This article reviews the progress made in CO2 separation and capture research and engineering. Various technologies, such as absorption, adsorption, and membrane separation, are thoroughly discussed. New concepts such as chemical-looping combustion and hydrate-based separation are also introduced briefly. Future directions are suggested. Sequestration methods, such as forestation, ocean fertilization and mineral carbonation techniques are also covered. Underground injection and direct ocean dump are not covered.

Progress in carbon dioxide separation and capture: a review.

Nanofluids, the fluid suspensions of nanomaterials, have shown many interesting properties, and the distinctive features offer unprecedented potential for many applications. This paper summarizes the recent progress on the study of nanofluids, such as the preparation methods, the evaluation methods for the stability of nanofluids, and the ways to enhance the stability for nanofluids, the stability mechanisms of nanofluids, and presents the broad range of current and future applications in various fields including energy and mechanical and biomedical fields. At last, the paper identifies the opportunities for future research.

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A review on nanofluids: preparation, stability mechanisms, and applications

Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Particle swarm optimization (PSO) is a heuristic global optimization method, proposed originally by Kennedy and Eberhart in 1995. It is now one of the most commonly used optimization techniques. This survey presented a comprehensive investigation of PSO. On one hand, we provided advances with PSO, including its modifications (including quantum-behaved PSO, bare-bones PSO, chaotic PSO, and fuzzy PSO), population topology (as fully connected, von Neumann, ring, star, random, etc.), hybridization (with genetic algorithm, simulated annealing, Tabu search, artificial immune system, ant colony algorithm, artificial bee colony, differential evolution, harmonic search, and biogeography-based optimization), extensions (to multiobjective, constrained, discrete, and binary optimization), theoretical analysis (parameter selection and tuning, and convergence analysis), and parallel implementation (in multicore, multiprocessor, GPU, and cloud computing forms). On the other hand, we offered a survey on applications of PSO to the following eight fields: electrical and electronic engineering, automation control systems, communication theory, operations research, mechanical engineering, fuel and energy, medicine, chemistry, and biology. It is hoped that this survey would be beneficial for the researchers studying PSO algorithms.

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A Comprehensive Survey on Particle Swarm Optimization Algorithm and Its Applications

http://egon.cheme.cmu.edu/Papers/BatchReviewMendezGrossmann.pdf

State-of-the-art review of optimization methods for short-term scheduling of batch processes

The effects of solution pH and temperature on the adsorption of fluoride onto bone char made from cattle bones were investigated in this work. It was found that the maximum adsorption took place at pH 3 and the adsorption capacity decreased nearly 20 times augmenting the pH from 3 to 12. This behavior was attributed to the electrostatic interactions between the surface of bone char and the fluoride ions in solution. The adsorption capacity was not influenced by temperature in the range from 15 to 35 °C. A comparison of fluoride adsorption capacities among several adsorbents revealed that the adsorption capacity of the bone char was 2.8 and 36 times greater than those of a commercial activated alumina (F-1) and a commercial activated carbon (F-400). The adsorption capacity is considerably dependent upon the physicochemical properties of the bone char surface and the solution pH.

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Adsorption of Fluoride from Water Solution on Bone Char

The adsorption of fluoride from a water solution on an activated alumina prepared from pseudo-boehmite was investigated in this work. The activated alumina was characterized to determine its physicochemical and textural properties. It was found that the fluoride adsorption capacity of the activated alumina was considerably dependent upon the solution pH and diminished considerably with increasing solution pH from 4 to 11. The effect of the pH was attributed to the electrostatic interactions between the surface of the activated alumina and the fluoride in solution. The activated alumina was dissolved at pH lower than 4. It was not possible to ascertain the effect of the temperature on the adsorption of fluoride because the adsorption capacity increased and then decreased while the temperature was augmented from 15 to 25 °C and from 25 to 35 °C, respectively. The adsorption equilibrium was not reversible at pH of 5 but was reversible at pH of 11. The solution pH was a very important factor in desorbing fluoride and more mass of fluoride was desorbed increasing the solution pH. The adsorption of fluoride on activated alumina was mainly due to both electrostatic attraction and chemisorption mechanisms, but not to ion exchange.

Jose M. Martinez-Rosales

Papers

Adsorption of Fluoride from Water Solution on Bone Char

Fluoride removal from water solution by adsorption on activated alumina prepared from pseudo-boehmite