DEVELOPING DISSOLVED GAS TECHNOLOGY FOR CREATING SUSTAINABLE WATER AND FOOD SYSTEMS

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: TERMINATED
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1007757
• Project No.: ARK02488
• Project Start Date: Sep 25, 2015
• Project End Date: Sep 1, 2020

Project Director
Osborn, G.

Recipient Organization
UNIVERSITY OF ARKANSAS
(N/A)
FAYETTEVILLE,AR 72703

Performing Department
Biological & Agr Engineering

Non Technical Summary
Dissolved gases in water can be important for the water environment and food production systems. Controlling the dissolved gas content in water and other liquids can be a useful tool for creating cost effective and environmentally sustainable water use and food production processes. The most important gases are typically oxygen, ozone and carbon dioxide.The overall objective of this work is to further develop the base technology for applications involving oxygenation of lakes and streams, ozonation of drinking and wastewater, and carbonation of beverages to minimize the release of greenhouse gases. This work intends to create improved methods and technology for more efficiently adding dissolved oxygen, ozone and carbon dioxide to water improving effectiveness of treatment with lower cost, and lower greenhouse gas emissions.

Animal Health Component

0%

Research Effort Categories

Basic

(N/A)

Applied

30%

Developmental

70%

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	5010	2020	25%
133	0210	2020	75%

Knowledge Area
133 - Pollution Prevention and Mitigation; 501 - New and Improved Food Processing Technologies;

Subject Of Investigation
0210 - Water resources; 5010 - Food;

Field Of Science
2020 - Engineering;

Keywords

dissolved oxygen

dissolved ozone

carbonation

beverage

sediment oxygen demand

lakes

streams

Goals / Objectives
Overall: Dissolved gases in water can be important for the water environment and food production systems. Controlling the dissolved gas content in water and other liquids can be a useful tool for creating cost effective and environmentally sustainable water use and food production processes. The most important gases are typically oxygen, ozone and carbon dioxide.The overall objective of this work is to further develop the base technology for applications involving oxygenation of lakes and streams, ozonation of drinking and wastewater, and carbonation of beverages to minimize the release of greenhouse gases.Specific objectives are planned over the course of this project including:Oxygenation of streams and lakes to restore ecological processes to optimal function. The technology has been developed and tested for this application. However, the main need to properly treat lakes and streams is to quantify the rate that oxygen is consumed by sediment. Sediment oxygen demand (SOD) is the most poorly understood of all the oxygen consumption processes in streams and lakes and this work will explore methods to improve the ability to measure and predict SOD in any stream or lake that requires the addition of dissolved oxygen.Ozonation of drinking and wastewater for disinfection and removal of emerging contaminants. The base technology for dissolving ozone into water has been developed to a commercially usable point, but this process is highly complex and models are required to optimize operation of the technology to minimize cost, minimize the amount of ozone produced and maximize treatment processes to remove emerging contaminants (such as drug residuals). This work will focus on developing a model to predict the dissolved ozone output of the equipment as a function of operational inputs such as pressure and flow rate so improved economics and treatments can be determined.3. Carbonation of beverages to minimize cost and release of excess carbon dioxide into the atmosphere. The base technology for dissolving carbon dioxide into water is established for wastewater, but a new invention has the potential to allow carbonation of beverages using a more efficient method that has the potential to save an estimated 10 million pounds of carbon dioxide from being released into the atmosphere from the microbrewing industry alone. This work will focus on developing beverage carbonation processes to prevent unnecessary release of carbon dioxide into the atmosphere as well as reduce costs and energy use to the brewing industry.

Project Methods
Procedures:Equipment: Oxygenation, ozonation and carbonation equipment for all testing is available for lab tests and small-scale deployments. For larger scale deployments, equipment owned by BlueInGreen, LLC might be used if an appropriate cooperative agreement can be reached. Water dissolved oxygen concentration, pH, and conductivity measurements will be collected using YSI desktop probes, datasondes and handheld probes. Dissolved ozone measurements will be made using handheld sensors calibrated to colorimetric-based standard methods. SOD measurements using the core method will be made using the MIMS technique in Dr. Thad Scott's Biogeochemistry lab (details in Granz, et al. 2012).Objective 1: The SOD model from Charbonnet et al., (2006) and Osborn et al., (2008) will be compared to the core method using MIMS. Paired cores will be collected using a hammer corer at representative sites in three lakes. One core will be measured for SOD using MIMS and the other will be sampled for sediment oxygen uptake rate of fully oxygenated suspended sediment, sediment density, and sediment porosity. These measurements will be used to determine the oxygen consumption rate term and oxygen diffusivity through sediment. This will allow calculation of SOD at various water dissolved oxygen concentrations, temperatures and velocities. The SOD model will calculate SOD based on conditions within the MIMS cores and comparisons made. Appropriate adjustments to the model will be made to allow the model to accurately predict measured SOD. The model can then be used to predict SOD variation in situ with respect to varying temperature, water dissolved oxygen, and water velocity. The model will then be used to predict an overall average SOD for each water body over time and used within lake oxygen dynamic models (by others, the development of which is not in the scope of this work) to estimate the formation of anoxic hypolimnia and, in turn, estimate the required rate of dissolved oxygen addition throughout the year to prevent the formation of anoxia. This data will be published in appropriate journals and communicated to BlueInGreen for use in sizing equipment and operating parameters for large scale testing of remediation treatments.Objective 2: An ozone injection HyDOZ unit has been designed and constructed. A mechanistic model has been written describing the mass balance of oxygen and ozone from the ozone generator through the exit of the HyDOZ including self reaction and the non-steady state buildup of oxygen gas in the unit because of the different rates oxygen and ozone gas dissolve into water. Testing of a lab-scale HyDOZ will be conducted to measure the dissolved ozone concentration of water exiting the HyDOZ as the operating parameters of saturation tank pressure, water flow rate, and nozzle size are adjusted. The measured output concentration will be compared to that predicted by the model and adjustments made to the model so accurate output concentrations can be predicted. Testing will be done initially at steady-state. After the model is accurately calibrated to steady-state data, transient conditions will be studied including the effects of bleeding off gas headspace to prevent the build up of oxygen gas in the pressure tank because ozone dissolves more quickly into water than oxygen. Once a transient model is built and verified, economic analysis will be conducted on model simulations to optimize the output of dissolved ozone while minimizing capital and operating cost. Large scale testing of the simulated optimization may be conducted by BlueInGreen.Objective 3: A pilot-scale CDOX has been constructed and is available for testing. Tests will be conducted to determine required operating parameters to attain proper carbonation. Comparisons will be made between the amount of carbon dioxide gas used by the CDOX and standard bubble carbonation to determine the potential savings of carbon dioxide gas released into the atmosphere. Testing of the CDOX will be conducted on beer and other beverages to determine if the technology is a feasible replacement of current technology. Quality parameters of the beer will be measured using taste panels created by an industry partner and flavor chemistry measures to ensure the CDOX does not negatively impact flavor and other value characteristics. A model will be created to correlate operating parameters of the CDOX with desired carbonation levels measured in volumes of carbon dioxide per volume of beverage. The pilot scale device will be scaled to an appropriate size to allow full-scale testing with food grade equipment so more accurate determinations can be made for the feasibility of the CDOX for carbonating commercial beverages. An economic and sustainability analysis can be made of any carbon dioxide saving realized by the new technology.

Progress 09/25/15 to 09/01/20

Outputs
Target Audience: Food beverage manufacturers. Specifically microbreweries manufacturing beer and cider. Changes/Problems:COVID 19 closed the university to in person work and caused adjustments to be made for undergraduate and graduate students working on this project. Flavor panel testing could not be completed as planned because the panel was suspended over the summer. The partner brewery was highly impacted by COVID induced sales reductions and manufacturing limitations. Testing of the equipment on beverages was delayed several months. Repair of necessary equipment owned by the brewery was delayed because of COVID not allowing industry standard dissolved carbon dioxide data to be collected. Repairs were delayed because of backups at the testing equipment manufacturer out of the country. What opportunities for training and professional development has the project provided?One undergraduate student was able to apply biological engineering to a real problem with industry in cooperation with a beverage company. She was able to gain engineering experience that helped develope design skills in food industry. One graduate student was able to conduct research in an operating brewery and learn about industry standard methods of food production and food safety. She also was able to design equipment that was used in production and was given commercial feedback on her design to sharpen her design and analysis skills for future work in the food industry. How have the results been disseminated to communities of interest?Results are awaiting further data (slowed by COVID) for publication in trade journals. Results and testimonials from partner company were disseminated on their social media platforms. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Grant funds secured to build a commercial unitof the beverage carbonator. Unitdesigned and constructed to be food-grade and suitalbe for operation in a working brewery to create beverages that can be sold to the public. Unit tested in a local brewery on beer and spiked seltzer water. Unit was cleanable accourding to industry health standards and performed carbonation on 10 batches that were evaluated and sold. Unit provided faster carbonation with more accurate final carbonation level. Prior methods required approximately 72 hours for full beverage carbonation. This unit required 5 hours for same final level. Evaluation by commercial brewery stated the unit was highly commercially valuable and would be purchased according to a license agreement between the brewery and University. Modelcreated to do economic comparison between standard bubble carbonation techniques to new method of this work. Model was tested against current bubble methods and calibrated to accurately represent carbonation time. Complete capital and operating cost analysis was conducted using the model to compare standard method with new method. Results indicated the new method to be much lower cost than current method. Analysis indicated the greatest commercial opportunity for the new unit would be if improved beverage flavor can be demonstrate with flavor panel. If successful, improved flavor can reduce payback period for new unit purchase from 18 months to a few weeks if price of craft beer can be increase by $0.50 per can. Results reported in undergraduate student honors thesis.

Publications

• Type: Other Status: Under Review Year Published: 2020 Citation: Office action on patent filing G. S. Osborn. 2018. System and Method for Controlling the Concentration of Single and Multiple Dissolved Gases in Beverages. U.S. Patent publication 20180362906. Elected to pursue method patent. Responded to office action allowing some claims, but disallowing others. Sought to overcome disallowances.

Progress 10/01/18 to 09/30/19

Outputs
Target Audience:Food beverage manufacturers. Specifically microbreweries manufacturing beer and cider. Changes/Problems:Interest from commercial brewers has led to a focus on commercializing the invention. Research has shifted from understanding and explaining the process to preparing commercial units to carbonate beer under food safety requirements including proper cleaning (CIP), food grade materials, controls, and operator interface. What opportunities for training and professional development has the project provided?Training for one MS student to conduct experiments for redesigning the spraying and mixing part of the process to improve delivery rate and lower cost. Training for one undergraduate student to conduct an honors thesis study comparing beer flavor after carbonation between the improved method and current method. Training on carbonation measurement and control techniques to plant operators at both Core Brewing and Black Apple Crossing to allow them to better perform quality control over their production. How have the results been disseminated to communities of interest?Demonstrations in processing plants, magazine articles about the new process, web videos through the University public relations. What do you plan to do during the next reporting period to accomplish the goals?Build food grade, full scale prototype. Test in one other local craft brewery. Determine if new process improves flavor of beer, then decide if a start-up company should be formed to commercialize the invention. Impliment two "beta"units into two local breweries for production use and gather data and operator information to improve the design of commercial units.

Impacts
What was accomplished under these goals? An improved prototype of the carbonation equipment was designed and constructed to reduce energy consumption and improve ability to measure higher concentration of carbonation by using a different carbonation tank to hold greater pressure. The new unit was tested at Core Brewing in Springdale, Arkansas on a stout beer. Testing allowed measurement of carbonation rate over several replications. This carbonation rate was used to scale a design to the requirements for carbonation for Core Brewing. Core is in the process of purchasing a "beta" unit for their needs under a one time license agreement. Nitrogenation of the stout beer was also successfully conducted with positive feedback of the carbonation result, foam head and cascading upon pour. A full-scale carbonator was designed for Core including drawings andparts list so Core could begin to construct the unit. The prototype was also tested at Black Apple Crossing, a cidery in Springdale, Arkansas. Test showed successful carbonation of their products and they agreed to purchase a "beta" unit. A scaled-up design was created for them including drawings and parts list and they are currently putting the unit together. Funds were secured to build a full-scale, food grade prototype carbonator owned by the University for testing in food processing plants. These funds will also provide stipends for a graduate student to improve the efficiency of the design and an undergraduate honors student to study if the improved carbonation method produces beer with improved flavor over the currently used method.

Publications

• Type: Other Status: Published Year Published: 2018 Citation: G. S. Osborn. 2018. System and Method for Controlling the Concentration of Single and Multiple Dissolved Gases in Beverages. U.S. Patent publication 20180362906. Publication Date December 20, 2018.

Progress 10/01/17 to 09/30/18

Outputs
Target Audience:Drinking water treatment designers, managers, scientists seeking to utilize the advantage of ozone for drinking water treatment. Food beverage manufacturers and scientists seeking to improve beverage carbonation by lowering costs, improving beverage quality and reducing carbon dioxide emissions. Changes/Problems:It has been difficult to find journals in which to publish the beverage carbonation research. Scientific journals are not interested in equipment development and industry based journals are not interested in equipment unless it is being tested at nearly full scale on a beverage product. This includes using food grade equipment, which is not the case in the existing prototype because of cost. These problems are being addressed by trying to raise more money for building a food grade near full scale prototype and seaching for other journals in which to publish this work. What opportunities for training and professional development has the project provided?Twelve undergraduate students worked on class projects involving goals 1 and 3 to learn about the technology and fundamental engineering principles that can be used broadly in their practice of engineering upon graduation. Eight students were able to perform design work inside an operating food facility and be exposed to sanitary practices and worker safety protocols. They were able to gain an understanding of the constraints presented by working in an industrial setting rather than a lab, which should help them get a head start in their careers. Four students were able to conduct research and prototype testing within a US Army Corps of Engineers drinking water lake. They gained experience with equipment and safety protocols and were able to experience design in an operating drinking water facility near the lake. Workers in the beverage facility were trained by faculty and students on proper calibration, maintanence and cleaning of their measurement tools as well as improvements to operations involving carbonation and measurement of beverages. How have the results been disseminated to communities of interest?Goals 1 and 3: personnel at an operating drinking water treatment facility and a beverage manufacturer were shown operating prototypes and the principles and advantages of the new inventions were described and demonstrated. These personnel disseminated this work to other colleagues in their industries. What do you plan to do during the next reporting period to accomplish the goals?Complete prototype testing of the beverage carbonator and deliver a design scale up equipment parts list to the company in hope of them purchasing a "beta" unit at full scale to use in their facility. The latest patent application will be tested at a larger scale in an operating brewery to determine the effectiveness of nitrogenating beer.

Impacts
What was accomplished under these goals? Goal 3. US Patent issued for beverage carbonation and new patent filed for nitrogenation and dissolving other gases in beverages. Agreement reached with commercial brewery to test prototype in their facility. Agreement to use their equipment to measure dissolved CO2 was made. The instrument was used to measure dissolved CO2 in water and beer to test effectiveness of prototype and accuracy of a model proposed for use to scale up the prototype for a commercial device. Data was collected and used to improve the performance of a previous prototype to allow faster carbonation with lower energy input while still utilizing 100% of CO2 gas consumed so none is wasted.

Publications

Progress 10/01/16 to 09/30/17

Outputs
Target Audience:Drinking water treatment designers, managers, secientists seeking to utilize the advantage of ozone for drinking water treatment. Food beverage manufacturers and scientists seeking to improve beerage carbonation by lowering costs, imp;roving beverage quality and reducing carbon dioxide emissions. Changes/Problems:Typical prototype development problems of systems not functioning as anticipated in theory once tested in the field. Field testing allowed problems to arise and be clarified so design changes can be made to fix problems. Deployment site difficulties resulted from lack of funding to provide necessary equipment to allow in situ deployment. This problem is being addressed by changing deployment sites to one that current equipment and budget can be successfully tested. What opportunities for training and professional development has the project provided?16 undergraduate students were invovled in the design, construction and testing of the prototype equipment for algae flotation and beer carbonation. 2 graduate students were involved in the dissolved ozone experiments. How have the results been disseminated to communities of interest?On site demonstrations of prototypes, partnership with industry design engineers during equipment development, communicating testing results to industry and scientists at professional meetings and through publications. What do you plan to do during the next reporting period to accomplish the goals?Complete a beta prototype of the carbonator for at cost purchase by beer manufacturer for commercial testing. Improve algae flotation prototype to allow in situ algae flotation in a lake that has not been successfully done yet.

Impacts
What was accomplished under these goals? Prototype for using in situ dissolved air flotation in a lake for removing algae was designed, constructed and tested. Data collected from two tests in Beave Lake in Northwest Arkansas allowed for redesign of the prototype to fix identified problems for next prototype. Prototype for beer carbonation unit designed, constructed and tested. Cost data from tests indicated further design is required to reduce payback period for customers. A new component was invented and designed. Experiments were conducted to measure the effects on dissolved ozone concentration of pressure and water level in the contactor of equipment to dissolve ozone gas into water for drinking water treatment. During testing, a new method was developed to modify the standard method for measuring dissolved ozone in water to one able to measure greater concentrations. The new method was required because the equipment being developed produced much greater dissolved ozone concentrations than current state of the art equipment for which the current standard was developed.

Publications

• Type: Journal Articles Status: Under Review Year Published: 2017 Citation: Osborn, G.S., Dalaeli, J.N. 2017. Testing a Prototype for Improved Carbonation of Beer. Transactions of the ASABE. In Revision.
• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Osborn, G.S., Dalaeli, J.N. 2017. Testing a Prototype for Improved Carbonation of Beer. ASABE Paper No. 1700225. Presented 2017 ASABE International Meeting, Spokane, WA.
• Type: Conference Papers and Presentations Status: Published Year Published: 2017 Citation: Dalaeli, J.N., Osborn, G.S. 2017. Modified Indigo Method for High Ozone Concentration Samples. Paper presented at International Ozone Association World Congress 2017.

Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Scientists and Lake Managers interested in measuring Sediment Oxygen Demand for determination of current and potential future water quality and for planning management strategies for maintaining or improving water quality. Drinking water treatment designers, managers, scientists seeking to utilize the advantage of ozone for drinking water treatment. Food beverage manufacturers and scientist seeking to improve beverage carbonation by lowering costs, improving beverage quality and reducing carbon dioxide emissions. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Equipment operators learn the new technology and how carbonation functions as well as how to more sustainably produce beer. How have the results been disseminated to communities of interest?Journal articles, demonstrations, seminars to engineers. What do you plan to do during the next reporting period to accomplish the goals?Journal articles, another thesis, beta prototype and industry case study.

Impacts
What was accomplished under these goals? Goal 1: Data was collected for oxygen demand from sediment from two lakes in Arkansas. This data was used to validate a model for an improved method for determining sediment oxygen demand . This experiment was published in a thesis and a soon to be submitted journal article. Goal 2: Data was collected and being analyzed for an ozonation system to treat drinking water. Data collected measures ozone dissolution efficiency and cost related to specific dissolved ozone outputs. This data was collected and will be shared with a manufacturing company that produces ozone delivery technology once the analysis is complete. Goal 3: A prototype was built and tested in a beer manufacturing plant. Data was collected for carbonation effictiveness with changing operating parameters. The prototype was able to successfully carbonate beer with good quality and low costs. A beta system is being designed for production use and to gain operator information to develop a commercial version of the technology. The data collected has been written up into a journal article for submission soon. A use and manufacturing agreement was reached between the University, the brewery, and two manufacturers to build the beta unit.

Publications

• Type: Theses/Dissertations Status: Accepted Year Published: 2016 Citation: Beirise, A. 2016. Evaluating a Measure-Calculate Method for Determining Sediment Oxygen Demand in Lakes. MS Thesis. University of Arkansas. Department of Biological and Agricultural Engineering.
• Type: Journal Articles Status: Submitted Year Published: 2016 Citation: Richardson, G.A., Osborn, G.S. 2016. Can Resuspension and Oxygenation of Lake Sediment Decrease SOD? Trans. ASABE, Submitted for review 7/18/16.
• Type: Other Status: Other Year Published: 2016 Citation: Beirise, A., Osborn, G.S. 2016. Evaluating a Measure-Calculate Method for Determining Sediment Oxygen Demand. Presented at Institute of Biological Engineering Annual Meeting, Greenville, SC.
• Type: Other Status: Other Year Published: 2016 Citation: Phansiri, S.B., Osborn, G.S., J. Hart. 2016. Dissolved Ozone Output Modeling for the HyDOZ � System. Presented at Institute of Biological Engineering Annual Meeting, Greenville, SC.

Progress 09/25/15 to 09/30/15

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? Nothing Reported What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Project was initiated and approved. Work is beginning that occured after the reporting deadline for this progress report that is 9-25-2015 through 9-30-2015

Publications