Computer-aided design of optimal environmentally benign solvent-based adhesive products

In Silico Prediction of Food Properties: A Multiscale Perspective

Several open software packages have popularized modeling and simulation strategies at the food product scale. Food processing and key digestion steps can be described in 3D using the principles of continuum mechanics. However, compared to other branches of engineering, the necessary transport, mechanical, chemical, and thermodynamic properties have been insufficiently tabulated and documented. Natural variability, accented by food evolution during processing and deconstruction, requires considering composition and structure-dependent properties. This review presents practical approaches where the premises for modeling and simulation start at a so-called “microscopic” scale where constituents or phase properties are known. The concept of microscopic or ground scale is shown to be very flexible from atoms to cellular structures. Zooming in on spatial details tends to increase the overall cost of simulations and the integration over food regions or time scales. The independence of scales facilitates the reuse of calculations and makes multiscale modeling capable of meeting food manufacturing needs. On one hand, new image-modeling strategies without equations or meshes are emerging. On the other hand, complex notions such as compositional effects, multiphase organization, and non-equilibrium thermodynamics are naturally incorporated in models without linearization or simplifications. Multiscale method’s applicability to hierarchically predict food properties is discussed with comprehensive examples relevant to food science, engineering and packaging. Entropy-driven properties such as transport and sorption are emphasized to illustrate how microscopic details bring new degrees of freedom to explore food-specific concepts such as safety, bioavailability, shelf-life and food formulation. Routes for performing spatial and temporal homogenization with and without chemical details are developed. Creating a community sharing computational codes, force fields, and generic food structures is the next step and should be encouraged. This paper provides a framework for the transfer of results from other fields and the development of methods specific to the food domain.

3-Methoxybutan-2-one as a sustainable bio-based alternative to chlorinated solvents

Methylation of acetoin with dimethyl carbonate was performed in a sustainable one-step process, with improved process mass intensity (PMI) and atom economy. 3-Methoxybutan-2-one is a sustainable bio-based alternative to chlorinated solvents.

Design and performance optimisation of detergent product containing binary mixture of anionic-nonionic surfactants

The manufacture of detergent products such as laundry detergents, household cleaners and fabric softeners are of increasing interest to the consumer oriented chemical industry. Surfactants are the most important ingredient in detergent formulations, as they are responsible for the bulk of the cleaning power. In this research, a methodology has been developed to design a detergent product using computational tools. Different surfactant systems, such as single anionic, single nonionic, and binary mixtures of anionic-nonionic surfactants are covered in this work. Important surfactant properties such as critical micelle concentration (CMC), cloud point (CP), hydrophilic-lipophilic balance (HLB) and molecular weight (MW) have been identified. A group contribution (GC) method with the aid of computer modelling was used to determine the CMC, CP, and MW of surfactant molecules. The design of a surfactant molecule can be formulated as a multi-objective optimization problem that tradeoffs between CMC, CP, HLB and MW. Consequently, a list of plausible nonionic surfactant structures has been developed with the selected surfactant being incorporated into a binary surfactant mixture. Additives such as antimicrobial agents, anti-redeposition agents, builders, enzymes, and fillers were also considered and incorporated into a hypothetical detergent formulation together with the binary surfactant mixture. The typical ingredients and their compositions in detergent formulations are presented in the final stage of the detergent product design.