Showing 22 results for Jamali
G. R. Mesbahi, J. Jamalian,
Volume 6, Issue 2 (summer 2002)
Abstract
Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, pressed beet pulp was dried and powdered. Then, it was extracted under various conditions (pH 1 and 1.5, temperatures of 80oC and 90oC and extraction periods of 1, 2, 3 and 4 hr). The highest yield (22.35%) was obtained at 90oC after 4 hr at pH 1. Chemical composition of the extracted pectin and that of commercial citrus pectin were determined and compared. Also, the beet pulp pectin was used in certain foods and its functional properties were compared with those of the commercial citrus pectin. The effects of ammonium persulfate and high pH levels on the above mentioned properties were investigated. Finally, the effects of the beet pulp pectin and the commercial citrus pectin on the flavor of certain foods were evaluated. The results indicate that the extracted beet pulp pectin can be used in certain foods such as ketchup sauce as a thickener or as an agent increasing the viscosity however, it does not have the ability to form firm gels in food.
J. Jamalian, A. R. Rahimi,
Volume 7, Issue 1 (spring 2003)
Abstract
Whey powder, due to its lactose and protein contents, can be used as an important flour improver to decrease the rate of staling. In the present investigation, whey powder was added at 5 levels (zero to 5%, W/W) to the flour of Sangak bread. Bread was baked according to the formula and procedure used by traditional Sangak bakeries. Bread samples were kept at room temperature or under refrigeration for 36 hours. They were then evaluated for staling by a taste panel. They were also subjected to proximate analysis. The dough was examined for farinographic, amylographic, extensographic and fermentographic properties. The data of staling tests including color, texture, flavor and also proximate analysis data were analyzed by ANOVA. Finally, differences among treatments were examined by Ducan’s multiple range procedure.
The results indicated that the best treatment was the use of 3% whey powder, as far as staling and texture of bread are concerned. However, the best color of bread was achieved with 5% whey powder so was true of the protein, ash and fat contents. Viscosity, as tested by amylography, and also parameters of farinography reached their highest levels in the dough prepared from flour having 5% whey powder in the formula. The best extensibility was observed with the flours containing 4% whey powder and the highest dough energy was associated with the dough prepared from flour having 5% whey powder. As for the loaf volume, best results were obtained with the dough prepared from flour having 3% whey powder.
Overall, it is concluded that the use of 3% whey powder is the best treatment with regard to the delay in the rate of staling, increase in loaf volume, and color appeal of Sangak bread, and rheological properties of the dough.
Z. Sheikh-Ol-Eslami, J. Jamalian,
Volume 7, Issue 2 (summer 2003)
Abstract
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properties and to form complexes with bivalent cations (iron, calcium, zinc and so on), thus reducing their bioavailability in humans. In addition, phytate salts can form complexes with proteins, carbohydrates, and fats in the diet, making them unavailable too. In the present study, phytic acid contents of flours ( 3 individual extraction rates and 2 combinations), the dough and two types of popular breads of Khorasan (Lavash & Sangak) made from these flours were determined.
The results showed that the flours had, on the average, 570.37 mg phytic acid per 100 g and that the phytic acid contents of breads were, on the average, 347.31 mg/100g. This indicates that the present baking procedures do not have an appreciable effect on the level of phytic acid recovered in bread.
J. Jamalian, Z. Sheikhol-Eslami,
Volume 8, Issue 1 (spring 2004)
Abstract
Bread, the main staple food of Iran, imparts a major portion of energy and protein to urban and rural diets. Due to the use of flour with high extraction rate and improper fermentation of the corresponding dough, traditional breads have a rather high level of phytic acid. This has a detrimental effect on absorption and availability of minerals (Ca, Fe, Zn, Mg, Cr, Cu, etc.), carbohydrates, proteins and lipids, thus leading, for e.g., to iron-deficiency anemia in the present study, flours with different extraction rates (with known phytic acid content) were used for baking “Sangak” and “Lavash” breads and analyzed for phytic acid. Different levels of yeast, times of fermentation and extraction rates of flour were applied in the preparation of breads and their phytic acid levels were then estimated. Based on technological merits and residual phytic acid contents, breads prepared from two types of treatments were selected, their chemical composition, availabilities of iron and lysine as well as organoleptic characteristics were evaluated. Results indicated that under the employed conditions total destruction of phytic acid in “Sangak” and “Lavash” is rather impractical. A considerable reduction in phytic acid was noted: in “Lavash” bread using 2.5% yeast, 4 h of fermentation and a 50-50 blend of flours with 81.0 and 86.5% extraction rates and in “Sangak” bread with similar conditions (except for the flour which was a 50-50 blend of 86.5 & 97.5% extraction rates). Available lysine was similar in both of the selected breads compared to their respective references. Their available iron contents, however, were higher than their corresponding references (P ≤ 0.05 ). No significant differences were observed with regard to organoleptic evaluations of selected breads as compared to their references (P ≤ 0.05 ). Overall, the above-mentioned treatments are recommended for the baking of “Sangak” and “Lavash” breads.
A. H. Jamali-Zavareh A. Sharifi-Tehrani, M. Izadyar, E. Taheri,
Volume 8, Issue 1 (spring 2004)
Abstract
Systemic properties of pyroquilon, an anti-blast systemic chemical, used in controlling rice blast disease caused by Pyricularica grisea, was investigated through in vivo tests. Rice plants were treated with pyroquilon as granules in soil. Leaf and stem tissues were collected at different times after treatment and pyroquilon was extracted from tissues and detected by gas chromatography. Treated rice plants were also exposed to disease infection in blast nursery at different times and disease incidence was evaluated one week later. Pyroquilon was detected in leaf tissue one day after treatment (DAT), reached maximum during 4-7 DAT, and then reduced gradually to a nondetectable level after 28 DAT. In stem tissue, change in pyroquilon content was similar to but its quantity was less than that of leaf tissue. On inoculated plants, disease was controlled up to 60% at 2 DAT and completely controlled during 4-28 DAT. The results indicated that pyroquilon could be taken up and systemically translocated in rice plants after applying as granules in soil. Extent of disease control was a good function of pyroquilon content in leaf tissue (R2=0.93) and 2 ppm of compound in leaf could provide 90% control of the disease. In contrast, disease control was not a good function of pyroquilon content in stem tissue (R2=0.30).
S. Jamali, E. Purjam, A. Kheiri, M. Damadzadeh,
Volume 8, Issue 1 (spring 2004)
Abstract
In order to identify the plant-parasitic nematodes of important cereals (wheat, barley, and corn) in Isfahan Province, 120 soil and root samples were collected from the rhizosphere of these crops in various locations in the region during 1999 and 2000. Nematodes were extracted from soil by sieving and centrifugal sugar-flotation method. The specimens were killed and fixed in FGA (formaldehyde, glycerin and acetic acid 4:1:1) hot solution. The extracted nematodes were mounted in glycerin, permanent slides prepared, and studied by light microscope. The results revealed the presence of three species belonging to two genera of family criconematidae as follows: Criconemella antipolitana , C. xenoplax, Hemicycliophora poranga. H. poranga was extracted from rhizosphere of corn and reported for the first time from Iran. The most frequently occurring and dominant species was C. antipolitana that was isolated from soil around the roots of wheat and barley in several areas. C. xenoplax was extracted from a wheat field with the history of peach cultivation. These species are new records for Isfahan Province.
G. R. Mesbahi, J. Jamalian, H. Golkari,
Volume 8, Issue 2 (summer 2004)
Abstract
Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do this, tragacanth powder was added to the sauce at the levels of 0.1, 0.2, 0.4, 0.6, 0.8 and 1% . Emulsion stability and apparent viscosity of the sauces were determined and compared with that of the commercial one to find the right concentration of tragacanth. This concentration was used to produce mayonnaise on a commercial scale and then its physico-chemical characteristics, microbiological stability, and organoleptic properties were compared with commercial mayonnaise. The shelf-life of the sauce samples were also monitored bimonthly up to 4 months at two different temperatures (5 and 25 oC) by measuring apparent viscosity, moisture content, pH, microbial count, and organoleptic parameters. The results were compared with those obtained for commercial sauce. The results indicated that the characteristics of tragacanth-containing mayonnaise were similar to those of the commercial one and that the former was acceptable to consumers. Therefore, gum tragacanth at the right concentration could be a suitable subsitute for the stabilizers and thickeners already used in making mayonnaise sauce.
Gh. Mesbahi, J. Jamalian,
Volume 10, Issue 2 (summer 2006)
Abstract
Iran is a major apple producing country. A number of industrial apple products can be made from apple. In some developed countries about 25% of apples are processed into apple sauce. Apple sauce hasn’t so far been produced by Iranian food industry, but if a formulation suitable for the taste of Iranian consumers is prepared, it can commercially succeed as a consumer product. At the first step of this study, six apple sauce formulations were made from Golden Delicious apples. Then the sensory properties of these apple sauces were evaluated by partially experienced panelists. The best formulation was chosen by a ranking test. Also, this selected apple sauce formulation was evaluated by ordinary consumers in some popular restaurants. The majority of these consumers accepted the taste and flavor of this apple sauce. The chemical, physical and microbial properties of the apple sauce formulations were determined and compared. In the final step, samples of the chosen apple sauce were stored at 4oC±1 or 25oC±2 for 10 months and their chemical, physical and microbial properties were determined bimonthly. The results indicated that the selected apple sauce could be stored at ambient temperature for over 10 months, without undesirable quality changes.
E. Hosseini, J. Jamalian,
Volume 10, Issue 3 (fall 2006)
Abstract
Consumption of foods with low glycemic index (G.I.) by diabetic patients helps maintain their blood sugar at acceptable levels. Ordinary jam has a high G.I. The purpose of the present investigation was to prepare a dietetic jam using nutritive and non-nutritive sweeteners. The investigation was carried out in four steps. First, glycyrrhizin was extracted from licorice extract powder, its ammonium form was prepared, and its purity was assay by HPLC. Secondly, based on a completely randomized design various types of jam were prepared using different combinations of sorbitol, fructose and ammonium glycyrrhizin. Thirdly, the prepared jams and their reference controls were evaluated for color, flavor, texture and overall acceptability by a selected taste-panel and were also subjected to physical analysis using Hunter Lab colorimeter and Bostwick consistometer. Two jam preparations were finally selected on the basis of their overall acceptability. Finally, glycemic indices of the selected jams were determined using NIDDM volunteers. The results showed that ammonium-glycyrrhizin enhances the overall acceptability of the selected product (P<0.05). As G.I. values for the selected jams were low (23.5 and 23.9), their consumption by diabetic patients and their production on a commercial scale are recommended.
M. R. Ebadi, J. Pourreza, M. A. Edriss, J. Jamalian, A. H. Samie, S. A. Mirhadi,
Volume 10, Issue 4 (winter 2007)
Abstract
In order to assess and determine amino acids profile and their availability in different sorghum grain (SG) varieties, three SG varieties including low tannin (0.09% , LTS), medium tannin (0.19%, MTS) and high tannin (0.37%, HTS) were grown at the same location. The grains were analysed for their proximate analyses, tannin and amino acids. True amino acid availability (TAAA) was obtained by Sibbald’s method using ceacectomized single comb leghorn cockerels. The results showed that methionine and cystine were the first and the second limiting amino acids, respectively in LTS and MTS. But in HTS, lysine (0.166%) was the first and methionine (0.176%) was the second limiting amino acid. Methionine content was 0.114% , 0.182% and 0.176% for LTS, MTS and HTS, respectively. Although, crude protein was lower in HTS (10%) than the other SG, but histidine, methionine and isoleucine were higher for HTS in comparison to LTS and MTS. TAAA decreased when tannin content increased and all amino acids had a lower availability in HTS than LTS and MTS (P<0.05). Methionine in HTS and LTS and glutamic acid in MTS had the highest availability. The availability of proline was most affected by tannin, and its availability was 91.55% for LTS, 84.82% for MTS and 22.82% for HTS (P<0.05).
Gh. R. Mesbahi, J. Jamalian,
Volume 11, Issue 40 (summer 2007)
Abstract
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperature in large plastic containers before consumption. To carry out the investigation, samples of the sauce in large plastic containers and glass jars were obtained directly from a commercial producer. After preliminary quality examinations, they were allocated into 3 lots and stored at 5, 25 or 40oC for up to 6 months. They were then subjected to physical, chemical, microbiological and organoleptic tests at monthly intervals. The results showed no significant microbial growth even when kept at higher temperatures. Significant chemical changes (autoxidation), however, occurred in both containers at temperatures close to 40oC. Organoleptic examinations revealed significant changes, especially in color and emulsion stability, which were more evidenced for those stored at higher temperature. It was concluded that the storage of mayonnaise sauce in large plastic containers at higher temperatures should be avoided mostly due to deterioration through physical, chemical and organoleptic changes of the sauce.
A.h. Jamali Zavareh, A. Sharifi Tehrani, M. Mohammadi,
Volume 11, Issue 41 (fall 2007)
Abstract
One of the properties of systemically acquired resistance in plants is their concomitance with the biochemical changes including enhancement of activities of defense-related enzymes. The leaf extract of Reynoutria sachalinensis (F. Schmidt) Nakai is known to be an effective compound for the control of a few plant diseases particularly powdery mildew of cucurbits (caused by fungal pathogen Podosphaera fusca), by inducing host defense responses. In the present investigation, the effects of this extract on some defense responses of cucumber plants were studied via in vivo tests. Changes of defense responses in the extract treated-cucumber plants, with or without pathogen inoculation, were studied and compared with those of non-treated control plants. Results indicated that specific activity of peroxidase increased significantly in treated tissues. Enhancement of enzyme activity showed the same patterns in both the pathogen inoculated- and non-inoculated-plants thus the pathogen attack did not affect the enzyme activity. Specific activity of phenylalanine ammonia-lyase in the non-inoculated extract treated-plants showed a transient fast increase during 24 hours after the treatment, whereas in the inoculated ones, it showed a permanent slow increase probably due to the interaction between extract treatment and pathogen attack. Phenolic content of extract treated-plant tissues, despite small fluctuations, did not show any definite pattern of changes.
H. Barzegar , A. Karbassi, J. Jamalian, M. Aminlari,
Volume 12, Issue 43 (spring 2008)
Abstract
Chitosan, a deacetylated derivative of chitin, is found in crustacean, arthropod, shell fish and shrimp shell as well as cell walls of some fungi . The objective of this research was to investigate the antimicrobial property of chitosan and possibility of its use as a natural preservative in mayonnaise. In this study, chitosan was produced by chemical method from shrimp shell. The antimicrobial activities of chitosan against Salmonella enteritidis and Lactobacillus plantarum were explored by calculation of the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) in media supplemented with 0.1, 0.2 , 0.3, ..., 0.9 , 1 mg/ml chitosan adjusted to pH 5 or 6 . The MIC and MBC of chitosan differed with pH and bacterial type, ranging from 0.4 to 1 mg/ml. Antibacterial activity of chitosan was inversely affected by pH, with higher activity at lower pH value. The sauce containing 0.1, 0.2 or 0.3% chitosan was inoculated with 106 CFU/gr S. enteritidis or L. plantarum and stored at 5°C and 25°C for 8 days. The inhibitory effect of chitosan concentration was increased from 0.1 to 0.3%. This investigation demonstrated that 0.2% chitosan can be used in mayonnaise as a new preservative.
S Jamali, E Pourjam, N Safaee, A Alizadeh,
Volume 13, Issue 47 (4-2009)
Abstract
In order to estimate the loss of rice caused by white tip nematode, (Aphelenchoides besseyi), to Alikazemi cv., two series of experiments were conducted in greenhouse and microplot conditions at Rice Research Institute, Rasht (Guilan province) during 2005-2006. The microplots sizes were 0.5×2 meter. Rice seedlings were inoculated by plastic tube method with 0, 100, 300, 500, 700 and 900 nematodes per plant. The experiments were arranged in greenhouse and microplot conditions as a completely randomized design and completely randomized block design with four replications, respectively. The factors under investigation consisted of symptoms (number of plants and Leaves infected), yield and population density of nematodes. The variance analysis of data showed significant differences among treatments in all parameters. The minimum infestation level leading to symptoms and yield loss in microplot condition (500 nematodes) was greater than greenhouse (300 nematodes). Regression analysis of data revealed that the yield reduction was mainly explained by population of nematodes in greenhouse and microplot (R2= 92.56, R2 = 91.55). Also, there was a positive correlation at 5% level of probability between disease incidence and nematode population (R2= 84.42, R2 = 75.27). The resulting equations from regression can be used to estimate crop loss from population of nematodes.
H. Sharifan, S. Jamali, F. Sajadi,
Volume 22, Issue 2 (Summer 2018)
Abstract
In order to study the effects of different irrigation regimes and different levels of salinity on the growth parameters of Quinoa (Chenopodium quinoa Willd.), this experiment was performed in the research green house of Water Engineering Department, at f Gorgan University of Agricultural Sciences and Natural Resources, during 2016. The experimental design was a factorial with n a randomized complete design in three replications. Treatments included three irrigation levels (100, 75 and 50 percent of water requirements calculated by the evaporation pan class A) and five salinity levels (0.5, 4.3, 8, 11.8, 16 dSm-1). The results showed that the effect of irrigation on the Leaf area index, chlorophylls and RWC (P<0.01) and Leaf length, and width (P<0.05) was significant. The effect of salinity levels on the Leaf area index, chlorophylls, Leaf length and width, RWC, Specific leaf weight (P<0.01) and Leaf petiole length (P<0.05) was significant too. The interaction between irrigation and salinity levels on chlorophylls and RWC (P<0.01) and Leaf width (P<0.05) was significant as well. According to the results, Quinoa had a good tolerance to the elevated levels of deficit irrigation. Decreasing the irrigation levels from 100 to 50 percent of pan evaporation resulted in the reduction of the Leaf area index and RWC to 24.6 and 7.3 percent, respectively. The result also showed that Quinoa had a good tolerance to the elevated levels of salinity, the mixing sea water, and tap water at rate of 30 percent, with control treatment having no significance for all of the parameters. It seems that good stand establishment in the saline soils and water conditions could be insured if proper management is applied in the farms.
F. Sajadi, H. Sharifan, S. Jamali,
Volume 22, Issue 3 (Fall 2018)
Abstract
Yield is a function of root distribution and activity. In flood conditions, root growth and efficiency are essential for crop productivity. The goal of this study was to investigate the effect of different irrigation regimes on the root development, yield and yield components of green pepper (green Hashemi cultivars). This study, which was based on a completely randomized design with three replications under greenhouse conditions, was done at Gorgan University of Agricultural Sciences and Natural Resources in 2016. Different irrigation regimes consisted of 3 levels (100, 125 and 150 percent of water requirement). The results showed that the effect of different irrigation regimes on root volume, root length, root area and number of fruit was significant at 1 percent level (P<0.01), but water use efficiency, and fresh and dry weight of fruit were significant at 5 percent level (P<0.05). The results also revealed that green pepper plants were sensitive to over irrigation. Increasing irrigation levels from 100 to 125 percent of pan evaporation resulted in the reduction of root volume, root length, water use efficiency, number of fruits, and pepper fresh weight to 20, 13.8, 26, 29and 6.4 percent, respectively. As the conclusion, with the increase in water irrigation level, the fresh weight of the fruit was significantly decreased.
R. Jamali, S. Besharat, M. Yasi, A. Amirpour Deylami,
Volume 22, Issue 3 (Fall 2018)
Abstract
The irrigation and drainage network of Zarrinehroud with an area of 65,000 hectares is the most important network of Lake Urmia basin, with the direct link to the lake. With the current crisis in the lake, an assessment of the existing network's performance is essential in the Urmia Lake Rescue Program. The purpose of this study was, therefore, to evaluate the transmission, distribution, and utilization efficiency and irrigation efficiency at the surface of the network. Three products were selected from the cultivar with the highest crop area (10% beet, 22% and 22%, and 38% wheat). The dominant method of irrigation was surface irrigation. At the network level, soil moisture in the field before and after irrigation, soil physical and hydraulic properties and water use volume for irrigation were measured. The results showed that the average transmission efficiency in canals with the concrete coating of the network was about 79%, which was in the range of 33% (in the smaller channels) to 100% (in the larger channels). The water distribution efficiency in the network was, on average, 76%, varying from 50% to 100%. Water use efficiency in the fields based on soil moisture balance analysis varied from 41% in the sandy loam soils to 66% for the clay texture. Based on the analysis of the data on the amount of harvest, production costs and product sales price, the water use efficiency (in kilograms of product per cubic meter of water used) varied from 0.4 for the elderly hay to 5.1 for the sugar beet. The amount of water used in this network (in Rials per cubic meter of water consumption) was between 2740 for alfalfa aged over 10 years and 6900 for wheat. It can be concluded that in the case of water constraints, wheat, sugar beet and alfalfa could be the most economic cultivar, respectively.
S. Jamali, F. Sajadi,
Volume 23, Issue 1 (Spring 2019)
Abstract
Due to the limited freshwater, farmers have to use exotic waters such as seawater. One of the management methods is the conjunction use of fresh and seawater. The goal of this study was to investigate the effect of conjunctive irrigation with seawater and fresh water on the yield and yield components of Dill (Anethum graveolens L.) in greenhouse conditions. The research was done based on a completely randomized design including 3 replications as pot planting in Gorgan University of Agricultural Sciences and Natural Resources during 2016. In this study, there were five irrigation regimes (Irrigation with one-third of the sea water with tsp water, Irrigation with half seawater and then one more half with fresh water, Alternate irrigation with seawater and tap water, and Conjunction irrigation). The results inducted that the effect of different irrigation regimes on Umbrellas per plant, umbels per umbrellas and thousand kernel weights was highly significant (P<0.01), but the number of leaves per plant, branches number, the number of seeds per plant, and the seed number in umbrellas were significant at 5 percent level (P<0.05). In this study, all parameters were decreased significantly with the increase at all levels of water salinity. The results showed that one-third seawater and tap water irrigation regime, as compared to other regimes after control regimes, had the highest Umbrellas per plant, umbels per umbrellas, the number of leaves per plant, branches number, the number of seeds per plant, and the seed number in umbrellas. One-third, half alternate, alternate and the mixture of sea water and tap water resulted in the decrease of thousand kernel weights, reaching ti 13.6, 19.0, 30.1 and 65.1 percent, respectively.
O. Mohamadi, M. Heidarpour, S. Jamali,
Volume 23, Issue 3 (Fall 2019)
Abstract
Shortage of water resources and renewable per capita in last 30 years is put Iran on crisis threshold. Wastewater reuse is one of the battle solutions for water shortage and prevents wastewater depletion and environmental pollution. Thus, a pilot scale experiment was carried out to evaluate an integrated anaerobic/aerobic treatment for removal of BOD5 and COD, also to reduction of hydraulic retention time by considering optimum removal efficiency. The pilot was an anaerobic/aerobic bioreactor type under continuous-feeding regime based on a central composite design. The pilot was studied in different retention time and aeration was carried out between 5-15 hours. According to different retention times for COD removal efficiency, 24 hours was selected as optimum hydraulic retention time, that it is comparable to those obtained for 48 hours and over in plant roughly and could remove COD and BOD in acceptable ranges, results showed that average removal efficiency for BOD5 were 63.86 and 83.99 percent in aerobic and anaerobic phases, respectively. The average removal efficiency for COD was 76.5 and 74.35 percent for anaerobic and aerobic sections, respectively. The average removal efficiency for BOD5 and COD in this integrated aerobic-anaerobic pilot 95.24 and 94.8 percent, respectively.
M. Jamali Jezeh, Mohammad Shayannejad, S. M Hejazi,
Volume 24, Issue 4 (Winter 2021)
Abstract
Water resources are limited in many areas of the world; sometimes, even these limited resources are negligently contaminated. One of the polluting factors of water is oil and its derivatives. Oil absorption using textiles is one of the common ways to separate oil from water. In this study, we used three types of textiles with different properties in order to make the filter. The experiments were performed using three different concentrations of 10, 20 and 30% oil. In this study, three types of BC, PET and PP textiles in the presence of horizontal and vertical drainages were investigated. The PET and PP textiles were made of nonwoven polyester and polypropylene fibers, respectively, and the BC textile was a two-component nonwoven textile of both polyester and polypropylene fibers that was used for the first time. Flow through the textiles was turbulent. Coefficients of flow were calculated using non-Darcy flow relations and the optimization method. The results showed that at low oil concentrations, the oil absorption had an inverse relation with the porosity and turbulent flow coefficients, but at higher concentrations, the effect of these agents was less; instead, the effect of the concentration and the intrinsic ability of the non-woven fibers was greater. The best performance was related to PP and PET with the horizontal drainage that had 95 and 91 absorption rates, respectively.
