Potentially toxic elements (PTEs) are ubiquitous chemical compounds in the environment due to contamination of air, water, or soil. They are primarily sourced from fossil fuel combustion, mining and smelting, electroplating, dyes and pigments, agricultural treatments, and plastic and metallic industries. These chemical contaminants can produce various adverse effects when they enter the human body and can also affect crops and aquatic ecosystems. To address these issues, researchers are developing various techniques, including ion exchange, membrane filtration, photocatalysis, electrochemical methods, bioadsorption, and combinations of these processes, to reduce the levels of these contaminants, especially from wastewater. Among these methods, bioadsorption has gained much attention due to its high efficiency, low cost, and abundance of adsorbent materials. Agricultural byproducts used as biosorbents include rice husk and bran, citrus peel, banana peel, coconut husk, sugarcane bagasse, soybean hulls, walnut and almond shells, coconut fiber, barley straws, and many others. Biosorption capacity can be described using adsorption kinetic models such as Elovich, Ritchie’s, and pseudo-second-order models, as well as different adsorption isotherm models such as Freundlich, Langmuir, Temkin isotherm, and BET models. Both conventional processes and adsorption models are influenced by parameters such as pH, agitation speed, contact time, particle size, concentration of the adsorbent material, initial concentration of the contaminant, and the type of modifying agent used. This review paper aims to examine the low-cost adsorbents and their removal efficiency and bioadsorption capacity for different PTEs present in wastewater, and their potential as decontamination methods.

/pdf/agricultural-byproducts-used-as-low-cost-adsorbents-for-2i4ivxls.pdf

Agricultural Byproducts Used as Low-Cost Adsorbents for Removal of Potentially Toxic Elements from Wastewater: A Comprehensive Review

Currently, humanity is facing many types of diseases with various origins and the high costs of chemical drugs for treatment. Therefore, the consumption of healthy and nourishing foods such as seafood products to treat these diseases should be considered in the human diet. However, seafood products are subject to high spoilage owing to their high-water content, rich composition of unsaturated fatty acids, susceptibility to oxidation, near-neutral pH, presence of non-protein nitrogenous compounds, and microorganism activity. Therefore, appropriate storage methods are required to prevent spoilage. This review was done with the aim of providing preservation methods and increasing the shelf life of seafood products. In general, the results of this research stated that common and traditional techniques of seafood products preservation including salting, canning, chilling, freezing, fermentation, super chilling, drying, smoking, frying, pickling/marinating and pasteurization and also modern techniques for seafood products preservation such as microwave processing, ultrasound, pulsed electric field (PEF), irradiation, high hydrostatic pressure (HHP), micro fluidization, usage of natural preservatives (plants and algae extracts, biodegradable polymers, bioactive polysaccharides and biopeptides extracted from marine resources/ seafood by-products), packaging ((MAP), (AP), (IP), (VP), (RP)), nanotechnology and other new methods can preserve the product for a period of time efficiently, also significantly increase the desired sensory and organoleptic characteristics of the product and as a result, they increase quality, safety and shelf life. However, improving the weaknesses of traditional methods by using modern techniques can improve and maintain the nutritional value of the product.

Preservation Techniques to Increase the Shelf Life of Seafood Products: An Overview

In this study, the quick-freezing model and heat transfer model of quick-freezing of strawberries with dry ice at different flow speeds were proposed to ensure the quality of quick-frozen strawberries and control the jetting amount of dry ice. The aim of this study was to investigate the changes of internal and external temperature in the process of quick-freezing strawberries by jetting dry ice. The quick-freezing experiment platform of strawberries based on dry ice jetting was built for a quick-freezing experiment of strawberries at a dry ice jetting flow speed of 0.30 m/s. As indicated by the results, the temperature of strawberries was more uniform under the dry ice jetting speed of 0.30 m/s. The highest and lowest temperature differences between the surface and center of strawberries (the simulated) were 15.7 and 39.7°C, respectively, and the quick-freezing time of strawberries was 345 s. Compared with the experimental result, the error of quick-freezing completion time was 5.79%. The differences measured in the experiment were 15.1 and 37.7°C, and the error accounted for 4.73% and 7.89%, respectively. The accuracy of the model was measured, mean relative error = 6.31% and root mean square error = 10.78%. As revealed by the results, the model had high universality and precision and could be used to analyze the temperature change during dry ice jetting-based quick-freezing of strawberries. The quality indexes of quick-frozen strawberries before and after dry ice jetting were found to be better than the standard of quick-frozen strawberries. Thus, the research results can provide a reference for a further development of energy-saving and environmental dry ice jetting-based quick-freezing equipment. 

Establishment and experimental verification of temperature prediction model for quick‐frozen strawberry jetted with dry ice

The article presents the results of a simplified analysis of the feasibility of designing a rail chassis of a two-way tractor with an internal combustion or electric drive. Basic traction and operating parameters have been assumed for which the road-rail tractor could operate in an effective manner. On their basis, strength calculations were carried out and mechanical elements of the drive system meeting the required assumptions were selected. All the calculations presented in the text were fulfilled. The technical feasibility of building the mechanical part of the rail running gear of a rail-road tractor driven by an internal combustion engine or electric motors has been demonstrated.

pdf/analysis-of-the-selection-of-chosen-technical-parameters-of-2nfs958bkv.pdf

Analysis of the selection of chosen technical parameters of the powertrain system for a diesel-electric rail-road tractor

Barriers to Adoption of Alternative Fuels for Agricultural Machinery: A Study on a Group of Italian Farmers

Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservation of food products using microwaves, its acting mechanism and other applications of microwaves for food processing, as well as some installations and equipment that use this technology.

/pdf/technologies-used-for-food-preservation-using-microwaves-3m21uuf76a.pdf

Technologies used for food preservation using microwaves

In this article it is studied the behaviour of a rechargeable battery, which outputs a maximum power capacity of 17 kWh that's being used as the main source of the prototype electric tractor developed at INMA Bucharest. This tractor is equipped with 16 kW electric motor, 4 speed gearbox and 4x4 traction. The charging mode of the battery when it is supplied with different powers from the current source was studied, but also the power delivery mode when the tractor is in operation and different loads occur. The energy consumption of the battery has also been studied, from the moment when the tractor is put into operation, driving on flat asphalt or agricultural land, with or without load and also in extreme traction conditions, for ploughing or towing heavy loads. REZUMAT În acest articol este studiat modul de comportare a unei baterii de acumulatori, care poate debita o energie maximă de 17kWh, ce este folosită ca sursă principală de energie la prototipul tractorului electric dezvoltat în cadrul INMA Bucuresti. Tractorul este echipat cu un motor electric cu putere 16kW, cutie de viteze cu 4 trepte și tracțiune 4x4. A fost studiat modul de încărcare al bateriei atunci cand este alimentată cu puteri diferite de la sursa de curent dar și modul de livrare a energiei atunci când tractorul este supus diferitelor regimuri de lucru în functionare. De asemenea a fost studiat consumul de energie din baterie de la momentul cand tractorul este pus în funcțiune, rularea pe teren plan, asfaltat sau teren agricol, cu sau fără sarcină dar și în condiții extreme de tracțiune, la lucrări de arat sau tractarea unor sarcini mar

Study on the behavior of a battery mounted on an electric tractor prototype

Wastewater contains essential nutrients for crops, and after proper treatment its reuse is beneficial to farmers in arid and semi-arid areas. Electrooxidation is an environmentally friendly technology used for treatment of domestic, industrial and agrozootechnical wastewater. During electrooxidation, organic compounds are oxidized at the interface between the anode and the aqueous solution, as a result of the reduction reaction at the cathode. Tests were performed on wastewater collected from the lagoon of a cattle farm, using an electrooxidation cell with stainless steel electrodes. The removal of pH, conductivity, turbidity, color, total N, total P, COD and BOD was investigated at specific voltages of 0.025 V cm-2 , 0.05 V cm-2 and 0.1 V cm-2 and various electrolysis times (15, 30, 60 and 120 minutes). Results show that electrooxidation is effective in reducing total N by 24 %, total P by 47 %, BOD by 47 % and COD by 82 %. After completion of tests, the suspended solids were decanted towards the anode area, due to the action of coagulant Fe2+ /Fe3+ ions formed by anode dissolution, and the water was clarified. The effluent complies with the standards to be reused to irrigate crops tolerant to salinity grown in permeable soils.

/pdf/wastewater-electrooxidation-using-stainless-steel-electrodes-54u09s8tph.pdf

Wastewater electrooxidation using stainless steel electrodes

In order to conserve perishable food and extend the permissible storage and marketing period, one of the best methods that uses artificial frost is freezing. The action of low temperatures leads to a slowing down of the modifying processes, both nutritionally and organoleptically. The researches presented within the paper aims to determine some specific parameters for the freezing process using an experimental model of a fast freezing equipment with liquid nitrogen. Experimental researches use two species of horticultural products, namely blueberries and green bean pods. The results indicate that the values of total freezing time, average linear freezing rate and liquid nitrogen consumption for quick freezing of blueberries were higher than those recorded for green bean pods. Also, with the lowering of the set temperature inside the freezing chamber, the freezing time from 0°C to the temperature of -15°C decreases, resulting in lower freezing times, higher average linear freezing rates and liquid nitrogen consumptions with increasing tendency.

/pdf/researches-on-the-freezing-of-blueberries-and-green-bean-10iu0lb98p.pdf

Researches on the freezing of blueberries and green bean pods using an experimental model of a fast freezing equipment

Preserving food in order to extend its shelf life is an important link in ensuring their quality. The ways in which this is done include a wide range of conservation techniques. Thermal technologies have been at the forefront of food preservation methods over time, temperature being one of the most important factors with a direct influence on food preservation, whether it is pasteurization-sterilization, whether it is freezing or lyophilization, its main action being the inactivation of microorganisms that cause food spoilage. The paper aims to present aspects regarding the preservation of liquid food products (juices obtained from fruits, beverages etc.), using the UHT process (Ultra High Temperature), with emphasis on sterilization by direct infusion. In addition to the most well-known commercial installations (industrial or pilot) currently on the market, the paper presents an experimental model of direct infusion sterilization installation, made within a research project with partners INMA Bucharest and ICDIMPH Horting.

/pdf/aspects-regarding-the-preservation-of-liquid-food-products-3di2w92c.pdf

Aspects regarding the preservation of liquid food products using the sterilization process based on direct heating steam infusion

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