Effects of thermal hydrolysis temperature on the physical properties of municipal sludge was further studied by a series of experiments. There was a decrease in bound water content with an increase in hydrolysis temperature, while there was an increase in pH at temperatures below 120 °C, and a decrease at temperatures exceeding 120 °C. An analysis of settleability, centrifugation and vacuum filtration of the treated sludge indicated that the threshold temperature was 120 °C, which was the same as the temperature for the bound water content and particle size. In addition, raw sludge with a solids content of 100 g/L, exhibited significant non-Newtonian fluid characteristics. At thermal hydrolysis temperatures exceeding 120 °C, non-Newtonian fluid characteristics including liquid and solid characteristics were significantly weakened. The consistency index (k) decreased from 5.90 Pa·s to 0.068 Pa·s, while the flow index (n) increased from 0.31 to 0.74, suggesting that thermal hydrolysis sludge was much closer to Newtonian fluids compared to raw sludge. Modification of bound water content, particle size and viscosity with hydrolysis temperature, revealed the nature of improved dewaterability by thermal hydrolysis. The fractal dimension of the sludge floc increased from 2.74 to 2.90, meaning that the floc became more compact after thermal hydrolysis.
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http://dx.doi.org/10.2166/wst.2015.425 | DOI Listing |
Int J Biol Macromol
January 2025
College of Food Science and Engineering, Changchun University, Changchun 130022, China. Electronic address:
This study developed a W/O/W emulsion gel encapsulating proanthocyanidins from Aronia melanocarpa (Michx.) Elliott (APC) using polyglycerol ricinoleate (PGPR) as the lipophilic emulsifier and sodium caseinate (NaCN)-alginate (Alg) as the hydrophilic emulsifier. The optimal preparation process was established based on particle size, zeta potential, phase separation, centrifugal stability, and microscopic morphology: 4.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato 80, 6121, Campinas, SP 3083-862 Brazil.
Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti 4748, Ponta Grossa, Paraná 84030-900 Brazil.
Sweet potato ( (L.) Lam.) is a tuber root crop with high economical potential and China is responsible for harvesting roughly 70% of the world production.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Institute of Quality Standard and Testing Technology for Agro-Products, Shandong Academy of Agricultural Sciences, Jinan 250100, Shandong, China.
γ-l-Glutamyl-S-allyl-l-cysteine (GSAC) is renowned for its flavor-modifying effects and beneficial biological activities. However, the level of GSAC decreases significantly during the processing of black garlic, and the pathways and degradation products resulting from this decline remain unclear. To investigate the potential transformation mechanisms of GSAC in black garlic, simulation systems for thermal decomposition, Maillard reactions, and enzymatic hydrolysis were established.
View Article and Find Full Text PDFBiomacromolecules
January 2025
Department of Mechanical Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
As an abundant renewable natural material, starch has attracted unprecedented interest in the biomedical field. Carboxylated starch particles have been investigated for topical hemostasis, but the powder may not provide physical protection or support for wounds. Here, we prepared macroporous cryogel sponges of methacrylated carboxymethyl starch (CM-ST-MA) containing a covalent and a calcium ionic double network.
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