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Author: Mariángel Martín Hernández Publisher: ISBN: 9788449030154 Category : Languages : en Pages : 169
Book Description
El p-Nitrophenol (PNP) es un compuesto que tiene numerosas aplicaciones en la industria química; es empleado como materia prima en la industria farmacéutica, de pesticidas y en la manufactura de cuero. Sin embargo, es un compuesto dañino para los humanos, los animales y el medio ambiente. Exposiciones repetidas al PNP pueden causar daños en los glóbulos rojos, en el sistema nervioso central y efectos mutagénicos. La selección del tratamiento adecuado para la remediación de aguas residuales industriales que contengan compuestos recalcitrantes, como el PNP, depende de la naturaleza del compuesto, su concentración y su carga. Por consiguiente, en esta tesis se realizó un estudio comparativo de diferentes tecnologías para el tratamiento de aguas residuales que contienen altas concentraciones de PNP tomando en cuenta las características de dichas aguas. Primeramente, se estudió el tratamiento biológico de aguas contaminadas con PNP en un reactor aeróbico secuencial por lotes (SBR). La puesta en marcha del reactor fue realizada utilizando como inóculo biomasa no aclimatada, proveniente de una estación depuradora de aguas urbanas, y agua sintética que contenía una mezcla de PNP y glucosa – sacarosa como fuentes de carbono. Se aplicó una estrategia operacional específica con el objetivo de desarrollar lodos activos del tipo estrategas de la K. Durante todo el período de operación se obtuvo un 100% de eliminación del PNP. Se realizaron estudios respirométricos para caracterizar cinéticamente los degradadores de PNP. Los valores cinéticos obtenidos confirmaron que la biomasa obtenida es del tipo estrategas de la K, demostrando consecuentemente el éxito de la estrategia de operación. En segundo lugar, se empleó como tratamiento la bioaumentación utilizando una población microbiana aclimatada a consumir PNP en un reactor que recibió choques de carga de PNP transitorios o continuos. Se estudió el efecto de la cantidad de población microbiana añadida empleando dos dosis diferentes obteniéndose la eliminación total del PNP durante el choque. Se demostró que la dosis de lodos especializados es el factor clave para una estrategia de bioaumentación exitosa. Este hecho, fue confirmado monitorizando la población microbiana durante los experimentos mediante la hibridación fluorescente in-situ . Asimismo, la puesta en marcha del reactor bioaumentado fue más rápida y estable en comparación con el reactor no bioaumentado. Finalmente, en el caso de aguas residuales altamente concentradas en PNP que no pueden ser degradadas en un reactor biológico, se realizó la oxidación húmeda (WAO) y la oxidación húmeda catalítica (CWAO) con el objetivo de incrementar la biodegradabilidad de los efluentes. Se estudió la influencia de la temperatura, presión parcial de oxígeno, tipo de catalizador, pH y fuerza iónica. Se realizaron diversos experimentos con cuatro catalizadores basados en Pt y Ru. La mejora en la biodegradabilidad de los efluentes fue analizada mediante ensayos respirométricos. Los resultados muestran que la eliminación de PNP fue mayor a 90% en la mayoría de los casos, siendo la temperatura el factor más importante. Más aún, la biodegradabilidad de los efluentes mejoró en más de 50% en la mayoría de los casos y se incrementaba a medida que la fracción de ácidos carboxílicos en el efluente era mayor. Así pues, se determinó que la integración de CWAO con un tratamiento biológico permitiría la eliminación del PNP y de los intermediarios que se forman durante la primera etapa del tratamiento. En conclusión, esta investigación contribuye a una comprensión más profunda de la dinámica de degradación del PNP bajo diferentes tecnologías y provee de una herramienta para la selección de la mejor tecnología de tratamiento disponible.
Author: Kenneth J. Valentas Publisher: CRC Press ISBN: 9781420049077 Category : Technology & Engineering Languages : en Pages : 732
Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Author: Allison Williams Publisher: Routledge ISBN: 1317010809 Category : Science Languages : en Pages : 399
Book Description
The therapeutic landscape concept, first introduced early in the 1990s, has been widely employed in health/medical geography and gaining momentum in various health-related disciplines. This is the first book published in several years, and provides an introduction to the concept and its applications. Written by health/medical geographers and anthropologists, it addresses contemporary applications in the natural and built environments; for special populations, such as substance abusers; and in health care sites, a new and evolving area - and provides an array of critiques or contestations of the concept and its various applications. The conclusion of the work provides a critical evaluation of the development and progress of the concept to date, signposting the likely avenues for future investigation.
Author: J. Comyn Publisher: Springer Science & Business Media ISBN: 9400948581 Category : Technology & Engineering Languages : en Pages : 387
Book Description
Polymers are permeable, whilst ceramics, glasses and metals are gener ally impermeable. This may seem a disadvantage in that polymeric containers may allow loss or contamination of their contents and aggressive substances such as water will diffuse into polymeric struc tures such as adhesive joints or fibre-reinforced composites and cause weakening. However, in some cases permeability is an advantage, and one particular area where this is so is in the use of polymers in drug delivery systems. Also, without permeable polymers, we would not enjoy the wide range of dyed fabrics used in clothing and furnishing. The fundamental reason for the permeability of polymers is their relatively high level of molecular motion, a factor which also leads to their high levels of creep in comparison with ceramics, glasses and metals. The aim of this volume is to examine some timely applied aspects of polymer permeability. In the first chapter basic issues in the mathema tics of diffusion are introduced, and this is followed by two chapters where the fundamental aspects of diffusion in polymers are presented. The following chapters, then, each examine some area of applied science where permeability is a key issue. Each chapter is reasonably self-contained and intended to be informative without frequent outside reference. This inevitably leads to some repetition, but it is hoped that this is not excessive.
Author: Jorge E. Lozano Publisher: CRC Press ISBN: 9781566769914 Category : Technology & Engineering Languages : en Pages : 376
Book Description
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Author: Mike Robinson Publisher: ISBN: 9783319131849 Category : Languages : en Pages :
Book Description
This volume is based on the recognition that heritage is popular and popular culture is now readily transformed into heritage, whose meanings and myths reshape social life and political and economic realities, as well as re-make "tradition". The papers in this volume consider: What does popular heritage look like? To whom does it speak? Is it active in dissolving class and cultural boundaries or just in reproducing new ones? How do societies manage a heritage that is fluid, immediate and that straddles extremes of serious conflict and hedonistic frivolity? When and under what circumstances is the creation and expression of new cultural forms - popular culture - capable of being transformed into heritage?
Author: Great Britain
Author: David González Ibáñez
Author: Mariángel Martín Hernández
Author: Great Britain
Author: Kenneth J. Valentas
Author: Allison Williams
Author: J. Comyn
Author: Jorge E. Lozano
Author: Mike Robinson