Coagulation-flocculation is a physical-chemical process responsible for producing the largest amount of sludge in the purification of natural raw water. Conventionally, aluminum sulfate or alum has been used as a coagulant. However, disposal of the sludge produced has been problematic for the environment due to excess aluminum. Currently, the convenience of using natural coagulants such as seed extracts from Moringa oleifera (MO) is being studied, although, the properties of sewage sludge produced and its possible reuse are unknown. In this paper the physical-chemical, nutritional and dangerous characteristics from MO sludge were evaluated by using standard methods to verify its potential use in agricultural soils. Results indicated that pH, electrical conductivity, ion exchange capacity, organic matter and micronutrients from sludge were suitable for application to soils with agricultural potential; but deficiency of macronutrients and presence of fecal coliforms limits it to be used as soil improver and not as fertilizer. Sludge stabilization with hydrated lime at doses greater than or equal to 3 % was effective to ensure the elimination of pathogenic microorganisms and to obtain a Class A sludge, unrestricted for agricultural use and suitable for acid soils.
Contexto: La conservación de frutas mínimamente procesadas es un tema muy importante en la industria alimentaria debido al incremento en el consumo de este tipo de alimentos. Esta investigación estudia los efectos que provocan los recubrimientos comestibles a base de aloe vera y almidón de yuca en piña mínimamente procesada. Método: Se evaluaron propiedades como textura y color, y se realizó análisis microbiano después de 12 días de almacenamiento a 4 °C. Se probaron cuatro tratamientos (T1, T2, T3 y T4): piña Oro Miel con soluciones de recubrimiento con diferentes concentraciones de aloe vera/almidón (T1:75/25, T2:50/50, T3:25/75) y un tratamiento control (T4) que consistió en la fruta sin recubrimiento. Los recubrimientos se realizaron sumergiendo la fruta previamente procesada durante 1 min. Resultados: Los resultados indicaron que el tratamiento T2 obtuvo la mejor textura y T4 mostró una mayor luminosidad. Los parámetros microbiológicos se mantuvieron dentro de los establecidos por la Norma Técnica Colombiana (NTC 4519) para fruta mínimamente procesada durante los 12 días de conservación. Conclusión: El recubrimiento comestible puede mantener la textura e inhibir el crecimiento de microorganismos en la piña Oro Miel. Sin embargo, la luminosidad de la fruta puede verse afectada por el uso de estos recubrimientos comestibles.
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