Wastewater in the food industry: Treatment technologies and reuse potential

Chemosphere ◽  
2022 ◽  
pp. 133553
Author(s):  
Vaibhav Shrivastava ◽  
Izba Ali ◽  
Makid Maskawat Marjub ◽  
Eldon R. Rene ◽  
Ailén María Florencia Soto
2021 ◽  
Vol 6 (2) ◽  
pp. 117-124
Author(s):  
Marianna Havryshko ◽  
◽  
Olena Popovych ◽  
Halyna Yaremko ◽  
◽  
...  

One of the industries that uses large amounts of water is the food industry. Industrial, domestic managers of the production process stand out with it and enter the environment surrounded by contaminated effluents. Their main feature is the high content of dissolved organic matter and nitrogen. You can also create wall water to create aggregate-resistant colloids, which include animal and vegetable fats, proteins, starch, sugar, as well as salts, carbohydrates, dyes, thickeners, preservatives. As a result of the technology of treatment of such industrial effluents, is a combination of different technologies and methods of treatment and the creation of several units depending on the parameters of wastewater. The purpose of our work is: 1) Analysis of physical and chemical indicators of industrial waters of food industry enterprises, monitoring of their impact on the environment; 2) to outline perspective directions of technologies of industrial water purification and creation of closed water circulation systems.


2021 ◽  
Vol 8 ◽  
Author(s):  
Lauren Walsh ◽  
Crystal N. Johnson ◽  
Colin Hill ◽  
R. Paul Ross

Staphylococcus aureus is a pathogen commonly found in nosocomial environments where infections can easily spread - especially given the reduced immune response of patients and large overlap between personnel in charge of their care. Although antibiotics are available to treat nosocomial infections, the increased occurrence of antibiotic resistance has rendered many treatments ineffective. Such is the case for methicillin resistant S. aureus (MRSA), which has continued to be a threat to public health since its emergence. For this reason, alternative treatment technologies utilizing antimicrobials such as bacteriocins, bacteriophages (phages) and phage endolysins are being developed. These antimicrobials provide an advantage over antibiotics in that many have narrow inhibition spectra, enabling treatments to be selected based on the target (pathogenic) bacterium while allowing for survival of commensal bacteria and thus avoiding collateral damage to the microbiome. Bacterial resistance to these treatments occurs less frequently than with antibiotics, particularly in circumstances where combinatory antimicrobial therapies are used. Phage therapy has been well established in Eastern Europe as an effective treatment against bacterial infections. While there are no Randomized Clinical Trials (RCTs) to our knowledge examining phage treatment of S. aureus infections that have completed all trial phases, numerous clinical trials are underway, and several commercial phage preparations are currently available to treat S. aureus infections. Bacteriocins have primarily been used in the food industry for bio-preservation applications. However, the idea of repurposing bacteriocins for human health is an attractive one considering their efficacy against many bacterial pathogens. There are concerns about the ability of bacteriocins to survive the gastrointestinal tract given their proteinaceous nature, however, this obstacle may be overcome by altering the administration route of the therapy through encapsulation, or by bioengineering protease-resistant variants. Obstacles such as enzymatic digestion are less of an issue for topical/local administration, for example, application to the surface of the skin. Bacteriocins have also shown impressive synergistic effects when used in conjunction with other antimicrobials, including antibiotics, which may allow antibiotic-based therapies to be used more sparingly with less resistance development. This review provides an updated account of known bacteriocins, phages and phage endolysins which have demonstrated an impressive ability to kill S. aureus strains. In particular, examples of antimicrobials with the ability to target MRSA strains and their subsequent use in a clinical setting are outlined.


Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


2020 ◽  
pp. 44-47
Author(s):  
A. A. Alekseev ◽  
A. E. Bobrovnikov ◽  
V. V. Bogdanov

In order to include innovative technologies in clinical recommendations, confirmation of their clinical effectiveness in comprehensive treatment of burned patients is necessary. 1,696 case histories of patients with burns were audited, which are divided into two groups depending on peculiarities of treatment. The use of innovative treatment technologies for burned patients has reduced the incidence of burn disease complications and mortality. Introduction of innovative technologies in treating burned patients into broad clinical practice improves results of provision of specialized, high-tech medical care for victims of burns.


2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.


1998 ◽  
Author(s):  
Peter A. Williams ◽  
Glyn O. Phillips
Keyword(s):  

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