The Experts below are selected from a list of 69 Experts worldwide ranked by ideXlab platform

Chris Buckley - One of the best experts on this subject based on the ideXlab platform.

  • THE APPLICATION OF PINCH ANALYSIS TO WATER EFFLUENT MANAGEMENT IN A CHLOR-ALKALI FACILITY
    2020
    Co-Authors: P. Gianadda, Chris J. Brouckaert, Chris Buckley
    Abstract:

    Water pinch analysis is a Cleaner Production Technique aimed at reducing the fresh water consumption and effluent Production within a chemical complex. As a Technique it may be used in the initial design stage of a project or to guide a process retrofit on an existing installation. In many chemical complexes, a common reagent is used in several processes. Within the chlor-alkali facility, sodium hydroxide for example is diluted from 32 % m/m to various strengths using process water. Instead of process water, dilute sodium hydroxide sources available within the plant could be brought up to the required strength by the addition of the concentrated sodium hydroxide. In so doing, the consumption of sodium hydroxide and water is reduced. The inclusion of this objective into the pinch analysis therefore results in a solution which simultaneously optimises water usage, reagent consumption and effluent generation. A water pinch analysis study has previously been carried out on the chlor-alkali facility – this paper reviews the insights gained from the previous study and outlines the course and progress of the present study.

  • The application of pinch analysis to water, reagent and effluent management in a chlor-alkali facility.
    Water Science and Technology, 2002
    Co-Authors: P. Gianadda, Chris J. Brouckaert, R. Sayer, Chris Buckley
    Abstract:

    South African industry is coming under increasing pressure to reduce the amount of freshwater it uses and the amount of effluent it produces. Water pinch is a Cleaner Production Technique aimed at reducing the freshwater consumption and effluent Production within a chemical complex. The design of water-reuse or water pinch networks as applied to the case study of a chlor-alkali complex is considered. Insights are provided into the analysis and formulation of problems for large-scale industrial systems and the application of present Techniques and tools to the formulated problem is illustrated. The features of the problem posed by the chlor-alkali facility are discussed and the limitations of the present theory in dealing with this problem highlighted. The concepts of utility-water pinch analysis and process-water pinch analysis are introduced.

P. Gianadda - One of the best experts on this subject based on the ideXlab platform.

  • THE APPLICATION OF PINCH ANALYSIS TO WATER EFFLUENT MANAGEMENT IN A CHLOR-ALKALI FACILITY
    2020
    Co-Authors: P. Gianadda, Chris J. Brouckaert, Chris Buckley
    Abstract:

    Water pinch analysis is a Cleaner Production Technique aimed at reducing the fresh water consumption and effluent Production within a chemical complex. As a Technique it may be used in the initial design stage of a project or to guide a process retrofit on an existing installation. In many chemical complexes, a common reagent is used in several processes. Within the chlor-alkali facility, sodium hydroxide for example is diluted from 32 % m/m to various strengths using process water. Instead of process water, dilute sodium hydroxide sources available within the plant could be brought up to the required strength by the addition of the concentrated sodium hydroxide. In so doing, the consumption of sodium hydroxide and water is reduced. The inclusion of this objective into the pinch analysis therefore results in a solution which simultaneously optimises water usage, reagent consumption and effluent generation. A water pinch analysis study has previously been carried out on the chlor-alkali facility – this paper reviews the insights gained from the previous study and outlines the course and progress of the present study.

  • The application of pinch analysis to water, reagent and effluent management in a chlor-alkali facility.
    Water Science and Technology, 2002
    Co-Authors: P. Gianadda, Chris J. Brouckaert, R. Sayer, Chris Buckley
    Abstract:

    South African industry is coming under increasing pressure to reduce the amount of freshwater it uses and the amount of effluent it produces. Water pinch is a Cleaner Production Technique aimed at reducing the freshwater consumption and effluent Production within a chemical complex. The design of water-reuse or water pinch networks as applied to the case study of a chlor-alkali complex is considered. Insights are provided into the analysis and formulation of problems for large-scale industrial systems and the application of present Techniques and tools to the formulated problem is illustrated. The features of the problem posed by the chlor-alkali facility are discussed and the limitations of the present theory in dealing with this problem highlighted. The concepts of utility-water pinch analysis and process-water pinch analysis are introduced.

Zufang Wu - One of the best experts on this subject based on the ideXlab platform.

  • a new Cleaner Production Technique of pickle mustard tuber at low salinity by lactic acid bacteria
    Journal of Food Process Engineering, 2011
    Co-Authors: P F Weng, Zufang Wu, X Q Shen
    Abstract:

    A strain of lactic acid bacteria (LAB) Lact.8 was applied in low-salinity pickled processing of mustard tuber, using this LAB as fermentation starter in order to control harmful microbes. Meanwhile, a Cleaner Production Technique with no saline wastewater was set up in pickled processing by using LAB technology. In this study, two kinds of Production Technique were compared, which was low-salinity concentration pickling inoculated with Lact.8 and a traditional high-salinity pickling method. The strain Lact.8 was identified as Lactobacillus plantarum by using 16S rRNA gene sequence assay. The end product quality of pickle mustard tuber by new Technique was better than that of traditional product in flavor, texture and safety by sample evaluation method. The leaching liquor presented rich in nutrition compositions by quality analysis, and developed as condiment juice. The essential free amino acids reached 112 mg/L in the juice, accounting for 39.7% in total free amino acids. This pickled processing Technique is compatible to a Cleaner Production Technique. PRACTICAL APPLICATIONS The traditional pickled vegetables processing was well known that it causes a series of problems including the product quality and environmental damage of waste water with high salinity concentration. The experimental achievements and a new type of processing technology in this article are benefit to overcome these disadvantages via using lactic acid bacteria technology, which result in the improving of product quality, including nutrient value and sensory quality and economic efficiency at a condition of low salinity pickling. It is also called a Cleaner Production technology. Therefore, this processing mode was fully considered to further practical application in present vegetables prickle processing industry.

  • Microbial community structure and its dynamic analysis of pickled mustard tuber during a low-salt processing
    2011 International Conference on Remote Sensing Environment and Transportation Engineering, 2011
    Co-Authors: Zufang Wu, Peifang Weng, Rui Zhang, Xiquan Shen
    Abstract:

    Pickled mustard tuber is a traditional Chinese food preserved by high-salinity pickling process. A Cleaner Production Technique of pickling mustard tuber process has been widely focused on the pickled fermentation with a low salt concentration. The objective of this present study was to determine the microbial community structure and its predominant functional species by single strand conformation polymorphism (SSCP) profiles under the optimizing pickling conditions with low salinity. Effects of SSCP conditions on gel electrophoresis assay as well as changes of lactic acid bacteria (LAB) population were also investigated. Results: Twenty two percent of gel concentration and addition of 6% glycerol in gel preparation for electrophoresis separation were ideal conditions for SSCP analysis of microbial community in pickled mustard tuber. The pH value in leaching liquid was descending throughout the pickling process and the total LAB population increased, reached the peak of 7.51 log cfu mL-1 at day 10 by plate counting then decreased gradually until to a stable level. With the optimal SSCP Technique, 11 distinct dominant bands were obtained throughout the fermentation process of mustard tuber. Based on the sequence comparison the results showed that Leuconostoc mesenteroides was the predominant microorganism in the initial stage of fermentation. Then the Lactobacillus plantarum and Lactobacillus brevis appeared quickly. At the later stage, the predominant species were Lactobacillus plantarum and Lactobacillus versmoldensis. Conclusions: SSCP Technique is a feasible method for microbial community analysis in pickled mustard tuber. Gel concentration and addition of glycerol in gel for electrophoresis operation had influences on the SSCP pattern performance for microbial community analysis of pickled samples. The contribution of some dominant LAB species was confirmed by SSCP method under the optimized processing condition of pickled mustard tuber.

Xiquan Shen - One of the best experts on this subject based on the ideXlab platform.

  • Microbial community structure and its dynamic analysis of pickled mustard tuber during a low-salt processing
    2011 International Conference on Remote Sensing Environment and Transportation Engineering, 2011
    Co-Authors: Zufang Wu, Peifang Weng, Rui Zhang, Xiquan Shen
    Abstract:

    Pickled mustard tuber is a traditional Chinese food preserved by high-salinity pickling process. A Cleaner Production Technique of pickling mustard tuber process has been widely focused on the pickled fermentation with a low salt concentration. The objective of this present study was to determine the microbial community structure and its predominant functional species by single strand conformation polymorphism (SSCP) profiles under the optimizing pickling conditions with low salinity. Effects of SSCP conditions on gel electrophoresis assay as well as changes of lactic acid bacteria (LAB) population were also investigated. Results: Twenty two percent of gel concentration and addition of 6% glycerol in gel preparation for electrophoresis separation were ideal conditions for SSCP analysis of microbial community in pickled mustard tuber. The pH value in leaching liquid was descending throughout the pickling process and the total LAB population increased, reached the peak of 7.51 log cfu mL-1 at day 10 by plate counting then decreased gradually until to a stable level. With the optimal SSCP Technique, 11 distinct dominant bands were obtained throughout the fermentation process of mustard tuber. Based on the sequence comparison the results showed that Leuconostoc mesenteroides was the predominant microorganism in the initial stage of fermentation. Then the Lactobacillus plantarum and Lactobacillus brevis appeared quickly. At the later stage, the predominant species were Lactobacillus plantarum and Lactobacillus versmoldensis. Conclusions: SSCP Technique is a feasible method for microbial community analysis in pickled mustard tuber. Gel concentration and addition of glycerol in gel for electrophoresis operation had influences on the SSCP pattern performance for microbial community analysis of pickled samples. The contribution of some dominant LAB species was confirmed by SSCP method under the optimized processing condition of pickled mustard tuber.

G A Moore - One of the best experts on this subject based on the ideXlab platform.

  • floating agriculture a potential Cleaner Production Technique for climate change adaptation and sustainable community development in bangladesh
    Journal of Cleaner Production, 2017
    Co-Authors: Rubel Biswas Chowdhury, G A Moore
    Abstract:

    Global climate change is anticipated to intensify the vulnerability of Bangladesh (a low-lying country formed by the alluvial plain of the Ganges-Brahmaputra river systems) to floods and waterlogging, and therefore, the country needs to be equipped with adequate adaptation strategies, particularly those based on traditional knowledge and locally available materials. In this paper, we present a systematic and in-depth review of existing literature to examine the possibilities of indigenous floating agriculture as a Technique for climate change adaptation and sustainable community development in Bangladesh. Our review indicates that the indigenous floating agriculture holds enough potential to help farming communities in the flood prone regions of Bangladesh to sustain lives and livelihoods during floods and long-term waterlogged conditions. This Technique has a unique quality of providing a wide range of agricultural, environmental, economic, social and cultural benefits, which ultimately render it as an environmentally sound, economically feasible, and socially viable practice. Case studies on a number of promotional and experimental floating agriculture projects in different regions of Bangladesh revealed that the floating agriculture greatly supported farming communities to adapt to adverse waterlogged conditions by allowing vegetable Production for daily consumption, income generation, community mobilization, and by increasing land-holding capacity. Along with providing food and nutrition security, this Technique also strengthened the community capacity to grow and sustain agricultural practices in the subsequent floods and waterlogging conditions. Although this Technique has a number of sustainability challenges as highlighted in this study, many of these are possible to overcome through proper planning and long-term management initiatives. We recommend policy implications and future research needs that could be effectively utilized to render this Technique as a suitable tool for climate change adaptation and sustainable community development in Bangladesh.