Electrochemical Analysis of Zirconiumin Aqueous and Organic Media

For the challenging nature of the zirconium environment analysis, this study consists to analyze the electrochemical behavior of Zirconium in both aqueous and organic media. To that end first the electrolytic media was selected on the basis of the Pourbaix potential-pH diagram, which provides informations on the predominance of Zr(IV) ion and Zr in aqueous media. In aqueous media, analyzes were first carried out in acidic media then in basic media. Studies have thus revealed that the acidic environment is not favourable for the electrochemical analysis of zirconium. Voltammograms obtained in an acidic environment show no zirconium detection signal;this is due to the strong presence of H+ ions in the solution. We have also observed in acidic media the phenomenon of passivation of the electrode surface. In aqueous alkaline media (pH = 13), we have drawn in reduction several Intensity-Potential curves by fixingsome technical parameterslike scanning speed, rotation speed of the electrode. The obtained voltammograms show cathodic waves, starting from -1.5 V/DHW and attributed to the reduction of Zr (IV) to Zr (0). The last phase of this study focused on the electrochemical analysis of zirconium in an organic media. In this media, several intensity-potential curves were plotted in reduction and in cyclic voltammetry with various parameters. Through several reduction analysis, the Zr (IV) was reduced to Zr (0) to the potential of -1.5 V/DHW. The electrochemical analysis of zirconium in organic media seems globally easier to achieve thanks to its large solvent window (i.e. dimethylformamide (DMF) solvent window > 6 V).

Process Optimization and Modeling by Response Surface Methodology of Nitrite Electro-Reduction by Ti/RuO2 + IrO2 Electrode

Electrochemical reduction is one of the most suitable methods for the treatment of highly nitrate-contaminated solutions. This work focuses on the optimization of parameters influencing the electrochemical denitrification of water by the Ti/RuO2 + IrO2 electrode. The methodological approach used consists in carrying out a series of electrolysis by scrutinizing the reaction selectivity according to the experimental conditions. For this study, the ions concentrations before and after electrolysis were determined by UV-vis absorption spectroscopy. The results of the process optimization showed that the electrochemical reduction ofis efficient at neutral pH after 120 mn of electrolysis at -100 mA. In contrast to works found in the literature, this study highlighted the process modeling that could open interesting perspectives to develop new treatment methods of polluted waters.

Removal of Methyl Violet in Aqueous Solution on Activated Carbon Based on Saba senegalensis Shell Residues

Adsorption on activated carbon is one of the most widely used methods for the removal of dyes. The objective of this study is to valorize the shells of Saba senegalensis from local product in Senegal in the form of activated carbon and to test its effectiveness for the removal of methyl violet. The study was carried out in batch mode for a maximum duration of one hour with 100 mL of solution treated at 600 rpm. The results reveal that the granulometry 500 μm gives the best yield with an adsorption rate of 95%, a mass of adsorbent of 0.2 g gives an adsorption capacity of 20 mg/g, the contact time of one hour with a capacity of 5 mg/g. The study also showed that the adsorption process of methyl violet is described by the pseudo-second order kinetic model with correlation coefficient of 0.99. Two adsorption isotherms were studied, and the results revealed that the Freundlich model better describes the adsorption of methyl violet on Saba senegalensis shell residue-based activated carbon (SSSRAC). The results indicate that SSSRAC could be used as a low-cost alternative for the removal of textile dyes such as methyl violet.

Monitoring of Anthocyanins and Colour in Electrochemically Processed <i>Hibiscus sabdariffa</i>Juice

The vital role of anthocyanins in Hibiscus sabdariffa L. is now known to most consumers. The richness of anthocyanins in antioxidants, vitamin C, minerals, etc., provides Hibiscus juice with proven nutritional qualities. The health requirements of recent years have made food products with added preservatives or processed at high temperatures less popular, thus explaining the new orientations towards innovative and interdisciplinary technologies. Anthocyanins from Hibiscus sabdariffa L. are, however, sensitive to degradation factors such as temperature, light, enzymes and also oxygen. The instability of anthocyanins has long been a subject of research using classic techniques such as heat treatment, the results of which are often limited by the rapid degradation and above all the destruction of the nutritional and organoleptic qualities of the product. Oxygen dissolved in juices is so far treated by bubbling with an inert gas or by adding other molecules such as preservatives which can cause a lot of health damage. The electrochemical approach is a new stabilisation technique that reduces the dissolved oxygen in the juice, cold and without the addition of other molecules. The electrolysis of Hibiscus juice was carried out by noble electrodes (Platinum and Stainless Steel) with a well-characterised Time/Potential or Time/Intensity couple. The electroreduced samples and the control were then stored at 4°C, 25°C and 37°C for more than 6 months. Monitoring of anthocyanins in the first month, of the samples and the control, showed a significant difference of 10% between the electroreduced extract and the untreated control at 37°C, which had previously been problematic for the heat treatment and even for the other membrane techniques. Oxygen reduction on the platinum electrode/ECS allowed the retention of more than 10% of anthocyanins after 4 weeks of storage at 25°C and 37°C. At 4°C, a significant difference of 5% between the electro-reduced Hibiscus juice and the control was maintained until the fifth month of storage with the 1/5 ratio (calyx/water). Non-significant losses in anthocyanin (10 mg/l), for the juice with reduced dissolved oxygen, were noted for the 1/5 and 1/15 ratios during the first month of storage at 4°C against 24 mg/l of significant losses for the 1/20 ratio. However, the untreated control showed significant losses for the ratios 1/20, 1/15 and 1/5. Oxygen dissolved in the juice therefore considerably degrades the anthocyanins of Hibiscus sabdariffa L. from the first month of storage at 4°C.

Influence of Variety and Maturity Level on Natural Convective Heat Drying of Four Onion Varieties Grown in Senegal

The considerable post-harvest losses (5% to 40% depending on storage time) due to the high water content level of the onion varieties in Senegal are the main cause of the problem of access to local onion all year round. Therefore, drying is one of the techniques that can be used to solve the problem of onion perishability. This study deals with the characterization of naturally convective kinetics drying of four onion varieties in relation to their maturity level. The experiment was carried out using the gravimetric method. The Welch and Turkey statistical tests display a significant difference between the effective diffusivity coefficients depending on the maturity level within each variety and across the four varieties. The effective diffusivity coefficients of the Galmi Violet, Safari, Gandiol F1 and Orient F1varieties range from 2.18 × 10&minus;11 ± 2.69 × 10&minus;12 to 1.32 × 10&minus;10 ± 1.17 × 10&minus;11 m2&sdot;s&minus;1 at a maturity level less than 80%. When the maturity level is greater than 85%, the effective diffusivity coefficients range from 1.30 × 10&minus;11 ± 1.24 × 10&minus;12 to 8.05 × 10&minus;11 ± 8.94 × 10&minus;13 m2&sdot;s&minus;1. As far as the activation energy is concerned, the study only reveals a significant difference between the varieties whatever the maturity level is. The Galmi Violet variety stands out with an average activation energy of 66.71 ± 0.12 KJ&sdot;mol&minus;1 K&minus;1 for the maturity level below 80% and 58.74 ± 0.11 KJ&sdot;mol&minus;1 for the maturity level above 85%. For the three remaining varieties, the average activation energy ranges from 58.15 ± 0.19 to 59.12 ± 0.13 KJ&sdot;mol&minus;1 for a maturity level less than 80% whereas the rates go from 47.63 ± 0.28 to 49.96 ± 0.77 KJ&sdot;mol&minus;1 when the maturity level is greater than 85%. In summary, the higher the maturity level is, the lower the effective diffusivity coefficients will be. The same tendency was observed with the activation energy. The Galmi Violet variety represents the limitative one in case of the drying of the four varieties mix together.