10-fold).
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Hammes, Frederik, Nico Boon, Marius Vital, Petra Ross, Aleksandra Magic-Knezev, and Marco Dignum. "Bacterial Colonization of Pellet Softening Reactors Used during Drinking Water Treatment." Applied and Environmental Microbiology 77, no. 3 (December 10, 2010): 1041–48. http://dx.doi.org/10.1128/aem.02068-10.
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ABSTRACTPellet softening reactors are used in centralized and decentralized drinking water treatment plants for the removal of calcium (hardness) through chemically induced precipitation of calcite. This is accomplished in fluidized pellet reactors, where a strong base is added to the influent to increase the pH and facilitate the process of precipitation on an added seeding material. Here we describe for the first time the opportunistic bacterial colonization of the calcite pellets in a full-scale pellet softening reactor and the functional contribution of these colonizing bacteria to the overall drinking water treatment process. ATP analysis, advanced microscopy, and community fingerprinting with denaturing gradient gel electrophoretic (DGGE) analysis were used to characterize the biomass on the pellets, while assimilable organic carbon (AOC), dissolved organic carbon, and flow cytometric analysis were used to characterize the impact of the biological processes on drinking water quality. The data revealed pellet colonization at concentrations in excess of 500 ng of ATP/g of pellet and reactor biomass concentrations as high as 220 mg of ATP/m3of reactor, comprising a wide variety of different microorganisms. These organisms removed as much as 60% of AOC from the water during treatment, thus contributing toward the biological stabilization of the drinking water. Notably, only a small fraction (about 60,000 cells/ml) of the bacteria in the reactors was released into the effluent under normal conditions, while the majority of the bacteria colonizing the pellets were captured in the calcite structures of the pellets and were removed as a reusable product.
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Pečivová, Pavlína, Kateřina Juříková, Iva Burešová, Monika Černá, and Jan Hrabě. "The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 6 (2011): 255–64. http://dx.doi.org/10.11118/actaun201159060255.
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The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg−1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg−1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg−1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.
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H., Shetti Saad, and Altae Abd Ali A. "Effect of Addition of Rosemary Leaves Powder on the Rheological Characteristics of Dough in Addition to the Quality Attributes of Bread Manufactured from to Local Wheat." JOURNAL OF UNIVERSITY OF BABYLON for Pure and Applied Sciences 27, no. 1 (April 1, 2019): 118–26. http://dx.doi.org/10.29196/jubpas.v27i1.2079.
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Different percentages (2.5%, 5% and 7.5%) of rosemary leaves powder were added to local wheat flour(80% extraction), to study the result of adding this herb on the rheological properties of dough. To reach this target, Farinograph was used to study the water absorption, dough development time, dough stability and degree of dough softening, the out come was compared with local wheat flour with out addition. The obtained results showed that local wheat had values of water absorption, dough stability approximate to those of the local wheat flour after adding the percent of 2.5 and 5% of degree dough softening from rosemary leaves powder. The water absorption, dough development time of local wheat flour was improved as a function of adding rosemary to the flour. The increase rosemary is forming, which helped include The water absorption, dough development time of local wheat flour. It can be concluded that rosemary leaves powder was able to improve the rheological properties of local wheat flour at (2.5% and 5%)and a good quality loaf.
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Keithley, Asher E., Christy Muhlen, David G. Wahman, and Darren A. Lytle. "Fate of ammonia and implications for distribution system water quality at four ion exchange softening plants with elevated source water ammonia." Water Research 203 (September 2021): 117485. http://dx.doi.org/10.1016/j.watres.2021.117485.
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Sunaryo, Sunaryo, Ali Djunaedi, and Adi Santoso. "Kesadahan Air Media Pemeliharaan dan Pengaruhnya Terhadap Kualitas Produk Kepiting Soka." Jurnal Kelautan Tropis 20, no. 2 (November 22, 2017): 145. http://dx.doi.org/10.14710/jkt.v20i2.1741.
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Mangrove crabs (Scylla serrata Forsskål, 1775) is one of the biological resources of the sea, that have economically important value and has been widely cultivated by traditional farmers to meet food needs in both the local and export markets. But the resulting quality of soft shell crab is not optimal. Quality is determined by the hardness of crab carapace after moulting. Approach to problem solving can be done through the research process of the aquatic organisms to their environment adaptation.This research was aimed to acknowledge the influence of the difference in water softening against time duration the hardening rate of the crabs carapace. This research had done in the area of brackishwater pond in the village of Mojo, Ulujami, Pemalang Regency during 8 months. Animal test used a Mangrove crab (S. serrata Forsskål, 1775), the weight size of 80-150 g, individually kept in plastic boxes (30 x 20 x 25 cm), 15 pieces per m2 density. Research was carried out using case study method. The observation parameters of research was aimed at the water softening and calcium content of rearing water media and body fluids of mangrove crabs, and time duration of carapace hardening. The data obtained from the results of the measurement and calculation of the research parameters of each sampling, include: carapace hardening response due to differences in water softening and calcium content in the rearing media as well as calcium content in the body fluid of the mangrove crab was analyzed using t-test. Observation on the research results showed that the process of soft shell crab production using rearing media of brackishwater and freshwater, each was respectively difference in the containing value of water softening and calcium content (p < 0.01). The water softening and calcium content of mangrove crabs as well as the calcium content of body fluid of the mangrove crab to response of time duration the carapace hardening on the mangrove crab after moulting as a whole indicated very significant difference (p < 0.01). But the results of the statistical analysis of calcium content in the body fluid of mangrove crab with the environmental rearing water media on each individual habitat suggested not significant difference (p ≥ 0.01). The conclusions of these research, i.e. water softening and calcium content of the rearing water of mangrove crab was the determining factor in the quality of the soft shell crab product. On the occasion research was advised to do optimization of water softening in the rearing crab, so resulting highly quality product of soft shell crab. Keywords : Calcium, Carapace Hardening, The Quality of Soft Shell Crab,Water Softening. Kepiting bakau (Scylla serrata Forsskål, 1775) merupakan salah satu sumber daya hayati laut yang mempunyai nilai ekonomis penting dan banyak dibudidayakan oleh petani tradisional untuk memenuhi kebutuhan pangan baik di pasar lokal maupun ekspor. Namun kualitas kepiting soka yang dihasilkan belum optimal. Kualitas kepiting soka sangat ditentukan oleh tingkat kekerasan kulit kepiting setelah moulting. Pendekatan pemecahan masalah ini dapat dilakukan melalui penelitian proses adaptasi organisme perairan terhadap lingkungannya. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan kesadahan terhadap lama waktu kecepatan pengerasan carapace kepiting. Penelitian dilakukan selama 8 bulan di pertambakan Desa Mojo, Kecamatan Ulujami, Kabupaten Pemalang. Hewan uji yang dipergunakan berupa Kepiting Bakau (S. serrata Forsskål, 1775), berat 80 - 150 g, dipelihara pada bok plastik (30 x 20 x 25 cm) secara seluler, padat penebaran 15 ekor per m2. Penelitian dilakukan dengan menggunakan metode studi kasus. Parameter penelitian ditujukan pada kesadahan dan kandungan kalsium air media pemeliharaan dan cairan tubuh Kepiting Bakau serta lama waktu pengerasan carapace. Data yang didapatkan dari hasil pengukuran dan perhitungan parameter penelitian pada tiap - tiap pengambilan sampel, meliputi: respon pengerasan carapace akibat perbedaan kesadahan dan kandungan kalsium dalam media air pemeliharaan serta kandungan kalsium dalam tubuh kepiting bakau dianalisis dengan menggunakan uji t tes. Hasil pengamatan di dalam penelitian menunjukkan bahwa proses produksi kepiting soka menggunakan media pemeliharaan air tambak dan tawar, masing – masing mengandung nilai kesadahan dan kandungan kalsium yang berbeda (p<0,01). Kandungan kesadahan dan kalsium air media pemeliharaan Kepiting Bakau pada media air pemeliharaan yang berbeda menunjukkan perbedaan sangat signifikan terhadap respon waktu pengerasan carapace Kepiting Bakau setelah moulting (p<0,01). Namun hasil analisis statistik kandungan kalsium cairan tubuh kepiting bakau dengan lingkungan media air pemeliharaan pada masing – masing habitat menunjukkan tidak adanya perbedaan yang sangat nyata (p≥0,01). Kesimpulan penelitian ini, yaitu kesadahan dan kandungan kalsium air pemeliharaan merupakan faktor penentu kualitas produk kepiting soka. Pada penelitian selanjutnya disarankan untuk mengoptimalkan kesadahan sehingga dihasilkan produk kepiting soka berkualitas tinggi. Kata Kunci : Kalsium, Kesadahan, Kualitas Kepiting Soka, Pengerasan Carapace
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Zhou, H., D. W. Smith, and S. J. Stanley. "Characterization and treatment of lime sludge dewatering effluents." Canadian Journal of Civil Engineering 19, no. 5 (October 1, 1992): 794–805. http://dx.doi.org/10.1139/l92-090.
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With ever increasing regulatory constraints on the disposal of residuals produced during water treatment, the cost of handling, treatment, transport, and disposal of these residuals has become a significant portion of overall water treatment costs. In plants practicing lime softening, a major source of residuals is lime sludge. Of the many options proposed for the management of lime sludges most include sludge dewatering. The dewatering process produces effluents that also must be disposed of. This paper presents the results of the characterization of dewatering effluents from a large water treatment plant. Also presented are treatment and management options which were evaluated through designed bench-scale experiements.The quality and quantity of supernatant effluents from the thickener and centrate from the centrifuge were determined. It was found that the supernatant is composed predominantly of calcium ions and caustic alkalinity which can be treated through pH adjustment. The centrate was found to be of much poorer quality with poor settling and filterability properties. These qualities were found to be mostly attributed to the high organic content of the centrate. Bench-scale tests found that polymer pretreatment could substantially improve both the settleability and filterability of the centrate. Key words: water treatment, sludge dewatering, softening, polymers, sludge conditioning.
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Schetters, M. J. A., J. P. van der Hoek, O. J. I. Kramer, L. J. Kors, L. J. Palmen, B. Hofs, and H. Koppers. "Circular economy in drinking water treatment: reuse of ground pellets as seeding material in the pellet softening process." Water Science and Technology 71, no. 4 (December 13, 2014): 479–86. http://dx.doi.org/10.2166/wst.2014.494.
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Calcium carbonate pellets are produced as a by-product in the pellet softening process. In the Netherlands, these pellets are applied as a raw material in several industrial and agricultural processes. The sand grain inside the pellet hinders the application in some high-potential market segments such as paper and glass. Substitution of the sand grain with a calcite grain (100% calcium carbonate) is in principle possible, and could significantly improve the pellet quality. In this study, the grinding and sieving of pellets, and the subsequent reuse as seeding material in pellet softening were tested with two pilot reactors in parallel. In one reactor, garnet sand was used as seeding material, in the other ground calcite. Garnet sand and ground calcite performed equally well. An economic comparison and a life-cycle assessment were made as well. The results show that the reuse of ground calcite as seeding material in pellet softening is technologically possible, reduces the operational costs by €38,000 (1%) and reduces the environmental impact by 5%. Therefore, at the drinking water facility, Weesperkarspel of Waternet, the transition from garnet sand to ground calcite will be made at full scale, based on this pilot plant research.
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Bai, Jin-He, and Alley E. Watada. "Water-absorbent Packet Beneficial to Fresh-cut Honeydews." HortScience 33, no. 3 (June 1998): 459c—459. http://dx.doi.org/10.21273/hortsci.33.3.459c.
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Fluid accumulation and moisture condensation were of a concern on the quality of fresh-cut honeydews in polymeric film-wrapped containers; thus, the effect of a water-absorbent packet in the container was evaluated. Honeydew cubes were placed in plastic trays with and without water-absorbent packet and sealed with polymeric film, which was either left intact or perforated with a needle. The samples were stored at 5 °C and visual quality score, color, texture (shear force) soluble solids, pH, and microbial count were determined after 4, 8, and 14 days of storage. Honeydew cubes in perforated film packages without the absorbent became unsalable on day 4, while those with a water-absorbent packet had salable quality on day 8 and were unsalable by day 14. Main detriment in salability was development of water-soaked lesions and deteriorated condition. There were less water-soaked lesions in cubes held in sealed film packages with or without an absorbent packet than in perforated film packages with an absorbent packet. Tissue breakdown occurred earlier in sealed packages without an absorbent packet than in packages with an absorbent packet. The absorbent packet retarded the decreasing Hunter `L' value, increasing hue angle (a/b), softening (shear force), and increasing pH. Sealed film retarded changes in color and in mesophilic bacteria, yeast, and mold population.. The oxygen in sealed packages decreased to 10% and carbon dioxide increased to 6% by day 14, which was not harmful to the tissue. These results indicate that the a water-absorbent packet was helpful in maintaining quality of honeydew cubes held in containers with sealed or perforated film.
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Mars, Éva, and Zoltán Győri. "Investigation of the Quality of Winter Wheat in a Sulphur Fertilisation Experiment, 2001/2002." Acta Agraria Debreceniensis, no. 10 (May 11, 2003): 153–56. http://dx.doi.org/10.34101/actaagrar/10/3485.
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We have started a small parcell and a factorial S fertilization experiment with winter wheat in the 2001/2002 cropping year to examine its effect on yield and quality. The scene of experiment was the Latokep Experimental Station of the DE ATC (calcareous chernozeem) in case of small parcell examination and the Agricultural Company of Felsőzsolca (brown forest soil) in case od factorial examination.The protein and gluten content of the grain was investigated with PerCon Inframatic 9001 NIR Analyser, then we have measured these parameters with PerCon 8620 infra appliance. After the milling we measured the following parameters: glutenindex, farinographic parameters (farinographic index, water absorption capacity, dough development time, stability, softening, extension) and valorigraphic index.Based on the results there’s no justified relation between the fertilization and the protein and gluten content. The valorigraphic index of the samples taken from Felsőzsolca factory characteristically increased as a result of the S-fertilization. In the small-parcell experiment the values of the water absorption capacity, the dough development time and the softening parameters from the valorigrphic parameters depended significantly from the mineral treatments. Signifikant quality improvement wasn’t experieced.There was sampling in all of critical phenophase (…). The green plant samples were examined on element content with ICP-OES. These measurements are currently in progress.
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Wang, Yuan, Hai Yan Gao, Yao Jun Sun, and Ming Chen. "Properties of Blends Combined with Corn Flours and Wheat Flours." Advanced Materials Research 304 (July 2011): 340–44. http://dx.doi.org/10.4028/www.scientific.net/amr.304.340.
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Rheology of composite flour between corn or extruded flour and wheat flour were studied. Corn flour and extruded flour greatly influenced the water absorption, development time, stability, degree of softening of composite flour. Composite flour (70:30) had better dough quality than other ratios of blends and the cold viscosity was appropriate for preparing dough.
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Wall, Marisa M. "Ripening Behavior and Quality of `Brazilian' Bananas following Hot Water Immersion to Disinfest Surface Insects." HortScience 39, no. 6 (October 2004): 1349–53. http://dx.doi.org/10.21273/hortsci.39.6.1349.
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The fruit quality and ripening response of `Brazilian' bananas (Musa sp., group AAB) were determined following hot water immersion treatments for surface disinfestation. Summer-harvested fruit were exposed to 47, 49, or 51 °C water for 10, 15 and 20 minutes and ripened at 20 °C. The summer experiment established the exposure time and temperature limits for fruit injury. Winter-harvested fruit were immersed in 48, 49, or 50 °C water for 5, 10 and 15 minutes, stored for 12 d at 14 °C, and ripened at 22 °C. The hot water exposure time had a greater effect than the water temperature on banana fruit ripening. Nontreated bananas ripened after 13 to 15 d, and ripening was delayed by 2 to 7 d when fruit were exposed for 15 or 20 minutes to hot water. Hot water treatments did not inhibit pulp softening, but peels tended to be firmer for bananas immersed in 49 to 51 °C water than control fruit. Heat-treated bananas were not different from control fruit in soluble solids content or titratable acidity, however the conversion of starch to sugars was reduced at higher temperatures and exposure times. Bananas exposed for 20 minutes to hot water had delayed respiratory peaks and ethylene production, especially at 51 °C. Mild peel injury was observed on fruit exposed to higher temperatures (49 to 51 °C) for longer durations (15 or 20 minutes).
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Sandberg, Christer, Erik Nelsson, Birgitta A. Engberg, Jan-Erik Berg, and Per Engstrand. "Effects of chip pretreatment and feeding segments on specific energy and pulp quality in TMP production." Nordic Pulp & Paper Research Journal 33, no. 3 (September 25, 2018): 448–59. http://dx.doi.org/10.1515/npprj-2018-3052.
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Abstract Increased wood softening and refining intensity have earlier been utilized to improve refining efficiency in mechanical pulping. We have evaluated a combination of increased softening by low dose sulphite chip pretreatment and increased intensity by feeding segment design in a TMP line for production of high quality printing papers. Norway spruce wood chips were preheated, compressed in an Impressafiner and impregnated with water or sodium sulphite solutions (Na2SO3 charges 3.6 and 7.2 kg/t). Chips were refined in two parallel 68” double disc refiners using two different refining conditions: standard bidirectional segments at normal production rate (9 t/h) and feeding segments at increased production rate (11.1–12.1 t/h). The feeding segments enabled a 30 % increase in production rate. Refining with feeding segments at 12.1 t/h production rate combined with chip pretreatment with 3.6 kg/t sodium sulphite reduced the specific energy 360 kWh/t (19 %) compared to refining with standard segments and no pretreatment. Pulp properties were similar for the two configurations. The combination of feeding segments and chip pretreatment with water reduced the specific energy 180 kWh/t (9 %). Implementation of most of the technology presented has reduced the electrical energy use for the mill by approximately 80 GWh/year.
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Anita Das Ravindranath. "Bio-softening of Coir Yarn for Ecofriendly Wet Processing." CORD 26, no. 2 (October 1, 2010): 10. http://dx.doi.org/10.37833/cord.v26i2.125.
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Conventional chemical bleaching of coir generates a considerable amount of effluent which is discharged into the local water bodies thereby affecting the water quality there. The possibility of bio-bleaching and bio-softening of coir yarn in order to reduce the requirement of softening and bleaching chemicals in wet processing of coir was studied. Treatment of coir yarn for 72 hrs using Trametes versicolor (NCIM 993) and Coirret, a bacterial consortium was carried out. The bio-treatment could impart an appreciable degree of softness to the yarn which was confirmed by the Flexural Rigidity Test. An improvement in softness of the yarn to the extent of 38% using bacterial treatment and 46% using fungal treatment was achieved. A noticeable change was observed in surface morphology of the fibre through SEM analysis. The lignin content of the fungal treated yarn was also reduced to some extent. An increase of 10% in Brightness Index of the fungi treated yarn was observed and a reduction in the requirement of bleaching chemicals could also be achieved. The physico-chemical parameters of the residual bleach liquor were also studied and a considerable decrease in BOD, COD and phenol content was observed.
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Liubych, V., and I. Leshchenko. "Whole and quality grits yield of emmer wheat grain depending on endosperm consistency and water-heat treatment." UKRAINIAN BLACK SEA REGION AGRARIAN SCIENCE 106, no. 2 (2020): 71–79. http://dx.doi.org/10.31521/2313-092x/2020-2(106)-8.
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The article is devoted to the determining of the effect of water-heat treatment regimes (moistening and softening) and hulling during the production of whole grits of emmer wheat with different vitreous endosperm. A comparative analysis of grits products yield was made, depending on the studied factors, and the optimal regimes are determined taking into account the culinary assessment of the finished product. During the production of whole grits of emmer wheat, the optimal to hull vitreous grain of moisture content 12.0–13.0%. The duration of hulling of such grain should be 40–120 s (grits yield 92–97%) to production high quality cereals and 120–140 s (grits yield 86–90%) – with very high.
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Liubych, V. V., V. V. Novikov, and I. A. Leshchenko. "Effect of hulling and water-heat treatment parameters of grain on yield and culinary quality of flattened grits of emmer wheat." Collected Works of Uman National University of Horticulture 1, no. 97 (December 28, 2020): 112–27. http://dx.doi.org/10.31395/2415-8240-2020-97-1-112-127.
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The results of the effect of steaming and softening duration on the yield and culinary evaluation of flattered emmer wheat depending on the hulling index are presented. It was found that the yield of high-grade flattened grits depended most on the duration of hulling. The highest yield (91.7 %) of this flattened grits of high-grade emmer wheat grain was obtained from unhulled grain after 9 minutes of steaming and 3 minutes of moistening. The yield of this grits was lower by 1–2 % with a shorter duration of grain steaming (3 and 6 min). With an increase in the grain hulling index of 2–11.3 %, steaming role increased. Softening of steamed grain caused a decrease in the yield of flattened grits. Porridge made of emmer wheat grain was characterized by a high culinary evaluation. Grits obtained from unhulled grain had the lowest overall culinary evaluation of 6.7 points. An increase in the grain hulling index of 3.2–9.9 % increased the culinary evaluation to 7.0–8.1 points. Porridge with a hulling index of 11.6 % had the highest culinary evaluation of 8.7 points. There are high correlations between the overall culinary evaluation (r = 0,86±0,02), the yield of high-grade flattened grits (r = -0,87±0,01) and the duration of hulling. The culinary assessment of porridge is not affected by increasing the duration of steaming and moisturizing. Porridge obtained from cereals with a low peeling index (0–6.9 %) is characterized by a high overall culinary score, which is due to the peculiarities of the species of spelled wheat. Based on the analysis of the obtained data, it can be concluded that for the emmer wheat grain it is recommended to steam for 6–9 minutes with short softening (3 min) and hull for 80–120 s which is equal to the hulling index of 6.9–9.9 % and has a high culinary evaluation — 7.7–8.1 points.
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Park, Yong-Min, Kyung-Min Yeon, and Chul-hwi Park. "Silica treatment technologies in reverse osmosis for industrial desalination: A review." Environmental Engineering Research 25, no. 6 (January 3, 2020): 819–29. http://dx.doi.org/10.4491/eer.2019.353.
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Reverse osmosis (RO) is the main process of current industrial desalination, and its performance is affected by the quality of water source. Natural water contains a certain level of silica, which is originated from metal silicate in the earth crust. Due to its complexity, silica fouling is difficult to control, which often causes less efficient design of RO system for safe operation. In the present work, we review the current state of silica treatment technology in RO desalination. Silica chemistry is investigated in standpoint of the scale formation mechanism among multiple forms of silica species and its synergistic interaction with other foulants such as organic matter. Then, pretreatment methods to remove silica in the RO feed water are outlined. They include softening/coagulation, seed precipitation/aggregation, tight ultrafiltration, ion exchange, adsorbents media, and electro coagulation. We finally highlight the mitigation of RO fouling under silica rich conditions, whose concept can be implemented in different ways of antiscalant dosing, high/low pH operation, and intermediate softening of the RO concentrate, respectively. This review will provide comprehensive information and insight about the optimal operation of industrial RO susceptible to silica fouling.
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Švec, I., M. Hrušková, R. Kapačinskaité, and T. Hofmanová. "Influence of Canahua and Quinoa Wholemeals on Properties of Non-Fermented Wheat Dough." Scientia Agriculturae Bohemica 50, no. 4 (December 1, 2019): 228–35. http://dx.doi.org/10.2478/sab-2019-0031.
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Abstract The study compares the influence of wheat flour replacement by 10 or 20 wt% of quinoa and canahua wholemeals on wheat dough technological quality and rheological properties. The technological quality of wheat flour was affected in terms of protein quality and amylases activity, associated with a high dietary fibre content of both tested non-traditional materials. A farinograph test revealed that quinoa partially increased water absorption; a higher amount of water resulted in the shortened stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. The effect of canahua was unequivocal – water absorption decreased, stability was prolonged properly, but dough softening increased. An extensigraph test confirmed a positive effect of alternative crops on dough elasticity, but in general, the composite dough with 20% of canahua or quinoa showed worsened machinability. Multivariate statistical methods proved a stronger effect when quinoa was analysed solely than when added at complete samples a set, while for canahua-wheat samples the result was opposite.
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Arvin, Erik, Allan Bardow, and Henrik Spliid. "Caries affected by calcium and fluoride in drinking water and family income." Journal of Water and Health 16, no. 1 (December 12, 2017): 49–56. http://dx.doi.org/10.2166/wh.2017.139.
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Abstract Water quality and socioeconomics influence caries in populations. This study broadens previous studies on how caries is associated with fluoride and calcium in drinking water and with family income by quantifying the combined effect of the three independent variables. The effects of calcium and fluoride can be described as independent effects of the two ions or, alternatively, in the form of saturation with respect to fluorite (CaF2). A general linear model describes this relationship with high significance and the model confirms the important protective effect of calcium and fluoride, independently against caries. From the model, the relative importance of fluoride and calcium to protect against caries is quantified. The relationship between caries and family income is also highly significant. It is illustrated how the linear model can be applied in planning and analyzing drinking water softening in relation to caries.
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Shahmansouri, Arash, and Christopher Bellona. "Nanofiltration technology in water treatment and reuse: applications and costs." Water Science and Technology 71, no. 3 (January 12, 2015): 309–19. http://dx.doi.org/10.2166/wst.2015.015.
Full textAbstract:
Nanofiltration (NF) is a relatively recent development in membrane technology with characteristics that fall between ultrafiltration and reverse osmosis (RO). While RO membranes dominate the seawater desalination industry, NF is employed in a variety of water and wastewater treatment and industrial applications for the selective removal of ions and organic substances, as well as certain niche seawater desalination applications. The purpose of this study was to review the application of NF membranes in the water and wastewater industry including water softening and color removal, industrial wastewater treatment, water reuse, and desalination. Basic economic analyses were also performed to compare the profitability of using NF membranes over alternative processes. Although any detailed cost estimation is hampered by some uncertainty (e.g. applicability of estimation methods to large-scale systems, labor costs in different areas of the world), NF was found to be a cost-effective technology for certain investigated applications. The selection of NF over other treatment technologies, however, is dependent on several factors including pretreatment requirements, influent water quality, treatment facility capacity, and treatment goals.
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Saranov, I. A., S. I. Niftaliev, V. V. Toroptsev, and I. A. Kuznetsov. "Investigation of the quality of water in the process of its purification using ultrafiltration by the method of differential scanning calorimetry." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (June 3, 2021): 323–29. http://dx.doi.org/10.20914/2310-1202-2021-1-323-329.
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The increased interest in ultrafiltration technology in the last decade is caused by the search for new purification methods that allow obtaining high-quality drinking water that meets modern regulatory requirements. Modern water purification schemes use an ultrafiltration unit before reverse osmosis in softening, desalination and demineralization of water for food production. The pore size of ultrafiltration membranes ranges from 5 nm to 0.05-0.1 microns. Using ultrafiltration instead of the traditional water treatment scheme, makes it possible to obtain water with a low content of suspended and colloidal substances, increase the productivity and serviceability of reverse osmosis membranes. The water treatment scheme may contain the following modules: coarse filter; ultrafiltration unit, buffer tank; mixer; water container; reverse osmosis installation; pumps. The method of differential scanning microscopy is used to assess the quality of water during its purification. Water samples were cooled with liquid nitrogen to -30 ? and then heated to 30 ?. Crystals melting peaks were recorded on the DSC curves, and the thermal effect was calculated. During the water purification process, the value of the thermal effect of frozen water samples melting declines (from 515.1 to 261.2 J / g), the value of the temperatures at the onset (from 0.7 to -0.13 ?) and at the peak of crystal melting (from 7.45 up to 4.27 ?). The difference between the heat effect data for water samples after coarse filtration and ultrafiltration is small, which indicates that the ultrafiltration unit allows cations and anions to pass through, which preserves the salt balance of water.
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Mijaylova Nacheva, P., E. Ramírez Camperos, and L. Sandoval Yoval. "Treatment of petroleum production wastewater for reuse in secondary oil recovery." Water Science and Technology 57, no. 6 (March 1, 2008): 875–82. http://dx.doi.org/10.2166/wst.2008.202.
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Petroleum production wastewater is highly saline and contains large amounts of Ca, Mg, sulphides and hydrocarbons. The reuse of this wastewater in the secondary oil recovery can provide pollution prevention and water conservation benefits. Injection of water to the oil deposits is a frequently used method for secondary oil recovery. This operation is performed at high pressures and temperatures, because of which a suitable water quality is required to avoid deposit formation, scaling and clogging effects. The objective of this study was to select the best treatment system for the oil production wastewater, generated in one of the Mexican oil extraction facilities, for the implementation of this kind of reuse by injecting the treated water to sand formations with 12–15% porosity. A complete characterization of the petroleum production wastewater was done. Based on laboratory tests, three basic treatment options were suggested and evaluated in a pilot plant. The most suitable treatment was determined by injecting the different treated waters in samples of the real formations. The selected system consists in softening, followed by oxidation, decarbonation and filtration. This train allowed 99.8% hardness removal, a complete S2− removal, as well as 99% TSS, 78% TOC, 98% Sr, 86% Ba, 51% Si and 17% Fe removals.
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Mayberry, K. S., T. K. Hartz, and M. Cantwell. "EXTENSION OF MUSKMELON POST-HARVEST LIFE THROUGH THE USE OF OF HOT WATER TREATMENT AND POLYETHYLENE CARTON LINERS." HortScience 25, no. 9 (September 1990): 1091f—1091. http://dx.doi.org/10.21273/hortsci.25.9.1091f.
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Trials were conducted in California to evaluate techniques to extend post-harvest life of Western shipper-type muskmelon cultivars (Cusumis melo L.). The use of .025 mm polyethylene bags, either as individual melon wraps or as liners for 18 kg commercial cartons, minimized water loss and associated softening of the fruit. A three minute dip in 58-60°C water effectively checked surface mold and decay. The combination of hot water dip and polyethylene carton liner maintained high quality marketable fruit for at least 30 days of cold storage at 2-4°C. This technique would require only modest changes in commercial handling practices, with minimal additional per carton cost. Commercial utilization of this technique could stimulate the export of California muskmelons to Pacific Rim countries.
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Grefte, A., M. Dignum, S. A. Baghoth, E. R. Cornelissen, and L. C. Rietveld. "Improving the biological stability of drinking water by ion exchange." Water Supply 11, no. 1 (March 1, 2011): 107–12. http://dx.doi.org/10.2166/ws.2011.016.
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To guarantee a good water quality at the consumer’s tap, natural organic matter (NOM) should be (partly) removed during drinking water treatment. The objective of this research is to measure the effect of NOM removal by ion exchange on the biological stability of drinking water. Experiments were performed in two lanes of the pilot plant of Weesperkarspel in the Netherlands. The lanes consisted of ozonation, softening, biological activated carbon filtration and slow sand filtration. Ion exchange in fluidized form was used as pre-treatment in one lane and removed 50% of the dissolved organic carbon (DOC); the other lane was used as reference. Compared to the reference lane, the assimilable organic carbon (AOC) concentration of the finished water in the lane pretreated by ion exchange was 61% lower. The biofilm formation rate of the finished water was decreased with 70% to 2.0 pg ATP/cm2.day. The achieved concentration of AOC and the values of the biofilm formation rate with ion exchange pre-treatment showed that the biological stability of drinking water can be improved by extending a treatment plant with ion exchange, especially when ozonation is involved as disinfection and oxidation step.
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Majamaa, Katariina, Justyna Warczok, and Martti Lehtinen. "Recent operational experiences of FILMTEC™ NF270 membrane in Europe." Water Science and Technology 64, no. 1 (July 1, 2011): 228–32. http://dx.doi.org/10.2166/wst.2011.583.
Full textAbstract:
Nanofiltration (NF) is an attractive technology for potable and industrial water treatment because NF operates between ultrafiltration (UF) and reverse osmosis (RO) membranes. NF is designed to remove a high percentage of organic contaminants (humic acids, pesticides, color bodies) while passing a medium to high percentage of salt. Compared to UF membranes, the NF product water quality is significantly better; compared to comparable RO treatment systems NF systems require lower operating pressures. Due to these features, NF is increasingly used in a broad range of water treatment applications. The general applications include softening, as well as color, organics and micro-organism removal. DOW FILMTEC™ NF270-400 is one the most frequently used elements in water treatment and this paper presents examples of three recent NF270-400 installations in Europe. The first two plants, Eupen and Stembert, are located in Belgium and produce potable water from surface water. The third one is a Scandinavian plant which purifies groundwater for a brewery and soft drink production. The presented operation results prove NF to be a highly competitive technique for low cost water treatment.
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Jobe, B., N. S. Rattan, and H. S. Ramaswamy. "Kinetics of Quality Attributes of Potato Particulates during Cooking Process." International Journal of Food Engineering 12, no. 1 (February 1, 2016): 27–35. http://dx.doi.org/10.1515/ijfe-2014-0341.
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Abstract Kinetics of thermal texture softening, color change and loss of ascorbic acid in potato (Solanum tuberosum) were investigated at selected temperature range (70–100°C) and heating time range (0–50 min). Cut samples of potatoes were heated in a constant temperature water bath at various temperatures. Heat-treated samples were evaluated for texture, color and ascorbic acid by use of a texture-testing machine, a color meter and spectrophotometer, respectively. The biphasic first-order model, the fractional conversion model and the simple first-order model were used for fitting experimental data of time dependence kinetics, while the simple first-order model and Arrhenius model were used for temperature dependence kinetics. The results indicated that the biphasic first-order model can match well to the texture softening of potato samples, the fractional conversion model can well describe the kinetics of color, and the simple first-order model can be used for the kinetics of ascorbic acid. The kinetic parameters including decimal deduction time (D), reaction rate (k), temperature dependence (z) and activation energy (Ea) were determined by the nonlinear regression method. The correlation matrix between quality attributes including texture properties, color and ascorbic acid loss was developed based on the kinetic models. The results obtained from this study were compared with those previously reported.
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McGuire, Raymond G. "Market Quality of Guavas after Hot-water Quarantine Treatment and Application of Carnauba Wax Coating." HortScience 32, no. 2 (April 1997): 271–74. http://dx.doi.org/10.21273/hortsci.32.2.271.
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Immersion of guavas (Psidium guajava L.) for 35 min in water at 46.1 ± 0.2 °C slowed softening, sweetening, and color development of fruit and delayed ripening by 2 days. Heat treatment also increased susceptibility to chilling injury, decay, and weight loss in storage, but overall loss of quality was minimal. Waxing fruit within 90 min of heat treatment exacerbated chilling injury, further delayed ripening with a concomitant increase in the percentage of fruit not ripening, and caused fruit to remain greener. Waxed fruit had a lower acidity and soluble solids concentration and did not appear to ripen normally. Although heating did not appreciably affect the percentage of fruit that failed to ripen, the combination of heating and nearly immediate waxing increased the proportion not ripening to 45%. Heat and wax treatments, alone or in combination, caused CO2 levels to increase significantly before the initiation of ripening, but waxing also reduced the O2 content of fruit at this time. Before ripening, O2 levels were inversely correlated (r ≤ – 0.950) with injury, firmness, date and percentage of fruit ripening, and pH and directly correlated (r ≥ 0.950) with peel color and the concentration of acids and sugars in the pulp. Delaying the waxing of heat-treated guavas or reconditioning them for 24 h at 20 °C before cold storage promoted normal ripening and helped to maintain the quality of heat-treated fruit.
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Khajouei, Golnoosh, Hoil Il Park, Harry O. Finklea, Paul F. Ziemkiewicz, Edward F. Peltier, and Lian-Shin Lin. "Produced water softening using high-pH catholyte from brine electrolysis: reducing chemical transportation and environmental footprints." Journal of Water Process Engineering 40 (April 2021): 101911. http://dx.doi.org/10.1016/j.jwpe.2020.101911.
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Jacobi, Keryl, Janet Giles, Elspeth MacRae, and Teresa Wegrzyn. "Conditioning `Kensington' Mango with Hot Air Alleviates Hot Water Disinfestation Injuries." HortScience 30, no. 3 (June 1995): 562–65. http://dx.doi.org/10.21273/hortsci.30.3.562.
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In an effort to develop an inexpensive alternative to vapor-heat insect disinfestation of `Kensington' mango (Mangifera indica Linn.), the effect of postharvest hot water treatments (HWT) on fruit quality was determined. Fruit were given 46C HWT for 30 minutes at a fruit core temperature of 45C either 24 hours after harvest or after various conditioning treatments of 4 to 24 hours at 39 ± 1C in air. Fruit were compared to nontreated fruit after a subsequent 7 days at 22C. The HWT increased fruit softening and reduced chlorophyll fluorescence and disease incidence. The longer conditioning times produced softer fruit. Conditioning reduced damage to the fruit caused by HWT. Preconditioning for ≥8 hours resulted in <1% of fruit being damaged as shown by cavities, skin scald, and starch layer formation. The quantitatively measured higher mesocarp starch content paralleled the visible starch layer injury. Skin yellowing increased in response to HWTs that were not damaging to the fruit. Fruit ripening changes were unequally affected by HWT and by conditioning before HWT; thus, the sequence and extent of these changes must be determined to establish a reliable and useful hot water disinfestation treatment.
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Švec, Ivan, and Marie Hrušková. "Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 2 (2017): 727–36. http://dx.doi.org/10.11118/actaun201765020727.
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To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.
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Rozhkovskaya, Alexandra, Jay Rajapakse, and Graeme J. Millar. "Process engineering approach to conversion of alum sludge and waste glass into zeolite LTA for water softening." Journal of Water Process Engineering 43 (October 2021): 102177. http://dx.doi.org/10.1016/j.jwpe.2021.102177.
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Perkins-Veazie, P. "677 Fruit Quality and Non-volatile Constituents in Small Fruits." HortScience 35, no. 3 (June 2000): 515D—515. http://dx.doi.org/10.21273/hortsci.35.3.515d.
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Small fruit share several general characteristics. A significant source of starch is missing in strawberry, blueberry, cranberry, raspberry, blackberry, and grapes; thus, sugars accumulated at time of harvest represent the maximum amount of sweetness available. Total non-volatile acids decrease or stay the same, depending on the fruit. Immature small fruit are astringent, due to the presence of a variety of phenolic compounds that are diluted, metabolized, or immobilized in mature fruit. Ripeness can be determined by obvious changes in color, coinciding with or prior to fruit softening. Berry color is governed by the loss of chlorophyll and the accumulation of water soluble flavanoids and anthocyanins, rather than through accumulation of fat-soluble carotenoids. Environmental changes, especially temperature and rainfall, affect sugars, acidity, and color while storage conditions are more likely to affect color and acidity.
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Jalilov, M. F., M. M. Azimova, and A. M. Jalilova. "ON A NEW TECHNOLOGY OF PREPARATION OF HOT DRINKING WATER." ENERGETIKA. Proceedings of CIS higher education institutions and power engineering associations 60, no. 5 (September 28, 2017): 484–92. http://dx.doi.org/10.21122/1029-7448-2017-60-5-484-492.
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The present article contains information concerning the new Cl-anionization technology in the preparation of hot drinking water. In contrast with water softening, that replaces all the hardness salts by sodium cations in the cation exchanger, this new technology makes it possible to replace incrustating HCO3̄ and SO42--anions in a strong-base anion exchanger by Cl⁻-ions. As a result, the incrustation on the surfaces of heating hot water heaters is prevented. Thus, cations of hardness that are valuable for the human body remain in the water, the quality of the latter conforming to drinking water quality. Considering the important role of calcium and magnesium in the human body, in Germany and Turkey the minimum value of hardness cations in drinking water is limited to 2.85 and 7.50 mg-Eqv/l, respectively. According to the World Health Organization, in the composition of drinking water, the concentration of cations of magnesium and calcium is recommended, respectively, within 10–(20–30), and 20–50 mg/l; the minimum value of total hardness is 2–4 mg-Eqv/l. According to the developed technology drinking water is passed consistently in the downward direction through the mechanical and chlorineanionite exchanger filters. In the latter, the main part of HCO3̄ and SO42--water ions are exchanged for Cl-anions of anionite. Then the water is collected in the tank, from where it is pumped to the hot water heater through the ultraviolet disinfection unit. After the depletion of the anionite by HCO3̄ and SO42--anions, it is regenerated by a solution of 8–12 % NaCl. The results of research by the anion exchangers Purolite A200EMBCl and AB-17-8 are plotted. It is noted that when the specific consumption of salt for regeneration is of about 45–55 kg/m³, working exchange capacity of the A200EMBCl occurs to be in the range 300–370 g-Eqv/m³. For anionization of water, the residual concentration of HCO3̄-ions are changed from 0.5 to 3.2 mg-Eqv/l. The average concentration of these anions occurs to be between 1.8 and 2.2 mg-Eqv/l, when their initial value is 4.4 mg-Eqv/l.
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Yadykina, Valentina, Rashid Sharapov, Christina Pashkova, Anatoly Gridchin, and Anna Trautvain. "Increasing the Durability of Asphalt Pavement - the Road to Road Safety." MATEC Web of Conferences 334 (2021): 01027. http://dx.doi.org/10.1051/matecconf/202133401027.
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Based on literature data, the paper analyzed the impact of transport operational indicators related to the quality of road surface coverage on road safety. It presented the results of experimental studies on the effect of the road adhesion cationic thermostable additive on the properties of bitumen and asphalt concrete. The authors identified that the introduction of this additive leads to an increase in the viscosity and softening temperature of bitumen, its adhesion to mineral materials, which has a positive effect on strength, water resistance, shear stability, crack resistance, fatigue durability of asphalt concrete. The conclusion was made about the regularity of improving road safety, related to the improvement of the quality of the pavement, arranged from asphalt concrete with the application of the tested additive.
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Barić, M., M. Pecina, H. Šarčević, and S. Kereša. "Stability of four Croatian bread winter wheat (Triticum aestivum L.) cultivars for quality traits." Plant, Soil and Environment 50, No. 9 (December 10, 2011): 402–8. http://dx.doi.org/10.17221/4051-pse.
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Stability of breadmaking quality of four Croatian bread winter wheat cultivars was investigated using rheological traits from the farinogram (dough development time, stability, degree of softening, water absorption, Hankoczy quality number) and the extensogram (extensibility, maximum resistance, ratio of resistance to extensibility, energy) and the indirect traits (protein content, wet gluten content, Zeleny sedimentation volume, Hagberg falling number). Stability was evaluated for four cultivars grown in 12 environments in different parts of Croatia. Four stability parameters, covering a wide range of statistical approaches, were used to estimate cultivar stability. Variability for the stability of quality among cultivars was established. The cultivars Kuna and Banica showed high performance for most quality traits and were also identified as stable for the majority of them. The cultivar Žitarka was stable for four farinogram traits showing high level of performance only for dough development time, while Marija showed stability for only three traits but with unfavourable mean values for all of them. The largest contribution of genotype by environment effects in the total sum of variance components was found for the farinogram traits stability and dough development time, while the lowest, but similar to each other for protein content and wet gluten content.