The local food concept is analysed from a supply chain perspective and its positive environmental effects. Revitalised local economies, reduced greenhouse emissions, preservation of farmland and rural lifestyles associated with local products impacts consumer preferences by reflecting a positive attitude toward locally grown products. In addition, the health benefits of local products are more frequently evoked by consumers than those of organic-local products. However, the labelling of such products is used despite consumers and/or producers not being clear about the attributes conferred by the product locality. In this context, this paper aims to clarify the perception of Albanian consumers regarding local fruit and vegetables. The results show that the positive WTP for local food relies on the consumer concern about health and environmental issues. In the case of Albanian consumers, this is driven more by health, taste and environment. Sur-prisingly, environmental concern exceeds other attributes like price and origin. In this case, environmental issue overlaps health, and it is used as a surrogate indicator for the latter. This is due to the lack of trust in public authorities that fail to assure an efficient quality control process in the agriculture and food sector.
{"title":"Are the consumers willing to pay more for local fruits and vegetables? An empirical research on Albanian consumers","authors":"Elena Kokthi, Drita Kruja, F. Guri, Oltjana Zoto","doi":"10.1556/446.2021.30003","DOIUrl":"https://doi.org/10.1556/446.2021.30003","url":null,"abstract":"The local food concept is analysed from a supply chain perspective and its positive environmental effects. Revitalised local economies, reduced greenhouse emissions, preservation of farmland and rural lifestyles associated with local products impacts consumer preferences by reflecting a positive attitude toward locally grown products. In addition, the health benefits of local products are more frequently evoked by consumers than those of organic-local products. However, the labelling of such products is used despite consumers and/or producers not being clear about the attributes conferred by the product locality. In this context, this paper aims to clarify the perception of Albanian consumers regarding local fruit and vegetables. The results show that the positive WTP for local food relies on the consumer concern about health and environmental issues. In the case of Albanian consumers, this is driven more by health, taste and environment. Sur-prisingly, environmental concern exceeds other attributes like price and origin. In this case, environmental issue overlaps health, and it is used as a surrogate indicator for the latter. This is due to the lack of trust in public authorities that fail to assure an efficient quality control process in the agriculture and food sector.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47600373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Hidas, Csaba N emeth, L. Nguyen, Anna Visy, Adrienn T Oth, Friedrich, I. C. Nyulas-Zeke, Chi Minh City, Ho Chi, Vietnam Minh
Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to – 6 8 C. In this study, the effects of different salt concentrations on the physical properties of frozen-thawed egg yolk were investigated. The pasteurised liquid egg yolk (LEY) was treated with 4, 5, and 6% of NaCl before freezing and it was stored at – 18 8 C for 4 weeks. The colour, pH, and rheological characteristics (firmness, consistency, cohesiveness, and index of viscosity) of yolk samples were evaluated before and after freezing. Salt treatment resulted in preventing gelation, with decreasing firmness, consistency and viscosity compared to control samples. The pH of all yolk samples increased during frozen storage. The lightness value decreased in treated samples and increased in the control sample after freezing. The results indicated that the applied salt concentrations could inhibit protein aggregation of LEY induced by freezing during the storage period. At least 5% salt concentration could reduce effectively the changes in rheological properties.
{"title":"Effect of different salt concentration on the physical properties of frozen thawed egg yolk","authors":"K. Hidas, Csaba N emeth, L. Nguyen, Anna Visy, Adrienn T Oth, Friedrich, I. C. Nyulas-Zeke, Chi Minh City, Ho Chi, Vietnam Minh","doi":"10.1556/446.2021.30004","DOIUrl":"https://doi.org/10.1556/446.2021.30004","url":null,"abstract":"Freezing can enhance the storage time of liquid egg products, but egg yolk undergoes an irreversible textural and structural change when it is cooled to – 6 8 C. In this study, the effects of different salt concentrations on the physical properties of frozen-thawed egg yolk were investigated. The pasteurised liquid egg yolk (LEY) was treated with 4, 5, and 6% of NaCl before freezing and it was stored at – 18 8 C for 4 weeks. The colour, pH, and rheological characteristics (firmness, consistency, cohesiveness, and index of viscosity) of yolk samples were evaluated before and after freezing. Salt treatment resulted in preventing gelation, with decreasing firmness, consistency and viscosity compared to control samples. The pH of all yolk samples increased during frozen storage. The lightness value decreased in treated samples and increased in the control sample after freezing. The results indicated that the applied salt concentrations could inhibit protein aggregation of LEY induced by freezing during the storage period. At least 5% salt concentration could reduce effectively the changes in rheological properties.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43631399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the last decade, bread consumption was decreasing in Hungary (from 44.5 kg to 34.4 kg/capita). Our aim is to identify the factors influencing the consumption of different bread and bakery products, using the Food Choice Questionnaire (FCQ). FCQ is frequently used to explore factors (e.g., price, packaging, etc.) influencing the purchase of different food products. The adapted version of the FCQ for breads and bakery products is not yet available in Hungarian language. Word association (WA) and triangulation methods are usually used in the adaptation process. Due to COVID-19, WA method was performed with a newly developed application presenting six photos of breads. This was completed by 193 participants. Responses were analysed using a categorizing triangulation technique, based on which the FCQ was modified. In this study, we present the implementation and the results of the digitalized WA method and its use in the adaptation process of the FCQ.
{"title":"Adaptation of the food choice questionnaire – Digitalization of the word association method","authors":"Barbara Biró, A. Gere","doi":"10.1556/446.2021.30002","DOIUrl":"https://doi.org/10.1556/446.2021.30002","url":null,"abstract":"In the last decade, bread consumption was decreasing in Hungary (from 44.5 kg to 34.4 kg/capita). Our aim is to identify the factors influencing the consumption of different bread and bakery products, using the Food Choice Questionnaire (FCQ). FCQ is frequently used to explore factors (e.g., price, packaging, etc.) influencing the purchase of different food products. The adapted version of the FCQ for breads and bakery products is not yet available in Hungarian language. Word association (WA) and triangulation methods are usually used in the adaptation process. Due to COVID-19, WA method was performed with a newly developed application presenting six photos of breads. This was completed by 193 participants. Responses were analysed using a categorizing triangulation technique, based on which the FCQ was modified. In this study, we present the implementation and the results of the digitalized WA method and its use in the adaptation process of the FCQ.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49645721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenisation effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.
{"title":"Sonication effect on foam properties of egg white","authors":"D. Nagy, V. Zsom-Muha, C. Németh, J. Felföldi","doi":"10.1556/446.2021.30001","DOIUrl":"https://doi.org/10.1556/446.2021.30001","url":null,"abstract":"The aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenisation effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48832939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variati...
{"title":"Retraction note to: Characterization of coconut oil flow behavior","authors":"Vinod Dhaygude, A. Soós, R. Juhász, L. Somogyi","doi":"10.1556/446.2021.11111","DOIUrl":"https://doi.org/10.1556/446.2021.11111","url":null,"abstract":"Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variati...","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41821777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this research is to develop a dehusked coconut grading machine for coconut cultivators and entrepreneurs. The basis of design is characterized by a tapered belt conveyor and sizing board with openings of increasing aperture which run along the edge of the belt conveyor. Dehusked coconuts are fed onto the tapered belt conveyor where the gravitational force pushes the nut towards the edge until it comes in contact with sizing board. Due to the tangential force, the nut reels along the sizing board, where dehusked coconuts are graded and allowed to fall through aperture according to their sizes. Performance tests indicated that the inclination angle and velocity of the belt significantly affected contamination ratio, grading efficiency and capacity at 5% significance level. The most efficient configuration for fully husked coconut and semi husked was a belt speed of 1.3 m/s with the inclination angle of 15° and belt speed of 1.5 m/s with the inclination angle of 15° respectively. The machine is acceptable by coconut growers and entrepreneurs.
{"title":"Development and performance evaluation of dehusked coconut grading machine","authors":"A. Monicka, T. Pandiarajan, S. Ganapathy","doi":"10.1556/446.2021.00022","DOIUrl":"https://doi.org/10.1556/446.2021.00022","url":null,"abstract":"The objective of this research is to develop a dehusked coconut grading machine for coconut cultivators and entrepreneurs. The basis of design is characterized by a tapered belt conveyor and sizing board with openings of increasing aperture which run along the edge of the belt conveyor. Dehusked coconuts are fed onto the tapered belt conveyor where the gravitational force pushes the nut towards the edge until it comes in contact with sizing board. Due to the tangential force, the nut reels along the sizing board, where dehusked coconuts are graded and allowed to fall through aperture according to their sizes. Performance tests indicated that the inclination angle and velocity of the belt significantly affected contamination ratio, grading efficiency and capacity at 5% significance level. The most efficient configuration for fully husked coconut and semi husked was a belt speed of 1.3 m/s with the inclination angle of 15° and belt speed of 1.5 m/s with the inclination angle of 15° respectively. The machine is acceptable by coconut growers and entrepreneurs.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45302332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Gere, Abdul Hannan Bin Zulkarnain, Dorina Szakál, O. Fehér, Z. Kókai
Virtual reality (VR) offers a new instrument for food scientists to evaluate different aspects of food products. The possible applications range from product design testing, evaluation of the labels, effects of different placements or the evaluation of store layouts. These analyses help us to get a deeper understanding of consumers' minds. Additionally, VR can be coupled by several different tools (e.g. eye-trackers or skin conductance sensors or even electroencephalographs). However, as there have been only a limited number of applications published, there are several open questions which need to be answered. In the presented paper the authors aim i) to introduce the current knowledge on VR applications in food science by introducing several fields of applications and ii) to point out the most important questions regarding the applications of VR in food science.
{"title":"Virtual reality applications in food science. Current knowledge and prospects","authors":"A. Gere, Abdul Hannan Bin Zulkarnain, Dorina Szakál, O. Fehér, Z. Kókai","doi":"10.1556/446.2021.00015","DOIUrl":"https://doi.org/10.1556/446.2021.00015","url":null,"abstract":"Virtual reality (VR) offers a new instrument for food scientists to evaluate different aspects of food products. The possible applications range from product design testing, evaluation of the labels, effects of different placements or the evaluation of store layouts. These analyses help us to get a deeper understanding of consumers' minds. Additionally, VR can be coupled by several different tools (e.g. eye-trackers or skin conductance sensors or even electroencephalographs). However, as there have been only a limited number of applications published, there are several open questions which need to be answered. In the presented paper the authors aim i) to introduce the current knowledge on VR applications in food science by introducing several fields of applications and ii) to point out the most important questions regarding the applications of VR in food science.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44672702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The enzymatic conversion of sucrose to fructo-oligosaccharides (FOS) catalyzed by Pectinex Ultra SP-L, a commercial enzyme preparation from Aspergillus aculeatus, under free condition was studied. A mathematical analysis of the transfructosylation reactions was carried out to estimate the dynamic and steady-state performance of an enzyme membrane reactor (EMR) and to compare the continuous production scheme with the traditional batch process realized in stirred-tank reactor (STR). Kinetic parameters were identified simultaneously from a series of progress curves obtained from STR and EMR experimental runs. Model estimates appeared to fit well to experimental observations under the studied reaction conditions. Although conventional batch reactor outperforms EMR in terms of conversion, EMR compares favorably regarding productivity. The on-site industrial implementation of this technology might be attractive for food manufacturers aiming at utilizing a value-added sweetener mixture with prebiotic properties.
{"title":"Kinetic behavior of soluble Pectinex Ultra SP-L converting sucrose into fructo-oligosaccharides in batch and continuous fashion","authors":"Z. Kovács, Juraj Števek, M. Fikar, P. Czermak","doi":"10.1556/446.2020.00010","DOIUrl":"https://doi.org/10.1556/446.2020.00010","url":null,"abstract":"The enzymatic conversion of sucrose to fructo-oligosaccharides (FOS) catalyzed by Pectinex Ultra SP-L, a commercial enzyme preparation from Aspergillus aculeatus, under free condition was studied. A mathematical analysis of the transfructosylation reactions was carried out to estimate the dynamic and steady-state performance of an enzyme membrane reactor (EMR) and to compare the continuous production scheme with the traditional batch process realized in stirred-tank reactor (STR). Kinetic parameters were identified simultaneously from a series of progress curves obtained from STR and EMR experimental runs. Model estimates appeared to fit well to experimental observations under the studied reaction conditions. Although conventional batch reactor outperforms EMR in terms of conversion, EMR compares favorably regarding productivity. The on-site industrial implementation of this technology might be attractive for food manufacturers aiming at utilizing a value-added sweetener mixture with prebiotic properties.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41273124","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Parrag, Z. Gillay, Z. Kovács, A. Zitek, K. Böhm, B. Hinterstoisser, R. Krska, M. Sulyok, J. Felföldi, F. Firtha, L. Baranyai
One of the most important food safety issues is the detection of mycotoxins, the ubiquitous, natural contaminants in cereals. Hyperspectral imaging (HSI) is a new method in food science, it can be used to predict non-destructively the changes in composition and distribution of compounds. That is why, in the last decade, the potential of HSI has been evaluated in many fields of food science, including mycotoxin research.The aim of the recent study was to test the feasibility of HSI for the differentiation according to the toxin content of cornmeal samples inoculated with Fusarium graminearum, Fusarium verticillioides and Fusarium culmorum and samples with natural levels of mycotoxins. Samples were measured in the near infrared wavelength range of 900–1,700 nm and mean spectra of selected regions of interest of each image were pre-treated using Savitzky-Golay smoothing and standard normal variate (SNV) method. On the spectra, partial least squares discriminant analysis (PLS-DA) was carried out according to the level of contamination. Partial least squares regression (PLSR) method was used to predict deoxynivalenol (DON) content of samples and the cumulative toxin content: the sum of fumonisins (FB1, FB2) and DON content of samples. Based on the promising results of the study, HSI has the potential to be used as a preliminary testing method for mycotoxin content in feed materials.
{"title":"Application of hyperspectral imaging to detect toxigenic Fusarium infection on cornmeal","authors":"V. Parrag, Z. Gillay, Z. Kovács, A. Zitek, K. Böhm, B. Hinterstoisser, R. Krska, M. Sulyok, J. Felföldi, F. Firtha, L. Baranyai","doi":"10.1556/446.2020.00009","DOIUrl":"https://doi.org/10.1556/446.2020.00009","url":null,"abstract":"One of the most important food safety issues is the detection of mycotoxins, the ubiquitous, natural contaminants in cereals. Hyperspectral imaging (HSI) is a new method in food science, it can be used to predict non-destructively the changes in composition and distribution of compounds. That is why, in the last decade, the potential of HSI has been evaluated in many fields of food science, including mycotoxin research.The aim of the recent study was to test the feasibility of HSI for the differentiation according to the toxin content of cornmeal samples inoculated with Fusarium graminearum, Fusarium verticillioides and Fusarium culmorum and samples with natural levels of mycotoxins. Samples were measured in the near infrared wavelength range of 900–1,700 nm and mean spectra of selected regions of interest of each image were pre-treated using Savitzky-Golay smoothing and standard normal variate (SNV) method. On the spectra, partial least squares discriminant analysis (PLS-DA) was carried out according to the level of contamination. Partial least squares regression (PLSR) method was used to predict deoxynivalenol (DON) content of samples and the cumulative toxin content: the sum of fumonisins (FB1, FB2) and DON content of samples. Based on the promising results of the study, HSI has the potential to be used as a preliminary testing method for mycotoxin content in feed materials.","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42231121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Guida, S. Lanaya, F. Laghchioua, Z. Rbihi, A. Hannioui
This study deals with fast pyrolysis of sawdust wood waste (SWW) at the range of temperature 300–700 °C in a stainless steel tubular reactor. The aim was to experimentally investigate how the temperature, the particle size, the nitrogen flow rate (N2) and the heating rate affect bio-oil, bio-char and gaseous products. These parameters were varied in the ranges of 5–20 °C/min, below 0.1–1.5 mm and 20–200 mL min−1, respectively. It was concluded that both the temperature and heating rate have a significant effect on both yield of bio-oil and bio-char resulting from pyrolysis of SWW. The liquid products obtained at various pyrolysis temperatures were subjected into column chromatography after removal of asphaltenes (hexane insoluble). Obtained bio-oils (maltenes or hexane soluble) were classified as aliphatic, aromatic and polar sub-fractions. The maximum of bio-oil yield of 39.5 wt% was obtained at a pyrolysis temperature of 500 °C, particle size between 0.5 and 1 mm, nitrogen flow rate (N2) of 100 mL min−1 and heating rate of 5 °C/min. Liquid product (bio-oil) obtained under the most suitable and optimal condition was characterized by elemental analysis, Nuclear magnetic resonance spectroscopy (1H NMR and 13C NMR), Fourier transformed infrared spectroscopy (FT-IR). The analysis of liquid showed that bio-oil from SWW could be a potential source of renewable fuel production and value added chemical. The yield of char generally decreases with increasing the temperature, the char yield passes from 54.61 to 29.47 wt% at the heating rate of 5 °C/min and from 50.01 to 24.5 wt% at the heating rate of 20 °C/min at the same range of temperature (300–700 °C). Solid products (bio-char) obtained in the presence of nitrogen (N2) contain a very important percentage of carbon and high heating values (HHVs).
本研究在不锈钢管式反应器中，在300–700°C的温度范围内，对木屑木废料（SWW）进行快速热解。目的是通过实验研究温度、粒度、氮气流速（N2）和加热速率如何影响生物油、生物炭和气体产物。这些参数在5–20°C/分钟的范围内变化，分别低于0.1–1.5 mm和20–200 mL min−1。结果表明，温度和加热速率对SWW热解产生的生物油和生物炭的产率都有显著影响。将在不同热解温度下获得的液体产物在去除沥青质（己烷不溶性）后进行柱色谱。获得的生物油（可溶于麦芽烯或己烷）分为脂族、芳香族和极性亚组分。在500°C的热解温度、0.5至1 mm的粒径、100 mL min−1的氮气流速和5°C/min的加热速率下，生物油的最大产率为39.5 wt%。通过元素分析、核磁共振波谱（1H NMR和13C NMR）、傅立叶变换红外光谱（FT-IR）对在最合适和最佳条件下获得的液体产物（生物油）进行了表征。液体分析表明，SWW的生物油可能是可再生燃料生产和增值化学品的潜在来源。炭的产率通常随着温度的升高而降低，在相同的温度范围（300–700°C）下，在5°C/min的加热速率下，炭的产率从54.61到29.47 wt%，在20°C/min加热速率下从50.01到24.5 wt%。在氮气（N2）存在下获得的固体产物（生物炭）含有非常重要百分比的碳和高热值（HHV）。
{"title":"Production of bio-oil and bio-char from pyrolysis of sawdust wood waste (SWW)","authors":"M. Guida, S. Lanaya, F. Laghchioua, Z. Rbihi, A. Hannioui","doi":"10.1556/446.2020.00012","DOIUrl":"https://doi.org/10.1556/446.2020.00012","url":null,"abstract":"This study deals with fast pyrolysis of sawdust wood waste (SWW) at the range of temperature 300–700 °C in a stainless steel tubular reactor. The aim was to experimentally investigate how the temperature, the particle size, the nitrogen flow rate (N2) and the heating rate affect bio-oil, bio-char and gaseous products. These parameters were varied in the ranges of 5–20 °C/min, below 0.1–1.5 mm and 20–200 mL min−1, respectively. It was concluded that both the temperature and heating rate have a significant effect on both yield of bio-oil and bio-char resulting from pyrolysis of SWW. The liquid products obtained at various pyrolysis temperatures were subjected into column chromatography after removal of asphaltenes (hexane insoluble). Obtained bio-oils (maltenes or hexane soluble) were classified as aliphatic, aromatic and polar sub-fractions. The maximum of bio-oil yield of 39.5 wt% was obtained at a pyrolysis temperature of 500 °C, particle size between 0.5 and 1 mm, nitrogen flow rate (N2) of 100 mL min−1 and heating rate of 5 °C/min. Liquid product (bio-oil) obtained under the most suitable and optimal condition was characterized by elemental analysis, Nuclear magnetic resonance spectroscopy (1H NMR and 13C NMR), Fourier transformed infrared spectroscopy (FT-IR). The analysis of liquid showed that bio-oil from SWW could be a potential source of renewable fuel production and value added chemical. The yield of char generally decreases with increasing the temperature, the char yield passes from 54.61 to 29.47 wt% at the heating rate of 5 °C/min and from 50.01 to 24.5 wt% at the heating rate of 20 °C/min at the same range of temperature (300–700 °C). Solid products (bio-char) obtained in the presence of nitrogen (N2) contain a very important percentage of carbon and high heating values (HHVs).","PeriodicalId":20837,"journal":{"name":"Progress in Agricultural Engineering Sciences","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45548548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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