Author: MARIA MALDONADO SANTOYO

Electrocoagulation Process Coupled with Advance Oxidation Techniques to Treatment of Dairy Industry Wastewater

MARIA MALDONADO SANTOYO (2014)

In this study electrochemical treatment of dairy industry wastewater, generated ice cream manufacturing was studied using a combined system comprising of electrocoagulation (EC), Fenton reaction and ozone processing. Dairy industry wastewater is characterized by high biochemical oxygen demand (BOD5), chemical oxygen demand (COD), and other pollutants. The objective of this research was to investigate the effects of the operating parameters such as: applied current density (j), reaction time, hydrogen peroxide (H2O2), iron (Fe2+) and ozone dosage as a wastewater treatment method. For this propose rectangular aluminum anodes and iron cathodes were used in parallel within an electrochemical device. Electrocoagulation is efficient and able to achieve a 40% COD removal at a current density (j) of 5 mA/cm2, the addition of a Fenton process to the electrocoagulation further increases the treatment efficiency close to 25% in at a ratio 1:1 H2O2/Fe2+. When used in combination with ozone promotional system further contributes an additional 30% COD removal. These results demonstrate the viability of coupled electrocoagulation with advance oxidation process processing as a reliable technique for removal of pollutants from ice cream manufacturing wastewater.

Article

Industria láctea Tratamiento de aguas residuales INGENIERÍA Y TECNOLOGÍA CIENCIAS TECNOLÓGICAS INGENIERÍA Y TECNOLOGÍA DEL MEDIO AMBIENTE CONTROL DE LA CONTAMINACIÓN DEL AGUA CONTROL DE LA CONTAMINACIÓN DEL AGUA

Comparative study on the nutritional and antioxidant properties of two Mexican corn (Zea mays) based meals versus processed cereals

MARIA MALDONADO SANTOYO (2014)

The present study was conducted to analyze the chemical composition, total phenolics content and antioxidant capacity of two whole corn (Zea mays) based meals traditional from Mexico: “traditional pinole” and “seven grain pinole”; and compare it with information available from ready to eat cereal products based on refined corn and whole grain cereals. Proximate analyses (moisture, ash, fat, protein and fiber) were carried out according to the procedures of AOAC, sugars content was determined by HPLC method; calcium and iron were quantified using atomic absorption spectroscopy. Total phenolic compounds were determined by Folin-Ciocalteu spectrophotometric method; the antiradical capacity was determined by DPPH colorimetric method and total antioxidant capacity was determined by FRAP method. Traditional and seven grain pinole presented higher energy content and nutrient density (protein and fat) than processed cereals. Calcium content was higher in processed cereals than pinole; seven grain pinole presented the highest conentration of iron. Polyphenolic concentration was higher in both kinds of pinole compared to processed cereals; traditional pinole presented the highest antioxidant activity measured by DPPH and FRAP methods. The results provide evidence about the important nutrient and antioxidant content of traditional and seven grain pinole compared to processed cereals based on corn and other grains. It is recommended their incorporation in to regular diet as a healthy food, with a good protein level, low sugar content and good antioxidant capacity.

Article

Cereales como alimento - Análisis Tecnología de los alimentos - granos INGENIERÍA Y TECNOLOGÍA CIENCIAS TECNOLÓGICAS TECNOLOGÍA DE LOS ALIMENTOS PRODUCTOS DE CEREALES PRODUCTOS DE CEREALES