The survival of lactococcus lactis in a convective-air-drying environment: The role of protectant solids, oxygen injury, and mechanism of protection
- Ghandi, Amir, Powell, Ian, Chen, Xiao Dong, Adhikari, Benu
- Authors: Ghandi, Amir , Powell, Ian , Chen, Xiao Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 13-14 (2013), p. 1661-1674
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- Description: The effect of protectant solids (lactose, sodium caseinate, and their mixture) on the survival of Lactococcus lactis subsp. cremoris was studied in a convective-air-drying environment using single droplet drying. The effect of drying the bacteria in the presence or absence of sodium ascorbate was evaluated, and the evolution of glass transition temperature in the drying process was examined. It was found that the protective efficiency of lactose and sodium caseinate was comparable at the concentrations tested. A mixed protectant matrix (lactose:sodium caseinate, 3:1) gave higher survival than with lactose or sodium caseinate alone at the same total solids level. Protectants enhanced bacterial survival by moderating the drying rate and achieving dryness at lower temperatures, and by facilitating the formation of a glassy matrix earlier in the drying process. The addition of sodium ascorbate was also examined. © 2013 Copyright Taylor and Francis Group, LLC.
- Description: C1
- Authors: Ghandi, Amir , Powell, Ian , Chen, Xiao Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 13-14 (2013), p. 1661-1674
- Full Text:
- Reviewed:
- Description: The effect of protectant solids (lactose, sodium caseinate, and their mixture) on the survival of Lactococcus lactis subsp. cremoris was studied in a convective-air-drying environment using single droplet drying. The effect of drying the bacteria in the presence or absence of sodium ascorbate was evaluated, and the evolution of glass transition temperature in the drying process was examined. It was found that the protective efficiency of lactose and sodium caseinate was comparable at the concentrations tested. A mixed protectant matrix (lactose:sodium caseinate, 3:1) gave higher survival than with lactose or sodium caseinate alone at the same total solids level. Protectants enhanced bacterial survival by moderating the drying rate and achieving dryness at lower temperatures, and by facilitating the formation of a glassy matrix earlier in the drying process. The addition of sodium ascorbate was also examined. © 2013 Copyright Taylor and Francis Group, LLC.
- Description: C1
Dynamic modeling and validation of post-combustion CO2 capture plants in Australian coal-fired power stations
- Bui, Mai, Gunawan, Indra, Verheyen, Vincent, Artanto, Yuli, Meuleman, Erik, Feron, Paul
- Authors: Bui, Mai , Gunawan, Indra , Verheyen, Vincent , Artanto, Yuli , Meuleman, Erik , Feron, Paul
- Date: 2013
- Type: Text , Journal article
- Relation: Energy Procedia Vol. 37, no. (2013), p. 2694-2702
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- Description: Flexible operation of post-combustion CO2 capture (PCC) plants can improve efficiency through coordinating the balance between consumer demands for electricity and CO2 emission reductions. This strategy however, will impose process disturbances while the PCC plant is ramped up, ramped down or turned off. This paper presents the preliminary development of a dynamic model for PCC in a brown coal-fired power plant using the process simulation software Aspen Plus Dynamics. Validation of the dynamic model will be against both steady state and dynamic data from the pilot plant. By gaining this understanding of the dynamic behavior, the technical and financial performance of PCC can be optimised.
- Authors: Bui, Mai , Gunawan, Indra , Verheyen, Vincent , Artanto, Yuli , Meuleman, Erik , Feron, Paul
- Date: 2013
- Type: Text , Journal article
- Relation: Energy Procedia Vol. 37, no. (2013), p. 2694-2702
- Full Text:
- Reviewed:
- Description: Flexible operation of post-combustion CO2 capture (PCC) plants can improve efficiency through coordinating the balance between consumer demands for electricity and CO2 emission reductions. This strategy however, will impose process disturbances while the PCC plant is ramped up, ramped down or turned off. This paper presents the preliminary development of a dynamic model for PCC in a brown coal-fired power plant using the process simulation software Aspen Plus Dynamics. Validation of the dynamic model will be against both steady state and dynamic data from the pilot plant. By gaining this understanding of the dynamic behavior, the technical and financial performance of PCC can be optimised.
Complex coacervation between flaxseed protein isolate and flaxseed gum
- Kaushik, Pratibha, Dowling, Kim, Barrow, Colin, Adhikari, Benu
- Authors: Kaushik, Pratibha , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article
- Relation: Food Research International Vol. 72, no. (2015), p. 91-97
- Full Text:
- Reviewed:
- Description:
Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential) tests. The zeta potential values of FPI, FG, and their mixtures at the FPI-to-FG ratios of 1:1, 3:1, 5:1, 10:1, 15:1 were measured over a pH range 8.0-1.5. The alteration of the secondary structure of FPI as a function of pH was studied using circular dichroism. The proportion of a-helical structure decreased, whereas both β-sheet structure and random coil structure increased with the lowering of pH from 8.0 to 3.0. The acidic pH affected the secondary structure of FPI and the unfolding of helix conformation facilitated the complexation of FPI with FG. The optimum FPI-to-FG ratio for complex coacervation was found to be 3:1. The critical pH values associated with the formation of soluble (pHc) and insoluble (pH
Φ1 ) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt ) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2 ) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015.
- Authors: Kaushik, Pratibha , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article
- Relation: Food Research International Vol. 72, no. (2015), p. 91-97
- Full Text:
- Reviewed:
- Description:
Flaxseed protein isolate (FPI) and flaxseed gum (FG) were extracted, and the electrostatic complexation between these two biopolymers was studied as a function of pH and FPI-to-FG ratio using turbidimetric and electrophoretic mobility (zeta potential) tests. The zeta potential values of FPI, FG, and their mixtures at the FPI-to-FG ratios of 1:1, 3:1, 5:1, 10:1, 15:1 were measured over a pH range 8.0-1.5. The alteration of the secondary structure of FPI as a function of pH was studied using circular dichroism. The proportion of a-helical structure decreased, whereas both β-sheet structure and random coil structure increased with the lowering of pH from 8.0 to 3.0. The acidic pH affected the secondary structure of FPI and the unfolding of helix conformation facilitated the complexation of FPI with FG. The optimum FPI-to-FG ratio for complex coacervation was found to be 3:1. The critical pH values associated with the formation of soluble (pHc) and insoluble (pH
Φ1 ) complexes at the optimum FPI-to-FG ratio were found to be 6.0 and 4.5, respectively. The optimum pH (pHopt ) for the optimum complex coacervation was 3.1. The instability and dissolution of FPI-FG complex coacervates started (pHΦ2 ) at pH2.1. These findings contribute to the development of FPI-FG complex coacervates as delivery vehicles for unstable albeit valuable nutrients such as omega-3 fatty acids. © 2015.
Survival, oxidative stability, and surface characteristics of spray dried co-microcapsules containing omega-3 fatty acids and probiotic bacteria
- Eratte, Divya, Gengenbach, Thomas, Dowling, Kim, Barrow, Colin, Adhikari, Benu
- Authors: Eratte, Divya , Gengenbach, Thomas , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2016
- Type: Text , Journal article
- Relation: Drying Technology Vol. 34, no. 16 (2016), p. 1926-1935
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- Description: The objective of the study was to determine optimum inlet and outlet air temperatures of spray process for producing co-microcapsules containing omega-3 rich tuna oil and probiotic bacteria L. casei. These co-microcapsules were produced using whey protein isolate and gum Arabic complex coacervates as shell materials. Improved bacterial viability and oxidative stability of omega-3 oil were used as two main criteria of this study. Three sets of inlet (130 degrees C, 150 degrees C, and 170 degrees C) and outlet (55 degrees C, 65 degrees C, and 75 degrees C) air temperatures were used in nine combinations to produce powdered co-microcapsule. The viability of L. casei, oxidative stability of omega-3 oil, surface oil, oil microencapsulation efficiency, moisture content, surface elemental composition and morphology of the powdered samples were measured. There is no statistical difference in oxidative stability at two lower inlet air temperatures (130 degrees C and 150 degrees C). However, there was a significant decrease in oxidative stability when higher inlet temperature (170 degrees C) was used. The viability of L. casei decreased with the increase in the inlet and outlet air temperatures. There was no difference in the surface elemental compositions and surface morphology of powdered co-microcapsules produced under these nine inlet/outlet temperature combinations. Of the range of conditions tested the co-microcapsules produced at inlet-outlet temperature 130-65 degrees C showed the highest bacterial viability and oxidative stability of omega-3 and having the moisture content of 4.93 +/- 0.05% (w/w). This research shows that powdered co-microcapsules of probiotic bacteria and omega-3 fatty acids with high survival of the former and high stability against oxidation can be produced through spray drying.
- Authors: Eratte, Divya , Gengenbach, Thomas , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2016
- Type: Text , Journal article
- Relation: Drying Technology Vol. 34, no. 16 (2016), p. 1926-1935
- Full Text:
- Reviewed:
- Description: The objective of the study was to determine optimum inlet and outlet air temperatures of spray process for producing co-microcapsules containing omega-3 rich tuna oil and probiotic bacteria L. casei. These co-microcapsules were produced using whey protein isolate and gum Arabic complex coacervates as shell materials. Improved bacterial viability and oxidative stability of omega-3 oil were used as two main criteria of this study. Three sets of inlet (130 degrees C, 150 degrees C, and 170 degrees C) and outlet (55 degrees C, 65 degrees C, and 75 degrees C) air temperatures were used in nine combinations to produce powdered co-microcapsule. The viability of L. casei, oxidative stability of omega-3 oil, surface oil, oil microencapsulation efficiency, moisture content, surface elemental composition and morphology of the powdered samples were measured. There is no statistical difference in oxidative stability at two lower inlet air temperatures (130 degrees C and 150 degrees C). However, there was a significant decrease in oxidative stability when higher inlet temperature (170 degrees C) was used. The viability of L. casei decreased with the increase in the inlet and outlet air temperatures. There was no difference in the surface elemental compositions and surface morphology of powdered co-microcapsules produced under these nine inlet/outlet temperature combinations. Of the range of conditions tested the co-microcapsules produced at inlet-outlet temperature 130-65 degrees C showed the highest bacterial viability and oxidative stability of omega-3 and having the moisture content of 4.93 +/- 0.05% (w/w). This research shows that powdered co-microcapsules of probiotic bacteria and omega-3 fatty acids with high survival of the former and high stability against oxidation can be produced through spray drying.
The visual appearance of beer : A review concerning visually-determined expectations and their consequences for perception
- Van Doorn, George, Timora, Justin, Watson, Shaun, Moore, Chris, Spence, Charles
- Authors: Van Doorn, George , Timora, Justin , Watson, Shaun , Moore, Chris , Spence, Charles
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Food Research International Vol. 126, no. (2019), p.
- Full Text:
- Reviewed:
- Description: This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving. © 2019 Elsevier Ltd
- Authors: Van Doorn, George , Timora, Justin , Watson, Shaun , Moore, Chris , Spence, Charles
- Date: 2019
- Type: Text , Journal article , Review
- Relation: Food Research International Vol. 126, no. (2019), p.
- Full Text:
- Reviewed:
- Description: This review critically evaluates the literature concerning the impact of visual appearance cues (including colour, foam, and cloudiness) on people's perception in the beer category. The authors assess both the sensory expectations that are elicited by the visual appearance of beer, and the extent to which those expectations carry-over to influence the actual tasting experience. Beer is a particularly intriguing category to study since the differing production rules in different countries mean that there is not always the same scope to modify the colour in order to meet perceived consumer demands. What is more, there is currently disagreement in the literature concerning the impact of beer colour and foam on people's expectations of beer prior to tasting, and their multisensory flavour perception on tasting. Given how much beer is consumed annually, it is surprising that more research has not been published that assesses the undoubtedly important role of visual appearance in this beverage category. Part of the reason for this may simply be that it is difficult to create consistent experimental stimuli given the rapid transition of the head of the beer post-serving. © 2019 Elsevier Ltd
Modelling a biorefinery concept producing carbon fibre-polybutylene succinate composite foam
- Ghayur, Adeel, Verheyen, Vincent
- Authors: Ghayur, Adeel , Verheyen, Vincent
- Date: 2019
- Type: Text , Journal article
- Relation: Chemical Engineering Science Vol. 209, no. (2019), p. 1-7
- Full Text:
- Reviewed:
- Description: In this study, a novel biorefinery concept producing carbon fibre-poly(butylene succinate) composite foam (CPC foam) from lignocellulose and CO 2 is modelled. The biodegradable nature of poly(butylene succinate) would allow for easy carbon fibre recovery from the CPC foam for reuse at the end of product lifecycle, thus allowing for a circular materials flow. Technical simulation results show the biorefinery consumes 417 kg of biomass, 33 kg of CO 2 , 86 kg of methanol, 23 kg of acetic anhydride, 130 kWh of electricity and 1166 kW of heat per hour. The facility generates 72 kg of CPC foam, 82 kg of carbon fibre, 24 kg of tetrahydrofuran and 50 kg of dimethyl ether (DME). DME is used to fulfil parasitic electricity requirement. These results demonstrate the technical viability of this biorefinery although, research is needed to reduce parasitic energy demand. This carbon negative biorefinery avoids carcinogens and halogens for polymeric materials synthesis by utilising green chemistry principles and lignocellulose feedstock.
- Authors: Ghayur, Adeel , Verheyen, Vincent
- Date: 2019
- Type: Text , Journal article
- Relation: Chemical Engineering Science Vol. 209, no. (2019), p. 1-7
- Full Text:
- Reviewed:
- Description: In this study, a novel biorefinery concept producing carbon fibre-poly(butylene succinate) composite foam (CPC foam) from lignocellulose and CO 2 is modelled. The biodegradable nature of poly(butylene succinate) would allow for easy carbon fibre recovery from the CPC foam for reuse at the end of product lifecycle, thus allowing for a circular materials flow. Technical simulation results show the biorefinery consumes 417 kg of biomass, 33 kg of CO 2 , 86 kg of methanol, 23 kg of acetic anhydride, 130 kWh of electricity and 1166 kW of heat per hour. The facility generates 72 kg of CPC foam, 82 kg of carbon fibre, 24 kg of tetrahydrofuran and 50 kg of dimethyl ether (DME). DME is used to fulfil parasitic electricity requirement. These results demonstrate the technical viability of this biorefinery although, research is needed to reduce parasitic energy demand. This carbon negative biorefinery avoids carcinogens and halogens for polymeric materials synthesis by utilising green chemistry principles and lignocellulose feedstock.
Focusing on the patterns and characteristics of extraordinarily severe gas explosion accidents in Chinese coal mines
- Zhang, Jinjia, Cliff, David, Xu, Kaili, You, Greg
- Authors: Zhang, Jinjia , Cliff, David , Xu, Kaili , You, Greg
- Date: 2018
- Type: Text , Journal article
- Relation: Process Safety and Environmental Protection Vol. 117, no. (2018), p. 390-398
- Full Text:
- Reviewed:
- Description: Extraordinarily severe gas explosion accidents (ESGEAs) (thirty fatalities or more in one accident) have a high occurrence frequency in Chinese coal mines. There are 126 ESGEAs that occurred in China from 1950 to 2015, and they were investigated through statistical methods in this study to review the overall circumstances and to provide quantitative information on ESGEAs. Statistical characteristics about accident-related factors, such as gas accumulation, ignition sources, operating locations, accident time, coal mine regions and coal mine ownership, were assessed in this paper. The statistical analysis shows that disorganized ventilation fan management was the most frequent cause of gas accumulation in ESGEAs, while illegal blasting was the most prominent cause of the ignition source in ESGEAs. Furthermore, ESGEAs were found to occur frequently in certain provinces (e.g., Shanxi, Henan and Heilongjiang) and during November and December of the year. Moreover, most accidents and the largest death tolls generally occur in state-owned coal mines. Based on the results of statistical studies, some countermeasures were proposed in this study.
- Authors: Zhang, Jinjia , Cliff, David , Xu, Kaili , You, Greg
- Date: 2018
- Type: Text , Journal article
- Relation: Process Safety and Environmental Protection Vol. 117, no. (2018), p. 390-398
- Full Text:
- Reviewed:
- Description: Extraordinarily severe gas explosion accidents (ESGEAs) (thirty fatalities or more in one accident) have a high occurrence frequency in Chinese coal mines. There are 126 ESGEAs that occurred in China from 1950 to 2015, and they were investigated through statistical methods in this study to review the overall circumstances and to provide quantitative information on ESGEAs. Statistical characteristics about accident-related factors, such as gas accumulation, ignition sources, operating locations, accident time, coal mine regions and coal mine ownership, were assessed in this paper. The statistical analysis shows that disorganized ventilation fan management was the most frequent cause of gas accumulation in ESGEAs, while illegal blasting was the most prominent cause of the ignition source in ESGEAs. Furthermore, ESGEAs were found to occur frequently in certain provinces (e.g., Shanxi, Henan and Heilongjiang) and during November and December of the year. Moreover, most accidents and the largest death tolls generally occur in state-owned coal mines. Based on the results of statistical studies, some countermeasures were proposed in this study.
Fermentation and the microbial community of Japanese koji and miso : a review
- Allwood, Joanne, Wakeling, Lara, Bean, David
- Authors: Allwood, Joanne , Wakeling, Lara , Bean, David
- Date: 2021
- Type: Text , Journal article , Review
- Relation: Journal of Food Science Vol. 86, no. 6 (2021), p. 2194-2207
- Full Text:
- Reviewed:
- Description: Abstract: Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious. © 2021 Institute of Food Technologists®
- Authors: Allwood, Joanne , Wakeling, Lara , Bean, David
- Date: 2021
- Type: Text , Journal article , Review
- Relation: Journal of Food Science Vol. 86, no. 6 (2021), p. 2194-2207
- Full Text:
- Reviewed:
- Description: Abstract: Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious. © 2021 Institute of Food Technologists®
Colloidal carbon interference in the treatability of pulp and paper wastewater by MBR
- Scholes, Emily, Brook-Carter, Phillip, Verheyen, Vincent
- Authors: Scholes, Emily , Brook-Carter, Phillip , Verheyen, Vincent
- Date: 2019
- Type: Text , Journal article
- Relation: Journal of Environmental Chemical Engineering Vol. 7, no. 5 (2019), p. 1-9
- Full Text:
- Reviewed:
- Description: Pulp and paper wastewaters are challenging to treat due to their variability, complexity and toxicity. Membrane Bioreactor’s (MBR’s) provide high-quality filtrates but are subject to periods of low filterability / high capillary suction time (CST) which potentially limit their use in this application. There is a paucity of published literature concerning long-term operational issues in full-scale, industrial MBR’s. We hypothesised that either changes of bacterial population, alteration/reduction of bacterial metabolism or bacterial production of extra-cellular polymers (ESPs) increased CST and reduced filterability. This study, conducted over two years at the 16.4MLD Gippsland Water Factory, was structured to inform this bacterial centric hypothesis. However, no shifts in bacterial population were seen as causative of high CST and microbial stress levels and biological activity were observed to be low during high CST and no sign of toxicity was found. The strongest correlator with CST was the concentration of colloidal Total Organic Carbon of the mixed liquor suspended solids (MLSS) supernatant (following centrifugation). The carbonaceous colloids accumulated in the supernatant were named ‘Non-Centrifugable Total Organic Carbon’ (NCTOC). Their accumulation in the MLSS was found be due to their biologically refractory nature and their retention by the MBR membrane. The accumulation of NCTOC typically followed a period where the influent had a high colour and a high sodium to calcium ratio, which is consistent with a pulping by-product called ‘Black Liquor’. Additional experiments with Black Liquor allowed us to conclude that high CST can be produced by addition of Black Liquor.
- Authors: Scholes, Emily , Brook-Carter, Phillip , Verheyen, Vincent
- Date: 2019
- Type: Text , Journal article
- Relation: Journal of Environmental Chemical Engineering Vol. 7, no. 5 (2019), p. 1-9
- Full Text:
- Reviewed:
- Description: Pulp and paper wastewaters are challenging to treat due to their variability, complexity and toxicity. Membrane Bioreactor’s (MBR’s) provide high-quality filtrates but are subject to periods of low filterability / high capillary suction time (CST) which potentially limit their use in this application. There is a paucity of published literature concerning long-term operational issues in full-scale, industrial MBR’s. We hypothesised that either changes of bacterial population, alteration/reduction of bacterial metabolism or bacterial production of extra-cellular polymers (ESPs) increased CST and reduced filterability. This study, conducted over two years at the 16.4MLD Gippsland Water Factory, was structured to inform this bacterial centric hypothesis. However, no shifts in bacterial population were seen as causative of high CST and microbial stress levels and biological activity were observed to be low during high CST and no sign of toxicity was found. The strongest correlator with CST was the concentration of colloidal Total Organic Carbon of the mixed liquor suspended solids (MLSS) supernatant (following centrifugation). The carbonaceous colloids accumulated in the supernatant were named ‘Non-Centrifugable Total Organic Carbon’ (NCTOC). Their accumulation in the MLSS was found be due to their biologically refractory nature and their retention by the MBR membrane. The accumulation of NCTOC typically followed a period where the influent had a high colour and a high sodium to calcium ratio, which is consistent with a pulping by-product called ‘Black Liquor’. Additional experiments with Black Liquor allowed us to conclude that high CST can be produced by addition of Black Liquor.
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