2015
DOI: 10.1016/j.wasman.2014.09.017
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Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

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Cited by 8 publications
(5 citation statements)
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“…TGA and DSC analyses showed that baking soda exhibited 3% weight loss at a decomposition temperature of 134.2°C ± 0.9°C, with a melting temperature (T m ) of 173.2°C ± 2.0°C. The decomposition reaction of sodium bicarbonate in the range of 100°C°C to 180°C (373–453 K), shown in Equation , was both time‐ and temperature‐dependent 2NaHCO3Na2CO30.25em()s+CO20.25em()g+H2normalO …”
Section: Resultsmentioning
confidence: 99%
“…TGA and DSC analyses showed that baking soda exhibited 3% weight loss at a decomposition temperature of 134.2°C ± 0.9°C, with a melting temperature (T m ) of 173.2°C ± 2.0°C. The decomposition reaction of sodium bicarbonate in the range of 100°C°C to 180°C (373–453 K), shown in Equation , was both time‐ and temperature‐dependent 2NaHCO3Na2CO30.25em()s+CO20.25em()g+H2normalO …”
Section: Resultsmentioning
confidence: 99%
“…Sumber zat berbau busuk mencakup produksi industri (misalnya, produksi asam fosfat, pupuk nitrogen, kertas, dan lainnya) (Boumnijel et al, 2016), instalasi pengolahan limbah, (Lewkowska et al, 2016;Zhou et al, 2016), tempat pembuangan sampah kota (Lucernoni et al, 2016), produksi ternak dan unggas (misalnya, kandang ayam, lumbung, dan lainnya) (Van der Heyden et al, 2015), proses pengolahan limbah, misalnya proses pembuatan kompos (Wang et al, 2015). Limbah yang dihasilkan dalam proses pembuatan es krim yang dikategorikan sebagai industri pengolahan makanan merupakan salah satu yang menghasilkan gas berbau busuk (Lee et al, 2013;Qamaruz-Zaman et al, 2015;Qamaruz-Zaman & Milke, 2012). Menurut Asmadi dan Suharno (2012), hampir semua jenis limbah cair industri pangan dapat diolah dengan sistem lumpur aktif.…”
Section: Pendahuluan 11 Latar Belakangunclassified
“…Buffer systems used in spray air freshening products to neutralize odors may include for example, citrate or carbonate buffers. Neutralization of acid and amine odors to pH in the range of 5-8 by pH buffering converts these MOVOC to non-volatile salts, reducing or eliminating the odor [83].…”
Section: Contemporary Approaches and Benefits Of Mitigating Malodorsmentioning
confidence: 99%