scholarly journals Measurements of physical-chemical characteristics of dairy plant waste waters

2008 ◽  
Vol 62 (5-6) ◽  
pp. 395-402
Author(s):  
Dragoslav Stefanovic ◽  
Mirjana Vojnovic-Miloradov ◽  
Jovan Lemic ◽  
Milorad Kurajica ◽  
Dragana Kovacevic
Keyword(s):  
Food Industry ◽  
Dairy Industry ◽  
Chemical Characteristics ◽  
Waste Waters ◽  
Physical Chemical ◽  
Plant Waste ◽  
Different Seasons ◽  
Dairy Plant ◽  
Sanitary Conditions ◽  
The City

Characteristics of waste waters of the dairy industry are specific and differ essentially from waste waters of other branches of the food industry. The complexity of production in dairy plants with several units for different products render the problem of waste waters of this industry particularly complex. Waste waters of the AD Imlek dairy plant were sampled and their chemical characteristics were determined at different seasons of the year and at different times of the day in the years 2001 and 2007. The obtained concentrations were compared with the maximum permitted concentrations listed under the Regulations on technical and sanitary conditions for releasing waste waters into the City Sewers of the City of Belgrade.

scholarly journals DETERMINATION OF WATER ACTIVITY, pH, COAGULASE POSITIVE Staphylococcus COUNTS, TOTAL AND FECAL COLIFORM COUNTS IN MINAS MEIA CURA CHEESE SOLD IN STREET MARKETS IN THE SOUTHERN REGION OF THE CITY OF SÃO PAULO

2018 ◽  
Vol 13 (2) ◽  
pp. 201-207
Author(s):  
Claudia Flaborea Favaro ◽  
Marcos Amaku ◽  
Simone De Carvalho Balian ◽  
Evelise Oliveira Telles
Keyword(s):  
Water Activity ◽  
Fecal Coliform ◽  
Southern Region ◽  
Fecal Coliforms ◽  
Mean Values ◽  
Physical Chemical ◽  
Sanitary Conditions ◽  
The City ◽  
Coagulase Positive Staphylococcus

The objective of the present study was to determine the water activity and pH, as well as toenumerate coagulase positive Staphylococcus, total and fecal coliforms in 32 samples ofMinas meia cura cheese purchased in street markets in the southern region of the city of SãoPaulo. In order to classify the product in terms of percentage moisture content, 5 sampleswere submitted to the analysis. Mean values obtained in physical-chemical analyses were 0.96for water activity, 4.91 for pH. These values do not represent obstacles for the multiplication /survival of agents of hygienic-sanitary importance in the product. Considering that the meanmoisture level was 40.31%, this cheese is classified as presenting medium moisture,according to the regulation RDC no.12. In the analyses performed, 40.62 % (13/32) of thesamples presented fecal coliform counts above the standard determined by the regulation, and28.12% (9/32) of them were above the standard for coagulase positive Staphylococcus. Itshould be pointed out that 3 (9.37%) of the samples were above the standards for bothanalyses. Thus, 19 (59.38%) samples were considered to be inadequate for consumptionbecause they presented at least one of the microbiological requirements above the legalstandards determined for the product, and therefore, were classified as “products ininadequate sanitary conditions”.

scholarly journals Physical chemical characteristics of the local water facilities of the city of Kraljevo

Tehnika ◽  
2019 ◽  
Vol 74 (5) ◽  
pp. 751-755
Author(s):  
Dragan Marinović ◽  
Zoran Milićević ◽  
Zorka Jugović ◽  
Marina Stojanović ◽  
Dušanka Marinović
Keyword(s):  
Chemical Characteristics ◽  
Physical Chemical ◽  
Local Water ◽  
The City

scholarly journals Biometria e características físico-químicas da fruta-pão (Artocarpus altilis)

2017 ◽  
Vol 12 (1) ◽  
pp. 100
Author(s):  
Erick Dos Anjos Bezerra ◽  
João Vitor Fonseca Feitoza ◽  
Mônica Tejo Cavalcanti
Keyword(s):  
Tannic Acid ◽  
Food Industry ◽  
Starch Content ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
External Diameter ◽  
Northeast Region ◽  
Artocarpus Altilis ◽  
Physical Chemical ◽  
Maturation Stages

<p>A espécie <em>Artocarpus altilis </em>produz frutos popularmente conhecidos como fruta-pão. São climatéricos e contribuem com quantidades consideráveis de energia e fornecer os principais nutrientes da dieta. Podem ser consumidos cozidos, fritos ou torrados e em processos tecnológicos tendo potencial para ser empregados em biscoitos e comercializados como farinha. Na literatura são poucos os trabalhos que relatem as características desses frutos, principalmente da região Nordeste. Desta forma, objetivou-se avaliar a biometria e as características físico-químicas da fruta-pão coletada no município de Santa Rita, Paraíba, Brasil. Foram selecionados 30 frutos firmes em 3 estádios de maturação, com pedúnculo, casca verde e amarelada, látex presente e livres de lesões. Os frutos apresentaram em média diâmetro externo transversal e diâmetro externo longitudinal de 15,98 (± 0,12) e 13,11 (± 0,13) cm, respectivamente, bem como massa média de 1,52 (± 0,06) Kg e firmeza de 66,80 (± 1,13) N. Quanto a composição centesimal apresentou valores de umidade, cinzas, proteína, lipídeos e carboidrato de 68,76% (± 0,02), 0,61% (± 0,01), 1,73 ± (0,00), 0,55% (± 0,01) e 28,35%, respectivamente, valor energético 125,27 Kcal, teor de amido de 24,68% (± 0,39), °Brix 2,01 (± 0,01), pH 6,4 (±0,01), fenólicos 0,023% (± 0,02) de ácido tânico e Aw 0,993 (± 0,00). De acordo com os resultados das físico-químicas, os frutos estudados apresentaram grande potencial para serem explorados comercialmente pela indústria de alimentos.</p><p align="center"><strong><em>Biometrics and physical-chemical characteristics of breadfruit </em></strong><strong><em>(</em></strong><em>Artocarpus altilis<strong>)</strong></em><strong></strong></p><pre><strong>Abstract: </strong>The species Artocarpus altilis produces fruits popularly known as breadfruit. They are climacteric and contribute considerable amounts of energy and provide the main nutrients in the diet. They can be consumed cooked, fried or roasted and in technological processes having potential to be used in cookies and marketed as flour. In the literature, there are few studies that report the characteristics of these fruits, mainly in the Northeast region. In this way, the objective was to evaluate the biometry and the physicochemical characteristics of the breadfruit collected in the municipality of Santa Rita, Paraíba, Brazil. 30 firm fruits were selected in 3 maturation stages, with peduncle, green and yellow peel, and latex present and free of lesions. The fruits had a mean transversal external diameter and a longitudinal external diameter of 15,98 (± 0,12) and 13,11 (± 0,13) cm, respectively, as well as a mean mass of 1,52 (± 0,06) Kg and firmness of 66,80 (± 1,13) N. The centesimal composition presented values of moisture, ashes, protein, lipids and carbohydrate of 68,76% (± 0,02), 0,61% (± 0,01) , 1,73 (0,00), 0,55% (± 0,01) and 28,35%, respectively, energy value 125,27 Kcal, starch content of 24,68% (± 0,39) , 39), Brix 2,01 (± 0,01), pH 6,4 (± 0,01), phenolics 0,023% (± 0,02) tannic acid and Aw 0,993 (± 0,00). According to the physicochemical results, the fruits studied presented great potential to be commercially exploited by the food industry.</pre>

scholarly journals The physical-chemical characteristics of surface waters in the management of quality in clearwater rivers in the Brazilian Amazon

Water Policy ◽  
2021 ◽  
Author(s):  
Christiane do Nascimento Monte ◽  
Edinelson Correa ◽  
Igor Costa ◽  
Thiago Nascimento ◽  
Mateus Pereira ◽  
...  
Keyword(s):  
Water Quality ◽  
Statistical Tests ◽  
Water Quality Management ◽  
Physicochemical Characteristics ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Ecological Mechanisms ◽  
Blackwater Rivers ◽  
The City ◽  
Ionic Load

Abstract The study of water quality in the Amazon region is important for understanding the functioning of ecological mechanisms. The standard that governs water quality in Brazil, including the Amazon, is Resolution CONAMA 357/05, which uses criteria inspired by standards from other countries. However, this resolution does not consider characteristics of Amazonian aquatic ecosystems, and this can lead to incorrect interpretation of the data. Furthermore, there are few studies on the physical-chemical characteristics of clearwater rivers in the Amazon and the influence of the forest-water interface. Therefore, water samples were collected from four clearwater tributary watersheds of the Amazonas and Tapajós Rivers during the dry season in the city of Santarém, Pará. Most of the points were collected in pristine areas in order to capture the natural physicochemical characteristics of clearwater rivers, as well as to show the importance of ecoregional aspects in water quality management. All samples were below pH 6.0, which represents non-compliance with the CONAMA resolution. Statistical tests yielded negative correlations between pH and conductivity (r = −0.87, p &lt; 0.05), Therefore, the rivers of lower ionic load are influenced by the type of surrounding vegetation, which are characteristics that have been widely reported for blackwater rivers.

scholarly journals Characterization of creamy sauce made with cryoconcentrated soymilk

2020 ◽  
Vol 9 (11) ◽  
pp. e1969119528
Author(s):  
Ana Carolina Silva José ◽  
Ana Flávia Sampaio Paulo ◽  
Nadine Letícia Vieira da Silva ◽  
Elza Iouko Ida ◽  
Neusa Fátima Seibel
Keyword(s):  
Purchase Intention ◽  
Xanthan Gum ◽  
Potassium Sorbate ◽  
Chemical Characteristics ◽  
Soy Oil ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Nutritional Characteristics ◽  
Sanitary Conditions

Creamy sauces are consumed worldwide and can be formulated using different ingredients, obtaining products with some specific characteristics. The objective of this work was to evaluate the physical-chemical characteristics and sensory acceptance and the hygienic-sanitary conditions of the creamy sauce made with cryoconcentrated soymilk. The cryoconcentrated soymilk, salt, sugar, citric acid, xanthan gum, phosphoric acid and potassium sorbate were homogenized; the soy oil was added slowly with stirring to form the emulsion. The creamy sauce, made without the addition of eggs, was evaluated for its physical-chemical characteristics, hygienic-sanitary conditions and sensory acceptance. The creamy sauce showed good nutritional characteristics with a higher protein content, lower lipid content and cholesterol free, comparing with commercial mayonnaise. The pH and acidity of the creamy sauce were low. The evaluation of the hygienic-sanitary conditions of the creamy sauce indicated that the product is safe for consumption and meet the specifications of legislation. The microstructure of the creamy sauce was dispersed with highly packaged oil droplets of different sizes and polydispersed. The color of the sauce was light and with a tendency towards green and yellow. Acceptance was satisfactory with 70% approval and the most accepted attributes were color and texture. The purchase intention was over 90%. The formulation of the creamy sauce using the cryoconcentrated soymilk and different ingredients can be modified to improve some characteristics and validity of the product.

Composting of Sewage Sludge of Moscow Waste Water Treatment Plants Using Recycling Filler

2007 ◽  
Vol 2 (1) ◽  
Author(s):  
D.A. Danilovich ◽  
M.N. Kozlov ◽  
V.I. Sklyar ◽  
Yu.A. Nikolaev ◽  
N.M. Shchegolkova ◽  
...  
Keyword(s):  
Waste Water ◽  
Water Treatment ◽  
Waste Water Treatment ◽  
Maximum Temperature ◽  
Waste Waters ◽  
Organic Additives ◽  
Organoleptic Properties ◽  
Water Treatment Plants ◽  
Waste Water Treatment Plants ◽  
The City

This work demonstrates a possibility of composting of municipal waste waters sludge (WWS) digested during 5-7 days, of the Kuryanovo waste water treatment plants (the city of Moscow) without the use of traditional organic additives – sawdust, peat, thatch. As a recycling filler (repeatedly used), enhancing the porosity of the composted mixture, ribbed polyethylene spheres (∅=8 cm) and wood chips (having dimension of 5-10 cm) were used. Composting was performed efficiently in both cases, however, the use of wood ships had technological and economical advantages. The process of composting was carried out during 2-4 weeks and was composed of classical phases of active heating (a rate of 0.2-0.3oC/h was obtained), maintaining of maximum temperature during 1-2 days, and cooling down to the ambient temperature. During the course of composting, a product was obtained, having attractive organoleptic properties, suitable for application in municipal laying-out of greenery.

Joint Treatment of Industrial and Municipal Wastewater – Case Project: City of Kotka, Finland

1992 ◽  
Vol 25 (1) ◽  
pp. 83-92
Author(s):  
Pentti Väänänen ◽  
Pekka Pouttu ◽  
Timo Kulmala
Keyword(s):  
Food Industry ◽  
Municipal Wastewater ◽  
Forest Products ◽  
Treatment Method ◽  
Municipal Sewage ◽  
Forest Products Industry ◽  
Efficient Treatment ◽  
National Board ◽  
The City ◽  
Joint Treatment

The National Board of Waters in Finland has proposed a study on the joint treatment of industrial and municipal wastewaters of the City of Kotka. This study is of great interest due to the large forest products industry and food industry in Kotka. All of the wastewaters from the forest products and the food industry and the municipal sewage have been found to be suitable for biological treatment, which makes the joint treatment applicable. An activated sludge process is selected because it takes advantage of the large amount of nutrients in the municipal sewage and it has proved to be the most efficient treatment method for forest industry wastewaters. However, municipal wastewater contains more nutrients than needed for the biological process, which can cause eutrophication problems in the watercourse. To reduce the pollution caused by the nutrients, chemical treatment of the wastewater is also proposed in the joint treatment. It was concluded that the joint treatment of wastewater is economically, technically and environmentally the best way to arrange wastewater treatment for the industry and the city.

Recent trends in nanozymes design: from materials and structures to environmental applications

2021 ◽  
Author(s):  
Camilo A S Ballesteros ◽  
Luiza Mercante ◽  
Augusto Alvarenga ◽  
Murilo Henrique Moreira Facure ◽  
Rodrigo Schneider ◽  
...  
Keyword(s):  
Environmental Applications ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Recent Advances ◽  
Technological Advances ◽  
Recent Trends

A large variety of engineered nanostructures possessing enzyme-like activities have been proposed recently, which unique physical-chemical characteristics enable remarkable technological advances. In this review, we survey recent advances on nanozymes...

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