An empirical model for COD removal in a biological aerated filter （BAF） in the presence of 2,4,6-trinitrophenol （TNP） was developed, which related effluent COD to influent COD or hydraulic loading rate along the b...An empirical model for COD removal in a biological aerated filter （BAF） in the presence of 2,4,6-trinitrophenol （TNP） was developed, which related effluent COD to influent COD or hydraulic loading rate along the bed height. The overall reaction rate for substrate biodegradation could be described as pseudo first order. The experimental data of COD removal against reactor height were used to calculate the parameters in the empirical model. The COD concentration at different reactor height was expressed as a function of influent COD concentration and hydraulic loading rate, ln（C0/C）=0.124H/QC0^0.77 and ln（C/C0）=-5.63H/L^0.94, respectively, under the experimental condition. The models may be used to predict the COD removal profiles along the reactor height at different hydraulic loading rates and influent COD concentration for design, selection and sizing of BAF.展开更多
Beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （...Beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （0, 10, 20, 30, 40 and 50 mL）. The most preferred flavored yoghurt samples were obtained by sensory scores （color, flavor, mouth feel, aftertaste and overall acceptability）. The most preferred sample was then subjected to proximate, physico-chemical, microbiological and micro-nutrient analysis. The result obtained showed that the pH value ranged between 6.5 and 7.8. Thus, this showed that the product was quite good. However, ash and moisture content increased with addition of the beetroot juice, while micro-nutrient, （Mg, Na, K, Ca and Vitamin C） increased with the addition of the juice. There was no significant difference （P 〉 0.05） in the overall acceptability of all products. There was no coliform and mould growth in all the samples. The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice. Therefore, the beetroot flavored yoghurt could be said to be nutritious, safe and an acceptable product by the panelists.展开更多
基金Supported by Innovation Grant for Graduate of Jiangsu Province (AD20246)
文摘An empirical model for COD removal in a biological aerated filter （BAF） in the presence of 2,4,6-trinitrophenol （TNP） was developed, which related effluent COD to influent COD or hydraulic loading rate along the bed height. The overall reaction rate for substrate biodegradation could be described as pseudo first order. The experimental data of COD removal against reactor height were used to calculate the parameters in the empirical model. The COD concentration at different reactor height was expressed as a function of influent COD concentration and hydraulic loading rate, ln（C0/C）=0.124H/QC0^0.77 and ln（C/C0）=-5.63H/L^0.94, respectively, under the experimental condition. The models may be used to predict the COD removal profiles along the reactor height at different hydraulic loading rates and influent COD concentration for design, selection and sizing of BAF.
文摘Beetroot （Beta vulgaris L.） was pulped to get the juice. The juice was given heat treatment. Yoghurt was formulated and flavored with prepared beetroot （Beta vulgaris L.） juice at different concentration levels （0, 10, 20, 30, 40 and 50 mL）. The most preferred flavored yoghurt samples were obtained by sensory scores （color, flavor, mouth feel, aftertaste and overall acceptability）. The most preferred sample was then subjected to proximate, physico-chemical, microbiological and micro-nutrient analysis. The result obtained showed that the pH value ranged between 6.5 and 7.8. Thus, this showed that the product was quite good. However, ash and moisture content increased with addition of the beetroot juice, while micro-nutrient, （Mg, Na, K, Ca and Vitamin C） increased with the addition of the juice. There was no significant difference （P 〉 0.05） in the overall acceptability of all products. There was no coliform and mould growth in all the samples. The best concentration level in the samples was 90 mL of yoghurt and 10 mL of beetroot juice. Therefore, the beetroot flavored yoghurt could be said to be nutritious, safe and an acceptable product by the panelists.
