P. P. D. Souza, J. C. Lima, L. Cardozo-Filho, F. Seixas, V. F. Cabral
This study proposes a fractionation of proteins using solutions (5%) of Whey Protein Isolate (WPI) and supercritical carbon dioxide (scCO2) in a continuous reactor. The experiments were performed at different values of pressure, temperature, and residence times - 65.4, 34.3, and 32.3 min, respectively. a-lactalbumin (a-LA) and s-lactoglobulin (s-LG) levels were determined by HPLC. WPI used without treatment showed an a/s ratio = 0.40. 16 MPa/55 °C and 16 MPa/60 °C were the conditions that suffered the most positive and negative influence of the increase and decrease in residence time, respectively. In the most severe condition, 24 MPa, 65 °C, and 4.0 mL·min-1, circular dichroism indicated that, despite not having obtained a high level of pureness, the fractionation technique employing scCO2 did not denature the proteins a-LA and s-LG.
{"title":"Effect of Residence Time on the Fractionation of Whey Protein Isolate with ScCO2 in a Continuous Reactor","authors":"P. P. D. Souza, J. C. Lima, L. Cardozo-Filho, F. Seixas, V. F. Cabral","doi":"10.3303/CET2187090","DOIUrl":"https://doi.org/10.3303/CET2187090","url":null,"abstract":"This study proposes a fractionation of proteins using solutions (5%) of Whey Protein Isolate (WPI) and supercritical carbon dioxide (scCO2) in a continuous reactor. The experiments were performed at different values of pressure, temperature, and residence times - 65.4, 34.3, and 32.3 min, respectively. a-lactalbumin (a-LA) and s-lactoglobulin (s-LG) levels were determined by HPLC. WPI used without treatment showed an a/s ratio = 0.40. 16 MPa/55 °C and 16 MPa/60 °C were the conditions that suffered the most positive and negative influence of the increase and decrease in residence time, respectively. In the most severe condition, 24 MPa, 65 °C, and 4.0 mL·min-1, circular dichroism indicated that, despite not having obtained a high level of pureness, the fractionation technique employing scCO2 did not denature the proteins a-LA and s-LG.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"103 1","pages":"535-540"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72606639","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 paper scoped to identify specific energy demand of knife milled beech chips in dependence on moisture, initial and final particle size. The experiments were conducted for beech chips of moisture being 0.5, 7.5 and 16 % wt. dry mass, under mechanical size reduction in the knife mill with the fixed rotational speed of single blade rotor. The specific energy demand of 8.1 - 55.6 kWh t-1 was determined to reach final particle size 0.3 - 1.0 mm from initial 3.4, all as D50 value for given moistures. Regarding the brittle behaviour of beech chips, the Rittinger theory was applied, and the empiric model was defined to predict the energy requirement of size reduction relation to moisture and biomass particle size.
{"title":"Experimental Identification of Specific Energy Demand for Knife Milling of Beech Chips at Different Moistures","authors":"T. Jirout, L. Krátký","doi":"10.3303/CET2187089","DOIUrl":"https://doi.org/10.3303/CET2187089","url":null,"abstract":"The paper scoped to identify specific energy demand of knife milled beech chips in dependence on moisture, initial and final particle size. The experiments were conducted for beech chips of moisture being 0.5, 7.5 and 16 % wt. dry mass, under mechanical size reduction in the knife mill with the fixed rotational speed of single blade rotor. The specific energy demand of 8.1 - 55.6 kWh t-1 was determined to reach final particle size 0.3 - 1.0 mm from initial 3.4, all as D50 value for given moistures. Regarding the brittle behaviour of beech chips, the Rittinger theory was applied, and the empiric model was defined to predict the energy requirement of size reduction relation to moisture and biomass particle size.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"111 1","pages":"529-534"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79292903","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}
C. Cejudo, M. Gallardo, M. T. Fernández-Ponce, L. Casas, C. Mantell, E. M. Ossa
Nuts are very important foods for human nutrition due to their high content of mono- and polyunsaturated fatty acids. However, they are substrates very sensitive to oxidation, appearing rancidity that affects both the taste and the smell, that led to the consumer’s rejection. To avoid this, the food industry uses some strategies that sometimes substantially alter the composition and nutritional value of nuts. A promising possibility for the conservation and stability against its oxidation is to impregnate a natural antioxidant such as methyl gallate using CO2 in supercritical conditions. This technology is being used recently for the impregnation of different natural substances on polymers for its use in the food and biomedicine field. However, the direct supercritical impregnation of compounds into food has been scarcely investigated.In the present work, it is studied the effect of pressure and temperature in the impregnation process of methyl gallate on peeled peanuts. Additionally, the effect of the depressurization rate and impregnation time was studied at the most convenient conditions. The results obtained indicate the best conditions for impregnation were reached at 150 bar and 45 oC. These conditions improved the antioxidant capacity of the nuts while preserving the quality by avoiding breakages during the process.
{"title":"Preservation of Food with High Oil Content by Supercritical Impregnation Techniques","authors":"C. Cejudo, M. Gallardo, M. T. Fernández-Ponce, L. Casas, C. Mantell, E. M. Ossa","doi":"10.3303/CET2187091","DOIUrl":"https://doi.org/10.3303/CET2187091","url":null,"abstract":"Nuts are very important foods for human nutrition due to their high content of mono- and polyunsaturated fatty acids. However, they are substrates very sensitive to oxidation, appearing rancidity that affects both the taste and the smell, that led to the consumer’s rejection. To avoid this, the food industry uses some strategies that sometimes substantially alter the composition and nutritional value of nuts. A promising possibility for the conservation and stability against its oxidation is to impregnate a natural antioxidant such as methyl gallate using CO2 in supercritical conditions. This technology is being used recently for the impregnation of different natural substances on polymers for its use in the food and biomedicine field. However, the direct supercritical impregnation of compounds into food has been scarcely investigated.In the present work, it is studied the effect of pressure and temperature in the impregnation process of methyl gallate on peeled peanuts. Additionally, the effect of the depressurization rate and impregnation time was studied at the most convenient conditions. The results obtained indicate the best conditions for impregnation were reached at 150 bar and 45 oC. These conditions improved the antioxidant capacity of the nuts while preserving the quality by avoiding breakages during the process.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"1 1","pages":"541-546"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76860074","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}
Deivis Suárez-Rivero, Olga Marin-Mahecha, Jannet Ortiz-Aguilar, Luis Carlos Ballesteros-Rosero, J. M. Fuentes-Reinés, T. Guzmán-Hernández
Gasification, coming from combustion processes of lignocellulosic material, is a practical alternative to produce energy; therefore, obtaining non-forestry raw materials becomes a challenge for the energy sector. This is how the quality of the flow of input material plays a key role in the design, process and optimization of a gasifier. For the above reason, this project evaluated the potential of moisture content, ash, volatile material and fixed carbon of agricultural waste of Porva corn given the availability of these, after the harvest. The field and laboratory tests are carried out in the Fundacion Universitaria Agraria de Colombia – UNIAGRARIA, carrying out the harvest until the grain maturation (168 days after sowing). For this, it was taken into account that the seeds, before sowing, had been treated with electromagnetic fields at intensities of L1-23 µT, L2-70 µT and L3-118 µT, artificially created from electronic circuits (voltage sources, capacitors, resistors, coils, switches and semiconductors, etc.) connected together. Humidity was determined with the use of Standard D3173-87, volatile material with Standard D3175-89 (02), ash with Standard D3172-89 (02) and ignition of fixed carbon with the use of Standard 3172- 89 (02); the latter, considered as the part that is not volatile and burns in the solid state of lignocellulosic material, establishing the difference between the sum of the residual moisture, ash and volatile material and 100. The data analysis was performed in the Statgraphics 5.1 Plus statistical package, performing a simple variance analysis and a multiple range test. The comparative analysis of the variables shows a statistically significant increase in the content of Fixed Carbon at the level of corn bracts (elote) higher than 11%, surpassing the control and the rest of the treatments; furthermore, the control of the tusa obtained an atypical value of 0.72% in contrast to all the combinations. The above results are in agreement with what was indicated for the % humidity (the lowest content was presented in the bracts of the cob, in the fruits of plants treated with L1 with 27%), the ash content (the most high were presented in the raw materials of plants treated with L1 and L2 in the bracts of the cob and L2 and L3 in the Tusa, not differing among them but with respect to the rest of the treatments that exceed 3%) and the content of volatile compounds (the highest content was in the Tusa of the plants treated with L1 was present, exceeding 60% and differing significantly with the rest of the treatments).
{"title":"Estimation of Fixed Carbon by Ignition of Corn Fruit Residues Treated with Electromagnetic Fields","authors":"Deivis Suárez-Rivero, Olga Marin-Mahecha, Jannet Ortiz-Aguilar, Luis Carlos Ballesteros-Rosero, J. M. Fuentes-Reinés, T. Guzmán-Hernández","doi":"10.3303/CET2187083","DOIUrl":"https://doi.org/10.3303/CET2187083","url":null,"abstract":"Gasification, coming from combustion processes of lignocellulosic material, is a practical alternative to produce energy; therefore, obtaining non-forestry raw materials becomes a challenge for the energy sector. This is how the quality of the flow of input material plays a key role in the design, process and optimization of a gasifier. For the above reason, this project evaluated the potential of moisture content, ash, volatile material and fixed carbon of agricultural waste of Porva corn given the availability of these, after the harvest. The field and laboratory tests are carried out in the Fundacion Universitaria Agraria de Colombia – UNIAGRARIA, carrying out the harvest until the grain maturation (168 days after sowing). For this, it was taken into account that the seeds, before sowing, had been treated with electromagnetic fields at intensities of L1-23 µT, L2-70 µT and L3-118 µT, artificially created from electronic circuits (voltage sources, capacitors, resistors, coils, switches and semiconductors, etc.) connected together. Humidity was determined with the use of Standard D3173-87, volatile material with Standard D3175-89 (02), ash with Standard D3172-89 (02) and ignition of fixed carbon with the use of Standard 3172- 89 (02); the latter, considered as the part that is not volatile and burns in the solid state of lignocellulosic material, establishing the difference between the sum of the residual moisture, ash and volatile material and 100. The data analysis was performed in the Statgraphics 5.1 Plus statistical package, performing a simple variance analysis and a multiple range test. The comparative analysis of the variables shows a statistically significant increase in the content of Fixed Carbon at the level of corn bracts (elote) higher than 11%, surpassing the control and the rest of the treatments; furthermore, the control of the tusa obtained an atypical value of 0.72% in contrast to all the combinations. The above results are in agreement with what was indicated for the % humidity (the lowest content was presented in the bracts of the cob, in the fruits of plants treated with L1 with 27%), the ash content (the most high were presented in the raw materials of plants treated with L1 and L2 in the bracts of the cob and L2 and L3 in the Tusa, not differing among them but with respect to the rest of the treatments that exceed 3%) and the content of volatile compounds (the highest content was in the Tusa of the plants treated with L1 was present, exceeding 60% and differing significantly with the rest of the treatments).","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"15 1","pages":"493-498"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74216631","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}
D. Amato, G. Squillaci, P. Giudicianni, A. Morana, R. Ragucci, F. Cara
In recent years, the consumption of fruits of European chestnut has considerably enhanced due to their positive health effects. However, the chestnut peeling process generates solid residues (inner and outer shells), which account for about 10–15% of the whole chestnut weight. In the present study, an integration between a chemical and a thermochemical process is proposed as a valorization route for the chestnut residues: the extraction of polyphenols, a class of strong natural antioxidants, and the slow pyrolysis for biochar production. The chestnut residues after the polyphenols extraction are used as pyrolysis feedstock, and the produced biochars are applied as adsorbing materials to simplify the recovery of the extracted polyphenols.The aim of this study is to evaluate how the physical and chemical characteristics of biochar from chestnut residues influence the adsorption of polyphenols. The biochar production was carried out in a slow pyrolysis reactor using two feedstocks (as received and post-extraction chestnut residues) and three pyrolysis temperatures (500 °C, 600 °C and 700 °C), thus resulting in six different biochars. Each biochar was used as an adsorbent material for the polyphenols in the aqueous extracting solution obtained from chestnut residues. Specific classes of polyphenols were considered, such as non-tannin polyphenols, hydrolysable tannins and condensed tannins. The adsorption efficiency of biochar increases in the char produced at 700 °C for both the considered feedstocks. The analysis of the specific polyphenols groups shows that, despite having an overall adsorption capacity much lower than activated carbon, biochars have a great selectivity for the adsorption of non-tannin polyphenols.
{"title":"Valorization of Agroindustrial Waste from Chestnut Production","authors":"D. Amato, G. Squillaci, P. Giudicianni, A. Morana, R. Ragucci, F. Cara","doi":"10.3303/CET2187075","DOIUrl":"https://doi.org/10.3303/CET2187075","url":null,"abstract":"In recent years, the consumption of fruits of European chestnut has considerably enhanced due to their positive health effects. However, the chestnut peeling process generates solid residues (inner and outer shells), which account for about 10–15% of the whole chestnut weight. In the present study, an integration between a chemical and a thermochemical process is proposed as a valorization route for the chestnut residues: the extraction of polyphenols, a class of strong natural antioxidants, and the slow pyrolysis for biochar production. The chestnut residues after the polyphenols extraction are used as pyrolysis feedstock, and the produced biochars are applied as adsorbing materials to simplify the recovery of the extracted polyphenols.The aim of this study is to evaluate how the physical and chemical characteristics of biochar from chestnut residues influence the adsorption of polyphenols. The biochar production was carried out in a slow pyrolysis reactor using two feedstocks (as received and post-extraction chestnut residues) and three pyrolysis temperatures (500 °C, 600 °C and 700 °C), thus resulting in six different biochars. Each biochar was used as an adsorbent material for the polyphenols in the aqueous extracting solution obtained from chestnut residues. Specific classes of polyphenols were considered, such as non-tannin polyphenols, hydrolysable tannins and condensed tannins. The adsorption efficiency of biochar increases in the char produced at 700 °C for both the considered feedstocks. The analysis of the specific polyphenols groups shows that, despite having an overall adsorption capacity much lower than activated carbon, biochars have a great selectivity for the adsorption of non-tannin polyphenols.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"24 1","pages":"445-450"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84673757","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. Fanari, Jonas Keller, F. Desogus, M. Grosso, M. Wilhelm
Bound and free water within dough strongly affect its rheological behavior and processability, as well as its gluten network. Depending on its total content and on the characteristics of flour constituents, water can be both bound to components and free in the dough. The equilibrium between bound and free water directly impacts the elasticity and extensibility of dough and therefore controls the texture of final products. In this study, Nuclear Magnetic Resonance (NMR) was used to assess the relaxation behavior with the focus on water. The proton spin-spin relaxation measurements were carried out at 20 MHz with a Bruker Minispec mq20 NMR spectrometer (Bruker, Rheinstetten, Germany). The transverse relaxation time in a spin locking field (T1?) was determined at 25°C following the Carr–Purcell–Meiboom–Gill (CPMG) sequence. The data were analyzed by the continuous distribution model. The dough was prepared with commercial semolina, which was mixed with water in a Brabender Mixer 350 (Brabender® GmbH, Duisburg, Germany) to reach three different levels of water content (30, 50, and 70%, based on semolina weight) and to study the water distribution as a function of the water total content. The dough characterization was carried out also comparing the T1? distribution of semolina dough with that of starch-water and gluten-water mixtures and also of pure starch and gluten to assess the role of each flour component. Additionally, the semolina dough sample was compared with a sample prepared with pastry flour, with a lower content of proteins, to investigate the different behavior as a function of the gluten amount. It was found that the dough presents three relaxation processes: one, very fast, is related to crystalline starch, while the other two are characteristic of two water populations, water in intragranular and in extragranular regions of starch, respectively. The comparison with pastry flour showed that the dough prepared with the latter one was less homogenous than the semolina one, with a clear distinction between free and bound water, while the semolina dough seemed to contain several water populations differently bounded, that were responsible for a broader peak at medium water content (around 50%).
{"title":"Impact of water and flour components in dough investigated through low-field nuclear magnetic resonance","authors":"F. Fanari, Jonas Keller, F. Desogus, M. Grosso, M. Wilhelm","doi":"10.3303/CET2187049","DOIUrl":"https://doi.org/10.3303/CET2187049","url":null,"abstract":"Bound and free water within dough strongly affect its rheological behavior and processability, as well as its gluten network. Depending on its total content and on the characteristics of flour constituents, water can be both bound to components and free in the dough. The equilibrium between bound and free water directly impacts the elasticity and extensibility of dough and therefore controls the texture of final products. In this study, Nuclear Magnetic Resonance (NMR) was used to assess the relaxation behavior with the focus on water. The proton spin-spin relaxation measurements were carried out at 20 MHz with a Bruker Minispec mq20 NMR spectrometer (Bruker, Rheinstetten, Germany). The transverse relaxation time in a spin locking field (T1?) was determined at 25°C following the Carr–Purcell–Meiboom–Gill (CPMG) sequence. The data were analyzed by the continuous distribution model. The dough was prepared with commercial semolina, which was mixed with water in a Brabender Mixer 350 (Brabender® GmbH, Duisburg, Germany) to reach three different levels of water content (30, 50, and 70%, based on semolina weight) and to study the water distribution as a function of the water total content. The dough characterization was carried out also comparing the T1? distribution of semolina dough with that of starch-water and gluten-water mixtures and also of pure starch and gluten to assess the role of each flour component. Additionally, the semolina dough sample was compared with a sample prepared with pastry flour, with a lower content of proteins, to investigate the different behavior as a function of the gluten amount. It was found that the dough presents three relaxation processes: one, very fast, is related to crystalline starch, while the other two are characteristic of two water populations, water in intragranular and in extragranular regions of starch, respectively. The comparison with pastry flour showed that the dough prepared with the latter one was less homogenous than the semolina one, with a clear distinction between free and bound water, while the semolina dough seemed to contain several water populations differently bounded, that were responsible for a broader peak at medium water content (around 50%).","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"88 1","pages":"289-294"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85946216","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}
Gene editing (GE) and gene modification (GM) technologies demonstrate noticeable differences. GE technologies introduce changes in DNA, which are intrinsic to the species, while GM technologies incorporate changes from foreign species. The potential benefits of GE have been highlighted in a number of recent scientific studies, pointing to the opportunities that are opening up in addressing the food availability problems as a result of the growing world population. However, the implementation of GE technology in food production would rely on public awareness, acceptance, and attitudes toward genetically modified and genetically edited food products. Based on the Theory of Reasoned Action (TRA), we surveyed Lithuanian consumers, farmers, and producers for their awareness, attitudes, and behavioural intentions towards GM and GE food. The 251 consumers, 50 farmers, and 56 food producers participated in the survey. Consistent across all samples (consumers, farmers, and producers, respectively), GM technology-related products’ self-assed awareness was significantly higher than the level of self-assed awareness of GE products. Awareness of GEO in all samples is relatively low. The level of support for GMO and GEO is also low in all groups of respondents. All groups – consumers, farmers, and producers – are less negative about food produced from GE than from GM raw materials. There was a statistically significantly higher overall likelihood for future use of GEO than the GMO. Producers would be less likely than consumers and farmers to use GMOs in the future. The same inclinations are observed with regard to GEO, with statistically significant differences in the sample of consumers, farmers, and producers.
{"title":"Gene Editing Versus Gene Modification: Awareness, Attitudes and Behavioral Intentions of Lithuanian Consumers, Producers, and Farmers","authors":"L. Bašinskienė, B. Šeinauskienė","doi":"10.3303/CET2187073","DOIUrl":"https://doi.org/10.3303/CET2187073","url":null,"abstract":"Gene editing (GE) and gene modification (GM) technologies demonstrate noticeable differences. GE technologies introduce changes in DNA, which are intrinsic to the species, while GM technologies incorporate changes from foreign species. The potential benefits of GE have been highlighted in a number of recent scientific studies, pointing to the opportunities that are opening up in addressing the food availability problems as a result of the growing world population. However, the implementation of GE technology in food production would rely on public awareness, acceptance, and attitudes toward genetically modified and genetically edited food products. Based on the Theory of Reasoned Action (TRA), we surveyed Lithuanian consumers, farmers, and producers for their awareness, attitudes, and behavioural intentions towards GM and GE food. The 251 consumers, 50 farmers, and 56 food producers participated in the survey. Consistent across all samples (consumers, farmers, and producers, respectively), GM technology-related products’ self-assed awareness was significantly higher than the level of self-assed awareness of GE products. Awareness of GEO in all samples is relatively low. The level of support for GMO and GEO is also low in all groups of respondents. All groups – consumers, farmers, and producers – are less negative about food produced from GE than from GM raw materials. There was a statistically significantly higher overall likelihood for future use of GEO than the GMO. Producers would be less likely than consumers and farmers to use GMOs in the future. The same inclinations are observed with regard to GEO, with statistically significant differences in the sample of consumers, farmers, and producers.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"53 1","pages":"433-438"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91318668","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}
D. D. Angelis, Aleksei Kaleda, A. Pasqualone, Helen Vaikma, Giacomo Squeo, F. Caponio, C. Summo
Dry fractionation by air classification is a sustainable process applied to cereals and pulses to produce protein and starch concentrates. The process involves using a series of cyclones equipped with either a classifier wheel or a restriction valve, which allow to separate a coarse starch-rich fraction and a fine protein-rich fraction. In this study, an apparatus with an air restriction valve was used, with the aim of studying the influence of two set-ups of the air classification system, on the protein content, yield, protein separation efficiency, and physicochemical and functional properties of the resulting fractions. The tighter restriction valve set-up (lower air flow and air speed compared to a more opened set-up) caused an increase in the protein content in the fine protein-rich fraction from 53.9% to 61.9%, but the drawback was a 47% yield decrease and a decrease in the protein separation efficiency. The results highlighted that the dry fractionation process should be carefully calibrated in order to balance the yield and the chemical composition (e.g. the protein content) of the fractions. In particular, the more opened set-up was better capable of balancing these two parameters, indicating that a high air flow is necessary for pulse flour. Moreover, the set-up of the restriction valve did not significantly influence effect on the physicochemical and functional properties of the fraction, pointing out that even a protein-rich fraction with a 50% protein content could be successfully used as a food ingredient.
{"title":"How to Balance the Yield and Protein Content of Air-classified Pulse Flour: the Influence of the Restriction Valve","authors":"D. D. Angelis, Aleksei Kaleda, A. Pasqualone, Helen Vaikma, Giacomo Squeo, F. Caponio, C. Summo","doi":"10.3303/CET2187041","DOIUrl":"https://doi.org/10.3303/CET2187041","url":null,"abstract":"Dry fractionation by air classification is a sustainable process applied to cereals and pulses to produce protein and starch concentrates. The process involves using a series of cyclones equipped with either a classifier wheel or a restriction valve, which allow to separate a coarse starch-rich fraction and a fine protein-rich fraction. In this study, an apparatus with an air restriction valve was used, with the aim of studying the influence of two set-ups of the air classification system, on the protein content, yield, protein separation efficiency, and physicochemical and functional properties of the resulting fractions. The tighter restriction valve set-up (lower air flow and air speed compared to a more opened set-up) caused an increase in the protein content in the fine protein-rich fraction from 53.9% to 61.9%, but the drawback was a 47% yield decrease and a decrease in the protein separation efficiency. The results highlighted that the dry fractionation process should be carefully calibrated in order to balance the yield and the chemical composition (e.g. the protein content) of the fractions. In particular, the more opened set-up was better capable of balancing these two parameters, indicating that a high air flow is necessary for pulse flour. Moreover, the set-up of the restriction valve did not significantly influence effect on the physicochemical and functional properties of the fraction, pointing out that even a protein-rich fraction with a 50% protein content could be successfully used as a food ingredient.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"58 1","pages":"241-246"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89144980","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}
Isabela Regina Alvares da Silva Lira, Emília M. G. Santos, Júlio C. Santos, R. R. D. Silva, Y. Silva, I. Durval, J. M. C. Guerra, L. Sarubbo, J. M. Luna
In the era of globalization, many classic industries in the quest for innovation have increasing turned to biotechnology, which has enabled diverse research opportunities without exerting a negative effect on productivity. Considering the growing interest in alternative products that minimize environmental impacts natural additives produced by microorganisms, known as bioemulsifiers (surfactants with excellent emulsifying properties) have attracted the attention of researchers. Thus, the objective of the present study was to evaluate the production of biosurfactant by Candida guilliermondii (UCP0992) grown in low-cost medium containing 5% molasses, 5% corn steep liquor and 5% residual frying oil, for 120 hours at 200rpm. Tests were carried out to evaluate the properties of the biosurfactant and then were analysed seven formulations of mayonnaise, evaluating the stability with the addition of guar gum and the biosurfactant isolated in the formulation of mayonnaise. After 30 days of refrigeration, the samples were evaluated for phase separation and the growth of pathogens. According to the results obtained, it was observed that the biosurfactant obtained by C. guilliermondii, had the capacity to reduce the surface tension of water from 71 mN/m to 28 mN/m and a yield of 21 g/L with a Critical Micellar Concentration of 0.7 g/L. All the mayonnaise analysed using the biosurfactant remained stable, with no pathogenic microorganisms. With that, it can be concluded that the biosurfactant has potential for application in the food industry.
{"title":"Production of Biossurfactant by Candida Guillhermondii and Application in a Mayonnaise Emulsion","authors":"Isabela Regina Alvares da Silva Lira, Emília M. G. Santos, Júlio C. Santos, R. R. D. Silva, Y. Silva, I. Durval, J. M. C. Guerra, L. Sarubbo, J. M. Luna","doi":"10.3303/CET2187044","DOIUrl":"https://doi.org/10.3303/CET2187044","url":null,"abstract":"In the era of globalization, many classic industries in the quest for innovation have increasing turned to biotechnology, which has enabled diverse research opportunities without exerting a negative effect on productivity. Considering the growing interest in alternative products that minimize environmental impacts natural additives produced by microorganisms, known as bioemulsifiers (surfactants with excellent emulsifying properties) have attracted the attention of researchers. Thus, the objective of the present study was to evaluate the production of biosurfactant by Candida guilliermondii (UCP0992) grown in low-cost medium containing 5% molasses, 5% corn steep liquor and 5% residual frying oil, for 120 hours at 200rpm. Tests were carried out to evaluate the properties of the biosurfactant and then were analysed seven formulations of mayonnaise, evaluating the stability with the addition of guar gum and the biosurfactant isolated in the formulation of mayonnaise. After 30 days of refrigeration, the samples were evaluated for phase separation and the growth of pathogens. According to the results obtained, it was observed that the biosurfactant obtained by C. guilliermondii, had the capacity to reduce the surface tension of water from 71 mN/m to 28 mN/m and a yield of 21 g/L with a Critical Micellar Concentration of 0.7 g/L. All the mayonnaise analysed using the biosurfactant remained stable, with no pathogenic microorganisms. With that, it can be concluded that the biosurfactant has potential for application in the food industry.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"13 3","pages":"259-264"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72391098","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}
T. Nguyen, D. Pham, Thị Phương Chu, Ngoc Ha Vu, W. Samhaber, Minh Tan Nguyen
Red dragon fruit (Hylocereus polyrhizus) is a tropical fruit rich in nutrients vitamin C, vitamin A, protein, polyphenols, and flavonoids. The fruit can be, therefore, processed into different high valued products. Concentrated fruit juice had a long storage life with lesser transportation cost than that of fresh juice. Juice of red dragon fruit from Binh Thuan Province in Vietnam was concentrated using novel evaporation launched under ambient pressure and moderate temperature named JEVA. The obtained concentrates were from 13.8°Brix to above 60°Brix, while at the same time, it allowed retaining more than 90% polyphenol content (92.89%) and flavonoid content (98.58%); the retention of vitamin C and betacyanin content was 70.17% and 74%, respectively. Meanwhile, the evaporation under vacuum technology at 40°C allows retaining approx. 57% vitamin C and 40% betacyanin in red dragon fruit juice concentrate. With betacyanin retention of 85.76% and vitamin C retention of 81.55% after 8-weeks-storage at 4°C, dragon fruit concentrate obtained by JEVA evaporation at 35°C showed much higher stability than that of fresh juices. These obtained results suggested that JEVA evaporation can offer a better product than vacuum evaporation. JEVA evaporation is highly potential for launching in a large scale to process red dragon fruit juice.
{"title":"Impact of Jeva Evaporation on Storage Stability and Physiochemical Characteristics of Vietnam Red Dragon Fruit (hylocereus Polyrhizus)","authors":"T. Nguyen, D. Pham, Thị Phương Chu, Ngoc Ha Vu, W. Samhaber, Minh Tan Nguyen","doi":"10.3303/CET2187029","DOIUrl":"https://doi.org/10.3303/CET2187029","url":null,"abstract":"Red dragon fruit (Hylocereus polyrhizus) is a tropical fruit rich in nutrients vitamin C, vitamin A, protein, polyphenols, and flavonoids. The fruit can be, therefore, processed into different high valued products. Concentrated fruit juice had a long storage life with lesser transportation cost than that of fresh juice. Juice of red dragon fruit from Binh Thuan Province in Vietnam was concentrated using novel evaporation launched under ambient pressure and moderate temperature named JEVA. The obtained concentrates were from 13.8°Brix to above 60°Brix, while at the same time, it allowed retaining more than 90% polyphenol content (92.89%) and flavonoid content (98.58%); the retention of vitamin C and betacyanin content was 70.17% and 74%, respectively. Meanwhile, the evaporation under vacuum technology at 40°C allows retaining approx. 57% vitamin C and 40% betacyanin in red dragon fruit juice concentrate. With betacyanin retention of 85.76% and vitamin C retention of 81.55% after 8-weeks-storage at 4°C, dragon fruit concentrate obtained by JEVA evaporation at 35°C showed much higher stability than that of fresh juices. These obtained results suggested that JEVA evaporation can offer a better product than vacuum evaporation. JEVA evaporation is highly potential for launching in a large scale to process red dragon fruit juice.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"251 1","pages":"169-174"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83078790","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：