Reduction of Cr(VI)using zero-valent iron(ZVI)could not only decrease the amounts of chemicals used for reduction,but also decrease the discharge of sludge.In order to find a desirable ZVI material,reduction of Cr(VI)...Reduction of Cr(VI)using zero-valent iron(ZVI)could not only decrease the amounts of chemicals used for reduction,but also decrease the discharge of sludge.In order to find a desirable ZVI material,reduction of Cr(VI)with a relative high concentration using different kinds of ZVI powders(mainly carbon differences)including reduced Fe,grey cast iron,pig iron,nodular pig iron was carried out.Parameters such as ZVI dosage,type and size affecting on Cr(VI)reduction were firstly examined and grey cast iron was selected as a preferable reducing material,followed by pig iron.Additionally,it was found that the parameters had significant influences on experimental kinetics.Then,morphology and composition of the sample before and after reaction were characterized by SEM,EPMA and XPS analyses to disclose carbon effect on the reducibility.In order to further interpret reaction mechanism,different reaction models were constructed.It was revealed that not only the carbon content could affect the Cr(VI)reduction,but also the carbon structure had an important effect on its reduction.展开更多
Iron fortification can cause several biophysicochemical modifications. Those depend on many factors, such as iron fortificant and the food carrier. There were four groups of chips： 1） non-fortified wheat flour chips...Iron fortification can cause several biophysicochemical modifications. Those depend on many factors, such as iron fortificant and the food carrier. There were four groups of chips： 1） non-fortified wheat flour chips （K1）; 2） non-fortified cassava flour chips （K2）; 3） fortified cassava flour chips, each with ZnSO4 30 ppm and NaFe EDTA （K3） 30 ppm and 4） fortified cassava flour chips, each with ZnSO4 50 ppm and NaFe EDTA （K4） 50 ppm. The chips were evaluated for sensory characteristic （color, taste, flavor, and texture）, organoleptic characteristics tested by preference test, as well as zinc and iron contents. Zinc and iron contents were analyzed by Atomic Absorption Spectophotometric method. The results showed that both fortificants did not affect the sensory characteristic of cassava flour chips. The preference test showed that color, taste, and flavor of Kl chips as a control, were mostly liked, but there was no significant difference preference of texture. Moreover, preference test using K2 as control showed that color of K3 was mostly liked, but there was no significant difference preference of taste, flavor and texture. Fortification can increase the contents of zinc and iron in cassava flour chips. The panelist can accept the fortified cassava chips as well as wheat flour chip, as a consequence, both can be a potential way to combat the iron deficiency anemia.展开更多
基金Project(51604131)supported by the National Natural Science Foundation of ChinaProject(2017FB084)supported by the Yunnan Province Applied Basic Research,China+1 种基金Project(KKSY201563041)supported by the Talent&Training Program of Yunnan Province,ChinaProjects(2017T20090159,2018T20150055)supported by the Testing and Analyzing Funds of Kunming University of Science and Technology,China
文摘Reduction of Cr(VI)using zero-valent iron(ZVI)could not only decrease the amounts of chemicals used for reduction,but also decrease the discharge of sludge.In order to find a desirable ZVI material,reduction of Cr(VI)with a relative high concentration using different kinds of ZVI powders(mainly carbon differences)including reduced Fe,grey cast iron,pig iron,nodular pig iron was carried out.Parameters such as ZVI dosage,type and size affecting on Cr(VI)reduction were firstly examined and grey cast iron was selected as a preferable reducing material,followed by pig iron.Additionally,it was found that the parameters had significant influences on experimental kinetics.Then,morphology and composition of the sample before and after reaction were characterized by SEM,EPMA and XPS analyses to disclose carbon effect on the reducibility.In order to further interpret reaction mechanism,different reaction models were constructed.It was revealed that not only the carbon content could affect the Cr(VI)reduction,but also the carbon structure had an important effect on its reduction.
文摘Iron fortification can cause several biophysicochemical modifications. Those depend on many factors, such as iron fortificant and the food carrier. There were four groups of chips： 1） non-fortified wheat flour chips （K1）; 2） non-fortified cassava flour chips （K2）; 3） fortified cassava flour chips, each with ZnSO4 30 ppm and NaFe EDTA （K3） 30 ppm and 4） fortified cassava flour chips, each with ZnSO4 50 ppm and NaFe EDTA （K4） 50 ppm. The chips were evaluated for sensory characteristic （color, taste, flavor, and texture）, organoleptic characteristics tested by preference test, as well as zinc and iron contents. Zinc and iron contents were analyzed by Atomic Absorption Spectophotometric method. The results showed that both fortificants did not affect the sensory characteristic of cassava flour chips. The preference test showed that color, taste, and flavor of Kl chips as a control, were mostly liked, but there was no significant difference preference of texture. Moreover, preference test using K2 as control showed that color of K3 was mostly liked, but there was no significant difference preference of taste, flavor and texture. Fortification can increase the contents of zinc and iron in cassava flour chips. The panelist can accept the fortified cassava chips as well as wheat flour chip, as a consequence, both can be a potential way to combat the iron deficiency anemia.
