Foaming in anaerobic digestion (AD) systems for biogas generation can give serious operational problems. The cause of such foaming events is often unclear, and it is therefore not an easy task to predict and subsequently apply preventative measures. Methods for the measurement of the foaming potential of digester sludge are often implemented, but no standardized method is available. In this study, we investigated parameters influencing the foam formation during experimental aeration tests of full-scale digester sludge, including air flow, time, and total solids concentration, and proposed an optimized method for standard use. In a survey of 16 full-scale AD systems located at wastewater treatment plants in Denmark, all sludge samples were classified into three groups (non-foaming, pre-foaming, and actually foaming) according to their foam height/propensity and stability. Extensive surveillance of plants with the proposed classification system will enable the determination of cut-off values to help to identify foaming or pre-foaming sludge, and to associate these with operational conditions leading to foaming episodes.
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http://dx.doi.org/10.1016/j.wasman.2018.02.021 | DOI Listing |
Food Sci Nutr
December 2024
Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran.
Pinto beans, an underutilized legume, are abundant in protein content and contain a variety of beneficial phytonutrients. However, the commonly used protein extraction method, alkaline extraction, is associated with several drawbacks. These drawbacks include low extraction yield and purity as well as the production of large amounts of wastewater that can lead to environmental hazards.
View Article and Find Full Text PDFRecent Adv Food Nutr Agric
December 2024
SVKM's Dr.Bhanuben Nanavati College of Pharmacy, Department of Quality Assurance, Mumbai, Maharashtra, India.
Aims/background: Obesity is characterized by excessive body fat and is a chronic and complex disease. The medications used to date for the treatment of obesity have exhibited various side effects. Thus, new substances must be sought from alternative sources as anti-obesity drugs.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address:
The foaming and polarization of macrophages are pivotal in the formation and development of atherosclerosis. This study delved into the structure and membrane pattern recognition receptors (PRRs) of the neutral polysaccharide fraction (PPRLMF-1), investigating effects of PPRLMF-1 and acid polysaccharide fraction (PPRLMF-2) on the foaming and polarization of RAW264.7 macrophage cells, and exploring their underlying mechanisms.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Maslak, Istanbul, Turkey. Electronic address:
Foam-based wound dressing materials produced by dispersing gas phases in a polymeric material are soft, adapt to the body shape, and allow the absorption of wound exudate due to their porous structure. Most of these formulations are based on synthetic substances such as polyurethane. However, biopolymers have entered the field as a new player thanks to their biocompatible and sustainable nature.
View Article and Find Full Text PDFFood Chem
December 2024
Amity Institute of Biotechnology, Amity University, Jaipur, Rajasthan, India. Electronic address:
The research on the foaming of semi-solid gel (oleogel) has recently attracted the attention of food scientists owing to its functional characteristics that make it a potential alternative to saturated fat and trans-fat used in food products. The oleofoams are prepared by heating the vegetable oil with an oleogelator followed by cooling to form a semi-solid gel and then incorporating air in the semi-solid gel to form an air-in-oil system having higher stability to deformation. Oleofoams provide new opportunities for the development of novel aerated food products free of saturated and trans fatty acids to meet the growing demand of consumers for healthy foods.
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