The Experts below are selected from a list of 8253 Experts worldwide ranked by ideXlab platform
Mar??a Isabel Alcaina - One of the best experts on this subject based on the ideXlab platform.
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Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology
Journal of Food Engineering, 2010Co-Authors: Hern??n Mu??oz-Guerrero, Mar??a del Rosario Guti??rrez, Daniel Vidal-Brotons, M.l. Gras, José M. Barat, Mar??a Isabel AlcainaAbstract:The changes of the society nutrition habits and the attempt for satisfying the consumer's demands have forced the cod industry to develop a wide variety of cod desalting products. Residual brine generated in the cod desalting process is an effluent with dissolved and suspended solids which must be treated before its spill to municipal Sewage System. The aim of this work was to quantify the volume of residual brine generated in an industrial cod desalting process and to determine its composition in order to establish its environmental management through membrane technology. The residual brine used came from desalting of salted codfish, with a 1:7 parts in mass cod:water ratio. The results showed that during the desalting process mainly NaCl and, to a lesser extent, proteins, were transferred to the desalting solution, forming the residual brine. Particle size measurement showed a wide range of suspended particle with multimodal distribution and size greater to 0.3 ??m (diameter of a sphere equivalent in volume), whereas low zeta potential (??) was measured, indicating a low stability of suspended particles. ?? 2009 Elsevier Ltd. All rights reserved.
Hern??n Mu??oz-Guerrero - One of the best experts on this subject based on the ideXlab platform.
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Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology
Journal of Food Engineering, 2010Co-Authors: Hern??n Mu??oz-Guerrero, Mar??a del Rosario Guti??rrez, Daniel Vidal-Brotons, M.l. Gras, José M. Barat, Mar??a Isabel AlcainaAbstract:The changes of the society nutrition habits and the attempt for satisfying the consumer's demands have forced the cod industry to develop a wide variety of cod desalting products. Residual brine generated in the cod desalting process is an effluent with dissolved and suspended solids which must be treated before its spill to municipal Sewage System. The aim of this work was to quantify the volume of residual brine generated in an industrial cod desalting process and to determine its composition in order to establish its environmental management through membrane technology. The residual brine used came from desalting of salted codfish, with a 1:7 parts in mass cod:water ratio. The results showed that during the desalting process mainly NaCl and, to a lesser extent, proteins, were transferred to the desalting solution, forming the residual brine. Particle size measurement showed a wide range of suspended particle with multimodal distribution and size greater to 0.3 ??m (diameter of a sphere equivalent in volume), whereas low zeta potential (??) was measured, indicating a low stability of suspended particles. ?? 2009 Elsevier Ltd. All rights reserved.
Joachim Hansen - One of the best experts on this subject based on the ideXlab platform.
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Wastewater Treatment Technologies
Environmental Management, 2010Co-Authors: Joachim HansenAbstract:In this chapter, the term wastewater includes liquids and waterborne solids from domestic or commercial uses as well as other waters that have been used in man's activities, whose quality has been degraded, and which are discharged to a Sewage System. Domestic wastewaters are usually of a predictable quality and quantity. Preliminary, primary, secondary, and final treatment methods for wastewater generated from domestic sources are well documented and designed. For the most important biological processes like trickling filters, an activated sludge process apart from the normal treatment designs is discussed in this chapter. In addition a few designed for aerated lagoons and USABs sludge treatment methods are elaborated.
José M. Barat - One of the best experts on this subject based on the ideXlab platform.
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Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology
Journal of Food Engineering, 2010Co-Authors: Hern??n Mu??oz-Guerrero, Mar??a del Rosario Guti??rrez, Daniel Vidal-Brotons, M.l. Gras, José M. Barat, Mar??a Isabel AlcainaAbstract:The changes of the society nutrition habits and the attempt for satisfying the consumer's demands have forced the cod industry to develop a wide variety of cod desalting products. Residual brine generated in the cod desalting process is an effluent with dissolved and suspended solids which must be treated before its spill to municipal Sewage System. The aim of this work was to quantify the volume of residual brine generated in an industrial cod desalting process and to determine its composition in order to establish its environmental management through membrane technology. The residual brine used came from desalting of salted codfish, with a 1:7 parts in mass cod:water ratio. The results showed that during the desalting process mainly NaCl and, to a lesser extent, proteins, were transferred to the desalting solution, forming the residual brine. Particle size measurement showed a wide range of suspended particle with multimodal distribution and size greater to 0.3 ??m (diameter of a sphere equivalent in volume), whereas low zeta potential (??) was measured, indicating a low stability of suspended particles. ?? 2009 Elsevier Ltd. All rights reserved.
M.l. Gras - One of the best experts on this subject based on the ideXlab platform.
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Environmental management of the residual brine of cod desalting. Quantification of mass transfer phenomena and determination of some parameters on the residual brine important for its treatment by membrane technology
Journal of Food Engineering, 2010Co-Authors: Hern??n Mu??oz-Guerrero, Mar??a del Rosario Guti??rrez, Daniel Vidal-Brotons, M.l. Gras, José M. Barat, Mar??a Isabel AlcainaAbstract:The changes of the society nutrition habits and the attempt for satisfying the consumer's demands have forced the cod industry to develop a wide variety of cod desalting products. Residual brine generated in the cod desalting process is an effluent with dissolved and suspended solids which must be treated before its spill to municipal Sewage System. The aim of this work was to quantify the volume of residual brine generated in an industrial cod desalting process and to determine its composition in order to establish its environmental management through membrane technology. The residual brine used came from desalting of salted codfish, with a 1:7 parts in mass cod:water ratio. The results showed that during the desalting process mainly NaCl and, to a lesser extent, proteins, were transferred to the desalting solution, forming the residual brine. Particle size measurement showed a wide range of suspended particle with multimodal distribution and size greater to 0.3 ??m (diameter of a sphere equivalent in volume), whereas low zeta potential (??) was measured, indicating a low stability of suspended particles. ?? 2009 Elsevier Ltd. All rights reserved.