scholarly journals Nitrate removal from water by immobilized bacteria

2017 ◽  
Vol 17 (6) ◽  
pp. 1694-1702 ◽  
Author(s):  
Amos Nussinovitch ◽  
Cheinat Zohar-Perez ◽  
Zahi Rabinovitz ◽  
Jaap van Rijn
Keyword(s):  
Nitrate Removal ◽  
Production Costs ◽  
Agricultural Activity ◽  
Refrigerated Storage ◽  
Immobilized Bacteria ◽  
Gel Beads ◽  
Freeze Dried ◽  
Porous Beads ◽  
Removal Processes ◽  
Physical And Chemical

Abstract Nitrate may reach surface and ground waters as a consequence of agricultural activity and discharge of domestic and industrial waste. Among the various methods used for nitrate removal, denitrification, a process in which nitrate is biologically reduced to elemental nitrogen, is relatively reliable and inexpensive as compared to other physical and chemical nitrate removal processes. Denitrification is generally conducted with biofilters in which bacteria are either immobilized to the surface of insoluble carriers or are entrapped within an immobilization matrix. We examined the use of non-toxic and biodegradable natural hydrocolloids for entrapment of denitrifying bacteria. Gel beads containing starch and alginate were used for this purpose. Three types of gel beads were examined: (1) wet gel beads; (2) porous wet gel beads; and (3) freeze-dried gel beads. With respect to nitrate removal, wet and dried gel beads showed similar removal capacities. Porous beads demonstrated an advantage over regular gel beads only during the first of the approximately 3-month incubation period. The viability of the immobilized bacteria was only slightly affected during prolonged refrigerated storage of the beads. Compared to freeze-dried beads, production costs of wet beads are significantly reduced, so it is anticipated that such carriers will eventually lead to a method that can be applied on an industrial scale.

scholarly journals Cycle-oriented approach to building a model of production costs

2020 ◽  
Vol 17 ◽  
pp. 00124
Author(s):  
Elena P. Polikarpova ◽  
Igor E. Mizikovskiy
Keyword(s):  
Cost Management ◽  
Modern Science ◽  
Management Control ◽  
Point Of View ◽  
Production Costs ◽  
Production Cycle ◽  
Agricultural Activity ◽  
Management Tools ◽  
Agricultural Enterprises ◽  
Oriented Approach

Modern science and practice does not have a sufficient set of cost management tools, taking into account the duration of the production cycle, characteristic of agricultural activity. The implementation of a cycle-oriented approach to building a model of production costs was based on studying the existing options for classifying production costs, which were supplemented with features from the perspective of managing long production cycles. As a result of the study, a model of production costs was built from the point of view of a cycle-oriented approach, as well as a model of production costs from the standpoint of features of a long production cycle. The model can serve as the basis for the formation of the information space of cost management, control and cost analysis in the economy of agricultural enterprises.

scholarly journals Construction, Operation And Evaluation Of A Compact Upright Bioreactor For The Elimination Of Nutrients (CUBEN)

2021 ◽  
Author(s):  
Maryam Reza
Keyword(s):  
Phosphorus Removal ◽  
Nitrate Removal ◽  
Biological Nutrient Removal ◽  
Economic Losses ◽  
Removal Process ◽  
Quality Issue ◽  
Property Price ◽  
Removal Processes ◽  
Construction Operation ◽  
Water Quality Issue

Eutrophication is reported as the most important water quality issue around the world. The potential death of Lake Winnipeg, the world's ninth largest lake, is a dramatic exampe of this ecological disater in Canda. Property price devaluation, tourist repulsion, and toxicity due to eutrophication cause the annual economic losses over $3 billion in Europe, South and North America. The objective of this thesis is to develop an efficient biological nutrient removal reactor to be commercialized and used in the water/wastewater treatment industry. This bioreactor has a unique configuration which is filed as a US patent technology called "Compact Upright Bioreactor for the Elimination of Nutrients", invented by M. Alvarez Cuenca and M. Reza. It consists of four stages including Deaeration, Anoxic, Anaerobic and Aerobic where Do removal, denitrification and phosphorus removal processes take place respectively. The bioreactor performs very well obtaining 100% Do removal and 98% nitrate removal efficiency. The phosphorus removal process requires much longer operational period to reach steady state. The phosphorus removal process shows variable results having a maximum of 60% removal success.

scholarly journals Pasting Behavior and Viscoelastic Properties of Fresh, Chilled, and Rehydrated Freeze-Dried Gel Beads from Blends of Tapioca Flour, Soy Flour, and Cane Sugar

2021 ◽  
Vol 20 (4) ◽  
Author(s):  
Nattagan Chantagith ◽  
◽  
Natnaree Katkaew ◽  
Panida Rattanapitigorn ◽  
◽  
...  
Keyword(s):  
Cane Sugar ◽  
Soy Flour ◽  
Significant Relationships ◽  
Gel Beads ◽  
Freeze Dried ◽  
Mass Fractions ◽  
Starch Retrogradation ◽  
Tapioca Flour ◽  
Pasting Behavior ◽  
Gel Bead

Abstract An extreme vertices design for a mixture of three components was used to establish the proportions of tapioca flour (50% to 100% w/w), soy flour (0% to 50% w/w), and cane sugar (0% to 10% w/w) mass fractions in a food gel bead system. Thus, nine compositions were prepared and analyzed. The pasting profiles of the mixtures were studied using a Rapid Visco Analyzer. The texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads were studied using a texture analyzer. Increasing the proportion of soy flour in the range of 11.25% to 50.00% w/w decreased the peak viscosity, breakdown, final viscosity, and setback of mixed flour. Tapioca flour in the proportion of 81.25% to 100.00% w/w recorded the lowest hardness of fresh gel beads (92.00 to 283.00 g). Soy flour in the proportion of 11.25% to 50.00% w/w exhibited lower texture profiles (hardness, chewiness, and gumminess) than tapioca flour in gel beads for both chilled and rehydrated freeze-dried gel beads. Significant relationships were found among pasting profiles of the flour mixtures and texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads, implying a functional role for soy flour in food gel beads. In conclusion, soy flour can act as an anti-retrogradation agent for the gel beads both in chilled (stored at 4°C for 7 days) and freeze-dried conditions. A small amount of cane sugar does not affect the inhibition of starch retrogradation in the gel bead system. Keywords: Anti-retrogradation, Food gel bead, Pasting profile, Soy flour, Tapioca flour, Texture profiles

scholarly journals Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

2015 ◽  
Vol 35 (6) ◽  
pp. 807-814 ◽  
Author(s):  
Jung-Min Sung ◽  
Young-Boong Kim ◽  
Jun-Seok Kum ◽  
Yun-Sang Choi ◽  
Dong-Ho Seo ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Refrigerated Storage ◽  
Freeze Dried

Overview of in-situ applicable nitrate removal processes

Desalination ◽  
2007 ◽  
Vol 204 (1-3) ◽  
pp. 46-62 ◽  
Author(s):  
Claudio Della Rocca ◽  
Vincenzo Belgiorno ◽  
Sureyya Meriç
Keyword(s):  
Nitrate Removal ◽  
Removal Processes

scholarly journals Nitrogen‐loads to streams: Importance of bypass flow and nitrate removal processes

2021 ◽  
Author(s):  
Mads Steiness ◽  
Søren Jessen ◽  
Sofie G. M. ’t Veen ◽  
Tue Kofod ◽  
Anker Lajer Højberg ◽  
...  
Keyword(s):  
Nitrate Removal ◽  
Bypass Flow ◽  
Nitrogen Loads ◽  
Removal Processes

scholarly journals The Impact of an Inert Gas Atmosphere on the Kinetics of Changes in the Physical and Chemical Properties of Carrot Lyophilisate

2019 ◽  
Vol 16 (1-2) ◽  
Author(s):  
D. Nowak
Keyword(s):  
Cross Sections ◽  
Storage Time ◽  
Chemical Properties ◽  
Sorption Properties ◽  
Carotenoid Content ◽  
Freeze Dried ◽  
Gas Atmosphere ◽  
Colour Parameters ◽  
Physical And Chemical ◽  
The Impact

AbstractThe purpose of this study was to analyse the impact of blanching, the atmosphere of nitrogen and storage time on carotenoids content, colour and sorption properties of freeze-dried carrot. The material was stored for up to 16 weeks, in the dark, at room temperature. The colour was measured on the surface and in cross sections. As the storage time increased, there was a continual decrease in the carotenoids content in the carrot packed in atmospheric air. In the carrots packed in the atmosphere of nitrogen, no changes in carotenoid content were observed. The colour parameters correlated with the changes in the carotenoids content. The colour parameters changed on the surface and in cross sections in the same manner. During storage, a significant decrease in sorption properties of freeze-dried carrots was noted after 2 weeks of storage.

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