Kinetics and Equilibrium of Mercury Sorption by Three Different Types of Live Algae

Abstract The kinetics and equilibrium of experimental data of mercury (II) sorption using three different macrophytes E. crassipes, E. azurea and S. ariculata were analyzed. From the kinetic models used, the model 1, which considers the surface area of constant sorption, presents the coefficient of determination, R2, closer to the unit (0.97). Already, in the liquid phase, the best fit of the experimental data was obtained for model 2 (R2=0.96), which considers the variable surface area. The calculated values for the determination coefficients indicate that the Redlich-Peterson isotherm best describes the equilibrium (R2=0.79). The results show that the macrophyte S. ariculata surface area, which presented the highest adsorption potential (15.77x10-4m2.g-1), was far below those found in the best adsorbents. However, considering the large volume of adsorbent material required in an industrial plant and the low cost of the analyzed adsorbents, it is considered that the macrophytes investigated have a considerable potential for the removal of mercury from wastewater.

Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

Use of image analysis for monitoring the dilution of Physalis peruviana pulp

The aim of this work was to develop linear models using the image analysis coupled with density measurements to monitor the dilution of the Physalis juice in the concentrations ranging from 0 to 100% in mass of juice pulp. A sample corresponding to 20% in the mass of juice pulp was for validating purposes and a prediction of 19.9±0.3%. The models with three parameters showed the best predictions, providing this technique with a promising future for the monitoring the dilution of fruit juices.