Search results for "Online monitoring"
showing 3 items of 3 documents
Monitoring pH and ORP in a SHARON reactor
2011
This paper analyses the valuable information provided by the on-line measurements of pH and oxidation reduction potential (ORP) in a continuous single high ammonia removal over nitrite (SHARON) reactor. A laboratory-scale SHARON reactor equipped with pH, ORP, electric conductivity and dissolved oxygen (DO) probes has been operated for more than one year. Nitrogen removal over nitrite has been achieved by adding methanol at the beginning of anoxic stages. Time evolution of pH and ORP along each cycle allows identifying the decrease in nitritation rate when ammonia is consumed during the aerobic phase and the end of the denitrification process during the anoxic phase. Therefore, monitoring pH…
A fast algorithm for muon track reconstruction and its application to the ANTARES neutrino telescope.
2011
An algorithm is presented, that provides a fast and robust reconstruction of neutrino induced upward-going muons and a discrimination of these events from downward-going atmospheric muon background in data collected by the ANTARES neutrino telescope. The algorithm consists of a hit merging and hit selection procedure followed by fitting steps for a track hypothesis and a point-like light source. It is particularly well-suited for real time applications such as online monitoring and fast triggering of optical follow-up observations for multi-messenger studies. The performance of the algorithm is evaluated with Monte Carlo simulations and various distributions are compared with that obtained …
Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products
2015
Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing the salting process of pork meat products was evaluated. The ultrasonic velocity (V) and time of flight (TF) were measured by through-transmission and pulse-echo methods, respectively, in salted meat products. Salting involved an increase of the V in meat muscles and a decrease of the time of flight in whole hams. Measuring the V before and after salting, the salt content could be estimated. Moreover, online monitoring of the salting process by computing the TF could b…