Yoghurt or dahi is consumed worldwide for its nutritional and health benefits. The research was conducted to prepare yoghurt incorporating different fruit juices and also to evaluate their quality characteristics. For this purpose, plain yoghurt and fruit yoghurts were prepared from whole milk of buffalo by adding different levels of fruit juice (5%, 10% and 15%) of different fruits (pineapple, apple and sweet lemon) except plain one in which fruit juice was not added and inoculating with strain of lactic acid bacteria (LAB). Quality of yoghurt samples were analyzed with the help of physical (smell and taste, body and consistency, color and texture) and chemical (moisture, total solids, ash, protein, fat and carbohydrate content and pH) characteristics. Yoghurts fortified with 5% and 10% pineapple juice and apple juice were good in smell and taste; 10% apple juice yoghurt being the best among all fruit yoghurts. Yoghurts with 5% pineapple juice and 5% and 10% apple juice were good in body and consistency; 5% apple juice yoghurt being the best among all fruit yoghurts. Yoghurts with 5% and 10% pineapple juice, 5% apple juice and 5% and 10% sweet lemon juice were good in color and texture; 10% pineapple juice yoghurt being the best among all fruit yoghurts. Thus, yoghurts fortified with 5% and 10% pineapple juice and apple juice were good in overall physical characteristics; 5% apple juice yoghurt being the best among all fruit yoghurts. Moisture content was increased in 10% pineapple juice and at all concentrations of apple juice and sweet lemon juice yoghurts than 0% fruit juice or plain yoghurt, while decreased in 5% and 15% pineapple juice yoghurts. Total solids content was increased in 5% and 15% pineapple juice yoghurts than plain yoghurt, while decreased in 10% pineapple juice and at all concentrations of apple juice and sweet lemon juice yoghurts. Ash content was decreased at all concentrations of all fruit (pineapple, apple and sweet lemon) juice yoghurts than plain yoghurt. Protein content was decreased at all concentrations of all fruit juice yoghurts than plain yoghurt. Fat content was decreased at all concentrations of all fruit juice yoghurts than plain yoghurt. Carbohydrate content was increased in 5% and 15% pineapple juice and at all concentrations of sweet lemon juice yoghurts than plain yoghurt, while decreased in 10% pineapple juice and at all concentrations of apple juice yoghurts. pH was decreased at all concentrations of all fruit juice yoghurts than plain yoghurt. This formulation and quality findings will be helpful to set up fruit yoghurt industry.
Understanding the hydrodynamics within the anaerobic digester tank of a wastewater treatment plant is of high importance to ensure sufficient mixing and subsequently a homogeneous distribution of the substrates. In this paper, we demonstrate a two-dimensional computational fluid dynamics simulation of a real-world case study focusing on both, the methodology and the operation of mixing. For this work, DualSPHysics, a Lagrangian solver, has been explored as an alternative to the more commonly used Eulerian solvers in studying the slow-moving dynamics inside a digester tank. This choice of a Lagrangian solver is primarily due to the inherent accounting for advection within the formulation, thus allowing for subsequent modelling of anaerobic digestion processes. A comparison has been made between the simulations from the two methods (Eulerian and Lagrangian), highlighting the benefits and the shortcomings of using smoothed particle hydrodynamics. Concerning operational mixing, the case relies on a draft tube, the effect of which on the velocity profiles has been studied based on the presence of low-velocity zones and Lagrangian coherent structures. Removing the draft tube results in an increase in low-velocity zones by 21.38% while the amount of dead volume increases from 0.52 to 1.2%.
The anaerobic digestion process is an effective means to eliminate the detrimental impacts of cattle manure discharge into the environment, i.e., biochemical contamination and substantial methane emissions, the latter leading to global warming. For proper operation of anaerobic digesters, an efficient mixing provides a relatively homogenous mixture of the feedstock within the tank. This study aims to investigate the mixing process and the total energy consumption needed for stirring by using an asymmetrical mixer. A further objective is to analyze the formation of stagnant volume and the velocity gradient in the digester in order to assure the mixing efficiency of the mixer type. The computational model is implemented as the finite volume method, and the rheological properties of the feedstock are considered. The results are validated by comparing the on-site power consumption of the mixer with the values obtained by the numerical torque. At various mixer speeds, the dead volume does not exceed 0.5% of the digester tank; however, with the increase of the mixer rotation speed, the energy consumption of the mixer increases drastically.
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