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Poonam Singh Nee Nigam - One of the best experts on this subject based on the ideXlab platform.

  • removal of dyes from a synthetic textile dye effluent by biosorption on Apple Pomace and wheat straw
    Water Research, 2002
    Co-Authors: T Robinson, B Chandran, Poonam Singh Nee Nigam
    Abstract:

    Abstract This paper deals with two low-cost, locally available, renewable biosorbents; Apple Pomace and wheat straw for textile dye removal. Experiments at total dye concentrations of 10, 20, 30, 40, 50, 100, 150, and 200 mg/l were carried out with a synthetic effluent consisting of an equal mixture of five textile dyes. The effect of initial dye concentration, biosorbent particle size, quantity of biosorbent, effective adsorbance, dye removal and the applicability of the Langmuir and Freundlich isotherms were examined. One gram Apple Pomace was found to be a better biosorbent, removing 81% of dyes from the synthetic effluent at a particle size of 2 mm×4 mm and 91% at 600 μm. Adsorption of dyes by Apple Pomace occurred at a faster rate in comparison to wheat straw. Both the isotherms were found to be applicable in the case of dye adsorption using Apple Pomace.

  • removal of dyes from a synthetic textile dye effluent by biosorption on Apple Pomace and wheat straw
    Water Research, 2002
    Co-Authors: T Robinson, B Chandran, Poonam Singh Nee Nigam
    Abstract:

    Abstract This paper deals with two low-cost, locally available, renewable biosorbents; Apple Pomace and wheat straw for textile dye removal. Experiments at total dye concentrations of 10, 20, 30, 40, 50, 100, 150, and 200 mg/l were carried out with a synthetic effluent consisting of an equal mixture of five textile dyes. The effect of initial dye concentration, biosorbent particle size, quantity of biosorbent, effective adsorbance, dye removal and the applicability of the Langmuir and Freundlich isotherms were examined. One gram Apple Pomace was found to be a better biosorbent, removing 81% of dyes from the synthetic effluent at a particle size of 2 mm×4 mm and 91% at 600 μm. Adsorption of dyes by Apple Pomace occurred at a faster rate in comparison to wheat straw. Both the isotherms were found to be applicable in the case of dye adsorption using Apple Pomace.

T Robinson - One of the best experts on this subject based on the ideXlab platform.

  • removal of dyes from a synthetic textile dye effluent by biosorption on Apple Pomace and wheat straw
    Water Research, 2002
    Co-Authors: T Robinson, B Chandran, Poonam Singh Nee Nigam
    Abstract:

    Abstract This paper deals with two low-cost, locally available, renewable biosorbents; Apple Pomace and wheat straw for textile dye removal. Experiments at total dye concentrations of 10, 20, 30, 40, 50, 100, 150, and 200 mg/l were carried out with a synthetic effluent consisting of an equal mixture of five textile dyes. The effect of initial dye concentration, biosorbent particle size, quantity of biosorbent, effective adsorbance, dye removal and the applicability of the Langmuir and Freundlich isotherms were examined. One gram Apple Pomace was found to be a better biosorbent, removing 81% of dyes from the synthetic effluent at a particle size of 2 mm×4 mm and 91% at 600 μm. Adsorption of dyes by Apple Pomace occurred at a faster rate in comparison to wheat straw. Both the isotherms were found to be applicable in the case of dye adsorption using Apple Pomace.

  • removal of dyes from a synthetic textile dye effluent by biosorption on Apple Pomace and wheat straw
    Water Research, 2002
    Co-Authors: T Robinson, B Chandran, Poonam Singh Nee Nigam
    Abstract:

    Abstract This paper deals with two low-cost, locally available, renewable biosorbents; Apple Pomace and wheat straw for textile dye removal. Experiments at total dye concentrations of 10, 20, 30, 40, 50, 100, 150, and 200 mg/l were carried out with a synthetic effluent consisting of an equal mixture of five textile dyes. The effect of initial dye concentration, biosorbent particle size, quantity of biosorbent, effective adsorbance, dye removal and the applicability of the Langmuir and Freundlich isotherms were examined. One gram Apple Pomace was found to be a better biosorbent, removing 81% of dyes from the synthetic effluent at a particle size of 2 mm×4 mm and 91% at 600 μm. Adsorption of dyes by Apple Pomace occurred at a faster rate in comparison to wheat straw. Both the isotherms were found to be applicable in the case of dye adsorption using Apple Pomace.

B Chandran - One of the best experts on this subject based on the ideXlab platform.

  • removal of dyes from a synthetic textile dye effluent by biosorption on Apple Pomace and wheat straw
    Water Research, 2002
    Co-Authors: T Robinson, B Chandran, Poonam Singh Nee Nigam
    Abstract:

    Abstract This paper deals with two low-cost, locally available, renewable biosorbents; Apple Pomace and wheat straw for textile dye removal. Experiments at total dye concentrations of 10, 20, 30, 40, 50, 100, 150, and 200 mg/l were carried out with a synthetic effluent consisting of an equal mixture of five textile dyes. The effect of initial dye concentration, biosorbent particle size, quantity of biosorbent, effective adsorbance, dye removal and the applicability of the Langmuir and Freundlich isotherms were examined. One gram Apple Pomace was found to be a better biosorbent, removing 81% of dyes from the synthetic effluent at a particle size of 2 mm×4 mm and 91% at 600 μm. Adsorption of dyes by Apple Pomace occurred at a faster rate in comparison to wheat straw. Both the isotherms were found to be applicable in the case of dye adsorption using Apple Pomace.

  • removal of dyes from a synthetic textile dye effluent by biosorption on Apple Pomace and wheat straw
    Water Research, 2002
    Co-Authors: T Robinson, B Chandran, Poonam Singh Nee Nigam
    Abstract:

    Abstract This paper deals with two low-cost, locally available, renewable biosorbents; Apple Pomace and wheat straw for textile dye removal. Experiments at total dye concentrations of 10, 20, 30, 40, 50, 100, 150, and 200 mg/l were carried out with a synthetic effluent consisting of an equal mixture of five textile dyes. The effect of initial dye concentration, biosorbent particle size, quantity of biosorbent, effective adsorbance, dye removal and the applicability of the Langmuir and Freundlich isotherms were examined. One gram Apple Pomace was found to be a better biosorbent, removing 81% of dyes from the synthetic effluent at a particle size of 2 mm×4 mm and 91% at 600 μm. Adsorption of dyes by Apple Pomace occurred at a faster rate in comparison to wheat straw. Both the isotherms were found to be applicable in the case of dye adsorption using Apple Pomace.

Xiaosong Hu - One of the best experts on this subject based on the ideXlab platform.

  • mathematical modelling on thin layer microwave drying of Apple Pomace with and without hot air pre drying
    Journal of Food Engineering, 2007
    Co-Authors: Zhengfu Wang, Xiaojun Liao, Fang Chen, Xiaosong Hu
    Abstract:

    Characteristics of thin layer microwave drying of Apple Pomace with and without hot air pre-drying were evaluated in a laboratory scale microwave dryer. The drying experiments were carried out at 150, 300, 450 and 600 W, and the hot air pre-drying experiment was performed at 105 °C. Ten commonly used mathematical models were evaluated with the experimental data. The results indicated that the Page model was most adequate in predicting moisture transfer for fresh and pre-dried Apple Pomace; just a falling rate period was observed in the microwave drying processes; in comparison with the fresh Apple Pomace, the drying times, or the energy consumptions in the drying of pre-dried Apple Pomace to remove the same moisture (40%, wb) decreased by 25% on the average at the experimental power levels, and their values of effective diffusivity were higher, which indicates that the pre-treatment with hot air drying can improve the microwave drying rate of Apple Pomace; four regression equations of drying rate against drying duration or moisture were found to describe very well the drying characteristics for fresh and pre-treated Apple Pomace respectively; it took nearly 70% of total drying time to remove the latter half of moisture (wb) in the microwave drying with or without pre-drying. The above findings can facilitate the design and operation of microwave drying of Apple Pomace.

  • Characteristics of thin-layer infrared drying of Apple Pomace with and without hot air pre-drying
    Food Science and Technology International, 2007
    Co-Authors: Xiaosong Hu, Guanghua Zhao, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao
    Abstract:

    Thin-layer infrared drying characteristics of Apple Pomace, with and without hot air pre-drying, were studied with a laboratory scale infrared dryer. Moreover, ten commonly used mathematical models were used to fit experimental data. Logarithmic model and Page model were most adequate in describing thin-layer drying of fresh and pre-treated Apple Pomace respectively. The values of average effective diffusivity in drying the pre-treated Apple Pomace were about 1.3 times of that in the fresh Apple Pomace with the initial moisture content of 40% (wet basis).The values of activation energy of moisture diffusion were about 30 kJ/mol for the fresh and pre-treated Apple Pomace respectively. Infrared drying, combined with hot air pre-drying, can save 20% of drying time to remove the same amount of remained moisture as compared to the infrared drying alone. The above findings might be used for operation of drying Apple Pomace.

  • mathematical modeling on hot air drying of thin layer Apple Pomace
    Food Research International, 2007
    Co-Authors: Zhengfu Wang, Guanghua Zhao, Jihong Wu, Xiaojun Liao, Fang Chen, Xiaosong Hu
    Abstract:

    The hot air convective drying characteristics of thin layer Apple Pomace were evaluated in a laboratory scale dryer. The drying experiments were carried out at 75, 85, 95 and 105 °C and at the air velocity of 1.20 ± 0.03 m/s. Different mathematical models were tested with the drying behavior of Apple Pomace in the dryer. The results indicated that the Logarithmic model can present better predictions for the moisture transfer than others; the drying process took place in two falling rate periods, the effective diffusivities in the second period were about six times greater than that in the first period; the general relationship of moisture ratio against drying duration in the thin-layer convective drying of Apple Pomace were found and can be used in design and operation of the convective drying, suggested by 0.9923 of square correlation coefficient and 0.00001 of chi square.

  • optimization of pectin extraction assisted by microwave from Apple Pomace using response surface methodology
    Journal of Food Engineering, 2007
    Co-Authors: Sijin Wang, Zhengfu Wang, Jihong Wu, Xiaojun Liao, Fang Chen, Xiaosong Hu
    Abstract:

    Abstract Microwave-assisted extraction (MAE) was applied for pectin extraction from the dried Apple Pomace and response surface methodology (RSM) was used to optimize the effects of processing parameters of extraction on the yield of pectin. Four independent variables such as extraction time (min), pH of HCl solution, solid:liquid ratio and microwave power (W). The optimal conditions were determined and tri-dimensional response surfaces were plotted from the mathematical models. The F -test and p -value indicated that both the extraction time and pH of HCl solution had highly significant effects on the response value and the quadratic of microwave power also displayed significant effect, followed by the interaction effects of pH and solid:liquid ratio. Considering the efficiency, the economization of energy and the feasibility of experiment, the optimum conditions of pectin extraction were extraction time 20.8 min, pH 1.01, solid:liquid ratio 0.069, microwave power 499.4 W. Application of MAE in the extraction from dried Apple Pomace dramatically reduced extraction time. The optimal predicted pectin yield of 0.315 g from the dried Apple Pomace (2 g) was obtained. Close agreement between experimental and predicted yields was obtained.

Zhengfu Wang - One of the best experts on this subject based on the ideXlab platform.

  • mathematical modelling on thin layer microwave drying of Apple Pomace with and without hot air pre drying
    Journal of Food Engineering, 2007
    Co-Authors: Zhengfu Wang, Xiaojun Liao, Fang Chen, Xiaosong Hu
    Abstract:

    Characteristics of thin layer microwave drying of Apple Pomace with and without hot air pre-drying were evaluated in a laboratory scale microwave dryer. The drying experiments were carried out at 150, 300, 450 and 600 W, and the hot air pre-drying experiment was performed at 105 °C. Ten commonly used mathematical models were evaluated with the experimental data. The results indicated that the Page model was most adequate in predicting moisture transfer for fresh and pre-dried Apple Pomace; just a falling rate period was observed in the microwave drying processes; in comparison with the fresh Apple Pomace, the drying times, or the energy consumptions in the drying of pre-dried Apple Pomace to remove the same moisture (40%, wb) decreased by 25% on the average at the experimental power levels, and their values of effective diffusivity were higher, which indicates that the pre-treatment with hot air drying can improve the microwave drying rate of Apple Pomace; four regression equations of drying rate against drying duration or moisture were found to describe very well the drying characteristics for fresh and pre-treated Apple Pomace respectively; it took nearly 70% of total drying time to remove the latter half of moisture (wb) in the microwave drying with or without pre-drying. The above findings can facilitate the design and operation of microwave drying of Apple Pomace.

  • Characteristics of thin-layer infrared drying of Apple Pomace with and without hot air pre-drying
    Food Science and Technology International, 2007
    Co-Authors: Xiaosong Hu, Guanghua Zhao, Zhengfu Wang, Jihong Wu, Fang Chen, Xiaojun Liao
    Abstract:

    Thin-layer infrared drying characteristics of Apple Pomace, with and without hot air pre-drying, were studied with a laboratory scale infrared dryer. Moreover, ten commonly used mathematical models were used to fit experimental data. Logarithmic model and Page model were most adequate in describing thin-layer drying of fresh and pre-treated Apple Pomace respectively. The values of average effective diffusivity in drying the pre-treated Apple Pomace were about 1.3 times of that in the fresh Apple Pomace with the initial moisture content of 40% (wet basis).The values of activation energy of moisture diffusion were about 30 kJ/mol for the fresh and pre-treated Apple Pomace respectively. Infrared drying, combined with hot air pre-drying, can save 20% of drying time to remove the same amount of remained moisture as compared to the infrared drying alone. The above findings might be used for operation of drying Apple Pomace.

  • mathematical modeling on hot air drying of thin layer Apple Pomace
    Food Research International, 2007
    Co-Authors: Zhengfu Wang, Guanghua Zhao, Jihong Wu, Xiaojun Liao, Fang Chen, Xiaosong Hu
    Abstract:

    The hot air convective drying characteristics of thin layer Apple Pomace were evaluated in a laboratory scale dryer. The drying experiments were carried out at 75, 85, 95 and 105 °C and at the air velocity of 1.20 ± 0.03 m/s. Different mathematical models were tested with the drying behavior of Apple Pomace in the dryer. The results indicated that the Logarithmic model can present better predictions for the moisture transfer than others; the drying process took place in two falling rate periods, the effective diffusivities in the second period were about six times greater than that in the first period; the general relationship of moisture ratio against drying duration in the thin-layer convective drying of Apple Pomace were found and can be used in design and operation of the convective drying, suggested by 0.9923 of square correlation coefficient and 0.00001 of chi square.

  • optimization of pectin extraction assisted by microwave from Apple Pomace using response surface methodology
    Journal of Food Engineering, 2007
    Co-Authors: Sijin Wang, Zhengfu Wang, Jihong Wu, Xiaojun Liao, Fang Chen, Xiaosong Hu
    Abstract:

    Abstract Microwave-assisted extraction (MAE) was applied for pectin extraction from the dried Apple Pomace and response surface methodology (RSM) was used to optimize the effects of processing parameters of extraction on the yield of pectin. Four independent variables such as extraction time (min), pH of HCl solution, solid:liquid ratio and microwave power (W). The optimal conditions were determined and tri-dimensional response surfaces were plotted from the mathematical models. The F -test and p -value indicated that both the extraction time and pH of HCl solution had highly significant effects on the response value and the quadratic of microwave power also displayed significant effect, followed by the interaction effects of pH and solid:liquid ratio. Considering the efficiency, the economization of energy and the feasibility of experiment, the optimum conditions of pectin extraction were extraction time 20.8 min, pH 1.01, solid:liquid ratio 0.069, microwave power 499.4 W. Application of MAE in the extraction from dried Apple Pomace dramatically reduced extraction time. The optimal predicted pectin yield of 0.315 g from the dried Apple Pomace (2 g) was obtained. Close agreement between experimental and predicted yields was obtained.