Search Results (109)

Steel pickling sludge serves as a valuable iron source for synthesizing Fe-based catalysts in heterogeneous advanced oxidation processes (AOPs). Here, MoS₂@CoFe₂O₄ catalyst derived from steel pickling sludge was prepared via a facile solvothermal approach and utilized to activate peroxymonosulfate (PMS) for tetracycline hydrochloride (TCH) degradation. Comprehensive characterization using scanning electron microscopy (SEM), X-ray photoelectron spectroscopy (XPS), and X-ray diffraction (XRD) confirmed the supported microstructure, composition, and crystalline structure of the catalyst. Key operational parameters—including catalyst dosage, PMS concentration, and initial pH—were systematically optimized, achieving 81% degradation efficiency within 30 min. Quenching tests and EPR analysis revealed ∙SO₄^‒ as the primary oxidative species, while the catalyst maintained high stability and reusability across cycles. TCH degradation primarily occurs through hydroxylation, decarbonylation, ring-opening, and oxidation reactions. This study presents a cost-effective strategy for transforming steel pickling sludge into a high-performance Fe-based catalyst, demonstrating its potential for practical AOP applications. Full article

Although it is one of the most important methods of fruit and vegetable preservation, pickling provides multiple interesting vistas for study, from the variety of the raw vegetal material and the composition of pickling media to the diversity of the microorganisms involved in the process or the quality of the final product. The purpose of this study is to investigate the effects of sodium chloride substitution with potassium or magnesium chloride on the pickling process of apples. Physical (mass, color, texture), chemical (dry matter, acidity, salinity, reducing sugars) and phytochemical parameters of the apples were analyzed during 35 days of fermentation, with a frequency of 7 days. The results show a decrease in dry matter from 14.94 ± 0.25% for all the samples and a continuous increase of lactic acid concentration to a maximum of 0.248 ± 0.032 g lactic acid/100 g product for the magnesium samples. At the same time, the phytochemical profile is enhanced, while the texture becomes softer (a decrease in firmness from 2.53 ± 0.08 N to 0.72 ± 0.02 N was registered for potassium samples). The main conclusion of the study is that sodium chloride could be successfully replaced by potassium or magnesium chloride in the fermentation process of apples. Full article

With the depletion of solid lithium ore, extracting lithium from salt lake brine has become a critical focus for future endeavors. A four-step method was used to synthesize high-purity H_1.6Mn_1.6O₄ for extracting Li⁺. Porous cubic Mn₂O₃ was hydrothermally synthesized with carbon spheres and surfactants as templates. Then, it was converted to LiMnO₂ by calcining with Li₂CO₃. After roasting and acid pickling, H_1.6Mn_1.6O₄ was successfully synthesized. The impacts of calcination temperature, Li/Mn molar ratio and glucose addition on LiMnO₂ composition, loss percentage of dissolved Mn in precursor, and the adsorption characteristics of the lithium ion sieve were studied. Glucose inhibited the formation of LiMn₂O₄ and promoted the formation of pure LiMnO₂. The resulting precursor without impurities showed porous structure. After acid pickling, H_1.6Mn_1.6O₄ showed a high-adsorption performance and excellent cycle performance. After five cycles, adsorption capacity remained above 30 mg/g, and the loss percentage of dissolved Mn stabilized at about 1%. The Li⁺–H⁺ exchange conformed to pseudo-second-order adsorption dynamics and the Langmuir adsorption isotherm equation, indicating that the adsorption process can be classified as monolayer chemical adsorption. Full article

We identified strains of lactic acid bacteria from fermented potherb mustard that showed excellent fermentation properties. The goal was to identify superior starter cultures that would optimize the traditional fermentation process, reduce fermentation duration, and improve the quality of pickled potherb mustard. Four strains were screened: Weissella cibaria (LAB1, LAB3) and Leuconostoc mesenteroides (LAB2, LAB4). Then, after in vitro tests of tolerance to low pH and salt levels as well as lactic acid production ability, nitrite degradation ability, antibacterial properties, and antioxidant activity, LAB1 and LAB2 were selected as the best strains. Next, these two strains were used as starter cultures for fermenting potherb mustard. Each was inoculated into the fermentation solution. Compared to natural fermentation, both showed beneficial effects, including reducing nitrite content, shortening fermentation time, maintaining the reducing sugar, and increasing the levels of nitrogenous amino acids. Microbial diversity analyses revealed that, prior to fermentation, the predominant microbial communities were Methylobacterium and Sphingomonas, which primarily originated from the surrounding environment. However, 30 days after inoculation with the two strains, there was a significant increase in the abundance of Weissella and Lactobacillus, and Weissella emerged as the dominant bacterium. Inoculation of LAB1 effectively stabilized the bacterial community of the potherb mustard and significantly enhanced the content of nitrogenous amino acids in the final product, indicating that it is highly suitable as a mono-starter. On the other hand, LAB2 led to reduced nitrite content and facilitated the proliferation of Weissella and Lactobacillus, indicating that it is an effective mixed starter. Due to its limited effect on acid production, it is not recommended as a mono-starter for pickled mustard production. Full article

This study investigated the changes in the physicochemical properties and metabolites of pickled purple radish during storage. Pickles of purple radish (‘Boraking’) prepared by the addition of acetic acid and sugar were stored in the dark at 4 °C for 60 days. The color of the pickled purple radish changed from purple to pink, while the pickling solution changed from pink to purple. During storage, sucrose content gradually decreased, while glucose and fructose levels increased. LC-ESI-QToF-MS metabolomic analysis indicated that metabolites, including organic acids, amino acids, sulfur-containing compounds, lysophosphatidylcholine, lysophosphatidylethanolamine, and anthocyanins, were identified. The antioxidant capacity and color meter of pickled purple radish may undergo changes due to the altered levels of non-volatile compounds (cyanidins, adenosine, and amino acids) during storage. Anthocyanins had negative correlations with the color of pickled purple radish. The radical scavenging activity and ferric-reducing antioxidant power of pickled purple radish declined during storage. These findings emphasized the need for further research to develop processing and storage methods that enhance the bioactivity and stability of pickled purple radish. Full article

This study investigated the effect of total substitution of NaCl with KCl and MgCl₂ on the physicochemical, microbiological, and textural characteristics of pickled apples during 35 days of fermentation. The results showed that the pH for all brine-pickled apples decreased significantly (p < 0.05) during the fermentation process. The highest quantity (1077.59 ± 17.56 mg lactic acid/100 g product) of lactic acid was detected on the 28th day for the samples fermented with NaCl. The concentration of metallic ions (Na⁺, K⁺, Mg²⁺) in the brine-pickled apple samples showed a peak on the 14th day of fermentation, followed by a decrease on the 21st day. The antioxidant activity for all types of saline solutions increased as fermentation progressed. The total LAB count increased rapidly until the seventh day for all the samples. At the end of the storage period, a decrease in LAB count was observed for all tested samples. The obtained results revealed that replacing NaCl with KCl or MgCl₂ led to small changes in the characteristics of the pickled apples, and is thus a promising option for dietary sodium reduction. Full article

Bamboo has recently garnered international recognition for its nutritional and medicinal properties, which contribute significantly to the culinary, pharmaceutical, and cosmeceutical sectors. Every component of the bamboo plant—rhizome, culm, bark shavings, shoots, leaves, roots, and seeds—possesses useful applications. Bamboo shoots, as a type of food, have been consumed for a long time due to their nutritional and edible qualities, as well as their economic value. Other parts of bamboo, such as leaves and culms, can also be used in food applications. Commercial markets in various countries offer a variety of bamboo-based products, including those that are dried, fermented, pickled, and thermally processed. This article provides an overview of the use of all edible bamboo parts as foods and related products as well as their nutritional benefits. A wide range of traditional food products derived from bamboo, including industrial products and some novel products, was investigated. It is possible that the promotion of bamboo as a staple food could offer substantial promise in addressing the worldwide concerns regarding hunger, food insecurity, and environmental degradation. Full article

The present study attempted to investigate the best conditions to use 2-(4-chlorophenyle)-1,4,5-triphenyle-H-imidazole as a corrosion inhibitor of mild steel in a 7% HCl and 20% H₂SO₄ pickling bath mixture, using chemical, electrochemical, and surface response methodologies in a spherical field. For this, a Doehlert matrix and two principal factors of the Pickling Process were examined. An experimental evaluation was carried out using weight loss, electrochemical impedance spectroscopy, and polarization curve measurements. Impedance diagrams and Bode plots for uninhibited and inhibited systems were analyzed and simulated using the Z-view program, the fitted data obtained closely followed the same pattern as the experimental results. This study demonstrates that the 2-(4-chlorophenyle)-1,4,5-triphenyle-H-imidazole compound is an effective inhibitor for mild steel in pickling bath solutions, and corrosion inhibition efficiency increases with increases in inhibitor concentration to attain 93.2% imidazole at 10⁻³ M. This is due to the absorbability of Cl⁻ and SO₄²⁻ present in the pickling bath solution and the synergistic effect between both elements. The response used in the exploitation of the design was the determination of inhibitor efficiency. This was assessed through weight loss measurements and electrochemical studies on samples in the absence and presence of 2-(4-chlorophenyle)-1,4,5-triphenyle-H-imidazole. It has been shown that the compound under investigation is an effective cathodic-type inhibitor of mild steel corrosion in pickling bath mixtures. Therefore, the inhibition efficiency was improved with the concentration of the inhibitor, which depended on the molecular structure. The optimal corrosion inhibition efficiency as a function of variation in 2-(4-chlorophenyle)-1,4,5-triphenyle-H-imidazole concentration and pickling bath temperature was simulated and demonstrated using canonical analysis; the obtained efficiency at 324 K for 6 h was 81.3% for the coded variable and 83.4% for the real variable. The experimental results are based on a real-time system and provide much more precise results than the simulated results. Full article

Acid leaching is an effective method for dephosphorization; however, it is time-consuming and requires a high amount of acid consumption, resulting in increased production costs and environmental risks. This work aims to remove silicon, aluminum, and phosphorus from high-phosphorus oolitic magnetite concentrate through high-pressure alkaline leaching and ultrasonic acid leaching. Compared with traditional acid leaching processes, the sulfuric acid dosage can be significantly reduced from 200 kg/t to 100 kg/t, and the pickling time is shortened from 60 min to 10 min. Thermodynamic and kinetic studies have demonstrated that acid leaching facilitates apatite dissolution at low temperatures, whereas the dephosphorization reaction is controlled mainly by diffusion. The application of ultrasonic waves leads to finer particle sizes and greatly increased specific surface areas, thereby accelerating the diffusion rate of the leaching agent. Furthermore, microscopic analysis revealed that under the influence of ultrasonic waves, numerous micro-fragments and pores form on particle surfaces due to cavitation effects and mechanical forces generated by ultrasonic waves. These factors promote both the reaction rates and diffusion processes of the leaching agent while enhancing the overall leaching efficiency. Full article

Sea fennel, a halophyte with growing economic importance in the Mediterranean region, offers a rich source of bioactive compounds for diverse applications in various industries, including food, pharmaceuticals, and cosmetics. Recognizing the crucial role of eco-design in promoting sustainable food production, this study aimed to assess the environmental impacts of two novel sea fennel products: dried spice and fermented pickles. The Life Cycle Assessment (LCA) method was used to evaluate the environmental burdens of these new products, from raw material acquisition to packaging end-of-life, to fine-tune the innovation process. Primary data were collected from a company in the Marche region, Italy. The Environmental Footprint 3.1 method was applied to analyze the impacts. From the results obtained, the climate change score for the spice was 6.24 kg CO₂ eq./kg spice, while the fermented pickle was 0.89 kg CO₂ eq./kg product—net weight. The results also revealed that primary packaging emerged as the primary environmental hotspot for both products, accounting for more than 40% of the total impacts in most of the impact categories. Glass packaging significantly contributed to the environmental impact of the spice, while both glass jars and tin-plated steel lids contributed substantially to the impact of the pickled products. Despite the generally low impact of sea fennel cultivation, the processing and packaging stages significantly increased the overall environmental impacts of both products. This study provides valuable insights for manufacturers seeking to develop and commercialize highly sustainable sea fennel-based products. By identifying key environmental hotspots and implementing eco-design principles during the product development phase, manufacturers can significantly reduce the environmental impact of these novel food products. Full article

Electrochemical technology presents a promising approach for phosphorus recovery from wastewater. Nevertheless, its application in industry is hindered by relatively low phosphorus recovery efficiency, high energy consumption and complex reactor configurations. In this study, a coupled electrolysis and microfiltration system was designed for phosphorus recovery in the shape of iron phosphate compounds with the use of steel pickling wastewater as the iron source. In the electrolysis unit, the anode diffusion layer was extracted from the porous anode surface with the production of an acid effluent and an alkaline effluent. The alkaline effluent was mixed with the stainless steel acid washing wastewater generated from the steel pickling process and then introduced into the microfiltration unit to intercept the iron phosphate crystals. The filtered effluent was finally introduced into the air aeration unit to further reduce the phosphorus content in the water. And the extracted acid solution could be reused in the pickling step of the iron and steel manufacturing process. The experimental results show that the coupled system achieved phosphorus recovery of 42~80% at a current density of 5~20 mA cm⁻², accompanying energy consumption of 5.78~9.15 kWh (kg P)⁻¹ and current efficiency of 79~43%, when the phosphorus concentration was 3 mM and the iron–phosphorus molar ratio was 1.5. After the microfiltration treatment, the residual phosphorus could be further reduced to 0.5 mg L⁻¹ within 30 min at an aeration rate of 80 mL min⁻¹, which met the discharge standard. The presence of interfering ions (HCO₃⁻ and SiO₄²⁻) posed inhibited effects on phosphorus recovery. Generally, this study provides a green and environmentally friendly way to efficiently recover phosphorus resources from wastewater. Full article

Arabic raw audio datasets were initially gathered to produce a corresponding signal spectrum, which was further used to extract the Mel-Frequency Cepstral Coefficients (MFCCs). The pronunciation dictionary, language model, and acoustic model were further derived from the MFCCs’ features. These output data were processed into Baidu’s Deep Speech model (ASR system) to attain the text corpus. Baidu’s Deep Speech model was implemented to precisely identify the global optimal value rapidly while preserving a low word and character discrepancy rate by attaining an excellent performance in isolated and end-to-end speech recognition. The desired outcome in this work is to forecast the next word and character in a sequential and systematic order that applies under natural language processing (NLP). This work combines the trained Arabic language model ARABERT with the potential of Long Short-Term Memory (LSTM) networks to predict the next word and character in an Arabic text. We used the pre-trained ARABERT embedding to improve the model’s capacity and, to capture semantic relationships within the language, we educated LSTM + CNN and Markov models on Arabic text data to assess the efficacy of this model. Python libraries such as TensorFlow, Pickle, Keras, and NumPy were used to effectively design our development model. We extensively assessed the model’s performance using new Arabic text, focusing on evaluation metrics like accuracy, word error rate, character error rate, BLEU score, and perplexity. The results show how well the combined LSTM + ARABERT and Markov models have outperformed the baseline models in envisaging the next word or character in the Arabic text. The accuracy rates of 64.9% for LSTM, 74.6% for ARABERT + LSTM, and 78% for Markov chain models were achieved in predicting the next word, and the accuracy rates of 72% for LSTM, 72.22% for LSTM + CNN, and 73% for ARABERET + LSTM models were achieved for the next-character prediction. This work unveils a novelty in Arabic natural language processing tasks, estimating a potential future expansion in deriving a precise next-word and next-character forecasting, which can be an efficient utility for text generation and machine translation applications. Full article

Mixed matrix lithium adsorbents have attracted much interest for lithium recovery from brine. However, the absence of an interfacial interaction between the inorganic lithium-ion sieves (LISs) and the organic polymer matrix resulted in the poor structural stability and attenuated lithium adsorption efficiency. Here, a novel hollow hemispherical mixed matrix lithium adsorbent (H-LIS) with high interfacial compatibility was constructed based on mussel-bioinspired surface chemistry using a solvent evaporation induced phase transition method. The effects of types of functional modifiers, LIS loading amount, adsorption temperature and pH on their structural stability and lithium adsorption performance were systematically investigated. The optimized H-LIS adsorbent with the LIS loading amount of 50 wt.% possessed the structural merit that the LIS functionally modified by dopamine exposed on both the inner and outer surfaces of the hollow hemispheres. At the best adsorption pH of 12.0, it showed a comparable lithium adsorption capacity of 25.68 mg·g⁻¹ to the powdery LIS within 4 h, favorable adsorption selectivity of Mg/Li and good reusability that could maintain over 90% of lithium adsorption capacity after the LiCl adsorption—0.25 M HCl pickling-DI water cleaning cycling processes for three times. The interfacial interaction mechanism of H-LIS for lithium adsorption was innovatively explored via advanced microcalorimetry technology. It suggested the nature of the Li⁺ adsorption process was exothermic and dopamine modification could reduce the activation energy for lithium adsorption from 15.68 kJ·mol⁻¹ to 13.83 kJ·mol⁻¹ and trigger a faster response to Li⁺ by strengthening the Li⁺-H⁺ exchange rate, which established the thermodynamic relationship between the structure and Li⁺ adsorption performance of H-LIS. This work will provide a technical support for the structural regulation of functional materials for lithium extraction from brine. Full article

The valorization of industrial byproducts is an emerging practice that aims to transform waste materials generated during production processes into valuable resources. In this work, a preliminary study was carried out on the thermal conversion of an industrial solid byproduct resulting from the pickling of metal surfaces, mainly containing iron (II) oxalate. In a fixed-bed reactor, the thermal conversion was investigated as a function of the operating temperature and overall time. The starting material and the products obtained after heat treatment were characterized in detail, using numerous qualitative and semi-quantitative techniques. The aim of this research was to determine the optimal operating conditions for the transformation of the industrial byproduct into a high-quality product. By varying the operating conditions, it was found that complete conversion of iron (II) oxalate to magnetite was achieved at high temperatures (i.e., 773 K and 873 K) after one hour of treatment. The resulting product had a low degree of crystallization, which increased slightly with an increasing reaction time at a temperature of 873 K, reaching a maximum of about 11%. The magnetite obtained can be used in the future as a starting material for chemical looping processes as a chemical/energy carrier for the production of hydrogen. Full article

Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables. Full article