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Treatment of Anaerobically Digested Distillery
Effluent by Aspergillus niger
--Sushil Kumar Shukla, P K Mishra,
K K Srivastava and P Srivastava
The objective of the study was to evaluate the potential options for further reduction of the persistent
dark brown color and Chemical Oxygen Demand (COD) from the anaerobically digested distillery
effluents collected from the Lord's distillery, Nandganj, Ghazipur, India. Chemical coagulation followed by
aerobic degradation using Aspergillus niger was evaluated for its effectiveness in reducing the COD and color
from the anaerobically treated effluents. Various coagulants such as potash alum, ferric chloride and
aluminum chloride have been used during the experiments. The biological parameters such as nutrient
concentration, initial pH and temperature were optimized. The results depict that coagulation alone rendered 78.5%
COD reduction as well as 92.45% color reduction. A maximum of 65% of the remaining color could be removed
by 10% (v/v) Aspergillus niger inoculums in effluent sample (product of coagulation) in batch mode
under sterile condition. The observation can be similarly used in a distillery to improve the efficiency of
aerobic treatment
© 2010 IUP. All Rights Reserved.
Cfd Analysis of Heat Transfer Characteristics
of Nanofluids in a Circular Tube Fitted
With Helical Inserts in Laminar Flow
-- Siva Rama Krishna and P Sivashanmugam
Computational Fluid Dynamics (CFD) analysis of heat transfer characteristics of nanofluid in a
circular tube fitted with helical twist inserts under constant heat flux has been explained using Fluent version
6.3.26 in laminar flow. Cupric oxide (CuO) nanoparticles in water with concentrations of 0.5, 1.0 and 1.5%
have been reported. The heat transfer rate increases with Reynolds number and decreasing twist ratio
with maximum being 2.93. By comparing heat transfer rates of water and nanofluids, the increase in
Nusselt number is 5-34% for different twist inserts and different volume concentrations. The maximum heat
transfer enhancement is 34% for twist insert of twist ratio 2.93 and for the volume concentration of 1.5%
corresponding to the Reynolds number of 2039. The data obtained by simulation are matching with the
experimentally reported value of water with the discrepancy of less than ±10% for plain tube and tube fitted with
helical tape inserts for Nusselt number.
© 2010 IUP. All Rights Reserved.
Enthalpy of Mixing and Heats of Vaporization of Ethyl Alcohol with n-Hexane and n-Heptane
at 298.15 K and 308.15 K
-- Vinayak Manjunath Hegde, K V Pai and P Nirguna Babu
In the design of chemical equipments, thermodynamic properties of pure forms and mixtures are
very important. For the systems selected, the experimental works were carried out in two phases—experiments
of enthalpy of mixing, and heats of vaporization were conducted. From the various designs available for
the experimental determination of enthalpy of mixing, the apparatus described by Tanaka et al. (1972), Patel (1974) and Nirguna Babu (2003), was selected, modified and fabricated. Experiments were conducted in
the equipments designed for the mixtures of Ethyl alcohol with n-Hexane and
n-Heptane. Data on heats of vaporization were obtained by using a static apparatus similar to the one used by Rao and
Viswanath (1973). The apparatus selected was modified, fabricated and tested for accuracy. Experiments were
conducted for the mixtures of Ethyl Alcohol with n-Hexane and
n-Heptane.
© 2010 IUP. All Rights Reserved.
Thin Layer Modeling Microwave
Vacuum Drying of Green Chilli
-- Vitthal L Gole, Pravin Tadkar, Pratik Pawar and Nirmal Patil
The drying kinetics of green chilli was evaluated using a Microwave Vacuum drier (MWV) for
different power inputs of 160 W, 320 W, 480 W, 640 W and 800 W, at constant vacuum of 80 mmHg.
Weibull distribution thin layer model is found to fit with results of microwave power input at 160 W, 320 W, 480
W and 640 W; and Wang and Singh suitable at 800 W. The best fit models were judged on the basis of
regression coefficient (R2), Root Mean Square Error (RSME), chi-square
(c2) and Residual Sum of Squares (RSS).
The color and capsaicin content of chilli were evaluated using ASTA and colorimetric methods respectively.
The best quality of final product was found at 160 W and 80 mmHg.
© 2010 IUP. All Rights Reserved.
Neural Network Modeling for Estimation
of Cell Mass During Submerged Glucoamylase Fermentation
-- David K Daniel, Raiyani Himanshu B and Debabrata Das
Glucoamylase (E.C. 3.2.1.3, 1, 4-a-D Glucan Glucohydrolase) is an industrially important enzyme
with major use in the starch industry. Online prediction of cell mass is of great value in real time process
control during extracellular glucoamylase production process. Experimental data on the effect of carbon
sources, pH, temperature, agitation and aeration on cell mass production during batch and continuous
glucoamylase fermentation, were used and applied to an artificial neural network model programmed in microsoft
visual basic for windows. Based on the Levenberg-Marquardt algorithm with back propagation, the network
so developed was used to predict the cell mass. The optimum network configuration and activation
function for both feed forward and recurrent neural networks were found. The conventional Monod and
Contois models mostly described the fungal cell growth kinetics during batch fermentation. The overall results
for all sets of data from the feed forward and recurrent neural network were compared with the
conventional Monod and Contois model for cell growth kinetics. It was found that the feed forward neural network
was giving better results than the recurrent neural network with coefficient of determination
(R2) of 0.9950.
© 2010 IUP. All Rights Reserved.
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