Enhanced removal of benzene in nonthermal plasma with ozonation,flow recycling,and flow recirculation

A double stage AC/DC sequential high voltage reactor has been developed to study the decomposition of benzene in the air stream at atmospheric pressure. The removal efficiency was measured as a function of ozonation, flow recycling, and flow recirculation. Ozonation in the inlet, and recycling of the exhaust stream increased the removal of benzene, also with increasing of specific input energy (J l⁻¹) the effect of inlet flow ozonation on benzene decomposition was enhanced. The highest removal efficiency was obtained up to >99% in recirculation six times, while CO₂ selectivity reached 99.9% and energy efficiency was 0.59 g kWh⁻¹. O₃ production/ decomposition > production of OH radicals > electronic and ionic collisions were indicated as the main mechanisms influencing benzene abatement in this research.     

Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese

Paired wild‐type cultures consisting of a Lactobacillus paracasei subsp. paracasei (three strains) or Pediococcus pentosaceus (one strain) and a Pediococcus inopinatus (five strains) were used as adjunct cultures in the production of Iranian white brined cheese. After 8 weeks of ripening, adjunct‐treated cheeses produced by L. paracasei subsp. paracasei and P. inopinatus received significantly higher scores for flavour/taste, aroma, texture and overall preference than those produced by P. pentosaceus and P. inopinatus as well as the control cheese (P < 0.05). In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci.