Articles with "nanobubble water" as a keyword



Photo from wikipedia

Enhanced hydrolysis and acidification of cellulose at high loading for methane production via anaerobic digestion supplemented with high mobility nanobubble water.

Sign Up to like & get
recommendations!
Published in 2019 at "Bioresource technology"

DOI: 10.1016/j.biortech.2019.122499

Abstract: In this study, CH4 production from anaerobic digestion (AD) of refractory cellulose was investigated at a high loading of 3.5 (VScellulose/VSinoculum) under nanobubble water (NBW) addition. A longer proton spin-spin relaxation time (2611-2906 ms) of NBW… read more here.

Keywords: high mobility; addition; water; high loading ... See more keywords
Photo by a2eorigins from unsplash

Enhancement of methane production by anaerobic digestion of corn straw with hydrogen-nanobubble water.

Sign Up to like & get
recommendations!
Published in 2021 at "Bioresource technology"

DOI: 10.1016/j.biortech.2021.126220

Abstract: Hydrogen-nanobubble water was proposed to enhance methane production by anaerobic digestion (AD) with corn straw. The effects of H2-nanobubble water (H2-NBW) amounts (0%, 20%, 40%, 60%, 80%, and 100%) on methane production characteristics of corn… read more here.

Keywords: methane; methane production; nanobubble water; corn straw ... See more keywords
Photo from archive.org

Supplementation of O2-containing gas nanobubble water to enhance methane production from anaerobic digestion of cellulose

Sign Up to like & get
recommendations!
Published in 2020 at "Chemical Engineering Journal"

DOI: 10.1016/j.cej.2020.125652

Abstract: Abstract Nanobubble water (NBW) contains 106–108 gas bubbles per milliliter with diameter read more here.

Keywords: containing gas; water; gas nanobubble; supplementation containing ... See more keywords
Photo by a2eorigins from unsplash

Preharvest application of hydrogen nanobubble water enhances strawberry flavor and consumer preferences.

Sign Up to like & get
recommendations!
Published in 2021 at "Food chemistry"

DOI: 10.1016/j.foodchem.2021.131953

Abstract: The improvement of fruit flavor is a challenge for producers and breeders. This study investigated the effects and mechanisms of preharvest hydrogen nanobubble water (HNW) application on the flavor of cultivated strawberry (Fragaria × ananassa 'Benihoppe'). Compared… read more here.

Keywords: strawberry flavor; hydrogen nanobubble; water; nanobubble water ... See more keywords