Mathematical modeling of polymer-induced flocculation by charge neutralization

Runkana, Venkataramana; Somasundaran, P.; Kapur, P.C.

doi:10.1016/j.jcis.2003.08.076

Cited by 60 publications

(38 citation statements)

References 62 publications

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“…Zeta potential presents the potential difference between the dispersion medium and the stationary layer of fluid attached to the dispersed particle and can be used to indicate the degree of electrostatic interactions between adjacent, similarly charged particles in a dispersion (Runkana et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Doublet bands at 830 and 850 cm _ 1 arise from Fermi resonance of ringbreathing vibrations of tyrosine (Tyr) and an overtone of out-ofplane ring-bending vibrations of the para-substituted benzene bands, the relative intensity reflecting the nature of hydrogen bonding and the state of the phenolic hydroxyl group in the Tyr side chain (Ikeda and Li-Chan, 2004;Li-Chan, 1996). Zeta potential presents the potential difference between the dispersion medium and the stationary layer of fluid attached to the dispersed particle and can be used to indicate the degree of electrostatic interactions between adjacent, similarly charged particles in a dispersion (Runkana et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

Zhang

Yang

Tang

et al. 2015

FSTR

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IntroductionFunctional properties of heat-induced myofibrillar protein gel were important for meat products (Fukazawa et al., 1961;Macfarlane et al., 1977;Siegel and Schmidt, 1979). Gel formation was typically induced by association of unfolded protein molecules via various chemical forces, namely disulfide linkages, electrostatic, hydrophobic interactions, and hydrogen bonds (Mulvihill and Kinsella, 1987;Oakenfull et al., 1997). Functional properties of heat-induced myofibrillar protein gel were mainly depended on chemical forces (Joseph et al., 1994;Wan et al., 1994). Previous literatures have showed the importance of chemical forces in heat-induced protein gels. Smyth et al. (1998) found that hardness of myosin gel could be weakened by adding dithiothreitol (DTT) to prevent the formation of disulfide bonds.Liu and Hsieh (2007) studied the molecular interactions of protein gels by adding DTT, urea and other reagents, and they concluded that non-covalent bonds played a more important role than disulfide bonds in the formation of heat-induced protein gels. Hermansson (1979) found that when less net electric charge were distributed on the surface of protein molecules, the electrostatic repulsion, hydrophobic attractions and intermolecular hydrogen bonds could keep a better balance, which made it easier to form ordered gel network. Hayakawa and Nakai (1985) reported that hydrophobic interactions of myosin were proposed to be the prerequisites for the formation of large aggregates. However, up to now, available data on chemical forces and the relationships between chemical forces and functional properties of MP gel are limited.Raman spectroscopy could be employed to investigate the chemical forces of heat-induced protein gel (Ikeda and Li-Chan, 2004;Li-Chan, 1996;Liu et al., 2011). Tryptophan (Trp) was a hydrophobic amino acid with hydrophobic residues. The normalized intensity of the Raman band near 760 cm −1 was assigned to the stretching vibration of the tryptophan residues ring and could be used to investigate the hydrophobicity of the Trpresidues, and then reflect the hydrophobic interactions of protein gel (Ikeda and Li-Chan, 2004;Li-Chan, 1996;Tu, 1982 -Chan, 2004;Li-Chan, 1996). Zeta potential presents the potential difference between the dispersion medium and the stationary layer of fluid attached to the dispersed particle and can be used to indicate the degree of electrostatic interactions between adjacent, similarly charged particles in a dispersion (Runkana et al., 2004).Several studies had been performed to investigate the effects of ionic strength on functional properties such as G', hardness and WHC (Bjorg et al, 1986;Boyer et al., 1996;Laure et al., 2014;Stone and Stanley, 1994 Materials and MethodsMaterials Six week-old commercial broilers (AA type) were purchased from a commercial chicken farm in Nanjing, China.Bovine serum albumin (BSA) was obtained from Sinopharm Chemical Reagent Co., Ltd (Shanghai, China). All chemicals used were of analytical grade. Methods Extraction of myofibrillar protein ...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

Zhang

Yang

Tang

et al. 2015

FSTR

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“…The most explicit and direct measure of flocculation efficiency is floc size distribution. The Population Balance Modeling (PBM) has been used extensively to simulate the evolution of floc size distribution with time to investigate the efficiency of the flocculation process [8][9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

“…The collision efficiency is an important parameter in PBM and it is previously employed as a fitting parameter. Runkana et al [9,10] also proposed a mathematical model based on PBM for processes involving polymer-induced flocculation via simple charge neutralization using the modified Derjaguin Landau Verwey Overbeek (DLVO) theory. The effect of adsorbed polymer layers on van der Waals attraction was included.…”

Section: Introductionmentioning

confidence: 99%

Population Balance Model (PBM) for flocculation process: Simulation and experimental studies of palm oil mill effluent (POME) pretreatment

Ahmad

Chong

Bhatia

2008

Chemical Engineering Journal

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“…1A). 11 This aggregation process is known as "flocculation" because it increases the average apparent size of the dispersed particles resulting in the formation of flocks. Flocculants therefore promote the removal of solids using less expensive coarse filters (e.g., bag filters), thus improving the capacity of the finer filters (e.g., depth filters) and reducing the amount of expensive filter material required to achieve a feed stream with a certain minimum turbidity threshold.…”

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confidence: 99%