Cogeneration system in the cane sugar industry produces not only molasses and raw sugar but also exportable electrical power. Main components of the system are boiler, steam turbine, condenser, and sugar juice evaporation process. Bagasse is used as fuel for boiler. Bagasse is a by-product of sugar juice extraction process. It is characterized by a high moisture content, which leads to the inefficiency of energy conversion. The integration of steam dryer in cogeneration system to reduce bagasse moisture content before combustion will improve the system performance. The moisture content of bagasse is reduced in a steam dryer due to heat transfer from steam condensation. Saturated steam supplied to steam dryer is obtained by mixing superheated steam extracted from steam turbine with the appropriate amount of cooling water in desuper-heater. The objective of this paper is to evaluate the performance of this cogeneration system quantitatively. Models of boiler and steam dryer are used for this purpose. Simulation results show that the cogeneration system integrated with steam dryer generates more power output than the reference cogeneration system without steam dryer under the conditions that sugar juice processing capacity and bagasse consumption are the same. Furthermore, the cogeneration system integrated with steam dryer requires 20% less heating surface area than the reference cogeneration system under the condition that temperatures of flue gas exhausted from boilers of both systems are the same.
{"title":"Improving Energy Efficiency of Cogeneration System in Cane Sugar Industry by Steam Dryer","authors":"S. Chantasiriwan","doi":"10.3303/CET2187086","DOIUrl":"https://doi.org/10.3303/CET2187086","url":null,"abstract":"Cogeneration system in the cane sugar industry produces not only molasses and raw sugar but also exportable electrical power. Main components of the system are boiler, steam turbine, condenser, and sugar juice evaporation process. Bagasse is used as fuel for boiler. Bagasse is a by-product of sugar juice extraction process. It is characterized by a high moisture content, which leads to the inefficiency of energy conversion. The integration of steam dryer in cogeneration system to reduce bagasse moisture content before combustion will improve the system performance. The moisture content of bagasse is reduced in a steam dryer due to heat transfer from steam condensation. Saturated steam supplied to steam dryer is obtained by mixing superheated steam extracted from steam turbine with the appropriate amount of cooling water in desuper-heater. The objective of this paper is to evaluate the performance of this cogeneration system quantitatively. Models of boiler and steam dryer are used for this purpose. Simulation results show that the cogeneration system integrated with steam dryer generates more power output than the reference cogeneration system without steam dryer under the conditions that sugar juice processing capacity and bagasse consumption are the same. Furthermore, the cogeneration system integrated with steam dryer requires 20% less heating surface area than the reference cogeneration system under the condition that temperatures of flue gas exhausted from boilers of both systems are the same.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"35 4","pages":"511-516"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72603133","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}
Designing food processes and keep them updated at the pace of innovation to face competition, consumers’ trends and sustainability precepts is all but an easy task to accomplish. The complexity is steadily increasing and, with it, the need to adopt a systemic, as well as systematic, approach in designing and maintaining food processes to avoid compromising their survival and to guarantee their steady efficiency. The use of scenarios to exploring the uncertainty associated with that complexity becomes essential to support designers and, even more broadly, all decision makers involved in the design and operation of a technological process. Risk engineering can play an important role in that direction as it allows to account for hazards and threats associated with the identified opportunities. In the food industry hazards related to the safety of food production are identified and assessed through the well-known, widely used and regulated methodology “Hazards Analysis and Critical Control Point (HACCP)”, whose application is nowadays fostered by the international standard ISO 22000. Yet, the HACCP, as many other methodologies applied in other sectors, fails to capture the complexity associated with food processes, thus leaving space for grey zones where inter-functional risks can grow and manifest.The manuscript presents how the Holistic Risk Analysis and Modelling (HoRAM) method can be conveniently applied to provide decision makers with the necessary information (scenario analysis) by assessing the technological element jointly with the human and organizational ones (i.e., a systemic approach). Further, the manuscript also explains how HoRAM allows to systemically and systematically account for the consequences that might be generated by each scenario and for the entire universe as a whole, thus allowing to include in the decision both the possibility of the unwanted outcomes and the associated effort needed to make them less likely or less severe. Finally, it explains how the scenarios produced can be managed at different level of abstraction to allow the analyst better understanding the problem analysed and the decision-maker the profile of the opportunity to pursue.
{"title":"Risk Engineering & Food Products Processing: Towards a Simulation-based Approach","authors":"S. Colombo, L. Piazza, G. Bozzano, F. Manenti","doi":"10.3303/CET2187065","DOIUrl":"https://doi.org/10.3303/CET2187065","url":null,"abstract":"Designing food processes and keep them updated at the pace of innovation to face competition, consumers’ trends and sustainability precepts is all but an easy task to accomplish. The complexity is steadily increasing and, with it, the need to adopt a systemic, as well as systematic, approach in designing and maintaining food processes to avoid compromising their survival and to guarantee their steady efficiency. The use of scenarios to exploring the uncertainty associated with that complexity becomes essential to support designers and, even more broadly, all decision makers involved in the design and operation of a technological process. Risk engineering can play an important role in that direction as it allows to account for hazards and threats associated with the identified opportunities. In the food industry hazards related to the safety of food production are identified and assessed through the well-known, widely used and regulated methodology “Hazards Analysis and Critical Control Point (HACCP)”, whose application is nowadays fostered by the international standard ISO 22000. Yet, the HACCP, as many other methodologies applied in other sectors, fails to capture the complexity associated with food processes, thus leaving space for grey zones where inter-functional risks can grow and manifest.The manuscript presents how the Holistic Risk Analysis and Modelling (HoRAM) method can be conveniently applied to provide decision makers with the necessary information (scenario analysis) by assessing the technological element jointly with the human and organizational ones (i.e., a systemic approach). Further, the manuscript also explains how HoRAM allows to systemically and systematically account for the consequences that might be generated by each scenario and for the entire universe as a whole, thus allowing to include in the decision both the possibility of the unwanted outcomes and the associated effort needed to make them less likely or less severe. Finally, it explains how the scenarios produced can be managed at different level of abstraction to allow the analyst better understanding the problem analysed and the decision-maker the profile of the opportunity to pursue.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"43 1","pages":"385-390"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84622559","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. Pettinato, Emanuela Drago, R. Campardelli, P. Perego
The interest in searching an alternative to the condition of "waste" for spent coffee is continuously growing in the scientific community. Indeed, the high content of polyphenols, caffeine, and tannins in this residue can potentially lead to pollution for water and soil, since they show toxicity for various plants, microorganisms, and aquatic organisms. Nevertheless, these same antioxidants find wide applications in the food, cosmetic and pharmaceutical industries, especially caffeine and chlorogenic acid, thanks to their ability to prevent or slow down the oxidation of the substrate.In the context of active packaging, the use of compounds recovered from spent coffee grounds is promising, since they allow extending the shelf-life of food while maintaining its sensory and nutritional properties.In this work, High Pressure and Temperature Extraction process was used to extract antioxidants from spent coffee grounds. The obtained extract was used for the fabrication of zein-based films intended for active packaging applications. Biopolymer films loaded with spent coffee grounds extract were prepared using two different techniques: solvent casting and electrospinning. Films were characterized in terms of morphology and antiradical power of the released active components.Considering the large amount of exhausted coffee produced annually and the global extension of the coffee industry, the proposed application could represent a profitable alternative to conventional waste disposal, as well as an advantage for the environment and the food industry.
{"title":"Spent Coffee Grounds Extract for Active Packaging Production","authors":"M. Pettinato, Emanuela Drago, R. Campardelli, P. Perego","doi":"10.3303/CET2187098","DOIUrl":"https://doi.org/10.3303/CET2187098","url":null,"abstract":"The interest in searching an alternative to the condition of \"waste\" for spent coffee is continuously growing in the scientific community. Indeed, the high content of polyphenols, caffeine, and tannins in this residue can potentially lead to pollution for water and soil, since they show toxicity for various plants, microorganisms, and aquatic organisms. Nevertheless, these same antioxidants find wide applications in the food, cosmetic and pharmaceutical industries, especially caffeine and chlorogenic acid, thanks to their ability to prevent or slow down the oxidation of the substrate.In the context of active packaging, the use of compounds recovered from spent coffee grounds is promising, since they allow extending the shelf-life of food while maintaining its sensory and nutritional properties.In this work, High Pressure and Temperature Extraction process was used to extract antioxidants from spent coffee grounds. The obtained extract was used for the fabrication of zein-based films intended for active packaging applications. Biopolymer films loaded with spent coffee grounds extract were prepared using two different techniques: solvent casting and electrospinning. Films were characterized in terms of morphology and antiradical power of the released active components.Considering the large amount of exhausted coffee produced annually and the global extension of the coffee industry, the proposed application could represent a profitable alternative to conventional waste disposal, as well as an advantage for the environment and the food industry.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"103 1","pages":"583-588"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85859887","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}
Group contribution methods are suitable tools for estimating many physicochemical properties of pure compounds and mixtures. The classical group contribution method decomposes each chemical compound into first, second, and third-order functional groups based on its molecular structure. The most significant advantage of these methods is that they need only the compounds chemical structure without any other input information. From these approaches, structural fragments and subsequent group contribution methods can be established. The knowledge of the molecular structure and its decomposing into molecular fragments can optimize the production of biosynthesis compounds for chemical and pharmaceutical industries. The current research proposes an innovative group contribution application as selection criteria to culture media carbon and nitrogen sources. The concept is based on group contribution to identifying molecular fragments present in tacrolimus structure. Tacrolimus is a macrolide lactone originally obtained from fermentation of Streptomyces tsukubaensis broth. This drug decreases the occurrence and severity of refractory rejection episodes. In addition, tacrolimus is recommended for the treatment of autoimmune diseases. In order to investigate the application of the group contribution, tacrolimus molecular structure and fermentation results of this macrolide were analyzed. This approach can enhance productivity of this important immunosuppressant.
{"title":"Group Contribution as Selection Criteria for Nutrients Fermentation Media in the Production of Tacrolimus","authors":"L.A.A.P. Fonseca, A. S. Bertan, M. Cremasco","doi":"10.3303/CET2187097","DOIUrl":"https://doi.org/10.3303/CET2187097","url":null,"abstract":"Group contribution methods are suitable tools for estimating many physicochemical properties of pure compounds and mixtures. The classical group contribution method decomposes each chemical compound into first, second, and third-order functional groups based on its molecular structure. The most significant advantage of these methods is that they need only the compounds chemical structure without any other input information. From these approaches, structural fragments and subsequent group contribution methods can be established. The knowledge of the molecular structure and its decomposing into molecular fragments can optimize the production of biosynthesis compounds for chemical and pharmaceutical industries. The current research proposes an innovative group contribution application as selection criteria to culture media carbon and nitrogen sources. The concept is based on group contribution to identifying molecular fragments present in tacrolimus structure. Tacrolimus is a macrolide lactone originally obtained from fermentation of Streptomyces tsukubaensis broth. This drug decreases the occurrence and severity of refractory rejection episodes. In addition, tacrolimus is recommended for the treatment of autoimmune diseases. In order to investigate the application of the group contribution, tacrolimus molecular structure and fermentation results of this macrolide were analyzed. This approach can enhance productivity of this important immunosuppressant.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"57 1","pages":"577-582"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88254269","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}
Today, innovation in the food packaging field can be summed up in the concepts of active and intelligent packaging. These two concepts refer to systems capable of interacting and monitoring the storage conditions of packaged food products, allowing them to control their shelf-life and quality at any time to ensure safer products for consumers. Among the active packaging, antimicrobial and antioxidant films seem to be the most promising as they allow to extend the shelf-life by reducing the proliferation of unwanted microorganisms and allow to maintain the organoleptic and nutritional qualities of food. Furthermore, considering the serious environmental impact caused by the volumes of plastic waste, the scientific world has turned towards the use of natural and biodegradable materials. Hence, this work is aimed at developing bio-films using several green techniques including electrospinning and solvent casting of biodegradable polymers such as zein, a prolamin extracted from corn, and polycaprolactone (PCL), a biodegradable synthetic polymer. The polymeric matrices obtained were functionalized by adding natural active compounds such as vanillin, present in vanilla pods, characterized by antimicrobial activity and (-tocopherol, contained in olive oil with high antioxidant properties. The results obtained are reported in terms of morphological characterization, migration tests, which have shown how it is possible to obtain a total release of the active compounds in 24 h under accelerated release conditions, showing the potential of these materials to be used as active food packaging.
{"title":"Biomaterials for Food Packaging: Innovations from Natural Sources","authors":"R. Campardelli, Emanuela Drago, P. Perego","doi":"10.3303/CET2187096","DOIUrl":"https://doi.org/10.3303/CET2187096","url":null,"abstract":"Today, innovation in the food packaging field can be summed up in the concepts of active and intelligent packaging. These two concepts refer to systems capable of interacting and monitoring the storage conditions of packaged food products, allowing them to control their shelf-life and quality at any time to ensure safer products for consumers. Among the active packaging, antimicrobial and antioxidant films seem to be the most promising as they allow to extend the shelf-life by reducing the proliferation of unwanted microorganisms and allow to maintain the organoleptic and nutritional qualities of food. Furthermore, considering the serious environmental impact caused by the volumes of plastic waste, the scientific world has turned towards the use of natural and biodegradable materials. Hence, this work is aimed at developing bio-films using several green techniques including electrospinning and solvent casting of biodegradable polymers such as zein, a prolamin extracted from corn, and polycaprolactone (PCL), a biodegradable synthetic polymer. The polymeric matrices obtained were functionalized by adding natural active compounds such as vanillin, present in vanilla pods, characterized by antimicrobial activity and (-tocopherol, contained in olive oil with high antioxidant properties. The results obtained are reported in terms of morphological characterization, migration tests, which have shown how it is possible to obtain a total release of the active compounds in 24 h under accelerated release conditions, showing the potential of these materials to be used as active food packaging.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"22 1","pages":"571-576"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88328570","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}
Carlos A. Olivares Quispetera, C. Olivera, Jhonny W. Valverde Flores, E. Alfaro, Ysabel Valverde Flores
The present research aimed to obtain a bioplastic made of Manihot esculenta (cassava) and Ficus benjamina. For this purpose, the residual lignocellulose of Ficus benjamina was mechanically conditioned until obtaining a particle size lower than 180 µm. There were elaborated samples of cassava starch bioplastic as blank test (BPY) and samples of cassava starch bioplastic with lignocellulose proportions of 12.59% (BPL5), 17.65% (BPL6) and 22.22% (BPL7). The average results of tensile strength evaluation of the BPY, BPL5, BPL6 and BPL7 samples were 9.9, 14.6, 14.8 and 15.7 Kpa, respectively. The BPY sample provided a higher elongation percentage with an average value of 13.59%. As for the biodegradation by gravimetric method for 5, 10 and 20 days, better results were evidenced for the BPL7 sample, with percentages of weight loss of 17.45, 27.08 and 48.69%, respectively. Finally, it is concluded that the bioplastic based on cassava and Ficus benjamina could be established as a favorable ecological alternative to be used in food products due to its good properties of resistance and favorable biodegradation.
{"title":"Bioplastic Made from Manihot Esculenta (cassava) and Ficus Benjamina as an Ecological Alternative for Food Products","authors":"Carlos A. Olivares Quispetera, C. Olivera, Jhonny W. Valverde Flores, E. Alfaro, Ysabel Valverde Flores","doi":"10.3303/CET2187012","DOIUrl":"https://doi.org/10.3303/CET2187012","url":null,"abstract":"The present research aimed to obtain a bioplastic made of Manihot esculenta (cassava) and Ficus benjamina. For this purpose, the residual lignocellulose of Ficus benjamina was mechanically conditioned until obtaining a particle size lower than 180 µm. There were elaborated samples of cassava starch bioplastic as blank test (BPY) and samples of cassava starch bioplastic with lignocellulose proportions of 12.59% (BPL5), 17.65% (BPL6) and 22.22% (BPL7). The average results of tensile strength evaluation of the BPY, BPL5, BPL6 and BPL7 samples were 9.9, 14.6, 14.8 and 15.7 Kpa, respectively. The BPY sample provided a higher elongation percentage with an average value of 13.59%. As for the biodegradation by gravimetric method for 5, 10 and 20 days, better results were evidenced for the BPL7 sample, with percentages of weight loss of 17.45, 27.08 and 48.69%, respectively. Finally, it is concluded that the bioplastic based on cassava and Ficus benjamina could be established as a favorable ecological alternative to be used in food products due to its good properties of resistance and favorable biodegradation.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"83 1","pages":"67-72"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89850436","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}
Lycopene is a bright red substance that belongs to a group of naturally occurring pigments known as carotenoids, being the most efficient antioxidant of this group. Tomatoes are the major source of natural lycopene in the human diet, but synthetic lycopene is commonly used as a food ingredient. In this experiment, three varieties of Portuguese “Carolino” rice (Oryza sativa L., subsp. japonica) were coloured by saturated solutions of lycopene powder (10% of purity, with starch as excipient), with vinegar (56,5% w/w), ethanol (99,0% w/w), rice bran oil (92% w/w) and water (100% w/w). Colour was measured after colouring and after 21, 42, 63 days of storage. The antioxidant properties of dyed rice were also evaluated at 0 and 63 storage days. The antioxidant activity of most of dyed rice samples did not significantly changed over time. Results showed that vinegar and water conferred a redder colour to the rice kernels and ethanol led to the lower red colour values immediately after dyeing. Red colour intensity of all samples steadily decreased over time. Samples that used water and vinegar still presented at day 63 an evident orange colour, that was considered an appealing sensory attribute being an alternative to conventional white rice.
{"title":"The Effect of Different Lycopene Dyeing Solutions on Rice Colour Stability","authors":"Núria Reis, M. Vaz-Velho","doi":"10.3303/CET2187088","DOIUrl":"https://doi.org/10.3303/CET2187088","url":null,"abstract":"Lycopene is a bright red substance that belongs to a group of naturally occurring pigments known as carotenoids, being the most efficient antioxidant of this group. Tomatoes are the major source of natural lycopene in the human diet, but synthetic lycopene is commonly used as a food ingredient. In this experiment, three varieties of Portuguese “Carolino” rice (Oryza sativa L., subsp. japonica) were coloured by saturated solutions of lycopene powder (10% of purity, with starch as excipient), with vinegar (56,5% w/w), ethanol (99,0% w/w), rice bran oil (92% w/w) and water (100% w/w). Colour was measured after colouring and after 21, 42, 63 days of storage. The antioxidant properties of dyed rice were also evaluated at 0 and 63 storage days. The antioxidant activity of most of dyed rice samples did not significantly changed over time. Results showed that vinegar and water conferred a redder colour to the rice kernels and ethanol led to the lower red colour values immediately after dyeing. Red colour intensity of all samples steadily decreased over time. Samples that used water and vinegar still presented at day 63 an evident orange colour, that was considered an appealing sensory attribute being an alternative to conventional white rice.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"115 1","pages":"523-528"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79358052","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}
Ana N. Sandoval, Leidy J. Sanchez, Yeravi M. Saavedra, K. Calla, R. Alba, Herry Lloclla
The objective of this research was to assess the reduction of imidacloprid and tebuconazole in soil plantations of Oryza sativa applying strains of Trichoderma spp. Regarding the methodology, 3 treatments were used; strain 1 (TS1), 2 (T163+TS1) and 3 (T163), 19 pots of 15 x 15 cm with 3.5 kg soil were used. One pot was used for the control group (without treatment) and eighteen pots were used for experimental groups (6 pots for each strain). 5 seeds Oryza sativa of Esperanza variety (MQR78) were planted in each pot on 2 cm to the soil surface, irrigation was carried out using drench technique every 24 hours for 90 days. For Trichoderma spp inoculation it was added 40 ml of strain 1, strain 2 and strain 3 in 18 pots with Oryza sativa seeds, identifying that the root measured 2 centimeters (6 pots for each strain). Likewise, the fungus strains were inoculated after 45 days to nourish the soil and a soil sample was taken after 45 days to identify the absorption of tebuconazole (fungicide) and imidacloprid (insecticide), finally the height of the plant (cm) was measured in each experimental strain, the plant was measured from the ground level to the tip of the longest leaf. The results showed that strain 1 reduced 12.39 mg / kg of imidacloprid and 17.31 mg / kg of tebuconazole. Regarding the percentage of decrease efficiency, it was concluded that strain 1 is more efficient with 64.2% for imidacloprid and 64.5% for tebuconazole and finally, strain 3 showed greater height of the Oryza sativa plant with 79.8 cm.
{"title":"Reduction of Imidacloprid and Tebuconazole in Oryza Sativa Plantation Applying Strains of Trichoderma Spp.","authors":"Ana N. Sandoval, Leidy J. Sanchez, Yeravi M. Saavedra, K. Calla, R. Alba, Herry Lloclla","doi":"10.3303/CET2187106","DOIUrl":"https://doi.org/10.3303/CET2187106","url":null,"abstract":"The objective of this research was to assess the reduction of imidacloprid and tebuconazole in soil plantations of Oryza sativa applying strains of Trichoderma spp. Regarding the methodology, 3 treatments were used; strain 1 (TS1), 2 (T163+TS1) and 3 (T163), 19 pots of 15 x 15 cm with 3.5 kg soil were used. One pot was used for the control group (without treatment) and eighteen pots were used for experimental groups (6 pots for each strain). 5 seeds Oryza sativa of Esperanza variety (MQR78) were planted in each pot on 2 cm to the soil surface, irrigation was carried out using drench technique every 24 hours for 90 days. For Trichoderma spp inoculation it was added 40 ml of strain 1, strain 2 and strain 3 in 18 pots with Oryza sativa seeds, identifying that the root measured 2 centimeters (6 pots for each strain). Likewise, the fungus strains were inoculated after 45 days to nourish the soil and a soil sample was taken after 45 days to identify the absorption of tebuconazole (fungicide) and imidacloprid (insecticide), finally the height of the plant (cm) was measured in each experimental strain, the plant was measured from the ground level to the tip of the longest leaf. The results showed that strain 1 reduced 12.39 mg / kg of imidacloprid and 17.31 mg / kg of tebuconazole. Regarding the percentage of decrease efficiency, it was concluded that strain 1 is more efficient with 64.2% for imidacloprid and 64.5% for tebuconazole and finally, strain 3 showed greater height of the Oryza sativa plant with 79.8 cm.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"214 1","pages":"631-636"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79167935","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 Moderate Electric Field (MEF) processing of foods consists in the application of an electric potential gradient (????/??) ranging from 1 to 1000 V/cm on a food item (homogeneous or heterogeneous) placed between two electrodes, its main effect being the food heating due to the dissipation of a part of the electric energy into heat within the food item. The heating performances of such a system depend on several process and system parameters, including the applied ????/??, the food electrical conductivity, and its thermo-physical properties. In this study, the effects due to the salt composition and to the applied ????/?? to a heterogeneous food (constituted by a basil-based sauce, mainly fibers dispersed in a slightly salted water-oil emulsion) treated in a custom MEF system on the food heating rate are investigated. The samples were prepared at different salinities (3.25, 1.63, 0.86 and 0.43% w/w respectively). In the explored range of compositions, the heating rate increased linearly with the square power of applied ????/??. A slight linearity deviation above 55°C was observed for the basil-based sauce at 1.63% and 5.20 V/cm, associated with bubble formation within the ohmic system and the electrolytic reactions occurring at the electrode-solution interface during the MEF heating process.The salt content as well as the ratio between water and oil in the sample formulation played a crucial role in determining the thermo-electrical behavior of the basil-based sauce samples. Samples with salinity of 1.63%, compared to samples at 3.25%, exhibited a higher electrical conductivity, being due to a minor concentration of the non-conductive phase (namely the oil phase as well as the dispersed vegetable fibers into the solution) that exerts a major degree of electrical insulation. As the salinity decreases from 1.63% to 0.43%, samples were characterized by lower electrical conductivities, being due to a reduced ionic mobility when the salt contained into the sample is drastically reduced.
{"title":"Ohmic Heating of Basil-based Sauces: Influence of the Electric Field Strength on the Electrical Conductivity","authors":"Oriana Casaburi, C. Brondi, Aldo Romano, F. Marra","doi":"10.3303/CET2187058","DOIUrl":"https://doi.org/10.3303/CET2187058","url":null,"abstract":"The Moderate Electric Field (MEF) processing of foods consists in the application of an electric potential gradient (????/??) ranging from 1 to 1000 V/cm on a food item (homogeneous or heterogeneous) placed between two electrodes, its main effect being the food heating due to the dissipation of a part of the electric energy into heat within the food item. The heating performances of such a system depend on several process and system parameters, including the applied ????/??, the food electrical conductivity, and its thermo-physical properties. In this study, the effects due to the salt composition and to the applied ????/?? to a heterogeneous food (constituted by a basil-based sauce, mainly fibers dispersed in a slightly salted water-oil emulsion) treated in a custom MEF system on the food heating rate are investigated. The samples were prepared at different salinities (3.25, 1.63, 0.86 and 0.43% w/w respectively). In the explored range of compositions, the heating rate increased linearly with the square power of applied ????/??. A slight linearity deviation above 55°C was observed for the basil-based sauce at 1.63% and 5.20 V/cm, associated with bubble formation within the ohmic system and the electrolytic reactions occurring at the electrode-solution interface during the MEF heating process.The salt content as well as the ratio between water and oil in the sample formulation played a crucial role in determining the thermo-electrical behavior of the basil-based sauce samples. Samples with salinity of 1.63%, compared to samples at 3.25%, exhibited a higher electrical conductivity, being due to a minor concentration of the non-conductive phase (namely the oil phase as well as the dispersed vegetable fibers into the solution) that exerts a major degree of electrical insulation. As the salinity decreases from 1.63% to 0.43%, samples were characterized by lower electrical conductivities, being due to a reduced ionic mobility when the salt contained into the sample is drastically reduced.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"8 1","pages":"343-348"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87807212","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}
F. Grisafi, P. Iannotta, G. Caputo, Marco Maniscalco, A. Brucato, F. Scargiali
A huge amount of waste oil is produced worldwide. Also substantial amount of virgin oils is available that are interesting candidates for upgrading into syngas. Supercritical water gasification (SCWG) can be considered as an aqueous phase reforming process to produce syngas from oils. In this work, a variety of waste and virgin oils were gasified in a continuous down-flow autoclave reactor at supercritical conditions. Experiments were carried out at 430 °C and 660 °C, 25 MPa, with a residence time in the range 103-170 s, in order to investigate gasification and carbon efficiency, hydrogen yield and composition of the produced gas. All the analysed feedstocks were suspended in water at various concentrations before gasification. Pyrolysis bio-oil showed a gasification efficiency of 74 % and 86 % for mixtures with 3 and 10 oil/water wt ratio, respectively. Waste motor oil, suspended in water at a concentration of 1 % wt thanks to the use of surfactants, was successfully gasified with a gasification efficiency of 73 %. Virgin motor oil gasification efficiency higher than 60% had been obtained for both analysed concentrations (5 % wt and 10 % wt of oil). Gasification of rapeseed oil at 5 % wt showed a gasification efficiency close to 88 %. On the contrary, the gasification of sunflower oil at 430 °C showed that this temperature is not high enough to obtain acceptable gasification efficiencies that varied from 20 % to 15 % for concentrations of oil from 2 % wt to 8 % wt, respectively. The analysis of the gas composition, in all the studied cases, showed that the obtained gas stream was rich in H2, CH4 and CO2, with variable quantities of light hydrocarbons (C2H4, C2H6 and C3H8).
{"title":"Supercritical water gasification of waste oils as a source of syngas","authors":"F. Grisafi, P. Iannotta, G. Caputo, Marco Maniscalco, A. Brucato, F. Scargiali","doi":"10.3303/CET2186023","DOIUrl":"https://doi.org/10.3303/CET2186023","url":null,"abstract":"A huge amount of waste oil is produced worldwide. Also substantial amount of virgin oils is available that are interesting candidates for upgrading into syngas. Supercritical water gasification (SCWG) can be considered as an aqueous phase reforming process to produce syngas from oils. In this work, a variety of waste and virgin oils were gasified in a continuous down-flow autoclave reactor at supercritical conditions. Experiments were carried out at 430 °C and 660 °C, 25 MPa, with a residence time in the range 103-170 s, in order to investigate gasification and carbon efficiency, hydrogen yield and composition of the produced gas. All the analysed feedstocks were suspended in water at various concentrations before gasification. Pyrolysis bio-oil showed a gasification efficiency of 74 % and 86 % for mixtures with 3 and 10 oil/water wt ratio, respectively. Waste motor oil, suspended in water at a concentration of 1 % wt thanks to the use of surfactants, was successfully gasified with a gasification efficiency of 73 %. Virgin motor oil gasification efficiency higher than 60% had been obtained for both analysed concentrations (5 % wt and 10 % wt of oil). Gasification of rapeseed oil at 5 % wt showed a gasification efficiency close to 88 %. On the contrary, the gasification of sunflower oil at 430 °C showed that this temperature is not high enough to obtain acceptable gasification efficiencies that varied from 20 % to 15 % for concentrations of oil from 2 % wt to 8 % wt, respectively. The analysis of the gas composition, in all the studied cases, showed that the obtained gas stream was rich in H2, CH4 and CO2, with variable quantities of light hydrocarbons (C2H4, C2H6 and C3H8).","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"74 1","pages":"133-138"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76636142","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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