Deivis Suárez-Rivero, Olga Marin-Mahecha, Jannet Ortiz-Aguilar, A. Puentes, Maikel Suarez-Rivero, T. Guzmán-Hernández
During the last decades, the production of fuels derived from agricultural products called agrofuels or biofuels has been promoted as an alternative to high oil prices and pollution due to carbon dioxide emanating from the primary sources found for that purpose. In this sense, corn is part of the cereals most used in the production of bioenergy, likewise, it is recognized as the most productive vegetable species since antiquity. In the previous context, this project evaluated the performance of starch, as well as the physical-chemical characteristics of corn grains that were subjected to electromagnetic fields. For this, the content of protein, fiber, fiber in acidic detergent, fiber in neutral detergent, fat and nitrogen was determined by official methods 08-01, 46-13 and 30-25 of the AACC. Alike, by optical microscopy, the starch granule was morphologically characterized, with an Accu-scope 3000-led-40 optical microscope with a digital camera Aptina CMOS Sensor of 14 megapixels. For the microscopic observation, suspensions of starch in excess of water were prepared, taking them to a slide, after, covered by cover-object and observed at 100, 400 and 1000 times. The starch yield was determined gravimetrically with soaking in ethyl ether and washing in 96 % ethanol in 40, 100 and 200 U.S. sieves to collect the precipitated starch eliminating the excess of the reagent by evaporation at room temperature. The field and laboratory experiments were carried out at the Fundacion Universitaria Agraria de Colombia – UNIAGRARIA, with Porva corn, harvesting until the grain matured (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; Electromagnetic field intensities or flux density (in microtesla, µT) were created artificially from the interconnection of electronic devices that carry electrical charges that act as energy sources; moreover, it was observed that with the application this force, the recovery (yield) in the starch doubled without affecting the characteristics of the compound. Finally, the statistical analyzes were performed in the statistical package Statgraphics 5.1Plus, developing a simple variance analysis and a multiple range test.
{"title":"Incorporation of Electromagnetic Fields as an Alternative Technology to Increase Starch Production in Corn Crops","authors":"Deivis Suárez-Rivero, Olga Marin-Mahecha, Jannet Ortiz-Aguilar, A. Puentes, Maikel Suarez-Rivero, T. Guzmán-Hernández","doi":"10.3303/CET2187021","DOIUrl":"https://doi.org/10.3303/CET2187021","url":null,"abstract":"During the last decades, the production of fuels derived from agricultural products called agrofuels or biofuels has been promoted as an alternative to high oil prices and pollution due to carbon dioxide emanating from the primary sources found for that purpose. In this sense, corn is part of the cereals most used in the production of bioenergy, likewise, it is recognized as the most productive vegetable species since antiquity. In the previous context, this project evaluated the performance of starch, as well as the physical-chemical characteristics of corn grains that were subjected to electromagnetic fields. For this, the content of protein, fiber, fiber in acidic detergent, fiber in neutral detergent, fat and nitrogen was determined by official methods 08-01, 46-13 and 30-25 of the AACC. Alike, by optical microscopy, the starch granule was morphologically characterized, with an Accu-scope 3000-led-40 optical microscope with a digital camera Aptina CMOS Sensor of 14 megapixels. For the microscopic observation, suspensions of starch in excess of water were prepared, taking them to a slide, after, covered by cover-object and observed at 100, 400 and 1000 times. The starch yield was determined gravimetrically with soaking in ethyl ether and washing in 96 % ethanol in 40, 100 and 200 U.S. sieves to collect the precipitated starch eliminating the excess of the reagent by evaporation at room temperature. The field and laboratory experiments were carried out at the Fundacion Universitaria Agraria de Colombia – UNIAGRARIA, with Porva corn, harvesting until the grain matured (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; Electromagnetic field intensities or flux density (in microtesla, µT) were created artificially from the interconnection of electronic devices that carry electrical charges that act as energy sources; moreover, it was observed that with the application this force, the recovery (yield) in the starch doubled without affecting the characteristics of the compound. Finally, the statistical analyzes were performed in the statistical package Statgraphics 5.1Plus, developing a simple variance analysis and a multiple range test.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"44 3 1","pages":"121-126"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85669558","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}
Efthalia Karkou, V. Oikonomopoulou, S. Papadaki, M. Krokida
Berries and mushrooms are some of the most important traditional Mediterranean products that are characterized by high nutritional value and beneficial properties for the human body. Mushrooms are popular for their texture and taste but also for their chemical and medicinal properties. Although they have beneficial properties for human health, the shelf-life of fresh produce is very limited. In addition, sea buckthorn (Hippophae rhamnoides) berry is valued for its high nutrient density, providing high amounts of vitamin C, vitamin E, carotenoids, oils rich in unsaturated fats, etc. However, these berries are fragile and delicate and have a short shelf-life. The aim of the present study was the design and development of new berry and mushroom products, which are characterized by prolonged shelf-life without the addition of chemical preservatives, high nutritional value with low salt and sugar levels, and increased seasonal availability. The design and development of these products was based on the optimization of osmotic dehydration process and the application of edible coatings, using alternative agents. Various osmotic agents, such as glycerol, natural pectins or fruit juices were examined as alternatives to the conventional ones, with the aim to reduce salt and sugar levels in final products. Osmotic dehydration process was further optimized in terms of several parameters (immersion time, temperature, osmotic agent concentration, product to solution ratio). Dehydrated products were then coated using alternative agents, such as chitosan and aloe vera. The dehydrated and coated products were evaluated for their quality and sensory properties, during storage in controlled conditions. The examined alternative osmotic agents had significant effect to the water loss and water activity of the selected products and led to products with advanced characteristics. The use of alternative agents during edible coating application also led to the increase of products’ shelf-life and the enhancement of their nutritional value.
{"title":"Design and Optimization of Edible Coating and Osmotic Dehydration Processes for the Development of High-value Fruits and Vegetables with Extended Shelf-life","authors":"Efthalia Karkou, V. Oikonomopoulou, S. Papadaki, M. Krokida","doi":"10.3303/CET2187023","DOIUrl":"https://doi.org/10.3303/CET2187023","url":null,"abstract":"Berries and mushrooms are some of the most important traditional Mediterranean products that are characterized by high nutritional value and beneficial properties for the human body. Mushrooms are popular for their texture and taste but also for their chemical and medicinal properties. Although they have beneficial properties for human health, the shelf-life of fresh produce is very limited. In addition, sea buckthorn (Hippophae rhamnoides) berry is valued for its high nutrient density, providing high amounts of vitamin C, vitamin E, carotenoids, oils rich in unsaturated fats, etc. However, these berries are fragile and delicate and have a short shelf-life. The aim of the present study was the design and development of new berry and mushroom products, which are characterized by prolonged shelf-life without the addition of chemical preservatives, high nutritional value with low salt and sugar levels, and increased seasonal availability. The design and development of these products was based on the optimization of osmotic dehydration process and the application of edible coatings, using alternative agents. Various osmotic agents, such as glycerol, natural pectins or fruit juices were examined as alternatives to the conventional ones, with the aim to reduce salt and sugar levels in final products. Osmotic dehydration process was further optimized in terms of several parameters (immersion time, temperature, osmotic agent concentration, product to solution ratio). Dehydrated products were then coated using alternative agents, such as chitosan and aloe vera. The dehydrated and coated products were evaluated for their quality and sensory properties, during storage in controlled conditions. The examined alternative osmotic agents had significant effect to the water loss and water activity of the selected products and led to products with advanced characteristics. The use of alternative agents during edible coating application also led to the increase of products’ shelf-life and the enhancement of their nutritional value.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"3 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":"79155163","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. Chronis, Vasiliki Christopoulou, S. Papadaki, Marina Stramarkou, M. Krokida
Microalgae represent an important source of bioactive compounds for food applications. In this study, multifunctional extracts from Haematococcus pluvialis (H. Pluvialis) microalga have been developed in order to be used as food additives. Total extracts were recovered by ultrasound assisted extraction using eco-friendly and food grade solvents. Five different ratios ranging from 1/100 to 1/5 g biomass/ mL solvent were studied in different ultrasound intensities in order to optimise the extraction of carotenoids, especially of astaxanthin. The produced extracts were analysed using High Pressure Liquid Chromatography (HPLC-DAD) and UV-Vis spectroscopy techniques. Acetone was the most efficient solvent for the extraction of carotenoids in all tested ratios. However, D-limonene and medium chain triglycerides extracts also gave a satisfying recovery of carotenoids. D-limonene was the preferred solvent since extracts with high amounts of carotenoids were recovered, permitting their direct use in food products and avoiding further condensation steps.
{"title":"Optimization of Mild Extraction Methods for the Efficient Recovery of Astaxanthin, a Strong Food Antioxidant Carotenoid from Microalgae","authors":"M. Chronis, Vasiliki Christopoulou, S. Papadaki, Marina Stramarkou, M. Krokida","doi":"10.3303/CET2187026","DOIUrl":"https://doi.org/10.3303/CET2187026","url":null,"abstract":"Microalgae represent an important source of bioactive compounds for food applications. In this study, multifunctional extracts from Haematococcus pluvialis (H. Pluvialis) microalga have been developed in order to be used as food additives. Total extracts were recovered by ultrasound assisted extraction using eco-friendly and food grade solvents. Five different ratios ranging from 1/100 to 1/5 g biomass/ mL solvent were studied in different ultrasound intensities in order to optimise the extraction of carotenoids, especially of astaxanthin. The produced extracts were analysed using High Pressure Liquid Chromatography (HPLC-DAD) and UV-Vis spectroscopy techniques. Acetone was the most efficient solvent for the extraction of carotenoids in all tested ratios. However, D-limonene and medium chain triglycerides extracts also gave a satisfying recovery of carotenoids. D-limonene was the preferred solvent since extracts with high amounts of carotenoids were recovered, permitting their direct use in food products and avoiding further condensation steps.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"34 1","pages":"151-156"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90084573","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}
Karla J. Julcapoma Polo, Heyssy L. Mendoza Campos, C. Olivera, Jorge Jave Nakayo, Jhonny W. Valverde Flores
The use of fungicides based on plant extracts for the inhibition of phytopathogens has become a sustainable alternative for the environment. In this sense, research has developed biofungicides based on extracts of Allium cepa (A. cepa), Allium sativum (A. sativum), Zingiber officinale (Z. officinale) and Domestic Residual Oil (DRO) for the inhibition of Botrytis cinerea (B. cinerea) and Fusarium oxysporum (F. oxysporum). The inhibition of the two phytopathogenic fungi was evaluated in vitro, measuring the growth of mycelium of the fungi inoculated in the potato dextrose agar (PDA) culture medium, subjected to four treatments with three different doses (10, 15 and 20 %). The treatment that totally inhibited the mycelial growth of B. cinerea and F. oxysporum was the biofungicide composed by Z. officinale and domestic residual oil with a dose of 15 %. Finally, it is concluded that the use of the biofungicide is favorable for the control of fungi and could be used as an environmentally friendly alternative.
{"title":"Biofungicide for the Control of Botrytis Cinerea and Fusarium Oxysporum: a Laboratory Study","authors":"Karla J. Julcapoma Polo, Heyssy L. Mendoza Campos, C. Olivera, Jorge Jave Nakayo, Jhonny W. Valverde Flores","doi":"10.3303/CET2187087","DOIUrl":"https://doi.org/10.3303/CET2187087","url":null,"abstract":"The use of fungicides based on plant extracts for the inhibition of phytopathogens has become a sustainable alternative for the environment. In this sense, research has developed biofungicides based on extracts of Allium cepa (A. cepa), Allium sativum (A. sativum), Zingiber officinale (Z. officinale) and Domestic Residual Oil (DRO) for the inhibition of Botrytis cinerea (B. cinerea) and Fusarium oxysporum (F. oxysporum). The inhibition of the two phytopathogenic fungi was evaluated in vitro, measuring the growth of mycelium of the fungi inoculated in the potato dextrose agar (PDA) culture medium, subjected to four treatments with three different doses (10, 15 and 20 %). The treatment that totally inhibited the mycelial growth of B. cinerea and F. oxysporum was the biofungicide composed by Z. officinale and domestic residual oil with a dose of 15 %. Finally, it is concluded that the use of the biofungicide is favorable for the control of fungi and could be used as an environmentally friendly alternative.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"19 1","pages":"517-522"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84679074","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. T. Dang, D. Pham, N. Phạm, Ngoc Ha Vu, Thi To Quynh Cung, Minh Tan Nguyen
Dehydration of honey is an essential step during honey production in tropical countries to prevent rapid deterioration in quality because of the fermentation. In this study, honey dehydration at atmospheric pressure and temperatures of 36°C, 42°C, and 52°C in a pilot dehydration plant based on JEVA concept was carried out to reduce the moisture content of honey to below 17%. Honey dehydration at a temperature range of 36°C - 42°C achieved a high dehydration rate and low energy simultaneously due to integrating a heat pump into the processing loop. The temperature range of 36°C - 42°C was found out to be the most favourable processing temperature for honey dehydration since at these operational conditions, minimal colour degradation of honey, a low decline in diastase number and high retention of TPC and TFC (87.0% - 88.2% and 74.8% - 80.6%) were achieved. Moreover, honey samples dehydrated at 36°C and 42°C preserved antibacterial activity for strains of MRSE, Salmonella Typhimurium, Proteus Vulgaris, and Pseudomonas aeruginosa compared to raw honey. Under similar operational conditions, the proposed dehydration plant has been found to be better than that of other honey dehydrators reported in the literature in terms of dehydration rate, energy consumption, and lighter impacts on physiochemical characteristics.
{"title":"Evaluation of the Novel Dehydration Concept for Wild Multi Floral Honey in Vietnam","authors":"T. T. Dang, D. Pham, N. Phạm, Ngoc Ha Vu, Thi To Quynh Cung, Minh Tan Nguyen","doi":"10.3303/CET2187055","DOIUrl":"https://doi.org/10.3303/CET2187055","url":null,"abstract":"Dehydration of honey is an essential step during honey production in tropical countries to prevent rapid deterioration in quality because of the fermentation. In this study, honey dehydration at atmospheric pressure and temperatures of 36°C, 42°C, and 52°C in a pilot dehydration plant based on JEVA concept was carried out to reduce the moisture content of honey to below 17%. Honey dehydration at a temperature range of 36°C - 42°C achieved a high dehydration rate and low energy simultaneously due to integrating a heat pump into the processing loop. The temperature range of 36°C - 42°C was found out to be the most favourable processing temperature for honey dehydration since at these operational conditions, minimal colour degradation of honey, a low decline in diastase number and high retention of TPC and TFC (87.0% - 88.2% and 74.8% - 80.6%) were achieved. Moreover, honey samples dehydrated at 36°C and 42°C preserved antibacterial activity for strains of MRSE, Salmonella Typhimurium, Proteus Vulgaris, and Pseudomonas aeruginosa compared to raw honey. Under similar operational conditions, the proposed dehydration plant has been found to be better than that of other honey dehydrators reported in the literature in terms of dehydration rate, energy consumption, and lighter impacts on physiochemical characteristics.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"51 1","pages":"325-330"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80362303","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. Bassani, G. D. Garrido, G. Giuberti, R. Dordoni, G. Spigno
Frozen food sees a continuous increase in consumption thanks to the capability to preserve the organoleptic properties and, at the same time, to increase the shelf-life of the food itself. Therefore, a proper design of the freezing process is crucial and is strictly related to an accurate evaluation of freezing time because this establishes the minimum residence time of the product in a continuous freezer. For this reason, several mathematical models have been proposed and investigated for predicting the freezing time, starting from empirical models (lower accuracy and computational time) up to computational fluid dynamics simulation (higher accuracy and computational time). An excellent compromise between accuracy and computational effort seems to be a model that combines empirical laws for property evaluation and heat diffusion equation solved in one dimension. This model can numerically be solved using the method of lines in which spatial derivatives are discretized by the finite difference method and the resulting system of ordinary differential equations is integrated using an appropriate solver. This work aimed to fill some gaps to develop a comprehensive and more accurate model for freezing time prediction. Indeed, the key idea is to validate a model that could be used to optimize the refrigeration process for energy-saving and be the base for a design of experiment in case of lack of experimental data. The newly developed model includes the evaluation of freezing time for finite food shapes because, in some cases, it is not possible to assume a characteristic direction for heat flux. The property of unfrozen and frozen food (e.g. density, thermal conductivity, apparent specific heat, etc.) are evaluated basing on the principal constituent of food (e.g. water, fiber, protein, etc.), while heat transfer coefficient is evaluated using empirical equations, depending on adimensional numbers. In this way, it is possible to be flexible and not strictly related to the evaluation of the properties of food for each different case. The proposed model was validated with different sets of experimental data related to beef and strawberry pulp freezing. For these cases, the R2 index is equal to 0.982 and 0.996 respectively, showing a good agreement between experimental and predicted data. Finally, a case study of spinach cubes freezing was provided to show the potentiality of the novel model.
{"title":"Comprehensive Mathematical Model for Freezing Time Prediction of Finite Object","authors":"A. Bassani, G. D. Garrido, G. Giuberti, R. Dordoni, G. Spigno","doi":"10.3303/CET2187036","DOIUrl":"https://doi.org/10.3303/CET2187036","url":null,"abstract":"Frozen food sees a continuous increase in consumption thanks to the capability to preserve the organoleptic properties and, at the same time, to increase the shelf-life of the food itself. Therefore, a proper design of the freezing process is crucial and is strictly related to an accurate evaluation of freezing time because this establishes the minimum residence time of the product in a continuous freezer. For this reason, several mathematical models have been proposed and investigated for predicting the freezing time, starting from empirical models (lower accuracy and computational time) up to computational fluid dynamics simulation (higher accuracy and computational time). An excellent compromise between accuracy and computational effort seems to be a model that combines empirical laws for property evaluation and heat diffusion equation solved in one dimension. This model can numerically be solved using the method of lines in which spatial derivatives are discretized by the finite difference method and the resulting system of ordinary differential equations is integrated using an appropriate solver. This work aimed to fill some gaps to develop a comprehensive and more accurate model for freezing time prediction. Indeed, the key idea is to validate a model that could be used to optimize the refrigeration process for energy-saving and be the base for a design of experiment in case of lack of experimental data. The newly developed model includes the evaluation of freezing time for finite food shapes because, in some cases, it is not possible to assume a characteristic direction for heat flux. The property of unfrozen and frozen food (e.g. density, thermal conductivity, apparent specific heat, etc.) are evaluated basing on the principal constituent of food (e.g. water, fiber, protein, etc.), while heat transfer coefficient is evaluated using empirical equations, depending on adimensional numbers. In this way, it is possible to be flexible and not strictly related to the evaluation of the properties of food for each different case. The proposed model was validated with different sets of experimental data related to beef and strawberry pulp freezing. For these cases, the R2 index is equal to 0.982 and 0.996 respectively, showing a good agreement between experimental and predicted data. Finally, a case study of spinach cubes freezing was provided to show the potentiality of the novel model.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"32 1","pages":"211-216"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90717324","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}
S. Gallinaro, A. Zambon, J. Clavier, Marina Bertolini, Riccardo Zulli, L. Greco, J. Fort, S. Spilimbergo
This work presents an analysis of a supercritical CO2 (SC-CO2) pasteurization process, focusing on the financial and economic parameters that make the process sustainable at an industrial level. A small company processing 5,000,000 bottles of apple juice per year has been chosen as a case study. Investment and operating costs have been estimated based on data collected from the market and the relevant economic literature. The financial sustainability assessment was performed through the Discounted Cash Flow methodology, proving that SC-CO2 pasteurization is profitable on a 10-year horizon. The Net Present Value is strictly positive and the Internal Rate of Return higher than the cost of funding. The sensitivity analysis shows the robustness of this study to possible changes in the model parameters. Overall, this work demonstrates SC-CO2 pasteurization to be profitable and, considering the current growth of the high-nutritional value fruit juice market, it suggests positive financial returns for both incumbents and new entrants.
{"title":"Financial Sustainability and Profitability of Supercritical CO2 Pasteurization of Liquid Products: a Case Study","authors":"S. Gallinaro, A. Zambon, J. Clavier, Marina Bertolini, Riccardo Zulli, L. Greco, J. Fort, S. Spilimbergo","doi":"10.3303/CET2187059","DOIUrl":"https://doi.org/10.3303/CET2187059","url":null,"abstract":"This work presents an analysis of a supercritical CO2 (SC-CO2) pasteurization process, focusing on the financial and economic parameters that make the process sustainable at an industrial level. A small company processing 5,000,000 bottles of apple juice per year has been chosen as a case study. Investment and operating costs have been estimated based on data collected from the market and the relevant economic literature. The financial sustainability assessment was performed through the Discounted Cash Flow methodology, proving that SC-CO2 pasteurization is profitable on a 10-year horizon. The Net Present Value is strictly positive and the Internal Rate of Return higher than the cost of funding. The sensitivity analysis shows the robustness of this study to possible changes in the model parameters. Overall, this work demonstrates SC-CO2 pasteurization to be profitable and, considering the current growth of the high-nutritional value fruit juice market, it suggests positive financial returns for both incumbents and new entrants.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"28 1","pages":"349-354"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74575553","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}
An increase in the production rate of cherry and cherry products has led to considerable amounts of waste that accumulates rapidly especially during the harvest season. The waste including pits is used as fuel, fertilizer, and partly discarded in the environment. Although the cherry fruit is shown to be a rich source of polyphenols, there is limited information about the polyphenol content of the waste, especially the pits. This study aims to integrate a sequence of novel processing technologies (extraction and encapsulation) for the valorization of cherry pits, i.e. turn them into valuable antioxidant products that can be used in healthcare, cosmetics, and packaging applications. The operative parameters of the extraction process to obtain the maximum polyphenols and encapsulation to protect the extracts were optimized. The results of this study confirmed the feasibility of the extraction and encapsulation to recover a notable concentration of polyphenols with enhanced antioxidant properties. These antioxidants can be used as antibacterial compounds to develop active packaging.
{"title":"Creating Incremental Revenue from Industrial Cherry Wastes","authors":"S. Bagheri, M. Alinejad, M. Nejad, B. Aliakbarian","doi":"10.3303/CET2187093","DOIUrl":"https://doi.org/10.3303/CET2187093","url":null,"abstract":"An increase in the production rate of cherry and cherry products has led to considerable amounts of waste that accumulates rapidly especially during the harvest season. The waste including pits is used as fuel, fertilizer, and partly discarded in the environment. Although the cherry fruit is shown to be a rich source of polyphenols, there is limited information about the polyphenol content of the waste, especially the pits. This study aims to integrate a sequence of novel processing technologies (extraction and encapsulation) for the valorization of cherry pits, i.e. turn them into valuable antioxidant products that can be used in healthcare, cosmetics, and packaging applications. The operative parameters of the extraction process to obtain the maximum polyphenols and encapsulation to protect the extracts were optimized. The results of this study confirmed the feasibility of the extraction and encapsulation to recover a notable concentration of polyphenols with enhanced antioxidant properties. These antioxidants can be used as antibacterial compounds to develop active packaging.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"25 1","pages":"553-558"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84080690","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}
P. Masella, G. Angeloni, L. Guerrini, A. Spadi, Ferdinando Corti, A. Parenti
The overall quality of extra virgin olive oil (EVOO) strictly relates to the evolution of its oxidative state, which in turn depends on the amount of the oxygen availability during the product life, starting with the olive fruit milling. The issue of oil oxygenation during processing has been poorly studied. The few available literature assesses the relative contribution of three main processing steps (paste malaxation, decanter centrifugation, and vertical centrifugation) to the final dissolved oxygen concentration and the consequences on the oil quality decay during storage. Nevertheless, until now information about the contribution of the devices used to moves materials during processing, i.e. screw conveyor and pumps to move olive, olive paste and oil, to the amount of dissolved oxygen and in broader terms on the oil quality, are lacking. It can be reasonably assumed that the intact drupes handling during leaf-removal and washing before crushing, had a negligible effect on the final oil dissolved oxygen content, whereas from crusher to the decanter centrifuge by the malaxer, where olive paste handling occurs, a noticeable effect on the future oil characteristics could occur. The standard and widespread device used to move olive paste during processing, essentially from the crusher to the malaxer and from the malaxer to the decanter centrifuge, is the progressive cavity pump, commonly named mono-pump. Notices of other pumping devices used or proved in EVOO mills are missing. In the present work a peristaltic pump (roller pump) has been tested in comparison to the conventional mono-pump in a continuous centrifugal extraction plant. Specifically, the two pumps were alternatively used to feed the decanter centrifuge by empting the malaxation chambers. The oxygenation effect was assessed in terms of dissolved oxygen amount (DOA) in the produced EVOO, which were also compared for the main qualitative traits such as commercial parameters, phenolic and volatile profiles and phthalates occurrence being the peristaltic pump equipped with a phthalates-free tube. Basically, the qualitative effect of the two pumps significantly differs for the DOA with about 10% saving for the peristaltic pump. The latter also gives significantly (p
{"title":"Pumping Contribution to Dissolved Oxygen in Virgin Olive Oil During Processing","authors":"P. Masella, G. Angeloni, L. Guerrini, A. Spadi, Ferdinando Corti, A. Parenti","doi":"10.3303/CET2187052","DOIUrl":"https://doi.org/10.3303/CET2187052","url":null,"abstract":"The overall quality of extra virgin olive oil (EVOO) strictly relates to the evolution of its oxidative state, which in turn depends on the amount of the oxygen availability during the product life, starting with the olive fruit milling. The issue of oil oxygenation during processing has been poorly studied. The few available literature assesses the relative contribution of three main processing steps (paste malaxation, decanter centrifugation, and vertical centrifugation) to the final dissolved oxygen concentration and the consequences on the oil quality decay during storage. Nevertheless, until now information about the contribution of the devices used to moves materials during processing, i.e. screw conveyor and pumps to move olive, olive paste and oil, to the amount of dissolved oxygen and in broader terms on the oil quality, are lacking. It can be reasonably assumed that the intact drupes handling during leaf-removal and washing before crushing, had a negligible effect on the final oil dissolved oxygen content, whereas from crusher to the decanter centrifuge by the malaxer, where olive paste handling occurs, a noticeable effect on the future oil characteristics could occur. The standard and widespread device used to move olive paste during processing, essentially from the crusher to the malaxer and from the malaxer to the decanter centrifuge, is the progressive cavity pump, commonly named mono-pump. Notices of other pumping devices used or proved in EVOO mills are missing. In the present work a peristaltic pump (roller pump) has been tested in comparison to the conventional mono-pump in a continuous centrifugal extraction plant. Specifically, the two pumps were alternatively used to feed the decanter centrifuge by empting the malaxation chambers. The oxygenation effect was assessed in terms of dissolved oxygen amount (DOA) in the produced EVOO, which were also compared for the main qualitative traits such as commercial parameters, phenolic and volatile profiles and phthalates occurrence being the peristaltic pump equipped with a phthalates-free tube. Basically, the qualitative effect of the two pumps significantly differs for the DOA with about 10% saving for the peristaltic pump. The latter also gives significantly (p","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"2 1","pages":"307-312"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80985320","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. C. Kumoro, D. H. Wardhani, D. S. Retnowati, K. Haryani, Sri Yustika, Tri A. Fajar
The global demand on essential oil derived from citronella grass (Cymbopogon nardus) leaves as fragrances, aroma and remedies ingredients has been steadily increasing towards commercial scale for decades. Therefore, a study to enhance citronella grass essential oil production capacity through ultrasound pre-treatment is performed. This study investigated the effect of various operating parameters, such as leaf particle size (ground, 5 mm and 10 mm), ultrasound pre-treatment time (10, 20 and 30 min) and the leaf particle mass to extracting water volume (SW) ratio (1:4.0 to 1:12.0) on the essential oil yield. The chemical and physical properties of the citronella oil, namely bioactive constituents, specific gravity, refractive index and colour, were also determined. The experimental results indicate that increased ultrasound pre-treatment time and S/W ratio promoted to the enhancement of oil yields by up to 56.94 % and 19.59 %. The GC-MS analysis proved that citronella oil contains mainly citronellal, geraniol, neral and geranial. Physical properties evaluation also revealed that the specific gravity, refractive index and colour of the extracted citronella oil were of acceptable ranges. The results indicated that the increase of S/W ratio and ultrasound pre-treatment time potentially increase the extraction yield. This study suggests that the combined ultrasound pre-treatment and hydro-distillation is a promising method for extracting high quality citronella oil and could be implemented to scale-up the citronella oil production capacity.
{"title":"Extraction of Essential Oil from Ultrasound Pre-treated Citronella Grass (cymbopogon Nardus) Leaves by Hydro-distillation Method","authors":"A. C. Kumoro, D. H. Wardhani, D. S. Retnowati, K. Haryani, Sri Yustika, Tri A. Fajar","doi":"10.3303/CET2187108","DOIUrl":"https://doi.org/10.3303/CET2187108","url":null,"abstract":"The global demand on essential oil derived from citronella grass (Cymbopogon nardus) leaves as fragrances, aroma and remedies ingredients has been steadily increasing towards commercial scale for decades. Therefore, a study to enhance citronella grass essential oil production capacity through ultrasound pre-treatment is performed. This study investigated the effect of various operating parameters, such as leaf particle size (ground, 5 mm and 10 mm), ultrasound pre-treatment time (10, 20 and 30 min) and the leaf particle mass to extracting water volume (SW) ratio (1:4.0 to 1:12.0) on the essential oil yield. The chemical and physical properties of the citronella oil, namely bioactive constituents, specific gravity, refractive index and colour, were also determined. The experimental results indicate that increased ultrasound pre-treatment time and S/W ratio promoted to the enhancement of oil yields by up to 56.94 % and 19.59 %. The GC-MS analysis proved that citronella oil contains mainly citronellal, geraniol, neral and geranial. Physical properties evaluation also revealed that the specific gravity, refractive index and colour of the extracted citronella oil were of acceptable ranges. The results indicated that the increase of S/W ratio and ultrasound pre-treatment time potentially increase the extraction yield. This study suggests that the combined ultrasound pre-treatment and hydro-distillation is a promising method for extracting high quality citronella oil and could be implemented to scale-up the citronella oil production capacity.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"31 1","pages":"643-648"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79844604","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：