Optimized removal of natural organic matter by ultrasound-assisted coagulation of recycling drinking water treatment sludge

In previous work we have shown that recycling pre-sonicated drinking water treatment sludge (DWTS) could improve coagulated water quality. Here, the removal of naturally occurring organic matter of source water was further optimized using response surface methodology (RSM) with Box-Behnken Design (BBD). The four variables, i.e., volumetric recycling ratio of DWTS, energy density, ultra-sonication time and duty cycle in an experimental jar test of ultrasound assisted flocculation-coagulation were optimized. All the variables showed a significant effect on dissolved organic carbon (DOC) removal of source water (p < .05), of which the duty cycle had a stronger effect on the removal performance compared to the other independent variables. The predicted optimal DOC removal rate was 36.94%, and this matched well the observed performance of 36.54 ± 0.56%, obtained by ultra-sonicating the sludge prior to recycling using a power input of 1.015 W/mL, an ultra-sonication time of 9 min 50 s, and a duty cycle of 80%, while the volumetric recycling ratio of DWTS was 5.8%. The natural organic matter fractions in the coagulated water samples indicated that recycling sonicated DWTS that had been washed prior to recycling in order to remove solubilized extracellular polymers could enhance removal of hydrophobic acids and 3–30 kDa fractions, but this treatment increased the presence of substances with molecular weight <3 kDa. Humic-like substances were effectively removed while tyrosine-like substances could be enriched. Sludge samples (raw DWTS, sonicated DWTS, sludge formed by recycling raw DWTS, and sludge formed by recycling sonicated DWTS without solubilized extracellular organics) were characterized by XRF, X-ray diffraction patterns and FE-SEM-EDS to reveal possible physical characteristics that could be related to the DOC removal performance.     

Sonication in combination with heat and low pressure as an alternative pasteurization treatment – Effect on Escherichia coli K12 inactivation and quality of apple cider

Escherichia coli K12 cells suspended in apple cider were treated by manothermosonication (MTS, 400 kPa/59 °C), thermosonication (TS, 100 kPa/59 °C), and manosonication (MS, 400 kPa/55 °C) for up to 4 min. A 5-log reduction was achieved in 1.4 min by MTS, 3.8 min by TS, and 2.5 min by MS. The inactivation curves of the E. coli exhibited a fast initial reduction followed by a slow inactivation section. The Weibull, log–logistic, and biphasic linear models showed a good fit of the inactivation data. Quality analyses were conducted with raw apple cider (control), thermally-pasteurized (TP), and MTS-, TS-, and MS-treated cider samples over a 3-week period at refrigeration temperature. Titratable acidity and pH did not differ among any of the samples. During storage, the turbidity value of the control was the highest, followed by TP, TS, MTS and MS. All color parameters of the TP sample were significantly different from those receiving the other treatments. The control and sonicated samples showed similar color parameters during storage. In total, 97 aroma compounds were identified in the control, TS-, MS-, and MTS-treated cider samples, while 95 aroma compounds were found in the TP at Week 0. Among all the aroma compounds, 9 key ones were identified in all samples, including ethyl 2-methylbutanoate, butyl acetate, 1-butanol, ethyl hexanoate, 1-hexanol, butanoic acid, β-damascenone, hexanoic acid, and octanoic acid. The profiles of the key aroma compounds in all sonicated samples were more similar to the control than the TP sample at Weeks 0 and 3.     

Distribution of electrical energy consumption for the efficient degradation control of THMs mixture in sonophotolytic process

Sonophotolytic degradation of THMs mixture with different electrical energy ratio was carried out for efficient design of process. The total consumed electrical energy was fixed around 50 W, and five different energy conditions were applied. The maximum degradation rate showed in conditions of US:UV = 1:3 and US:UV = 0:4. This is because the photolytic degradation of bromate compounds is dominant degradation mechanism for THMs removal. However, the fastest degradation of total organic carbon was observed in a condition of US:UV = 1:3. Because hydrogen peroxide generated by sonication was effectively dissociated to hydroxyl radicals by ultraviolet, the concentration of hydroxyl radical was maintained high. This mechanism provided additional degradation of organics. This result was supported by comparison between the concentration of hydrogen peroxide sole and combined process. Consequently, the optimal energy ratio was US:UV = 1:3 for degradation of THMs in sonophotolytic process.     

Ultrasonic processing of dairy systems in large scale reactors

High intensity low frequency ultrasound was used to process dairy ingredients to improve functional properties. Based on a number of lab-scale experiments, several experimental parameters were optimised for processing large volumes of whey and casein-based dairy systems in pilot scale ultrasonic reactors. A continuous sonication process at 20 kHz capable of delivering up to 4 kW of power with a flow-through reactor design was used to treat dairy ingredients at flow rates ranging from 200 to 6000 mL/min. Dairy ingredients treated by ultrasound included reconstituted whey protein concentrate (WPC), whey protein and milk protein retentates and calcium caseinate. The sonication of solutions with a contact time of less than 1 min and up to 2.4 min led to a significant reduction in the viscosity of materials containing 18% to 54% (w/w) solids. The viscosity of aqueous dairy ingredients treated with ultrasound was reduced by between 6% and 50% depending greatly on the composition, processing history, acoustic power and contact time. A notable improvement in the gel strength of sonicated and heat coagulated dairy systems was also observed. When sonication was combined with a pre-heat treatment of 80 °C for 1 min or 85 °C for 30 s, the heat stability of the dairy ingredients containing whey proteins was significantly improved. The effect of sonication was attributed mainly to physical forces generated through acoustic cavitation as supported by particle size reduction in response to sonication. As a result, the gelling properties and heat stability aspects of sonicated dairy ingredients were maintained after spray drying and reconstitution. Overall, the sonication procedure for processing dairy systems may be used to improve process efficiency, improve throughput and develop value added ingredients with the potential to deliver economical benefits to the dairy industry.     

Removal of four kinds of volatile organic compounds mixture in air using silent discharge reactor driven by bipolar pulsed power

A silent discharge reactor initiated by bipolar pulsed power substituting the traditional ac power was used to remove the volatile organic compounds (VOC_s) mixture of acetone, benzene, tetrachloroethylene and m-xylene. The results indicated that the silent discharge driven by bipolar pulsed power could effectively input pulsed energy, produce strong instant discharge and energetic particles, and thus enhance the removal efficiency of the mixed VOC_s. The order of the removal efficiency of mixed VOC_s followed as acetone < benzene < tetrachloroethylene < m-xylene no matter what power supply was used. Comparing with single-compound, the removal efficiency of m-xylene only fell a little but those of the other three components fell a lot in the process of the mixed VOC_s treatment. In addition, controlling the status of electrical discharge plasma by changing the discharge parameters (such as capacitance of the pulse capacitor and pulse repetitive rate) was found to be an efficient way to enhance the removal efficiency of the mixed VOC_s. In this system, the Cp = 2 nF was the optimal capacitance for the bipolar power supply combined with the silent discharge reactor that had the best energy conversion efficiency for removal of mixed VOC_s. A higher pulse repetitive rate and longer residence time could also increase the removal efficiency of mixed VOC_s.     

Evolution of flame to surface heat flux during upward flame spread on poly(methyl methacrylate)

The heat feedback profile across 5 cm wide and 15 cm tall samples of poly(methyl methacrylate) was studied from ignition until total sample involvement as a flame spread vertically upward. Incident heat flux to a water-cooled gauge was measured at 1 cm intervals. At 6–15 cm above the bottom edge of the flame, the maximum heat flux value was found to be on the order of 35 kW m^?2. Lower in the sample, 2–5 cm above the flame bottom, where the flame is thinner and thus closer to the sample’s surface, the maximum heat flux is slightly higher, about 40 kW m^?2. Using these results and finely resolved measurements of sample burning rate recorded throughout the length of experiments, an analytical model that accurately predicts the measured heat flux profile along the vertical dimension of samples solely as a function of the burning rate was developed. Coupling this model with an accurate pyrolysis solver, which predicts material burning rate based on incident heat flux, is expected to enable highly accurate simulations of the flame spread dynamics.     

Sono-thermal pre-treatment of waste activated sludge before anaerobic digestion

Sonication and thermalization can be applied successfully to disrupt the complex waste activated sludge (WAS) floc structure and to release extra and intra cellular polymeric substances into soluble phase along with solubilization of particulate organic matters, before sludge digestion. In this study, sonication has been combined with thermalization to improve its disintegration efficiency. It was aimed that rise in temperature occurring during the sonication of sludge was used to be as an advantage for the following thermalization in the combined pre-treatment. Thus, the effects of sonication, thermalization and sono-thermalization on physical and chemical properties of sludge were investigated separately under different pre-treatment conditions. The disintegration efficiencies of these methods were in the following descending order: sono-thermalization > sonication > thermalization. The optimum operating conditions for sono-thermalization were determined as the combination of 1-min sonication at 1.0 W/mL and thermalization at 80 °C for 1 h. The influences of sludge pre-treatment on biodegradability of WAS were experienced with biochemical methane potential assay in batch anaerobic reactors. Relative to the control reactor, total methane production in the sono-thermalized reactor increased by 13.6% and it was more than the sum of relative increases achieved in the sonicated and thermalized reactors. Besides, the volatile solids and total chemical oxygen demand reductions in the sono-thermalized reactor were enhanced as well. However, it was determined that sludge pre-treatment techniques applied in this study was not feasible due to their high energy requirements.     

High intensity photoluminescence of microcrystalline CsPbBr3 films: Evidence for enhanced stimulated emission at room temperature

Photoluminescence of microcrystalline CsPbBr₃ films grown from the amorphous phase shows stimulated emission not only at cryogenic temperature but also at room temperature, in great contrast to the case for bulk CsPbBr₃ single crystals, where no stimulated emission occurs even at 4.2 K. This is the first demonstration of room temperature stimulated emission from metal halide compounds.The stimulated emission is so strong that single-path-light-amplification stimulated emission across the film thickness is observed at relatively low threshold excitation intensities of ∼50 kW cm⁻² at 77 K and ∼100 kW cm⁻² at 295 K suggesting a large optical gain. The physical origin of the stimulated emission is assigned as due to free exciton-free exciton inelastic collision. The large-gain mechanism is attributable to giant oscillator strength effect characteristic of excitonic superradiance recently reported in this issue.     

Effect of citric acid induced deflocculation on the ultrasonic pretreatment efficiency of dairy waste activated sludge

In this investigation, the application of citric acid was explored for the removal of extracellular polymeric substance (EPS) from waste activated sludge (WAS), followed by ultrasonic pretreatment, which enhanced the subsequent anaerobic biodegradability. EPS was removed with 0.05 g/g SS of citric acid. The chemical oxygen demand (COD) solubilization and suspended solids (SS) reduction that occurred for specific energy input of 171.9 kJ/kg TS, in deflocculated (EPS removed and ultrasonically pretreated) sludges were found to be 22.70% and 20.28% and was comparatively higher, than the flocculated (with EPS and ultrasonically pretreated). The biogas yield potential of flocculated and deflocculated sludges (specific energy input – 171.9 kJ/kg TS) was found to be 0.212 L/(g VS) and 0.435 L/(g VS), respectively. Accordingly, the deflocculation and ultrasonic pretreatment improved the anaerobic biodegradability efficiently. Thus, this chemo mediated sonic pretreatment is an effective method for enhancing biodegradability and improving clean energy generation from WAS.     

Sonication enhances polyphenolic compounds,sugars, carotenoids and mineral elements of apple juice

A study was initiated with the objective of evaluating the effects of sonication treatment on quality characteristics of apple juice such as polyphenolic compounds (chlorogenic acid, caffeic acid, catechin, epicatechin and phloridzin), sugars (fructose, glucose and sucrose), mineral elements (Na, K, Ca, P, Mg, Cu and Zn), total carotenoids, total anthocyanins, viscosity and electrical conductivity. The fresh apple juice samples were sonicated for 0, 30 and 60 min at 20 °C (frequency 25 kHz and amplitude 70%), respectively. As results, the contents of polyphenolic compounds and sugars significantly increased (P < 0.05) but the increases were more pronounced in juice samples sonicated for 30 min whereas, total carotenoids, mineral elements (Na, K and Ca) and viscosity significantly increased (P < 0.05) in samples treated for 60 min sonication. Losses of some mineral elements (P, Mg and Cu) also occurred. Total anthocyanins, Zn and electrical conductivity did not undergo any change in the sonicated samples. Findings of the present study suggest that sonication technique may be applied to improve phytonutrients present naturally in apple juice.     

Lipid oxidation volatiles absent in milk after selected ultrasound processing

Ultrasonic processing can suit a number of potential applications in the dairy industry. However, the impact of ultrasound treatment on milk stability during storage has not been fully explored under wider ranges of frequencies, specific energies and temperature applications. The effect of ultrasonication on lipid oxidation was investigated in various types of milk. Four batches of raw milk (up to 2 L) were sonicated at various frequencies (20, 400, 1000, 1600 and 2000 kHz), using different temperatures (4, 20, 45 and 63 °C), sonication times and ultrasound energy inputs up to 409 kJ/kg. Pasteurized skim milk was also sonicated at low and high frequency for comparison. In selected experiments, non-sonicated and sonicated samples were stored at 4 °C and were drawn periodically up to 14 days for SPME–GCMS analysis. The cavitational yield, characterized in all systems in water, was highest between 400 kHz and 1000 kHz. Volatile compounds from milk lipid oxidation were detected and exceeded their odor threshold values at 400 kHz and 1000 kHz at specific energies greater than 271 kJ/kg in raw milk. However, no oxidative volatile compounds were detected below 230 kJ/kg in batch systems at the tested frequencies under refrigerated conditions. Skim milk showed a lower energy threshold for oxidative volatile formation. The same oxidative volatiles were detected after various passes of milk through a 0.3 L flow cell enclosing a 20 kHz horn and operating above 90 kJ/kg. This study showed that lipid oxidation in milk can be controlled by decreasing the sonication time and the temperature in the system depending on the fat content in the sample among other factors.     

Adsorption of zinc and toluene by alginate complex impregnated with zeolite and activated carbon

In this study, a novel alginate complex was developed for removal of mixed contaminants containing both organic and inorganic compounds. The alginate complex was generated by impregnating synthetic zeolite and powdered activated carbon (PAC) into alginate gel bead. The adsorption of zinc and toluene as target contaminants onto the alginate complex was investigated by performing both equilibrium and kinetic batch tests. Equilibrium tests showed that adsorption of two contaminants followed Langmuir isotherm and that the alginate complex was capable of removing zinc (maximum binding energy β = 4.3 g/kg) and toluene (β = 13.0 g/kg) best compared to other adsorbents such as granular activated carbon (GAC), zeolite, and alginate impregnated with PAC (AG–AC bead). These values were higher than those of any other adsorbents for each contaminant. It was further revealed from kinetic tests that removal efficiency of zinc and toluene was 54% and 86% for the initial solution concentrations of 250 mg/L, respectively. This indicates that the alginate complex developed in this study can be used as promising adsorbents for simultaneous removal of organic and inorganic compounds from industrial wastewater or groundwater containing mixed contaminants.     

Ultrasound improves the renneting properties of milk

The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, was sonicated at 20 kHz and 30 °C (dissipated power density 286 kJ kg⁻¹) in an ultrasonic reactor. The rennet gelation time, curd firming rate, curd firmness, and the connectivity of the rennet gel network were improved significantly in rennet gels made from milk ultrasonicated at pH 8.0 and re-adjusted back to pH 6.7 compared to those made from milk sonicated at pH 6.7. These renneting properties were also improved in milk sonicated at pH 6.7 compared to those of the non-sonicated control milk. The improvements in renneting behavior were related to ultrasound-induced changes to the proteins in the milk. This study showed that ultrasonication has potential to be used as an intervention to manipulate the renneting properties of milk for more efficient manufacturing of cheese.     

Using an improved electrostatic precipitator for poultry dust removal

Pubic concerns related to particulate matter emissions from animal housing operations are increasing. The goal of this study was to custom develop a simple and low cost electrostatic precipitator (ESP) for poultry dust control. The performance of the improved electrostatic precipitator (iESP) to remove a test aerosol was evaluated under a series of operating voltages between ?60 kV and 60 kV. The mass and size distributions of the particles were measured by a cascade impactor. The overall dust removal efficiency ranged from 37% to 79% with the maximum efficiency obtained at ?30 kV. The iESP shows high removal efficiencies for particles less than 2.1 μm.     

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

Ultrasonic treatment is an emerging food processing technology that has growing interest among health-conscious consumers. Freshly squeezed Chokanan mango juice was thermally treated (at 90 °C for 30 and 60 s) and sonicated (for 15, 30 and 60 min at 25 °C, 40 kHz frequency, 130 W) to compare the effect on microbial inactivation, physicochemical properties, antioxidant activities and other quality parameters. After sonication and thermal treatment, no significant changes occurred in pH, total soluble solids and titratable acidity. Sonication for 15 and 30 min showed significant improvement in selected quality parameters except color and ascorbic acid content, when compared to freshly squeezed juice (control). A significant increase in extractability of carotenoids (4–9%) and polyphenols (30–35%) was observed for juice subjected to ultrasonic treatment for 15 and 30 min, when compared to the control. In addition, enhancement of radical scavenging activity and reducing power was observed in all sonicated juice samples regardless of treatment time. Thermal and ultrasonic treatment exhibited significant reduction in microbial count of the juice. The results obtained support the use of sonication to improve the quality of Chokanan mango juice along with safety standard as an alternative to thermal treatment.     

Sonocatalytic removal of ibuprofen and sulfamethoxazole in the presence of different fly ash sources

We examined the feasibility of using two types of fly ash (an industrial waste from thermal power plants) as a low-cost catalyst to enhance the ultrasonic (US) degradation of ibuprofen (IBP) and sulfamethoxazole (SMX). Two fly ashes, Belews Creek fly ash (BFA), from a power station in North Carolina, and Wateree Station fly ash (WFA), from a power station in South Carolina, were used. The results showed that >99% removal of IBP and SMX was achieved within 30 and 60 min of sonication, respectively, at 580 kHz and pH 3.5. Furthermore, the removal of IBP and SMX achieved, in terms of frequency, was in the order 580 kHz > 1000 kHz > 28 kHz, and in terms of pH, was in the order of pH 3.5 > pH 7 > pH 9.5. WFA showed significant enhancement in the removal of IBP and SMX, which reached >99% removal within 20 and 50 min, respectively, at 580 kHz and pH 3.5. This was presumably because WFA contains more silicon dioxide than BFA, which can enhance the formation of OH radicals during sonication. Additionally, WFA has finer particles than BFA, which can increase the adsorption capacity in removing IBP and SMX. The sonocatalytic degradation of IBP and SMX fitted pseudo first-order rate kinetics and the synergistic indices of all the reactions were determined to compare the efficiency of the fly ashes. Overall, the findings have showed that WFA combined with US has potential for treating organic pollutants, such as IBP and SMX, in water and wastewater.     

Aggregation kinetics of single walled carbon nanotubes influenced by the frequency of ultrasound irradiation in the aquatic environment

The colloidal stability of single-walled carbon nanotubes (SWNTs) sonicated at three different ultrasonication (US) frequencies (28, 580, and 1000 kHz) were investigated under environmentally relevant conditions. In particular, correlations between surface chemistry, electrokinetic potential, interaction energy, and the aggregation kinetics of the aqueous SWNTs were studied. We observed that H₂O₂ production is negatively correlated with the yield of hydroxylation and carboxylation of SWNTs, which was dependent on the generation of ultrasonic energy by cavity collapse during US process. The SWNTs sonicated at relatively high US frequencies (580 and 1000 kHz) aggregated rapidly in synthetic surface water, whereas alkalinity affected the stability of SWNTs insignificantly. This was because the SWNTs became less negatively charged under such conditions and were captured in deep primary energy wells, according to the Derjaguin-Landau-Verwey-Overbeek theory. Critical coagulation concentration values for the ultrasonicated SWNTs were determined to be 102 mM NaCl for 28 kHz, 22 mM NaCl for 580 kHz, and 43 mM NaCl for 1000 kHz. Suwannee River humic acid decreased the aggregation rate of SWNTs due to the steric hindrance, because of adsorbed macromolecules. Our findings show that the aggregate stability of SWNTs is controlled largely by a complex interplay between the evolution of surface functional groups on the SWNTs during US and solution chemistry.     

Impact of ultrasound treatment on lipid oxidation of Cheddar cheese whey

Ultrasound (US) has been suggested for many whey processing applications. This study examined the effects of ultrasound treatment on the oxidation of lipids in Cheddar cheese whey. Freshly pasteurized whey (0.86 L) was ultrasonicated in a contained environment at the same range of frequencies and energies for 10 and 30 min at 37 °C. The US reactor used was characterized by measuring the generation of free radicals in deionized water at different frequencies (20–2000 kHz) and specific energies (8.0–390 kJ/kg). Polar lipid (PL), free and bound fatty acids and lipid oxidation derived compounds were identified and quantified before and after US processing using high performance liquid chromatography equipped with an evaporative light scattering detector (HPLC–ELSD), methylation followed by gas chromatography flame ionized detector (GC-FID) and solid phase micro-extraction gas chromatography mass spectrometry (SPME-GCMS), respectively. The highest concentration of hydroxyl radical formation in the sonicated whey was found between 400 and 1000 kHz. There were no changes in phospholipid composition after US processing at 20, 400, 1000 and 2000 kHz compared to non-sonicated samples. Lipid oxidation volatile compounds were detected in both non-sonicated and sonicated whey. Lipid oxidation was not promoted at any tested frequency or specific energy. Free fatty acid concentration was not affected by US treatment per se. Results revealed that US can be utilized in whey processing applications with no negative impact on whey lipid chemistry.     

Sonocrystallisation of lactose in concentrated whey

Whey concentrated to 32% lactose was sonicated at 30 °C in a non-contact approach at flow rates of up to 12 L/min. Applied energy density varied from 3 to 16 J/mL at a frequency of 20 kHz. Sonication of whey initiated the rapid formation of a large number of lactose crystals in response to acoustic cavitation which increased the rate of crystallisation. The rate of sonocrystallisation was greater than stirring for approximately 180 min but slowed down between 120 and 180 min as the metastable limit was reached. A second treatment with ultrasound at 120 min delivering an applied energy density of 4 J/mL stimulated further nuclei formation and the rate of crystallisation was maintained for >300 min. Yield on the other hand was limited by the solubility of lactose and could not be improved. The crystal size distribution was narrower than that with stirring and the overall crystal size was smaller.