Principles of an enhanced MBR-process with mechanical cleaning.

Up to date, different physical and chemical cleaning protocols are necessary to limit membrane fouling in membrane bioreactors. This paper deals with a mechanical cleaning process, which aims at the avoidance of hypochlorite and other critical chemicals in MBR with submerged flat sheet modules. The process basically consists of the addition of plastic particles into the loop circulation within submerged membrane modules. Investigations of two pilot plants are presented: Pilot plant 1 is equipped with a 10 m(2) membrane module and operated with a translucent model suspension; pilot plant 2 is equipped with four 50 m(2) membrane modules and operated with pretreated sewage. Results of pilot plant 1 show that the establishment of a fluidised bed with regular particle distribution is possible for a variety of particles. Particles with maximum densities of 1.05 g/cm(3) and between 3 and 5 mm diameter form a stable fluidised bed almost regardless of activated sludge concentration, viscosity and reactor geometry. Particles with densities between 1.05 g/cm(3) and 1.2 g/cm(3) form a stable fluidised bed, if the velocity at the reactor bottom is sufficiently high. Activities within pilot plant 2 focused on plant optimisation and the development of an adequate particle retention system.

Characterization of natural "cooling" compounds formed from glucose and l-proline in dark malt by application of taste dilution analysis.

Gel permeation chromatography of the solvent extractables isolated from a thermally treated glucose/L-proline mixture and sensory analysis of the fractions collected led to the discovery of the presence of "cooling" compounds in Maillard reactions. To characterize the key compounds imparting this cooling sensation to the oral cavity, a taste dilution analysis was performed by determining the taste threshold of reaction products in serial dilutions of HPLC fractions to select the most intense "cooling" compounds in the complex GPC fraction of the Maillard reaction mixture. Systematic (13)C-labeling experiments and GC-MS, LC-MS, and 1D- and 2D-NMR measurements, followed by synthesis, led to the unequivocal identification of 3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (3-MPC), 5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one (5-MPC), and 2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone (DMPF) as the key compounds contributing the most to the cooling sensation. Although these structures were described earlier with regard to Maillard reactions, this is the first time that Maillard reaction products are reported to cause intense cooling sensations by degustation. Finally, the detection of 5-MPC (101.3 microg/kg), 3-MPC (9.4 microg/kg), and DMPF (11.5 microg/kg) in dark malt verified their natural occurrence in thermally processed foods.