Dutta S.,National Institute of Technology Durgapur |
Saha R.,National Institute of Technology Durgapur |
Kalita H.,Hilmar Cheese Company |
Kalita H.,North Dakota State University |
Bezbaruah A.N.,North Dakota State University
Environmental Technology and Innovation | Year: 2016
The presence of residual dyes in textile effluent is not desired as they are very toxic to the ecosystem components and carcinogenic in nature. The removal of reactive azo dye Remazol Brilliant Orange 3RID (RBO3RID) and anthraquinone dye Reactive Blue MR (RBMR) by nanoscale zero-valent iron (NZVI) particles was investigated in this study. The dyes were degraded up to 97% by NZVI particles under different experimental conditions like NZVI dosages (0.15-0.3 g/L), initial dye concentrations (100-500 mg/L), and pH values (2-12). NZVI was found to work the best in the pH range of 8-12 which is the typical range of pH in textile wastewater. One gram of NZVI could remove up to 2757 mg of RBO3RID dye and 2207 mg of RBMR dye, and more than 80% dye removal was achieved within the first 15 minutes of reaction. FT-IR analyses showed the end products after the degradation are amines. © 2016 Elsevier B.V.
McLeod J.,Hilmar Cheese Company |
Paterson A.H.J.,Massey University |
Jones J.R.,Massey University |
Bronlund J.E.,Massey University
International Dairy Journal | Year: 2011
Temperature and supersaturation are defined by classical nucleation theory as the key variables determining the rate of nucleation. These two variables were investigated, using turbidity to measure the induction time for the primary nucleation of alpha-lactose monohydrate. Absolute alpha-lactose supersaturations ranging from 8 to 32 (g per 100. g water) were investigated at temperatures of 25 °C, 40 °C, 50 °C and 60 °C. Using the results, the homogeneous and heterogeneous primary nucleation mechanisms were considered individually. When expressed as absolute supersaturation, temperature had an insignificant effect on the primary nucleation rate and the point at which homogeneous nucleation became the dominant mechanism. Classical nucleation theory can be used to show that at high supersaturation the temperature effect becomes negligible. This explains why conflicting observations on the effect of temperature on the nucleation rate of alpha-lactose monohydrate are given in the literature. © 2011 Elsevier Ltd.
Hilmar Cheese Company | Date: 2014-07-23
Hilmar Cheese Company | Date: 2008-05-20
Lactose to be used in the manufacture of foodstuffs; lactose to be used in the manufacture of pharmaceuticals, and nutritional and dietary supplements. Egg substitute; protein for use as a food additive; protein concentrates for use as a food filler; protein concentrates for use as a meat extender; protein to be used as an extender or meat substitute; whey. Food additives for non-nutritional purposes for use as a flavoring, ingredient or filler.
Hilmar Cheese Company | Date: 2015-08-05