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Wash Water (wash + water)
Selected AbstractsInfluence of pH, NaCl and pre-incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reactionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2010Chakree Thongraung Summary Maillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w/v) heated at 95 °C for 2,12 h. The effects of pH, NaCl and pre-incubation of SWW on the Maillard reaction and antioxidant capacity of MRPs were investigated. The antioxidative capacity of MRPs was determined by measuring free DPPH° radical scavenging activity and reducing power. The highest colour intensity (OD420) as well as antioxidative capacity was noted in the reaction mixture containing fructose at pH 9.0. The addition of NaCl (0.5,2.5%w/v) caused reduction in browning intensity but enhanced antioxidative capacity of the MRPs. Pre-incubation of SWW at 45 °C for 4 h decreased soluble protein but increased the Maillard reaction and antioxidative capacity of MRPs. A positive effect of salt or pre-incubation of SWW on the antioxidative capacity of MRPs was not associated with the soluble protein content in the reaction mixture. [source] ASSESSMENT OF A WASH TREATMENT WITH WARM CHLORINATED WATER TO EXTEND THE SHELF,LIFE OF READY,TO,USE LETTUCEJOURNAL OF FOOD QUALITY, Issue 3 2003J.A. ODUMERU There was a significant difference in psychrotrophic counts (P<0.0001) of warm chlorine (100 ppm) washed lettuce at 47 ± 2C for 30 s, 60 s, and 180 s exposure from days 1 to 10 of storage at 4C compared with cold chlorine (100 ppm) washed lettuce at 4 ± 1C for 30 s. There were no significant differences in psychrotrophic counts between wash treatments of 30 s and 60 s during 17 days storage (P < 0.05). The EN detected initially high levels of volatiles in this group compared with cold treatment. Lettuce samples treated with cold or warm chlorine wash water showed no differences in the presence/absence or levels of Listeria monocytogenes. The warm chlorine washed lettuce samples were rated acceptable upon sensory evaluation up to day 14. [source] The influence of temporal cake moisture content on a discontinuous washing process in the centrifugal fieldAICHE JOURNAL, Issue 3 2009Franky Ruslim Abstract In solid/liquid separation processes, filter cake washing is an essential step in improving the quality of particulate products by elimination of impurities. During cake washing and dewatering, the cake saturation changes depending on the flow conditions and it cannot always be measured and controlled accurately. This article deals with investigations on the influence of the initial and temporal cake saturation on washing PVC and silica sand particles in the centrifugal field. It was found, that high initial saturation levels and high maximum saturations during the washing process had a positive impact in inducing a high hydrostatic pressure for advective flow and enabling a homogeneous distribution of the wash water inside the cake. This was achieved by increasing the wash water flux and/or decreasing the g-factor. A good method to obtain low final impurity quantity is the combination of washing at a low g-factor and dewatering at a high one. © 2009 American Institute of Chemical Engineers AIChE J, 2009 [source] Anaerobic biodegradation of two-phase olive mill solid wastes and liquid effluents: kinetic studies and process performanceJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 9 2006Rafael Borja Abstract The new two-phase olive oil mills produce three identifiable and separate waste streams, namely (1) the wash waters from the initial cleansing of the fruit, (2) the aqueous solid residues from the primary centrifugation and (3) the wash waters from the secondary centrifugation. As well as offering process advantages, they also consume less water. Therefore the solid residue, two-phase olive mill solid waste (OMSW), has a high organic matter concentration, giving it an elevated polluting load, and cannot be easily handled by traditional technology which deals with the conventional three-phase olive cake. In addition, the new two-phase olive mill effluents (TPOME) are made up of a mixture of effluents (1) and (3), the total volume of TPOME generated being ,0.25 dm3 kg,1 olives processed. This review aims to report the main features and characteristics of two-phase OMSW and TPOME as compared with the classical olive cake and olive mill wastewater (OMW) derived from the three-phase manufacturing process. The advantages and disadvantages of the two-phase decanting process are summarised. The anaerobic digestibility of two-phase OMSW using different influent substrate concentrations is reported. Kinetic studies of anaerobic digestion of two-phase OMSW are also reviewed and summarised, as well as mass balances to predict the behaviour of the reactor and simplified kinetic models for studying the hydrolysis, acidogenic and methanogenic steps of one- and two-stage anaerobic digestion of OMSW. The review also includes the following: assays of anaerobic digestion of wastewaters from the washing of olives, of olive oil and the two together using fluidised beds and hybrid reactors; the kinetics, performance, stability, purification efficiencies and methane yield coefficients. Copyright © 2006 Society of Chemical Industry [source] | ||||||||||||||||||||||