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}
G. Adiletta, D. Albanese, M. Matteo, L. Cinquanta, O. Corona, C. Citra, P. Conte
The cultivation of mango fruits is increasing in the Mediterranean areas, including Italy, where a niche production has developed in the Tyrrhenian coast of Sicily. These fruits are rich in antioxidant substances, presenting a pleasant taste and aroma, fundamental qualities for the sensory acceptance of consumers. However, being climacteric fruits, mangoes are highly perishable, due to their rapid ripening after harvesting. As a result, large amounts of mangoes are lost annually in many areas of the world. In order to prevent this, the drying technique is widely used. It allows to lengthen the shelf-life of the fruits. In order to optimize this process, it is necessary to deepen the knowledge on the drying effects on the structure and mobility of the residual water in the fruit. The objective of this paper is to describe the effects of convective drying at different temperatures on the Fast Field Cycling Proton Nuclear Magnetic Resonance (FFC 1H-NMR) relaxation properties, water activity and shrinkage in Keitt mango fruits. The FFC 1H-NMR relaxometry investigations on mango fruits revealed that the convective drying lead not only to a reduction in the overall water content within the mango tissues, but also to a progressive immobilization of the same water, depending on the temperature. From a qualitative and microbiological point of view, the results may indicate that the measure of more immobilised water in the dried fruits can be useful to predict their shelf-life.
{"title":"Fast field cycling 1H-NMR relaxation properties during convective dehydration of mango fruits","authors":"G. Adiletta, D. Albanese, M. Matteo, L. Cinquanta, O. Corona, C. Citra, P. Conte","doi":"10.3303/CET2187030","DOIUrl":"https://doi.org/10.3303/CET2187030","url":null,"abstract":"The cultivation of mango fruits is increasing in the Mediterranean areas, including Italy, where a niche production has developed in the Tyrrhenian coast of Sicily. These fruits are rich in antioxidant substances, presenting a pleasant taste and aroma, fundamental qualities for the sensory acceptance of consumers. However, being climacteric fruits, mangoes are highly perishable, due to their rapid ripening after harvesting. As a result, large amounts of mangoes are lost annually in many areas of the world. In order to prevent this, the drying technique is widely used. It allows to lengthen the shelf-life of the fruits. In order to optimize this process, it is necessary to deepen the knowledge on the drying effects on the structure and mobility of the residual water in the fruit. The objective of this paper is to describe the effects of convective drying at different temperatures on the Fast Field Cycling Proton Nuclear Magnetic Resonance (FFC 1H-NMR) relaxation properties, water activity and shrinkage in Keitt mango fruits. The FFC 1H-NMR relaxometry investigations on mango fruits revealed that the convective drying lead not only to a reduction in the overall water content within the mango tissues, but also to a progressive immobilization of the same water, depending on the temperature. From a qualitative and microbiological point of view, the results may indicate that the measure of more immobilised water in the dried fruits can be useful to predict their shelf-life.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"113 1","pages":"175-180"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74883071","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. Marino, G. Leone, P. Casella, A. Iovine, D. Musmarra, C. Zoani, R. Balducchi, A. Molino
Microalgae have been long recognized as potential food and feed solution, since they are able to meet the population growth on demand for a more sustainable food and feed, especially with respect to protein production. In addition, bioactive components, such as eicosapentaenoic acid (EPA), with well-known antioxidant and anti-inflammatory properties, can be extracted and incorporated in food supplements. Microalgae cultivation and processing becomes even more sustainable if simultaneously coupled to green technologies for the environmental protection. One of the most promising techniques is the supercritical fluid extraction which allows to extract bioactive compounds without loss of their activity and free from extraction solvents. In this work, a pilot scale supercritical CO2 (ScCO2) extraction plant was exploited for performing the extraction of active components from microalgae biomass potentially usable in the food and the feed sectors. Nannochloropsis gaditana microalga was selected as natural producer of EPA. The extract obtained after ScCO2 tests was enriched of EPA and protein, therefore suitable for food applications. The exhausted biomass, having a high content of carbohydrates and total dietary fiber, might be proposed as feed suppl
{"title":"Green extraction of microalgae components for incorporation in food and feed supplements","authors":"T. Marino, G. Leone, P. Casella, A. Iovine, D. Musmarra, C. Zoani, R. Balducchi, A. Molino","doi":"10.3303/CET2187077","DOIUrl":"https://doi.org/10.3303/CET2187077","url":null,"abstract":"Microalgae have been long recognized as potential food and feed solution, since they are able to meet the population growth on demand for a more sustainable food and feed, especially with respect to protein production. In addition, bioactive components, such as eicosapentaenoic acid (EPA), with well-known antioxidant and anti-inflammatory properties, can be extracted and incorporated in food supplements. Microalgae cultivation and processing becomes even more sustainable if simultaneously coupled to green technologies for the environmental protection. One of the most promising techniques is the supercritical fluid extraction which allows to extract bioactive compounds without loss of their activity and free from extraction solvents. In this work, a pilot scale supercritical CO2 (ScCO2) extraction plant was exploited for performing the extraction of active components from microalgae biomass potentially usable in the food and the feed sectors. Nannochloropsis gaditana microalga was selected as natural producer of EPA. The extract obtained after ScCO2 tests was enriched of EPA and protein, therefore suitable for food applications. The exhausted biomass, having a high content of carbohydrates and total dietary fiber, might be proposed as feed suppl","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"48 1","pages":"457-462"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87579320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this work was to assess which coffee brewing method was the most environmentally friendly one among a 3-cup induction Moka pot, and two single-serving coffee machines. To this end, a streamlined Life Cycle Assessment including the use of the above coffee machines, production, transportation, and disposal of all packaging materials used, and disposal of spent coffee grounds was carried out in compliance with the Publicly Available Specification (PAS) 2050 standard method. The production of one 40-mL coffee cup with the induction Moka pot gave rise to as low as 8 g CO2e, these emissions being about 18% or 56% lower than those resulting from the use of a coffee capsule (10 g CO2e) or pod (18.5 g CO2e) coffee machine. These estimates might help the eco-conscious consumer to assess the environmental impact of his/her consumption habits.
{"title":"Carbon Footprint of Different Coffee Brewing Methods","authors":"Matteo Cibelli, A. Cimini, M. Moresi","doi":"10.3303/CET2187063","DOIUrl":"https://doi.org/10.3303/CET2187063","url":null,"abstract":"The aim of this work was to assess which coffee brewing method was the most environmentally friendly one among a 3-cup induction Moka pot, and two single-serving coffee machines. To this end, a streamlined Life Cycle Assessment including the use of the above coffee machines, production, transportation, and disposal of all packaging materials used, and disposal of spent coffee grounds was carried out in compliance with the Publicly Available Specification (PAS) 2050 standard method. The production of one 40-mL coffee cup with the induction Moka pot gave rise to as low as 8 g CO2e, these emissions being about 18% or 56% lower than those resulting from the use of a coffee capsule (10 g CO2e) or pod (18.5 g CO2e) coffee machine. These estimates might help the eco-conscious consumer to assess the environmental impact of his/her consumption habits.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"108 1","pages":"373-378"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87638571","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}
U. Farooq, C. D. Mattia, M. Faieta, G. Sacchetti, P. Pittia
In the last years, research has focused on the technological properties of olive oil polyphenols which have been proven to exert surface activity and emulsifying capacity in both model and real emulsified food matrices; however, to date, the effect of olive oil polyphenols in Pickering emulsions has not been explored yet. Aim of the work was to study the colloidal properties and physical stability of oil-in-water (O/W) Pickering emulsions made with esterified corn starch particles as emulsifiers and olive oil characterized by different polyphenols content (low, medium and high). Emulsions (30 % v/v oil) were obtained by using high pressure (HPH) homogenization (55 bar, 5 min). Colloidal properties (droplet size and distribution), stability (e.g. creaming index), rheological properties (flow curves and frequency sweep test), and microstructure of the emulsions were evaluated.Starch particles and HPH allowed the formation of finely dispersed emulsions with droplet sizes with a median d3,2 of 13±2 µm. Olive oil polyphenols affected significantly the colloidal properties of the emulsions as olive oils with higher polyphenols content showed narrower droplets distribution. All emulsions showed a non-Newtonian shear thinning behavior; moreover, samples with higher polyphenols content showed lower apparent viscosity. The Creaming Index (CI) indicated a good physical stability for all the systems with no phase separation over 30 days of storage, while emulsions made with oil with higher polyphenols content showed a lower CI confirming a positive effect of the bioactive in the stabilization of o/w emulsions. The results of this study highlight the feasibility of the preparation of O/W Pickering emulsions made of olive oils and the positive role of polyphenols on their colloidal and physical properties.
近年来，人们对橄榄油多酚的工艺特性进行了研究，发现橄榄油多酚在模型和实际乳化食品基质中都具有表面活性和乳化能力;然而，迄今为止，橄榄油多酚在皮克林乳剂中的作用尚未被探索。研究了以酯化玉米淀粉颗粒为乳化剂，以不同多酚含量(低、中、高)的橄榄油为乳化剂制备的水包油皮克林乳状液的胶体性能和物理稳定性。采用高压(HPH)均质(55 bar, 5 min)得到乳液(30% v/v油)。对乳液的胶体性能(液滴大小和分布)、稳定性(如成乳指数)、流变性能(流动曲线和频扫测试)和微观结构进行了评价。淀粉颗粒和HPH可以形成精细分散的乳液，液滴大小中位数为d3,2(13±2µm)。橄榄油多酚对乳剂的胶体性能有显著影响，多酚含量越高的橄榄油液滴分布越窄。所有乳剂均表现出非牛顿剪切减薄行为;多酚含量越高，样品的表观粘度越低。乳化指数(Creaming Index, CI)表明，在不分离相的条件下，30 d以上的乳剂体系均具有良好的物理稳定性，而多酚含量较高的乳剂体系的CI较低，证实了生物活性对o/w乳剂的稳定作用。本研究结果强调了橄榄油制备O/W皮克林乳剂的可行性，以及多酚对其胶体和物理性能的积极作用。
{"title":"Oil-in-water Pickering Emulsions Stabilized with Starch Particles and Formulated with Olive Oil: Colloidal Properties and Stability as Affected by Olive Oil Phenolic Content","authors":"U. Farooq, C. D. Mattia, M. Faieta, G. Sacchetti, P. Pittia","doi":"10.3303/CET2187014","DOIUrl":"https://doi.org/10.3303/CET2187014","url":null,"abstract":"In the last years, research has focused on the technological properties of olive oil polyphenols which have been proven to exert surface activity and emulsifying capacity in both model and real emulsified food matrices; however, to date, the effect of olive oil polyphenols in Pickering emulsions has not been explored yet. Aim of the work was to study the colloidal properties and physical stability of oil-in-water (O/W) Pickering emulsions made with esterified corn starch particles as emulsifiers and olive oil characterized by different polyphenols content (low, medium and high). Emulsions (30 % v/v oil) were obtained by using high pressure (HPH) homogenization (55 bar, 5 min). Colloidal properties (droplet size and distribution), stability (e.g. creaming index), rheological properties (flow curves and frequency sweep test), and microstructure of the emulsions were evaluated.Starch particles and HPH allowed the formation of finely dispersed emulsions with droplet sizes with a median d3,2 of 13±2 µm. Olive oil polyphenols affected significantly the colloidal properties of the emulsions as olive oils with higher polyphenols content showed narrower droplets distribution. All emulsions showed a non-Newtonian shear thinning behavior; moreover, samples with higher polyphenols content showed lower apparent viscosity. The Creaming Index (CI) indicated a good physical stability for all the systems with no phase separation over 30 days of storage, while emulsions made with oil with higher polyphenols content showed a lower CI confirming a positive effect of the bioactive in the stabilization of o/w emulsions. The results of this study highlight the feasibility of the preparation of O/W Pickering emulsions made of olive oils and the positive role of polyphenols on their colloidal and physical properties.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"3 1","pages":"79-84"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80238173","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}
Alexandra V. Baurina, D. Baurin, I. Shakir, V. Panfilov
The production of new healthy low-carbohydrate, high-protein plant-based snacks is one of the food industry’s major trends. Alternative plant protein source, such as sunflower protein isolate, appears to be a promising ingredient for protein bars. Sunflower protein isolate is a secondary product with a high added value obtained from sunflower meal after the extraction of sunflower oil from seeds. One of the advantages of the sunflower protein compared to other plant proteins (such as soy, pea, and wheat) is the high content of helianthinin, which makes it highly digestible (up to 95%) and low allergenic, thus, helping avoid bloating, heartburn and upset stomach. It also has a high content of chlorogenic acid, making it an excellent antioxidant. This work aimed to determine the effect on nutritional, physicochemical, and organoleptic properties of snack bars if enriched with sunflower protein powder. Crude protein, fat, fiber, and moisture were assessed. Snack bars containing sunflower protein had low-moisture, were low in lipids, free of antinutrients, and were a good source of proteins. The results demonstrated that using isolate and concentrate, obtained from sunflower meal, in snack bars is a practical alternative to other plant proteins, which are often allergens. Not only does it help maintain the physicochemical characteristics of the product, but it helps improve the nutritional value as well.
{"title":"Use of Sunflower Protein in Snack Bars","authors":"Alexandra V. Baurina, D. Baurin, I. Shakir, V. Panfilov","doi":"10.3303/CET2187001","DOIUrl":"https://doi.org/10.3303/CET2187001","url":null,"abstract":"The production of new healthy low-carbohydrate, high-protein plant-based snacks is one of the food industry’s major trends. Alternative plant protein source, such as sunflower protein isolate, appears to be a promising ingredient for protein bars. Sunflower protein isolate is a secondary product with a high added value obtained from sunflower meal after the extraction of sunflower oil from seeds. One of the advantages of the sunflower protein compared to other plant proteins (such as soy, pea, and wheat) is the high content of helianthinin, which makes it highly digestible (up to 95%) and low allergenic, thus, helping avoid bloating, heartburn and upset stomach. It also has a high content of chlorogenic acid, making it an excellent antioxidant. This work aimed to determine the effect on nutritional, physicochemical, and organoleptic properties of snack bars if enriched with sunflower protein powder. Crude protein, fat, fiber, and moisture were assessed. Snack bars containing sunflower protein had low-moisture, were low in lipids, free of antinutrients, and were a good source of proteins. The results demonstrated that using isolate and concentrate, obtained from sunflower meal, in snack bars is a practical alternative to other plant proteins, which are often allergens. Not only does it help maintain the physicochemical characteristics of the product, but it helps improve the nutritional value as well.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"59 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84874183","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. Hoffmann, A. Ronzoni, D. Silva, S. Bertoli, C. K. Souza
Fruits and vegetables are fresh products that are highly perishable and refrigeration is widely applied to extend food shelf-life under postharvest conditions. The main phenomena associated with the refrigeration process are heat and mass transfer, which directly influence food decay. For this reason, the objective of this research is to evaluate the thermal and mass profiles of fresh strawberry and lettuce, under refrigeration. Strawberry and lettuce samples were harvested from a hydroponic system and stored at 5 ± 1 °C for 5 days under low relative humidity conditions (50-60 %). In order to correlate the two main phenomena, the mass transfer and cooling kinetics parameters were quantified. The mass loss results demonstrated a greater reduction for lettuce (21.7 %) than for strawberry (16.7 %) samples, which is related to the larger surface to mass ratio of lettuce. The strawberry transpiration rate presented a stable behavior after the first day of storage (1.31 g kg-1 h-1), which provides a linear reduction in the strawberry mass, while lettuce had a higher transpiration rate at the beginning (4.25 g kg-1 h-1) and showed a gradual reduction during cold storage until reaching 1.81 g kg-1 h-1. Water loss in food occurs through evaporative heat from respiration and a reduction in the water content leads to an increase in the internal food temperature. A gradual increase in the food temperatures was observed for both lettuce and strawberry (by 0.5 °C and 0.1 °C, respectively) during storage due to vegetable physiology. Based on the thermal history, a faster thermal response was observed for lettuce. Also, the cooling rate was higher for lettuce (8.7 °C h-1) than for strawberry (6.9 °C h-1) and the half-cooling times were 0.2 h and 0.3 h for the lettuce and strawberry samples, respectively. These findings aid a better understanding of postharvest food behavior and could lead to novel preservation technologies.
水果和蔬菜是高度易腐的新鲜产品，在收获后的条件下，冷藏被广泛应用于延长食品的保质期。与制冷过程有关的主要现象是传热和传质，它们直接影响食品的腐烂。因此，本研究的目的是评估新鲜草莓和生菜在冷藏条件下的热量和质量分布。草莓和生菜样品从水培系统中收获，在5±1°C低相对湿度条件下(50- 60%)储存5天。为了将这两种主要现象联系起来，对传质和冷却动力学参数进行了量化。质量损失结果表明，生菜(21.7%)比草莓(16.7%)减少得更多，这与生菜的表面质量比更大有关。草莓的蒸腾速率在贮藏第一天后表现稳定(1.31 g kg-1 h-1)，草莓的质量呈线性下降，而生菜的蒸腾速率在贮藏初期较高(4.25 g kg-1 h-1)，在冷藏过程中逐渐下降，达到1.81 g kg-1 h-1。食物中的水分是通过呼吸作用产生的蒸发热量流失的，水分含量的减少会导致食物内部温度的升高。由于蔬菜生理原因，生菜和草莓的食物温度在储存期间逐渐升高(分别升高0.5°C和0.1°C)。根据热历史，生菜的热响应更快。生菜(8.7°C h-1)的冷却速率高于草莓(6.9°C h-1)，生菜和草莓的半冷却时间分别为0.2 h和0.3 h。这些发现有助于更好地理解采后食物的行为，并可能导致新的保存技术。
{"title":"Cooling Kinetics and Mass Transfer in Postharvest Preservation of Fresh Fruits and Vegetables Under Refrigerated Conditions","authors":"T. Hoffmann, A. Ronzoni, D. Silva, S. Bertoli, C. K. Souza","doi":"10.3303/CET2187020","DOIUrl":"https://doi.org/10.3303/CET2187020","url":null,"abstract":"Fruits and vegetables are fresh products that are highly perishable and refrigeration is widely applied to extend food shelf-life under postharvest conditions. The main phenomena associated with the refrigeration process are heat and mass transfer, which directly influence food decay. For this reason, the objective of this research is to evaluate the thermal and mass profiles of fresh strawberry and lettuce, under refrigeration. Strawberry and lettuce samples were harvested from a hydroponic system and stored at 5 ± 1 °C for 5 days under low relative humidity conditions (50-60 %). In order to correlate the two main phenomena, the mass transfer and cooling kinetics parameters were quantified. The mass loss results demonstrated a greater reduction for lettuce (21.7 %) than for strawberry (16.7 %) samples, which is related to the larger surface to mass ratio of lettuce. The strawberry transpiration rate presented a stable behavior after the first day of storage (1.31 g kg-1 h-1), which provides a linear reduction in the strawberry mass, while lettuce had a higher transpiration rate at the beginning (4.25 g kg-1 h-1) and showed a gradual reduction during cold storage until reaching 1.81 g kg-1 h-1. Water loss in food occurs through evaporative heat from respiration and a reduction in the water content leads to an increase in the internal food temperature. A gradual increase in the food temperatures was observed for both lettuce and strawberry (by 0.5 °C and 0.1 °C, respectively) during storage due to vegetable physiology. Based on the thermal history, a faster thermal response was observed for lettuce. Also, the cooling rate was higher for lettuce (8.7 °C h-1) than for strawberry (6.9 °C h-1) and the half-cooling times were 0.2 h and 0.3 h for the lettuce and strawberry samples, respectively. These findings aid a better understanding of postharvest food behavior and could lead to novel preservation technologies.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"20 1","pages":"115-120"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78155486","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}
Within the final goal of reducing the anti-nutritional factors in chickpea (Cicer arietinum L.) and yellow soybean (Glycine max) by means of their malting process, the main aim of this work was to study the kinetics of water hydration of such seeds at different temperatures in the range of 12-36 °C for as long as 24 h. The kinetics of such a process was reconstructed using the well-known Peleg model. The Peleg rate constant (k1) decreased with increasing temperature and was described by an Arrhenius type relationship. The estimated activation energy was equal to 36±6 or 60±3 kJ mol-1 for chickpea or yellow soybean, respectively. The Peleg capacity parameter (k2) was approximately constant and led to an equilibrium moisture ratio of 1.4 or 1.8 g of water per g dry matter for the above seeds. A 5-h soaking at T(24 °C rehydrated both seeds up to a moisture content of ~50% (w/w), this being preliminarily assessed as sufficient for activating the metabolic processes of germination.
{"title":"Effect of Temperature on the Hydration Kinetics of Chickpea (cicer Arietinum L.) and Yellow Soybean (glycine Max)","authors":"A. Cimini, Alessandro Poliziani, M. Moresi","doi":"10.3303/CET2187006","DOIUrl":"https://doi.org/10.3303/CET2187006","url":null,"abstract":"Within the final goal of reducing the anti-nutritional factors in chickpea (Cicer arietinum L.) and yellow soybean (Glycine max) by means of their malting process, the main aim of this work was to study the kinetics of water hydration of such seeds at different temperatures in the range of 12-36 °C for as long as 24 h. The kinetics of such a process was reconstructed using the well-known Peleg model. The Peleg rate constant (k1) decreased with increasing temperature and was described by an Arrhenius type relationship. The estimated activation energy was equal to 36±6 or 60±3 kJ mol-1 for chickpea or yellow soybean, respectively. The Peleg capacity parameter (k2) was approximately constant and led to an equilibrium moisture ratio of 1.4 or 1.8 g of water per g dry matter for the above seeds. A 5-h soaking at T(24 °C rehydrated both seeds up to a moisture content of ~50% (w/w), this being preliminarily assessed as sufficient for activating the metabolic processes of germination.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"66 1","pages":"31-36"},"PeriodicalIF":0.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88409621","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}
Dye-contaminated wastewater from the textile industry and petrochemical waste oil (PWO) constitute a very serious threat to the environment. The presence of dyes in water inhibits penetration of sunlight, decreasing the photosynthetic processes of aquatic plants, resulting in the disruption of aquatic ecosystems. Moreover, organic dyes are known to have adverse effects on the human health, which presents a risk to the sources of clean drinking water. On the other hand, petrochemical waste oil is difficult to degrade and contains heavy metals and harmful additives. When dumped on landfills, waste oil may seep through the soil and find its way to bodies of water. Recycling technologies are still underdeveloped, and treatment proves to be expensive. Thus, it is crucial to improve the alternative upcycling technology of petrochemical waste oil. Herein, carbon nanotubes (CNT) were synthesized from PWO by simple catalytic vapor deposition (CVD). These CNTs were then used for systematic study on the removal of cationic and anionic dyes from wastewater. Dye removal by the as-synthesized CNT was Langmuir-type adsorption and followed the pseudo-second-order rate model for both the cationic and anionic dyes. Factors like solid-to-liquid ratio, initial dye concentration, and removal efficiency were investigated. CNT from PWO showed a relatively short adsorption time of less than an hour (t~60 min) for both types of dye and demonstrated very high dye adsorption capacities (qm). Hence, this study opens the possibility of using the PWO-derived CNT for large-scale dye-contaminated wastewater treatment.
{"title":"Efficient Removal of Cationic and Anionic Dyes from Wastewater Using Carbon Nanotubes from Petrochemical Waste Oil","authors":"R. E. C. Amon, Chosel P. Lawagon","doi":"10.3303/CET2186059","DOIUrl":"https://doi.org/10.3303/CET2186059","url":null,"abstract":"Dye-contaminated wastewater from the textile industry and petrochemical waste oil (PWO) constitute a very serious threat to the environment. The presence of dyes in water inhibits penetration of sunlight, decreasing the photosynthetic processes of aquatic plants, resulting in the disruption of aquatic ecosystems. Moreover, organic dyes are known to have adverse effects on the human health, which presents a risk to the sources of clean drinking water. On the other hand, petrochemical waste oil is difficult to degrade and contains heavy metals and harmful additives. When dumped on landfills, waste oil may seep through the soil and find its way to bodies of water. Recycling technologies are still underdeveloped, and treatment proves to be expensive. Thus, it is crucial to improve the alternative upcycling technology of petrochemical waste oil. Herein, carbon nanotubes (CNT) were synthesized from PWO by simple catalytic vapor deposition (CVD). These CNTs were then used for systematic study on the removal of cationic and anionic dyes from wastewater. Dye removal by the as-synthesized CNT was Langmuir-type adsorption and followed the pseudo-second-order rate model for both the cationic and anionic dyes. Factors like solid-to-liquid ratio, initial dye concentration, and removal efficiency were investigated. CNT from PWO showed a relatively short adsorption time of less than an hour (t~60 min) for both types of dye and demonstrated very high dye adsorption capacities (qm). Hence, this study opens the possibility of using the PWO-derived CNT for large-scale dye-contaminated wastewater treatment.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"27 Suppl 1 1","pages":"349-354"},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80305520","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}
R. L. Is′emin, A. Melezhyk, S. Kuzmin, A. Nebyvayev, N. Muratova, A. Mikhalev, O. Milovanov, Yu. A. Teplitskii, É. Buchilko, E. Pitsukha, A. Grebenkov, M. Brulé, F. Tabet
The process of wet torrefaction (WT) in a fluidized bed powered by superheated steam is applied to produce biochar, which can be subsequently processed into activated carbon, as an interesting bioproduct with high specific surface area. In this study, WT process was carried out at a temperature of 300-350 °C using mixtures of chicken manure and pine sawdust. Both the composition of the initial biomass, and the temperature of WT process had a considerable effect on the contents of non-condensable gaseous torrefaction products. Increasing the proportion of chicken manure in the mixture increased processing time from 30 to 46 minutes. Hence, in this work, it is hypothesized that two processes may have taken place concomitantly in the reactor: wet torrefaction of chicken manure and wet gasification of sawdust. Biochar obtained after WT of chicken manure as sole feedstock, and in mixture with sawdust was further activated using potassium hydroxide at a temperature of 750 °C. The activated carbon had following characteristics: specific pore surface area according to BET: 2031-3392 m2/g, and specific volume of pores with a size of less than 2 nm (micropores): 0.592-0.841 cm3/g. Furthermore, the quality of activated carbon in terms of porosity decreased with higher shares of sawdust in the mixture.
{"title":"Production of Activated Carbon from Biochar Obtained by Wet Torrefaction of Chicken Manure as Sole Feedstock, and in Mixture with Sawdust in a Fluidized Bed Powered with Superheated Steam","authors":"R. L. Is′emin, A. Melezhyk, S. Kuzmin, A. Nebyvayev, N. Muratova, A. Mikhalev, O. Milovanov, Yu. A. Teplitskii, É. Buchilko, E. Pitsukha, A. Grebenkov, M. Brulé, F. Tabet","doi":"10.3303/CET2186254","DOIUrl":"https://doi.org/10.3303/CET2186254","url":null,"abstract":"The process of wet torrefaction (WT) in a fluidized bed powered by superheated steam is applied to produce biochar, which can be subsequently processed into activated carbon, as an interesting bioproduct with high specific surface area. In this study, WT process was carried out at a temperature of 300-350 °C using mixtures of chicken manure and pine sawdust. Both the composition of the initial biomass, and the temperature of WT process had a considerable effect on the contents of non-condensable gaseous torrefaction products. Increasing the proportion of chicken manure in the mixture increased processing time from 30 to 46 minutes. Hence, in this work, it is hypothesized that two processes may have taken place concomitantly in the reactor: wet torrefaction of chicken manure and wet gasification of sawdust. Biochar obtained after WT of chicken manure as sole feedstock, and in mixture with sawdust was further activated using potassium hydroxide at a temperature of 750 °C. The activated carbon had following characteristics: specific pore surface area according to BET: 2031-3392 m2/g, and specific volume of pores with a size of less than 2 nm (micropores): 0.592-0.841 cm3/g. Furthermore, the quality of activated carbon in terms of porosity decreased with higher shares of sawdust in the mixture.","PeriodicalId":9695,"journal":{"name":"Chemical engineering transactions","volume":"24 1","pages":"1519-1524"},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85674236","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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