Journal of Environmental Chemical Engineering
·
2024
·
IF 7.4
Bin Zhu,Haigang Feng,Xueyuan Zhu,Qiang Jin
As a hazardous waste, secondary aluminum dross (SAD) has troubled the aluminum industry for many years. The inefficient and incomplete hydrolysis of active aluminum components such as AlN, Al 4 C 3 , Al 2 S 3 , AlP in SAD was the main obstacle, which can react with water or even humid air to release toxic, harmful, flammable and odorous gases such as NH 3 , CH 4 , H 2 S, and PH 3 to the environment. In this study, a novel approach to prepare adsorbent was proposed by the deep hydrolysis of active aluminum components from SAD with the aid of grinding activation. High-energy grinding could increase the hydrolysis rate of AlN by ~30% and reduce the apparent activation energy of AlN hydrolysis by ~40 kJ⋅mol −1 in SAD. After grinding-leaching treatment, up to 94.3% AlN, and most of Al 4 C 3 , Al 2 S 3 and AlP were hydrolyzed and transformed into honeycomb boehmite (AlOOH). The leachability of F - , Cl - , NH 4 + , and heavy metals of the treated SAD was evaluated and met the specified requirements for pollution control. Moreover, adsorbent with uniformly covered active γ-alumina was prepared by roasting the harmless product at 600℃ for 2 h. The BET surface area and total pore volume of the as-prepared adsorbent reached 424 m 2 /g and 1.30 cm 3 /g, respectively, and the adsorption capacity of the adsorbent for F - reached 6.40 mg/g. Overall, the novel approach had the advantages of no additives, short process, and simple operation, which was expected to provide deep insights into the harmless treatment and reutilization of SAD.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Kefan Ouyang,Qian Chen,Hexiang Xie,Qin Zhang,Liling Tao,Hua Xiong,Yulan Du,Jiangang Yan,Xinliang Mao,Qiang Zhao
Arthrospira cell residue (ACR) is a byproduct of the spirulina industry that can be valorized into protein hydrolysates. In this study, we used alkaline protease to hydrolyze ACR and evaluated the effects of hydrolysis time on the properties and functionalities of the hydrolysates. We measured the degree of hydrolysis (DH), particle size, fluorescence, UV‒visible absorption, surface hydrophobicity , emulsification , solubility, and antioxidant activity of the hydrolysates. The DH reached a maximum of 10.2% ± 0.6% after 240 min. Hydrolysis also altered the structure and conformation of the ACR protein, as shown by changes in fluorescence, UV-visible absorption, and FTIR spectra. Hydrolysis enhanced the solubility, surface hydrophobicity , and emulsifying activity of the hydrolysates but not the emulsion stability. The hydrolysates also exhibited higher antioxidant activity than ACR. These results indicate that enzymatic hydrolysis can convert ACR into valuable protein hydrolysates.
研究领域:
生物技术
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
Processes
·
2022
·Vol. 10
·期 4
·734
·
IF 3.352
Baoshi Dong,Haifeng Cong,Xingang Li,Hong Li,Xin Gao
Levulinic acid (LA), a platform chemical with high added value, can be obtained by deep hydrolysis of cellulose, but accompanied by the production of formic acid (FA). Due to its high water content, the recovery of levulinic acid and formic acid from aqueous solution consumes a lot of energy in industry. This paper will use the method of reactive extraction to explore the optimal conditions for the recovery of levulinic acid and formic acid from deep hydrolysate. First, the kinetic and thermodynamic parameters of the reaction process were studied. Then, the effects of different parameters, such as temperature, catalyst dosage, and raw material ratio, on the reaction extraction process were investigated. Finally, through the simulation and optimization of the process, the optimized recovery conditions were chosen to realize the recovery of formic acid and levulinic acid. It is found that reactive extraction can achieve the purpose of efficiently separating levulinic acid and formic acid from the aqueous solution by the yield of 99.1% and 99.9%, respectively.
研究领域:
化学工程
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环境科学
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生物技术
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
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IF 3.714
Ping Yang,Chen Liu,Huanlu Song,Lijin Wang,Xueqing Wang,Jiacai Hua
Off-flavor compounds in IF-DHMP were identified using sensory-directed analysis. In total, 56 types of aroma-active compounds were identified in the off-flavor (OF) samples, positive control (PC) samples, and accelerated oxidation (AO) samples. The Aroma Extraction Dilution Analysis (AEDA) results showed that methional, generated via Maillard reaction , was the most important component with the highest dilution factor in OF. The results of aroma recombination, omission and spiking experiment revealed that compounds such as pentanal, methional, ( E )-2-nonenal, 3-methylbutanal, ( E )-2-heptenal, nonanal, ( E,E )-2,4-heptadienal, 1-penten-3-one, 1-octen-3-one, and ( E,E )-2,4-nonadienal were the major sources of off-flavor in OF. We observed that the off-flavor in OF samples originated due to proteolysis, Maillard reaction, or lipid oxidation during processing rather than due to lipid oxidation during storage.
研究领域:
食品科学
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化学感官科学
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分析化学
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婴幼儿营养
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）