Pulsed Electric Discharge in Active Metallic Grains for Water Purification Processes

Abstract

Chemical reactions in electric metal pulse dispersion in the aqueous solutions of inorganic substance (НSiO[3]{–}, Ni{2+}, Н[2]AsO[4]{–}, Mn{2+}, Cr[2]O[7]{2–}) were determined through IR spectroscopy, X-ray phase, chemical, kinetic, and thermodynamic analyses. Under such conditions, both reduction and oxidation reactions occur, as well as, locally initiated by heating, hydrolysis and exchange reactions without changing the oxidation rate of the dissolved substance itself. Reduction and oxidation of dissolved substances is determined by the generation and activation of high dispersed Fe in an electric discharge. Physical and chemical processes which take place under the action of pulse electric discharges upon the layer of metallic grains in salt solution, containing НSiO[3]{–}, Ni{2+}, Н[2]AsO[4]{–}, Mn{2+}, Cr[2]O[7]{2–} ions were determined on the basis of product composition, obtained experimentally and the thermodynamic data. It was shown, that PED discharge in heterogeneous mediums can be used for waste and natural water purification

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“…Apart from food processing, the technology has been successfully utilized as a novel extraction technique in the area of bioprocessing (Table 1). It has enhanced the yield of potential bioactive compounds and other cellular components from various plants, fruits, vegetables, algae, oil seeds and other food matrices (Griffiths and Walkling-Ribeiro 2014, Toepfl et al 2014, Shakhova et al 2015, Amiali and Ngadi 2012. Furthermore, it has also demonstrated a positive influence in the texture of solid plant foods and has found a significant application in reducing the sludge of wastewater (Nasir et al 2016).…”

Introductory Chapter: A Global Presentation on Trends in Food Processing

“…In food processing it is used successfully for several types of fruit. The analyses have shown that they cause a minimal negative effect on the physical and sensory properties but increase the shelf life and the functional and textural properties of the juices [95,100].…”