Thermo-physical and stability properties of raw and functionalization of graphene nanoplatelets-based aqueous nanofluids

This research aimed to evaluate the thermal viscosity, stability, conductivity and density of coolants including PEG-functionalized graphene nanoplatelets (GNPs) and gum Arabic (GA)-treated GNPs as a base fluid at various temperatures and concentrations. The present study explores the impacts of GNPs functionalized with poly ethylene glycol (PEG) on the colloidal stability and thermophysical properties of water-based PEG-functionalized GNPs suspensions as a new generation of heat transfer fluids. To this end, PEG-functionalized GNPs as a covalent sample and GA-treated GNPs were synthesized and their colloidal stabilities were traced via UV–vis spectrometry. After functionalized, colloidal stability results indicate less sedimentation for covalent samples (less than 10%) that that of noncovalent one (almost 20%) after a 15-day period. In addition, all the thermophysical properties e.g. thermal conductivity, density and viscosity were measured experimentally. Further, it has shown that by loading PEG-functionalized GNPs in the water, the increasing rate of the density and viscosity is not significant, while water-based GA-treated GNPs nanofluids showed higher rates of increase. Interestingly, the water-based PEG-functionalized GNP nanofluids at very low concentration significantly increase the thermal conductivity in comparison with that of non-covalent nanofluid at the same concentration and temperature and defiantly water.     

Semicontinuous production of lactic acid from cheese whey using integrated membrane reactor

Semicontinuous production of lactic acid from cheese whey using free cells of Bifidobacterium longum with and without nanofiltration was studied. For the semicontinuous fermentation without membrane separation, the lactic acid productivity of the second and third runs is much lower than the first run. The semicontinuous fermentation with nanoseparation was run semicontinuously for 72 h with lactic acid to be harvested every 24 h using a nanofiltration membrane unit. The cells and unutilized lactose were kept in the reactor and mixed with newly added cheese whey in the subsequent runs. Slight increase in the lactic acid productivity was observed in the second and third runs during the semicontinuous fermentation with nanofiltration. It can be concluded that nanoseparation could improve the lactic acid productivity of the semicontinuous fermentation process.