Treatment performance of newly developed johkasous with membrane separation

2000 ◽  
Vol 41 (10-11) ◽  
pp. 197-204 ◽  
Author(s):  
H. Ohmori ◽  
T. Yahashi ◽  
Y. Furukawa ◽  
K. Kawamura ◽  
Y. Yamamoto

In order to verify the treatment performance of newly developed johkasous with membrane separation, for household use, three johkasous of different types were used for experimental study. It was found that each of these johkasous has a high treatment performance for removing BOD, nitrogen, and can be operated steadily by monitoring the function and maintaining the devices at every three months and by withdrawing accumulated sludge at every six months. It was also found that periodical cleaning of the membrane by sodium hypochlorite solution and neutralizing cleaning wastewater by sodium thiosulfate solution at every six months is important to maintain a steady permeability of the membranes. No adverse effects on treatment performance was observed by leached sodium hypochlorite solution from the membrane at membrane cleaning.

2016 ◽  
Vol 514 ◽  
pp. 566-573 ◽  
Author(s):  
Ryuta Ujihara ◽  
Yasushi Mino ◽  
Tomoki Takahashi ◽  
Yoshihisa Shimizu ◽  
Hideto Matsuyama

2019 ◽  
Vol 52 (9) ◽  
pp. 1274-1282 ◽  
Author(s):  
N. V. Ballal ◽  
P. Gandhi ◽  
P. A. Shenoy ◽  
V. Shenoy Belle ◽  
V. Bhat ◽  
...  

2004 ◽  
Vol 67 (4) ◽  
pp. 766-771 ◽  
Author(s):  
STEPHANIE L. RODGERS ◽  
ELLIOT T. RYSER

Sodium hypochlorite (100 ppm), copper ion water (1 ppm), and sonication (22 to 44 kHz and 44 to 48 kHz) were assessed individually and in combination for their ability to reduce populations of Escherichia coli O157:H7 and Listeria monocytogenes on apples and in apple cider. Commercial unpasteurized cider was inoculated to contain approximately 106 CFU/ml of either pathogen and then sonicated at 44 to 48 kHz, with aliquots removed at intervals of 30 to 60 s for up to 5 min and plated to determine numbers of survivors. Subsequently, whole apples were inoculated by dipping to contain approximately 106 CFU/g E. coli O157:H7 or L. monocytogenes, held overnight, and then submerged in 1 ppm copper ion water with or without 100 ppm sodium hypochlorite for 3 min with or without sonication at 22 to 44 kHz and examined for survivors. Treated apples were also juiced, with the resulting cider sonicated for 3 min. Populations of both pathogens decreased 1 to 2 log CFU/ml in inoculated cider following 3 min of sonication. Copper ion water alone did not significantly reduce populations of either pathogen on inoculated apples. However, when used in combination with sodium hypochlorite, pathogen levels decreased approximately 2.3 log CFU/g on apples. Sonication of this copper ion–sodium hypochlorite solution at 22 to 44 kHz did not further improve pathogen reduction on apples. Numbers of either pathogen in the juice fraction were approximately 1.2 log CFU/ml lower after being juiced, with sonication (44 to 48 kHz) of the expressed juice decreasing L. monocytogenes and E. coli O157:H7 populations an additional 2 log. Hence, a 5-log reduction was achievable for both pathogens with the use of copper ion water in combination with sodium hypochlorite followed by juicing and sonication at 44 to 48 kHz.


2019 ◽  
Vol 82 (8) ◽  
pp. 1290-1296
Author(s):  
Filipe C. Vitali ◽  
Lincon H. Nomura ◽  
Débora Delai ◽  
Dilma H. N. Henriques ◽  
Ana M. H. Alves ◽  
...  

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