scholarly journals Environmental Assessment Of Residues Generated After Consecutive Acid-base Pretreatment Of Sugarcane Bagasse By Advanced Oxidative Process

2015 ◽  
pp. 235-256
Keyword(s):  
Sugarcane Bagasse ◽  
Environmental Assessment ◽  
Oxidative Process ◽  
Acid Base ◽  
Advanced Oxidative Process

Toxicity assessment of textile effluents treated by advanced oxidative process (UV/TiO2 and UV/TiO2/H2O2) in the species Artemia salina L.

2012 ◽  
Vol 185 (3) ◽  
pp. 2179-2187 ◽  
Author(s):  
Juliana Carla Garcia ◽  
Thábata Karoliny Formicoly de Souza Freitas ◽  
Soraya Moreno Palácio ◽  
Elizangela Ambrósio ◽  
Maísa Tatiane Ferreira Souza ◽  
...  
Keyword(s):  
Artemia Salina ◽  
Toxicity Assessment ◽  
Oxidative Process ◽  
Textile Effluents ◽  
Advanced Oxidative Process

Sugarcane bagasse and vinasse conversion to electricity and biofuels: an exergoeconomic and environmental assessment

2020 ◽  
Vol 33 (1) ◽  
pp. 44
Author(s):  
Rafael Nogueira Nakashima ◽  
Daniel Flórez Orrego ◽  
Hector Ivan Velásquez ◽  
Silvio De Oliveira Junior
Keyword(s):  
Sugarcane Bagasse ◽  
Environmental Assessment

scholarly journals Applications of Neural Networks in Advanced Oxidative Process

10.5772/16018 ◽  
2011 ◽  
Author(s):  
Messias Borges ◽  
Oswaldo Luiz Cobra Guimaraes ◽  
Adriano Francisco ◽  
Helcio Jose Izario Filho ◽  
Darcy Nunes Villela Filho ◽  
...  
Keyword(s):  
Neural Networks ◽  
Oxidative Process ◽  
Advanced Oxidative Process

scholarly journals Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods

2021 ◽  
Vol 13 (1) ◽  
pp. 107-116
Author(s):  
Neda Nasheri ◽  
Jennifer Harlow ◽  
Angela Chen ◽  
Nathalie Corneau ◽  
Sabah Bidawid
Keyword(s):  
Ambient Temperature ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Oxidative Process ◽  
Limited Information ◽  
Foodborne Viruses ◽  
Log Reduction ◽  
Viral Survival ◽  
Low Moisture Foods ◽  
Advanced Oxidative Process

AbstractEnteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.

Inactivation of Listeria monocytogenes on and within Apples Destined for Caramel Apple Production by Using Sequential Forced Air Ozone Gas Followed by a Continuous Advanced Oxidative Process Treatment

2018 ◽  
Vol 81 (3) ◽  
pp. 357-364 ◽  
Author(s):  
K. Murray ◽  
P. Moyer ◽  
F. Wu ◽  
J. B. Goyette ◽  
K. Warriner
Keyword(s):  
Hydrogen Peroxide ◽  
Listeria Monocytogenes ◽  
Continuous Process ◽  
Scar Tissue ◽  
Ozone Treatment ◽  
Oxidative Process ◽  
Chamber Temperature ◽  
Forced Air ◽  
Uv C ◽  
Advanced Oxidative Process

ABSTRACT This study evaluated the efficacy of using sequential forced air ozone followed by an advanced oxidative process (AOP) treatment to inactivate Listeria monocytogenes on and within Empire apples. The forced air ozone treatment consisted of a reactor that introduced ozone (6 g/h) into an airstream that flowed through an apple bed (ca. 30 cm in depth). Before treatment, the apples were conditioned at 4°C to ensure that condensate had formed before the apples were transferred to the reactor. The condensate ensured sufficient relative humidity to enhance the antimicrobial action of ozone. Air was passed through the apple bed at 9.3 m/s, and the ozone was introduced after 10 min. The ozone concentration measured after exiting the apple bed reached a steady state of 23 ppm. A 20-min ozone treatment supported a 2.12- to 3.07-log CFU reduction of L. monocytogenes, with no significant effect of apple position within the bed. The AOP-based method was a continuous process whereby hydrogen peroxide was introduced as a vapor into a reactor illuminated by UV-C and ozone-emitting lamps that collectively generated hydroxyl radicals. Operating the AOP reactor with UV-C light (54-mJ cm2 dose), 6% (v/v) hydrogen peroxide, 2 g/h ozone, and a chamber temperature of 48°C resulted in a 3-log CFU reduction of L. monocytogenes on the surface of the apples and internally within the scar tissue. Applying a caramel coating, from a molten solution (at 80°C), resulted in a 0.5-log CFU reduction of L. monocytogenes on the apple surface. In apples treated with the sequential process, L. monocytogenes could only be recovered sporadically by enrichment and did not undergo outgrowth when the caramel apples were stored at 22°C for 19 days. However, growth of L. monocytogenes within the core, but not the surface, was observed from caramel apples prepared from nontreated control fruit.

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