INVESTIGATION OF FABRIC CLEANING USING FLUID DYNAMIC GAUGING: Effects of Fine Bubbles

Clothes washing in the food industry and domestic setting is regarded as a chore and is commonly carried out by hand or electrical appliances. The cleaning process is far from optimum and consumes large amount of energy, water and chemicals. Commercial clothes washing powders and liquids are often formulated to contain enzymes. Such formulations enable washes to be carried out at lower temperatures to improve performance, and can also increase the amount of surfactant attaching to a stain or soil, thereby reducing the surfactant load both in the wash, and also in the effluent. Most clothes washing studies are often performed in-house by manufacturers of cleaning formulation such that data is protected and rarely available in the public domain. This research is a collaborative project between the Green Cleaning Laboratory, Bath and the Department of Chemical Engineering,Thammasat University that presents a new and systematic method to study fabric cleaning. Here, the technique of Fluid Dynamic Gauging (FDG) was used to apply a range of known fluid shear stresses (0-0.316 Pa) on coconut milk soils stained on polycotton. The efficacy of two bio-detergents and the effect of soaking at 20 and 30oC were investigated and analysed. The extent of cleanliness of the fabric was characterised using gravimetric and optical methods. Studies on using fine bubbles (20-50 microns) as a pre-treatment step to enhance cleaning was also conducted at 20 and 30oC. Preliminary results indicated that soaking the stained fabric in fine bubbles for 10 minutes could enhance removal under fluid shear. Further experiments using fine bubbles are currently underway

Cleaning behaviour of some polymeric and proteinaceous fouling layers

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Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Coconut milk manufacturing process encounters problems with foulants formed during pasteurization process. For example, fouling layers reduce heat transfer efficiency of a heat exchanger. As the fouling layers are considered as waste, this research aimed at extracting coconut oil from the foulants to produce a product from the waste. A model coconut milk foulant was used to simulate foulants formed during batch pasteurization process and coconut oil was extracted from the foulant using celloulase enzyme. The extracted oil then was evaluated in terms of fatty acid composition and antioxidant properties (total phenolic and flavonoid contents). The antioxidant activities were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and FRAP (Ferric reducing antioxidant power) methods. Results showed that the oil extracted from the foulants appeared similar to virgin coconut oil (VCO); the extracted oil appeared as clear viscous liquid with aroma associated with roasted coconut. The oil extracted using enzyme contained all fatty acids found in VCO in lower proportions but large extent of linoleic acid was found. Antioxidant capacity was similar to that of VCO. The foulants after the extraction of fat using enzyme were easier to clean suggesting the possibility to couple cleaning of coconut milk foulants and oil extraction in the same process

Extraction of Coconut Oil from Coconut Milk Foulants Using Enzyme

Coconut milk manufacturing process encounters problems with foulants formed during pasteurization process. For example, fouling layers reduce heat transfer efficiency of a heat exchanger. As the fouling layers are considered as waste, this research aimed at extracting coconut oil from the foulants to produce a product from the waste. A model coconut milk foulant was used to simulate foulants formed during batch pasteurization process and coconut oil was extracted from the foulant using celloulase enzyme. The extracted oil then was evaluated in terms of fatty acid composition and antioxidant properties (total phenolic and flavonoid contents). The antioxidant activities were evaluated using DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging and FRAP (Ferric reducing antioxidant power) methods. Results showed that the oil extracted from the foulants appeared similar to virgin coconut oil (VCO); the extracted oil appeared as clear viscous liquid with aroma associated with roasted coconut. The oil extracted using enzyme contained all fatty acids found in VCO in lower proportions but large extent of linoleic acid was found. Antioxidant capacity was similar to that of VCO. The foulants after the extraction of fat using enzyme were easier to clean suggesting the possibility to couple cleaning of coconut milk foulants and oil extraction in the same process