scholarly journals An Overview on the Treatment and Management of the Desalination Brine Solution

2020 ◽  
Author(s):  
Reza Katal ◽  
Teo Ying Shen ◽  
Iman Jafari ◽  
Saeid Masudy-Panah ◽  
Mohammad Hossein Davood Abadi Farahani
Keyword(s):  
Brine Solution

scholarly journals Exploring the Use of Polyols, Corn, and Beet Juice for Decreasing the Freezing Point of Brine Solution for Deicing of Pavements

2021 ◽  
Vol 13 (11) ◽  
pp. 5765
Author(s):  
Tauqeer Abbas ◽  
Dayakar Naik Lavadiya ◽  
Ravi Kiran
Keyword(s):  
Rock Salt ◽  
Freezing Point ◽  
Salt Content ◽  
Agricultural Products ◽  
Soluble Solids ◽  
Brine Solution ◽  
Local Municipalities ◽  
State And Local ◽  
Brix Value ◽  
Geographical Locations

Deicing of pavements is essential to ensure safe and timely movement of traffic in geographical locations where snow and ice events are anticipated. State and local municipalities employ brine solution with 23.3 wt% sodium chloride (NaCl) available in the form of rock salt to deice the pavements. Unlike water, the brine solution does not freeze until the temperature falls below −21.0 °C, i.e., the freezing point of water is depressed by −21.0 °C with the addition of 23.3 wt% NaCl. The depressed freezing point of the brine solution plays a key role in deicing pavements. Unfortunately, a further increase in rock salt content does not lower the freezing point of the brine solution. In this study, different combinations of agricultural products such as polyols including sorbitol, maltitol, and mannitol in brine (23.3 wt% of NaCl in water), and NaCl-juice (corn and beet juice) were investigated to achieve freezing point depressions below −21.0 °C for potential deicing applications in extremely cold areas. Different weight fractions of polyols-brine solutions ranging from 7.14% to 27.77% were considered, and corresponding freezing points were determined. While the sorbitol-brine solution exhibited the lowest freezing point of −38.1 °C at a higher concentration, the maltitol-brine solution exhibited a freezing point of −35.6 °C at the same concentration. Based on the °Brix value, beet juice had almost three times more soluble solids and a lower freezing point compared to corn juice. Adding 23.3 wt% of NaCl in 70% corn juice lowered the freezing point up to −23.5 °C.

Sliding behavior of silica ball-shale rock contact under polyacrylamide aqueous solutions

2021 ◽  
pp. 1-25
Author(s):  
Huijie Zhang ◽  
Shuhai Liu
Keyword(s):  
Adverse Effect ◽  
Shale Gas ◽  
Normal Load ◽  
Gas Production ◽  
Wear Depth ◽  
Brine Solution ◽  
Shale Rock ◽  
Different Types ◽  
The Coefficient Of Friction ◽  
Specific Speed

Abstract The tribological properties of proppant particle sliding on shale rock determine the shale gas production. This work focuses on investigating the impacts of sliding speed on the coefficient of friction (COF) and wear of the silica ball-shale rock contact, which was lubricated by water or different types of polyacrylamide (PAM) aqueous or brine solution. The experimental results show that both boundary and mixed lubrication occur under specific speed and normal load. COF and wear depth of shale rock under water are higher than those under PAM solution due to superior lubrication of PAM. COF of shale rock under PAM brine solution increases and the wear of the rock is more serious, attributed to the corrosion of shale rock and adverse effect on lubrication of PAM by brine.

Effect of Brine Solution Containing Ginger Extracts on the Properties of Egyptian White Brined Cheese

2014 ◽  
Vol 10 (1) ◽  
pp. 37-47 ◽  
Author(s):  
M. Abd El-Aziz ◽  
Sahar H.S. Mohamed ◽  
Faten L. Seleet ◽  
Mona A.M. Abd El-Gawad
Keyword(s):  
Brine Solution

Fate of Pathogenic Bacteria Associated with Production of Pickled Sausage by Using a Cold Fill Process

2016 ◽  
Vol 79 (10) ◽  
pp. 1693-1699
Author(s):  
NELSON J. GAYDOS ◽  
CATHERINE N. CUTTER ◽  
JONATHAN A. CAMPBELL
Keyword(s):  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Room Temperature ◽  
Meat Products ◽  
Food Product ◽  
Brine Solution ◽  
Selective Media ◽  
Challenge Study ◽  
Salmonella Senftenberg ◽  
And Staphylococcus Aureus

ABSTRACT Preservation by pickling has been used for many years to extend the shelf life of various types of food products. By storing meat products in a brine solution containing an organic acid, salt, spices, as well as other preservatives, the pH of the product is reduced, thus increasing the safety and shelf life of the product. Pickling may involve the use of heated brines to further add to the safety of the food product. When precooked, ready-to-eat (RTE) sausages are pickled with a heated brine solution, the process is referred to as hot filling. However, hot filling has been shown to affect the clarity of the brine, making the product cloudy and unappealing to consumers. Because of the potential quality defects caused by higher temperatures associated with hot fill pickling, cold fill pickling, which uses room temperature brine, is preferred by some pickled sausage manufacturers. Because little information exists on the safety of cold fill, pickled sausages, a challenge study was designed using a brine solution (5% acetic acid and 5% salt at 25°C) to pickle precooked, RTE sausages inoculated with a pathogen cocktail consisting of Salmonella Typhimurium, Salmonella Senftenberg, Salmonella Montevideo, Listeria monocytogenes, and Staphylococcus aureus. All pathogens were reduced ~6.80 log CFU/g in 72 h when enumerated on nonselective media. On selective media, Salmonella and L. monocytogenes decreased 6.33 and 6.35 log CFU/g in 12 h, respectively whereas S. aureus was reduced 6.80 log CFU/g in 24 h. Sausages experienced significant (P ≤ 0.05) decreases in pH over the 28 days of storage, whereas no significant differences were observed in water activity (P =0.1291) or salt concentration of the sausages (P =0.1445) or brine (P =0.3180). The results of this experiment demonstrate that cold fill pickling can effectively reduce and inhibit bacterial pathogens.

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