Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water

Md. Mahmudur Rahman; Mohd Maniruzzaman

doi:doi:10.11648/j.ijfet.20180202.12

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Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water

Md. Mahmudur Rahman, Mohd Maniruzzaman

Published in International Journal of Food Engineering and Technology (Volume 2, Issue 2)

Received: 13 November 2018 Accepted: 28 November 2018 Published: 3 January 2019

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Abstract

In this work, chitosan was isolated from shrimp shell by various chemical treatments such as demineralization, de-protenization, de-colorization, de-acetylation. Shrimp shell was collected from a food processing landing zone in south-west part of Khulna division (Rupsha) of Bangladesh as well as White clay was collected and modified by 5% ethylene diamine for the preparation of chitosan-clay nanofilter (CCNF) by solution casting method for the purification of drinking water. CCNF was prepared from agricultural wastage (in food processing sector) because it was tried to find out the usefulness of the wastage efficiently. There was a remarkable improvement in this work, the Thermal Analysis data showed that bio-nanofilter (CCNF) was thermally stable as well as biodegradable and the SEM analysis showed that the intercellular gaps were also reducing due to deposition of clay. So, CCNF became more uniform and smooth. This nanofilter will be very helpful for the purification of drinking water because of it’s uniformity and smoothness. Chitosan was chosen for drinking water purification technology due to it’s antimicrobial activity, thermal stability and non-toxicity. This research also highlights the recent development of chitosan as well as clay in case of nanofiltration technology from the last decade. However, shrimp shell, chitin, chitosan and CCNF were characterized by TGA (Thermo Gravimetric Analysis), DTG (Differentiate Thermogravimetry), DTA (Differentiate Thermal Analysis) and SEM (Scanning Electron Microscope).

Published in	International Journal of Food Engineering and Technology (Volume 2, Issue 2)
DOI	10.11648/j.ijfet.20180202.12
Page(s)	17-26
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Shrimp Shell, Chitosan, Clay, Nano-filter, Drinking Water, Agricultural Wastage

References

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APA Style

Md. Mahmudur Rahman, Mohd Maniruzzaman. (2019). Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water. International Journal of Food Engineering and Technology, 2(2), 17-26. https://doi.org/10.11648/j.ijfet.20180202.12

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ACS Style

Md. Mahmudur Rahman; Mohd Maniruzzaman. Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water. Int. J. Food Eng. Technol. 2019, 2(2), 17-26. doi: 10.11648/j.ijfet.20180202.12

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AMA Style

Md. Mahmudur Rahman, Mohd Maniruzzaman. Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water. Int J Food Eng Technol. 2019;2(2):17-26. doi: 10.11648/j.ijfet.20180202.12

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@article{10.11648/j.ijfet.20180202.12,
  author = {Md. Mahmudur Rahman and Mohd Maniruzzaman},
  title = {Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water},
  journal = {International Journal of Food Engineering and Technology},
  volume = {2},
  number = {2},
  pages = {17-26},
  doi = {10.11648/j.ijfet.20180202.12},
  url = {https://doi.org/10.11648/j.ijfet.20180202.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20180202.12},
  abstract = {In this work, chitosan was isolated from shrimp shell by various chemical treatments such as demineralization, de-protenization, de-colorization, de-acetylation. Shrimp shell was collected from a food processing landing zone in south-west part of Khulna division (Rupsha) of Bangladesh as well as White clay was collected and modified by 5% ethylene diamine for the preparation of chitosan-clay nanofilter (CCNF) by solution casting method for the purification of drinking water. CCNF was prepared from agricultural wastage (in food processing sector) because it was tried to find out the usefulness of the wastage efficiently. There was a remarkable improvement in this work, the Thermal Analysis data showed that bio-nanofilter (CCNF) was thermally stable as well as biodegradable and the SEM analysis showed that the intercellular gaps were also reducing due to deposition of clay. So, CCNF became more uniform and smooth. This nanofilter will be very helpful for the purification of drinking water because of it’s uniformity and smoothness. Chitosan was chosen for drinking water purification technology due to it’s antimicrobial activity, thermal stability and non-toxicity. This research also highlights the recent development of chitosan as well as clay in case of nanofiltration technology from the last decade. However, shrimp shell, chitin, chitosan and CCNF were characterized by TGA (Thermo Gravimetric Analysis), DTG (Differentiate Thermogravimetry), DTA (Differentiate Thermal Analysis) and SEM (Scanning Electron Microscope).},
 year = {2019}
}

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TY  - JOUR
T1  - Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water
AU  - Md. Mahmudur Rahman
AU  - Mohd Maniruzzaman
Y1  - 2019/01/03
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20180202.12
DO  - 10.11648/j.ijfet.20180202.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 17
EP  - 26
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20180202.12
AB  - In this work, chitosan was isolated from shrimp shell by various chemical treatments such as demineralization, de-protenization, de-colorization, de-acetylation. Shrimp shell was collected from a food processing landing zone in south-west part of Khulna division (Rupsha) of Bangladesh as well as White clay was collected and modified by 5% ethylene diamine for the preparation of chitosan-clay nanofilter (CCNF) by solution casting method for the purification of drinking water. CCNF was prepared from agricultural wastage (in food processing sector) because it was tried to find out the usefulness of the wastage efficiently. There was a remarkable improvement in this work, the Thermal Analysis data showed that bio-nanofilter (CCNF) was thermally stable as well as biodegradable and the SEM analysis showed that the intercellular gaps were also reducing due to deposition of clay. So, CCNF became more uniform and smooth. This nanofilter will be very helpful for the purification of drinking water because of it’s uniformity and smoothness. Chitosan was chosen for drinking water purification technology due to it’s antimicrobial activity, thermal stability and non-toxicity. This research also highlights the recent development of chitosan as well as clay in case of nanofiltration technology from the last decade. However, shrimp shell, chitin, chitosan and CCNF were characterized by TGA (Thermo Gravimetric Analysis), DTG (Differentiate Thermogravimetry), DTA (Differentiate Thermal Analysis) and SEM (Scanning Electron Microscope).
VL  - 2
IS  - 2
ER  -

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Author Information

Md. Mahmudur Rahman

Department of Basic Science, Primeasia University, Dhaka, Bangladesh
Mohd Maniruzzaman

Department of Applied Chemistry and Chemical Engineering, Islamic University, Kushtia, Bangladesh

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APA Style

Md. Mahmudur Rahman, Mohd Maniruzzaman. (2019). Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water. International Journal of Food Engineering and Technology, 2(2), 17-26. https://doi.org/10.11648/j.ijfet.20180202.12

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ACS Style

Md. Mahmudur Rahman; Mohd Maniruzzaman. Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water. Int. J. Food Eng. Technol. 2019, 2(2), 17-26. doi: 10.11648/j.ijfet.20180202.12

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AMA Style

Md. Mahmudur Rahman, Mohd Maniruzzaman. Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water. Int J Food Eng Technol. 2019;2(2):17-26. doi: 10.11648/j.ijfet.20180202.12

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@article{10.11648/j.ijfet.20180202.12,
  author = {Md. Mahmudur Rahman and Mohd Maniruzzaman},
  title = {Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water},
  journal = {International Journal of Food Engineering and Technology},
  volume = {2},
  number = {2},
  pages = {17-26},
  doi = {10.11648/j.ijfet.20180202.12},
  url = {https://doi.org/10.11648/j.ijfet.20180202.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20180202.12},
  abstract = {In this work, chitosan was isolated from shrimp shell by various chemical treatments such as demineralization, de-protenization, de-colorization, de-acetylation. Shrimp shell was collected from a food processing landing zone in south-west part of Khulna division (Rupsha) of Bangladesh as well as White clay was collected and modified by 5% ethylene diamine for the preparation of chitosan-clay nanofilter (CCNF) by solution casting method for the purification of drinking water. CCNF was prepared from agricultural wastage (in food processing sector) because it was tried to find out the usefulness of the wastage efficiently. There was a remarkable improvement in this work, the Thermal Analysis data showed that bio-nanofilter (CCNF) was thermally stable as well as biodegradable and the SEM analysis showed that the intercellular gaps were also reducing due to deposition of clay. So, CCNF became more uniform and smooth. This nanofilter will be very helpful for the purification of drinking water because of it’s uniformity and smoothness. Chitosan was chosen for drinking water purification technology due to it’s antimicrobial activity, thermal stability and non-toxicity. This research also highlights the recent development of chitosan as well as clay in case of nanofiltration technology from the last decade. However, shrimp shell, chitin, chitosan and CCNF were characterized by TGA (Thermo Gravimetric Analysis), DTG (Differentiate Thermogravimetry), DTA (Differentiate Thermal Analysis) and SEM (Scanning Electron Microscope).},
 year = {2019}
}

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TY  - JOUR
T1  - Preparation of Shrimp Shell Chitosan-Clay-Nanofilter for the Purification of Drinking Water
AU  - Md. Mahmudur Rahman
AU  - Mohd Maniruzzaman
Y1  - 2019/01/03
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20180202.12
DO  - 10.11648/j.ijfet.20180202.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 17
EP  - 26
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20180202.12
AB  - In this work, chitosan was isolated from shrimp shell by various chemical treatments such as demineralization, de-protenization, de-colorization, de-acetylation. Shrimp shell was collected from a food processing landing zone in south-west part of Khulna division (Rupsha) of Bangladesh as well as White clay was collected and modified by 5% ethylene diamine for the preparation of chitosan-clay nanofilter (CCNF) by solution casting method for the purification of drinking water. CCNF was prepared from agricultural wastage (in food processing sector) because it was tried to find out the usefulness of the wastage efficiently. There was a remarkable improvement in this work, the Thermal Analysis data showed that bio-nanofilter (CCNF) was thermally stable as well as biodegradable and the SEM analysis showed that the intercellular gaps were also reducing due to deposition of clay. So, CCNF became more uniform and smooth. This nanofilter will be very helpful for the purification of drinking water because of it’s uniformity and smoothness. Chitosan was chosen for drinking water purification technology due to it’s antimicrobial activity, thermal stability and non-toxicity. This research also highlights the recent development of chitosan as well as clay in case of nanofiltration technology from the last decade. However, shrimp shell, chitin, chitosan and CCNF were characterized by TGA (Thermo Gravimetric Analysis), DTG (Differentiate Thermogravimetry), DTA (Differentiate Thermal Analysis) and SEM (Scanning Electron Microscope).
VL  - 2
IS  - 2
ER  -

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