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Priyanti I, Wongsawaeng D, Kongprawes G, Ngaosuwan K, Kiatkittipong W, Hosemann P, Sola P, Assabumrungrat S. Enhanced cold plasma hydrogenation with glycerol as hydrogen source for production of trans-fat-free margarine. Sci Rep 2024; 14:18468. [PMID: 39122825 PMCID: PMC11315688 DOI: 10.1038/s41598-024-68729-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
The quest for better nutritious foods has encouraged novel scientific investigations to find trans-fat reduction methods. This research proposes an innovative approach for the production of healthier trans-fat-free margarine from palm oil by the use of dielectric barrier discharge (DBD) plasma technology with glycerol serving as the principal source of hydrogen. The effectiveness of DBD plasma in hydrogenating palm olein was investigated. By employing a methodical series of experiments and thorough analytical approaches, examination of the saturated fatty acid conversion experienced its iodine value (IV) reduction from 67.16 ± 0.70 to 31.61 ± 1.10 under the optimal process parameters of 1 L min-1 He flow rate, 35 W plasma discharge power, 10 mm gap size, ambient initial temperature, and 12 h reaction time with solid texture. According to the method for producing trans-fat-free margarine in the absence of a catalyst and H2 gas, the hydrogenation rate of the prepared mixture of palm olein-glycerol was remarkably improved; the trans-fat content in the produced product was zero; the efficacy of incorporating cis- and trans-isomerization was lowered, and the method has a promising industrial application prospect.
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Affiliation(s)
- Ika Priyanti
- Research Unit on Plasma Technology for High-Performance Materials Development, Department of Nuclear Engineering, Faculty of Engineering, Chulalongkorn University, 254 Phayathai Road, Pathum Wan, Bangkok, 10330, Thailand
| | - Doonyapong Wongsawaeng
- Research Unit on Plasma Technology for High-Performance Materials Development, Department of Nuclear Engineering, Faculty of Engineering, Chulalongkorn University, 254 Phayathai Road, Pathum Wan, Bangkok, 10330, Thailand.
| | - Grittima Kongprawes
- Research Unit on Plasma Technology for High-Performance Materials Development, Department of Nuclear Engineering, Faculty of Engineering, Chulalongkorn University, 254 Phayathai Road, Pathum Wan, Bangkok, 10330, Thailand
| | - Kanokwan Ngaosuwan
- Division of Chemical Engineering, Faculty of Engineering, Rajamangala University of Technology Krungthep, Bangkok, 10120, Thailand
| | - Worapon Kiatkittipong
- Department of Chemical Engineering, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, 73000, Thailand
| | - Peter Hosemann
- Department of Nuclear Engineering, Faculty of Engineering, University of California at Berkeley, Berkeley, California, 94720, USA
| | - Phachirarat Sola
- Nuclear Technology Research and Development Center, Thailand Institute of Nuclear Technology (Public Organization), Nakhon Nayok, 26120, Thailand
| | - Suttichai Assabumrungrat
- Center of Excellence in Catalysis and Catalytic Reaction Engineering, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, 10330, Thailand
- Bio-Circular-Green-Economy Technology & Engineering Center (BCGeTEC), Faculty of Engineering, Chulalongkorn University, Bangkok, 10330, Thailand
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Grossmann L, Smetana S, Bakalis S. Strategies to Reduce Fossil Fuel Use in Food Manufacturing. Annu Rev Food Sci Technol 2024; 15:329-353. [PMID: 38064544 DOI: 10.1146/annurev-food-072023-034332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/30/2024]
Abstract
Our food production relies on the input of fossil fuels to create the high variety of different food products currently on the market. This reliance has caused challenges due to the inherent emissions generated by the combustion of fossil fuels and the dependence of many countries on only a small number of fossil fuel suppliers. This review aims to look at these challenges and discusses several mitigation strategies to reduce the usage of fossil fuels in the food processing part of the food value chain. In this specific step, there is substantial potential to change the type of energy that is used to transform the raw materials into an edible food matrix because the operations mainly include processes that rely often on natural gas for heating and electricity that is used for machine operation and cooling. Both energy sources can be replaced by clean and renewable alternatives, especially with alternative heating options such as geothermal heating and electrical boilers being installed and offered more frequently. However, short-term solutions like energy reduction through process optimization and the integration of smart sensors can also help to reduce the overall energy use in the short term. These strategies are outlined in this review along with in-depth analyses of the types of energy used in food processing, the available clean and renewable energy technologies that do not rely on fossil fuels, and the current hurdles and limitations. It becomes evident that most of the required technologies are already available on the market and that considerable investments are necessary to implement a comprehensive energy strategy that does not rely on fossil fuels in food manufacturing.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA;
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
- Institute of Food Quality and Food Safety, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Serafim Bakalis
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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3
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Jákói ZP, Hodúr C, Beszédes S. Magnetic iron oxide nanoparticle enhanced microwave pretreatment for anaerobic digestion of meat industry sludge. Sci Rep 2024; 14:10723. [PMID: 38730012 PMCID: PMC11087491 DOI: 10.1038/s41598-024-61423-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Accepted: 05/06/2024] [Indexed: 05/12/2024] Open
Abstract
Our study investigates the effects of iron oxide (Fe3O4) nanoparticles combined microwave pretreatment on the anaerobic digestibility and soluble chemical oxygen demand (SCOD) of meat industry sludge. One of our main objectives was to see whether the different microwave-based pretreatment procedures can enhance biogas production by improving the biological availability of organic compounds. Results demonstrated that combining microwave irradiation with magnetic iron oxide nanoparticles considerably increased SCOD (enhancement ratio was above 1.5), the rate of specific biogas production, and the total cumulative specific biogas volume (more than a threefold increment), while having no negative effect on the biomethane content. Furthermore, the assessment of the sludge samples' dielectric properties (dielectric constant and loss factor measured at the frequency of 500 MHz) showed a strong correlation with SCOD changes (r = 0.9942, R2 = 0.99), offering a novel method to evaluate pretreatment efficiency.
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Affiliation(s)
- Zoltán Péter Jákói
- Department of Biosystems Engineering, Faculty of Engineering, University of Szeged, Szeged, 6725, Hungary.
| | - Cecilia Hodúr
- Department of Biosystems Engineering, Faculty of Engineering, University of Szeged, Szeged, 6725, Hungary
| | - Sándor Beszédes
- Department of Biosystems Engineering, Faculty of Engineering, University of Szeged, Szeged, 6725, Hungary
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Cader J, Koneczna R, Marciniak A. Indicators for a circular economy in a regional context: an approach based on Wielkopolska region, Poland. ENVIRONMENTAL MANAGEMENT 2024; 73:293-310. [PMID: 37752248 PMCID: PMC10847184 DOI: 10.1007/s00267-023-01887-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Accepted: 09/17/2023] [Indexed: 09/28/2023]
Abstract
In recent years, the European Commission has made a significant commitment to transition to a circular economy (CE). At the same time, tracking progress in CE implementation remains a major challenge, especially at the regional level. In this context, a set of CE indicators has been proposed for key areas of a selected region of Poland - Wielkopolska, as an area promoting a holistic approach to development through the CE concept. The available scientific literature and key national and regional policies were reviewed. In addition, a desk-research analysis of 22 CE strategic documents of European regions was performed. Applying the aforementioned methods and expert interviews, a set of key 93 indicators was selected within the province's dominant industries, such as agri-food, industrial processing, mobility and transport, construction and energy. Also, focus was paid to the socio-innovation area. The proposed framework for tracking CE development allows adequate capture of CE's effects at the regional level. They also provide recommendations for creating monitoring in regions with similar economic profiles.
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Affiliation(s)
- Justyna Cader
- Mineral and Energy Economy Research Institute, Polish Academy of Sciences, ul. Wybickiego 7A, 31-261, Kraków, Poland.
| | - Renata Koneczna
- Mineral and Energy Economy Research Institute, Polish Academy of Sciences, ul. Wybickiego 7A, 31-261, Kraków, Poland
| | - Artur Marciniak
- Institute of Geophysics, Polish Academy of Sciences, ul. Księcia Janusza 64, 01-452, Warszawa, Poland
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Liyanapathirana NN, Grech A, Li M, Malik A, Ribeiro R, Burykin T, Lenzen M, Raubenheimer D. Nutritional, environmental and economic impacts of ultra-processed food consumption in Australia. Public Health Nutr 2023; 26:3359-3369. [PMID: 37881877 PMCID: PMC10755453 DOI: 10.1017/s136898002300232x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/01/2023] [Accepted: 10/23/2023] [Indexed: 10/27/2023]
Abstract
OBJECTIVE To quantify the full life cycle impacts of ultra-processed foods (UPF) for key environmental, economic and nutritional indicators to identify trade-offs between UPF contribution to broad-scope sustainability. DESIGN Using 24-h dietary recalls along with an input-output database for the Australian economy, dietary environmental and economic impacts were quantified in this national representative cross-sectional analysis. Food items were classified into non-UPF and UPF using the NOVA system, and dietary energy contribution from non-UPF and UPF fractions in diets was estimated. Thereafter, associations between nutritional, environmental and economic impacts of non-UPF and UPF fractions of diets were examined using a multi-dimensional nutritional geometry representation. SETTING National Nutrition and Physical Activity Survey 2011-2012 of Australia. PARTICIPANTS Respondents (n 5344) aged > 18 years with 1 d of 24-h dietary recall data excluding respondents with missing values and outlier data points and under reporters. RESULTS Australian diets rich in UPF were associated with reduced nutritional quality, high greenhouse gas emissions, energy use, and increased employment and income associated with the food supply chains. The environmental and economic impacts associated with the UPF portion of diets become more distinct when the diets are standardised to average protein recommendation. CONCLUSION Increased consumption of UPF has socio-economic benefits, but this comes with adverse effects on the environment and public health. Consideration of such trade-offs is important in identifying policy and other mechanisms regarding UPF for establishing healthy and sustainable food systems.
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Affiliation(s)
- Navoda Nirmani Liyanapathirana
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Amanda Grech
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Mengyu Li
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
| | - Arunima Malik
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
- Discipline of Accounting, Business School, The University of Sydney, Sydney, NSW, Australia
| | - Rosilene Ribeiro
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Timur Burykin
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
| | - Manfred Lenzen
- ISA, School of Physics A28, The University of Sydney, Sydney, NSW2006, Australia
| | - David Raubenheimer
- The School of Life and Environmental Sciences, Charles Perkins Centre, The University of Sydney, Sydney, NSW, Australia
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6
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Mulrooney SL, Lyng JG, O'Hara C, O'Sullivan A, O'Riordan ED, Gibney ER. Examination of the interrelationships between nutrition, environmental sustainability and food-processing: A concept study using model diets. Curr Res Food Sci 2023; 7:100627. [PMID: 38034944 PMCID: PMC10681926 DOI: 10.1016/j.crfs.2023.100627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/24/2023] [Accepted: 10/27/2023] [Indexed: 12/02/2023] Open
Abstract
Recent work has focused on understanding the link between diet quality and environmental impact, however it is also important to consider the role food processing plays in this relationship. Using model meal plans, this paper examines the link between nutrient content, environmental impact, and processing. Four distinct meal plans were considered - 'Healthy', 'Unhealthy', 'Healthy (plant-based)', 'Healthy (plant-based, processed)'. For each a variety of environmental impact, processing and nutritional composition metrics were compared. Alternative healthy eating index (AHEI) score for the Unhealthy diet was significantly lower than the other three diets. The 'Healthy (plant-based)' diet had the highest AHEI score but was not significantly different to the 'Healthy (plant-based, processed)' and 'Healthy' diet scores. The greenhouse gas emissions for the two plant based diets were not significantly different to each other or to the 'Healthy' diet but were significantly lower than the 'Unhealthy' diet. The 'Healthy', 'Unhealthy', and 'Healthy (plant-based)' diets had similar processing specific energy consumption values however, the 'Healthy (plant-based, processed)' diets had significantly greater specific energy consumption. There was no clear link between diet quality and food processing when considered using processing specific energy value. When the number of processes in each diet was estimated, the unhealthier diet had considerably more processes associated with it. Examining the interaction of nutritional quality, environmental impact and processing of diets in this way highlights the complexity of the inter-relationships. Understanding these interactions is necessary to support the transition to healthy diets from sustainable sources.
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Affiliation(s)
| | - James G. Lyng
- Institute of Food and Health, University College Dublin, Ireland
| | - Cathal O'Hara
- Institute of Food and Health, University College Dublin, Ireland
| | | | | | - Eileen R. Gibney
- Institute of Food and Health, University College Dublin, Ireland
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7
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Knorr D, Sevenich R. Processed foods: From their emergence to resilient technologies. Compr Rev Food Sci Food Saf 2023; 22:3765-3789. [PMID: 37421325 DOI: 10.1111/1541-4337.13205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/23/2023] [Accepted: 06/11/2023] [Indexed: 07/10/2023]
Abstract
Humans need food processing assuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development. Descriptions and comparisons of technologies for food preservation, their resource efficiency, and beneficial aspects in relation to traditional processing are summarized. Possibilities for pretreatments or combination application and related potentials are provided. A consumer-oriented paradigm change is presented using the potential of resilient technologies for food product improvements rather than the traditional adaptation of raw materials to existing processes. Means for food science and technology research toward dietary changes by transparent, gentle, and resource-efficient processes for consumers food preference, acceptance, and needs are provided.
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Affiliation(s)
- Dietrich Knorr
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
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8
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Arias C, Rodríguez P, Soto I, Vaillant R, Cortés M, Vaillant F. Flash vacuum expansion, a low-cost and energy-efficient alternative process to produce high-quality fruit puree: Application to Physalis peruviana. Heliyon 2023; 9:e16969. [PMID: 37426794 PMCID: PMC10329112 DOI: 10.1016/j.heliyon.2023.e16969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 05/23/2023] [Accepted: 06/02/2023] [Indexed: 07/11/2023] Open
Abstract
Goldenberry has great potential for the development of high-quality products due to its attractive sensory attributes, bioactive compounds, and health benefits. However, postharvest losses are high due to the lack of processing technologies that can both be adapted to rural conditions in producing countries to generate high-quality products. Flash vacuum expansion coupled with vacuum pulping is a new process that can meet these requirements. In the process, the steam holding time (30, 40, and 50 s/130 kPa) and flash vacuum expansion (5 ± 1.2 kPa) were studied. The logarithmic reduction of microbial load and some quality indicators were analyzed during the process and during storage to assess the shelf life of fruit purées. The FVE process with 40 s steam blanching led to a microbial reduction of over 6 log colony forming units (CFU)/g, increased yield and β-carotene content, and preserved most of the AA content (4-12%). Based on the half-lives of the quality indicators, the shelf life of the purées was between 16 d (20 °C) and 90 d (4 °C). The energy consumption was estimated at approximately 0.30 kWh/kg of product. These results demonstrate that the FVE process, although it includes heat treatment, allows a short exposure to heat of the whole fruits to obtain a high-quality puree with an adequate shelf life in a single step, with a relatively low equipment investment and moderate energy consumption.
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Affiliation(s)
- Claudia Arias
- Universidad Nacional de Colombia, Medellín, Facultad Ciencias Agrarias (Departamento Ingeniería Agrícola y Alimentos), Medellín (Antioquia), Colombia
| | - Pablo Rodríguez
- Corporación Colombiana de Investigación Agropecuaria-Agrosavia, Centro de Investigación La Selva, km. 7, vía Rionegro - Las Palmas, Sector Llanogrande, Rionegro-Antioquia, (Research Unit ITAV: Innovaciones Tecnológicas para agregar Valor a Recursos Agrícolas), Agrosavia, Colombia
| | - Iris Soto
- Corporación Colombiana de Investigación Agropecuaria-Agrosavia, Centro de Investigación La Selva, km. 7, vía Rionegro - Las Palmas, Sector Llanogrande, Rionegro-Antioquia, (Research Unit ITAV: Innovaciones Tecnológicas para agregar Valor a Recursos Agrícolas), Agrosavia, Colombia
| | - Rowan Vaillant
- Universidad de Costa Rica (UCR), Chemical and Environmental Engineering, Ciudad Universitaria Rodrigo Facio, Código, Postal 11501-2060, San José, Costa Rica
| | - Misael Cortés
- Universidad Nacional de Colombia, Medellín, Facultad Ciencias Agrarias (Departamento Ingeniería Agrícola y Alimentos), Medellín (Antioquia), Colombia
| | - Fabrice Vaillant
- Corporación Colombiana de Investigación Agropecuaria-Agrosavia, Centro de Investigación La Selva, km. 7, vía Rionegro - Las Palmas, Sector Llanogrande, Rionegro-Antioquia, (Research Unit ITAV: Innovaciones Tecnológicas para agregar Valor a Recursos Agrícolas), Agrosavia, Colombia
- French Agricultural Research Centre for International Development (CIRAD), UMR Qualisud, Rionegro (Antioquia), Colombia
- Joint Research Unit—UMR Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Chen Y, Hu X, Lu K, Zhang T, Miao M. Biosynthesis of maltodextrin-derived glucan dendrimer using microbial branching enzyme. Food Chem 2023; 424:136373. [PMID: 37236077 DOI: 10.1016/j.foodchem.2023.136373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 04/16/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023]
Abstract
Glucan dendrimers were developed with microbial branching enzyme (BE) treated maltodextrin. The molecular weight (Mw) of recombinant BE was 79.0 kDa, and its optimum activity was observed at pH 7.0 and 70 °C. BE converted different maltodextrins with dextrose equivalent value of 6 (MD6), 12 (MD12), or 19 (MD19) into the given glucan dendrimers, along with the marked increment of the molecular density (approximately 30-60 folds) and α-1,6 linkage percentage (up to 7.3-9.7%). Among three glucan dendrimers, the enzyme-treated MD12 showed a more homogeneous Mw distribution with the maximum Mw of 5.5 × 106 g/mol, indicating that higher substrate catalytic specificity of BE for MD12 substrate. During transglycosylation with MD12 for 24 h, the shorter chains (degree of polymerization, DP < 13) increased from 73.9% to 83.0%, accompanying by a reduction of medium chains (DP13-24) and long chains (DP > 24). Moreover, the slowly digestible and resistant nutritional fractions were increased by 6.2% and 12.5%, respectively. The results suggested that the potentiality of BE structuring glucan dendrimer with tailor-made structure and functionality for industrial application.
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Affiliation(s)
- Yimei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Keyu Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China.
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10
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Panirani PN, Darvishi H, Hosainpour A, Behroozi-Khazaei N. Comparative study of different bread baking methods: Combined ohmic – Infrared, ohmic – Conventional, infrared – Conventional, infrared, and conventional heating. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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11
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Dadhaneeya H, Kesavan RK, Inbaraj BS, Sharma M, Kamma S, Nayak PK, Sridhar K. Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp. Foods 2023; 12:foods12071387. [PMID: 37048211 PMCID: PMC10093639 DOI: 10.3390/foods12071387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/19/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry.
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Affiliation(s)
- Harsh Dadhaneeya
- Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India
| | - Radha Krishnan Kesavan
- Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India
| | | | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Srinivasulu Kamma
- Department of Food Technology, Koneru Lakshmaiah Education Foundation Deemed to be University, Vaddeswaram 522502, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology, Kokrajhar 783370, India
- Correspondence: (P.K.N.); (K.S.)
| | - Kandi Sridhar
- Department of Food Technology, Koneru Lakshmaiah Education Foundation Deemed to be University, Vaddeswaram 522502, India
- Correspondence: (P.K.N.); (K.S.)
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12
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Wang X, Dong Z, Sušnik J. System dynamics modelling to simulate regional water-energy-food nexus combined with the society-economy-environment system in Hunan Province, China. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 863:160993. [PMID: 36535474 DOI: 10.1016/j.scitotenv.2022.160993] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/10/2022] [Accepted: 12/13/2022] [Indexed: 06/17/2023]
Abstract
Nexus approaches provide an efficient way to analyze the dynamic evolution of the water-energy-food nexus (WEFN), yet there is a need to close the science-policy divide by making simulation models more practically relevant. This study incorporates society, economy and environment systems (SEE) into the WEFN, simulating a broad environmental system. A system dynamics model is constructed to simulate and dynamically track the development of the WEF-SEE system in Hunan Province, China. The developed model is applied to assess WEF-SEE system trajectories from 2021 to 2035 against nine policy goals formulated by the Hunan Provincial Government. Baseline results suggest that Hunan Province will have a surplus of grain production and will be in a state of "self-sufficiency" in water resources. The energy security situation is not as optimistic, with imports being required to meet demand. The sustainable development of the WEF Nexus will be constrained by resource shortages. As the future development of Hunan Province outpaces environmental protection policies, water pollution and CO2 emissions and are expected to increase. Intra-system trade-offs and synergies under the impacts of different policies indicate that the implementation of an indicative policy has the intended impact within its particular subsystem, but may lead to trade-offs in other subsystems. Due to system interconnectedness, the simultaneous implementation of multiple policies may increase or hinder progress towards certain goals. For example, expanding planting area increases food production, but increase agricultural water demand and water pollutant discharge, counter to water security goal and environmental protection goals. Cross-system impacts must be considered when choosing policies. This study advances environmental system analysis and evaluation, and contributes to practical policy recommendations, providing useful insights for Hunan Province, especially considering potential trade-offs and synergies. Such information could lead to more effective, holistic environmental policy formulation.
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Affiliation(s)
- Xinkui Wang
- College of Hydrology and Water Resource, Hohai University, Nanjing 210098, China; Land and Water Management Department, IHE Delft Institute for Water Education, PO Box 3015, 2601DA Delft, the Netherlands.
| | - Zengchuan Dong
- College of Hydrology and Water Resource, Hohai University, Nanjing 210098, China.
| | - Janez Sušnik
- Land and Water Management Department, IHE Delft Institute for Water Education, PO Box 3015, 2601DA Delft, the Netherlands.
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13
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Implementation of an ISO 50001 energy management system using Lean Six Sigma in an Irish dairy: a case study. TQM JOURNAL 2023. [DOI: 10.1108/tqm-08-2022-0252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
PurposeThis article aims to optimise energy use and consumption by integrating Lean Six Sigma methodology with the ISO 50001 energy management system standard in an Irish dairy plant operation.Design/methodology/approachThis work utilised Lean Six Sigma methodology to identify methods to measure and optimise energy consumption. The authors use a single descriptive case study in an Irish dairy as the methodology to explain how DMAIC was applied to reduce energy consumption.FindingsThe replacement of heavy oil with liquid natural gas in combination with the new design of steam boilers led to a CO2 footprint reduction of almost 50%.Practical implicationsA further longitudinal study would be useful to measure and monitor the energy management system progress and carry out more case studies on LSS integration with energy management systems across the dairy industry.Originality/valueThe novelty of this study is the application of LSS in the dairy sector as an enabler of a greater energy-efficient facility, as well as the testing of the DMAIC approach to meet a key objective for ISO 50001 accreditation.
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14
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Buchanan D, Martindale W, Romeih E, Hebishy E. Recent advances in whey processing and valorisation: Technological and environmental perspectives. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Dominic Buchanan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
- Ichiban UK, Church Farm, Earl Stonham Stowmarket UK
| | - Wayne Martindale
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
| | - Ehab Romeih
- Dairy Science Department Faculty of Agriculture Cairo University 12613 Giza Egypt
| | - Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
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15
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López‐Ortiz A, Ituna‐Yudonago F, Gallardo‐Brígido JC, Román‐Roldán NI, Rodríguez‐Ramírez J, Martynenko A. Energy analysis of drying basil (
Ocimum basilicum
) leaves in an active greenhouse solar dryer. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Anabel López‐Ortiz
- Instituto de Energías Renovables Universidad Nacional Autónoma de México Morelos Mexico
| | - Fulbert Ituna‐Yudonago
- Departamento de Ingeniería en Aeronáutica Universidad Politécnica Metropolitana de Hidalgo Hidalgo Mexico
| | | | | | - Juan Rodríguez‐Ramírez
- Instituto Politécnico Nacional Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR) Unidad Oaxaca Santa Cruz Xoxocotlán Oaxaca Mexico
| | - Alex Martynenko
- Faculty of Agriculture Dalhousie University Truro Nova Scotia Canada
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Karan EP, Asgari S, Asadi S. Resilience assessment of centralized and distributed food systems. Food Secur 2023; 15:59-75. [PMID: 36186417 PMCID: PMC9514695 DOI: 10.1007/s12571-022-01321-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 09/14/2022] [Indexed: 01/21/2023]
Abstract
Resilience, defined as the ability of a system to adapt in the presence of a disruptive event, has been of great interest with food systems for some time now. The goal of this research was to build understanding about resilient food systems that will withstand and recover from disruptions in a way that ensures a sufficient supply of food for all. In large, developed countries such as the USA and Canada, the food supply chain relies on a complex web of interconnected systems, such as water and energy systems, and food production and distribution are still very labor-intensive. Thanks to economies of scale and effective use of limited resources, potential cost savings support a push towards a more centralized system. However, distributed systems tend to be more resilient. Although distributed production systems may not be economically justifiable than centralized ones, they may provide a more resilient alternative. This study focused on the supply-side aspects of the food system and the food system's water, energy, and workforce disruptions to be considered for the resilience assessment for the USA, with an example for the state of Texas. After the degree of centralization (DoC) was calculated, the resilience of a food system was measured. Next, the relationship between labor intensity and production of six major food groups was formulated. The example for Texas showed that the decentralization of food systems will improve their resilience in responding to energy and water disruptions. A 40 percent reduction in water supply could decrease the food system performance by 28%. A negative correlation was found between the resilience and DoC for energy disruption scenarios. A 40 percent reduction in energy supply could decrease the food system performance by 34%. In contrast, achieving a more resilient food system in responding to labor shortage supports a push towards a more centralized system the decentralization of food systems can in fact, improve their resilience in responding to disruptions in the energy and water inputs. In contrast, achieving a more resilient food system in responding to labor shortage supports a push towards a more centralized system. Supplementary Information The online version contains supplementary material available at 10.1007/s12571-022-01321-9.
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Affiliation(s)
- Ebrahim P. Karan
- grid.263046.50000 0001 2291 1903Sam Houston State University, Huntsville, TX USA
| | - Sadegh Asgari
- grid.419758.60000 0001 2236 9819Merrimack College, North Andover, MA USA
| | - Somayeh Asadi
- grid.29857.310000 0001 2097 4281The Pennsylvania State University, State College, PA USA
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17
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Ghinea C, Leahu A. Life cycle assessment of sheep cheese production in a small dairy factory from Romanian rural area. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:6986-7004. [PMID: 36018408 DOI: 10.1007/s11356-022-22644-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Accepted: 08/17/2022] [Indexed: 06/15/2023]
Abstract
The paper aims to analyse the life cycle of sheep milk cheese production, to investigate supply chain of cheese and to suggest improvements for minimizing the environmental impacts associated with this agri-food product. The functional unit chosen was 1 kg of sheep milk cheese. Modelling of the production process was performed based on real data obtained from a cheese production company in Romania. Two methods (CML and ReCiPe), included in GaBi software, were used for the environmental impact assessment. The following impacts: abiotic depletion potential elements, acidification potential, eutrophication potential, global warming potential, human toxicity potential (included in CML method) and climate change, fossil depletion, freshwater eutrophication, particulate matter formation, photochemical oxidant formation, terrestrial acidification (included in ReCiPe method), were calculated. Results highlighted that energy production and diesel consumption are the main activities which contribute to the environmental impacts associated with cheese product. Emissions from diesel production and consumption contribute to global warming potential with 11.70% and 82.36%, respectively. Wastewater treatment mainly contributes to freshwater eutrophication with 43.58%, followed by raw milk production (37.52%), diesel production (12.34%) and others. The results of this study showed that the values for most impact categories decrease when the energy is obtained by renewable sources compared to the energy produced by conventional procedures. It was concluded that, in order to reduce the environmental impacts associated with sheep cheese production, the energy used in the process needs to be more environmentally friendly.
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Affiliation(s)
- Cristina Ghinea
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, 13 Universitatii Street, 720229, Suceava, Romania.
| | - Ana Leahu
- Faculty of Food Engineering, Stefan Cel Mare University of Suceava, 13 Universitatii Street, 720229, Suceava, Romania
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18
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Knorr D, Augustin MA. From Food to Gods to Food to Waste. Crit Rev Food Sci Nutr 2022; 64:5379-5397. [PMID: 36503306 DOI: 10.1080/10408398.2022.2153795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignorance around food purchase and consumption, and market constraints. Food waste has increased over time. This is related to the change in how humans value food through the generations and altered human food consumption and food discard behaviors. There is also a lack of understanding of the impacts of current food production, processing and consumption patterns on food waste creation. This review examines the cultural, religious, social and economic factors influencing attitudes to food and their effects on food waste generation. The lessons from history about how humans strove toward zero waste are covered. We review the important drivers of food waste: waste for profit, food diversion to feed, waste for convenience, labeling, food service waste and household food waste. We discuss strategies for food waste reduction: recovery of food and food ingredients, waste conversion to energy and food, reducing waste from production/processing and reducing consumer food waste, and emphasize the need for all stakeholders to work together to reduce food waste.
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Affiliation(s)
- Dietrich Knorr
- Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Berlin, Germany
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19
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Teske S, Nagrath K. Global sector-specific Scope 1, 2, and 3 analyses for setting net-zero targets: agriculture, forestry, and processing harvested products. SN APPLIED SCIENCES 2022. [DOI: 10.1007/s42452-022-05111-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
AbstractThe aim of this research was the development of global 1.5 °C net-zero pathways for specific industries as classified under the Global Industry Classification System (GICS). In this article, we described the analysis of the Agriculture & Food and Forestry & Wood Products categories to determine their industry-specific Scope 1, 2, and 3 emissions on a global level. The accounting methodologies for Scope 3 emissions were developed for entity-level accounting and reporting. However, we suggested an alteration of the methodology for industry-wide Scope 3 analyses because of poor data availability and to avoid counting emissions twice. In this article, we described the calculation method and the key results for net-zero pathways for these two industry sectors. We showed that the decarbonization of the energy supply is possible for both sectors globally by 2050. We also described the land-use-related Scope 3 emissions for the agriculture and forestry sectors. The agricultural sector is unlikely to reach net-zero emissions by 2050, whereas the forest industry can become carbon negative.
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20
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A Comprehensive Energy Model for an Optimal Design of a Hybrid Refrigerated Van. ENERGIES 2022. [DOI: 10.3390/en15134864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The path towards decarbonization requires a progressive adaptation of all refrigeration systems, but only stationary ones have been intensely studied to improve their environmental performance. However, refrigerated transport is vital in the cold chain and must be considered in the green transition. In this paper, we propose a model for a hybrid refrigerated van that includes photovoltaic panels and electric batteries to decrease total greenhouse gas emissions from the engine. Thermal, electrical, and battery sub-models are considered and integrated into the comprehensive hybrid solar-powered refrigerated van model. Different technologies are compared, including lithium and lead-acid batteries and three different types of photovoltaic panels. The model was validated regarding van fuel consumption, showing a 4% deviation. Single and multiple delivery scenarios are considered to assess the energy, economic, and environmental benefits. Monthly CO2,e emissions could be reduced by 20% compared to a standard refrigerated van. Despite the environmental benefits provided by this sustainable solution, the payback period is still too long (above 20 years) because of the necessary investment to adapt the vehicle and considering fuel and electricity prices currently.
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21
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Cheese whey recycling in the perspective of the circular economy: Modeling processes and the supply chain to design the involvement of the small and medium enterprises. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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22
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Ghaffari-Bohlouli P, Jafari H, Taebnia N, Abedi A, Amirsadeghi A, Niknezhad SV, Alimoradi H, Jafarzadeh S, Mirzaei M, Nie L, Zhang J, Varma RS, Shavandi A. Protein by-products: Composition, extraction, and biomedical applications. Crit Rev Food Sci Nutr 2022; 63:9436-9481. [PMID: 35546340 DOI: 10.1080/10408398.2022.2067829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Significant upsurge in animal by-products such as skin, bones, wool, hides, feathers, and fats has become a global challenge and, if not properly disposed of, can spread contamination and viral diseases. Animal by-products are rich in proteins, which can be used as nutritional, pharmacologically functional ingredients, and biomedical materials. Therefore, recycling these abundant and renewable by-products and extracting high value-added components from them is a sustainable approach to reclaim animal by-products while addressing scarce landfill resources. This article appraises the most recent studies conducted in the last five years on animal-derived proteins' separation and biomedical application. The effort encompasses an introduction about the composition, an overview of the extraction and purification methods, and the broad range of biomedical applications of these ensuing proteins.
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Affiliation(s)
| | - Hafez Jafari
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
| | - Nayere Taebnia
- Center for Intestinal Absorption and Transport of Biopharmaceuticals, Department of Health Technology, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Ali Abedi
- Department of Life Science Engineering, Faculty of New Sciences and Technology, University of Tehran, Tehran, Iran
| | - Armin Amirsadeghi
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Seyyed Vahid Niknezhad
- Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Houman Alimoradi
- School of Biomedical Sciences, University of Otago, Dunedin, New Zealand
| | - Sina Jafarzadeh
- Department of Energy Conversion and Storage, Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Mahta Mirzaei
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
| | - Lei Nie
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
- College of Life Sciences, Xinyang Normal University, Xinyang, China
| | - Jianye Zhang
- Key Laboratory of Molecular Target & Clinical Pharmacology and the State & NMPA Key Laboratory of Respiratory Disease, Key Laboratory of Molecular Target & Clinical Pharmacology and the State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences & the Fifth Affiliated Hospital, Guangzhou Medical University, Guangzhou, P.R. China
| | - Rajender S Varma
- Regional Centre of Advanced Technologies and Materials, Czech Advanced Technology and Research Institute, Palacky University, Olomouc, Czech Republic
| | - Amin Shavandi
- 3BIO-BioMatter, Faculty of engineering, Free University of Brussels (ULB), Brussels, Belgium
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23
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Rahman F, Kumar RR, Chand S, Saxena V. Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faslu Rahman
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Rajiv Ranjan Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Sagar Chand
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Vikas Saxena
- Center for Vascular and Inflammatory Diseases University of Maryland Baltimore Maryland USA
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25
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Gómez JA, Berni P, Matallana LG, Sánchez ÓJ, Teixeira JA, Nobre C. Towards a Biorefinery Processing Waste From Plantain Agro–Industry: Process Development for the Production of an Isomalto–Oligosaccharide Syrup From Rejected Unripe Plantain Fruits. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.03.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Gutiérrez-Cano JD, Catalá-Civera JM, Penaranda-Foix FL, Plaza-González PJ. Improved open-ended coaxial probe for temperature-dependent permittivity measurements of foodstuff at radio frequencies. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Upscaling via a Prospective LCA: A Case Study on Tomato Homogenate Using a Near-to-Market Pasteurisation Technology. SUSTAINABILITY 2022. [DOI: 10.3390/su14031716] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Thanks to food technology, the production of cold tomato soups such as salmorejo, a traditional Spanish dish, has become industrialised. Thermal treatments play an important role in ready-to-eat meals, prolonging their shelf-life. Radiofrequency (RF) heating is less energy-intensive than conventional heat exchangers and has been successfully used to pasteurise food; novel applications, however, provide results at laboratory or pilot scale, so conclusions might not be translatable to industry. In this study, a prospective Life-Cycle Assessment of salmorejo pasteurised using RF was performed to highlight the relevance of upscaling and to compare its environmental impacts with those of conventional pasteurisation. “Gate-to-gate” results show that the pilot has greater environmental impacts due to its greater energy consumption, as thermal energy is not recovered. The packing and landfill of organic waste exhibit the highest impacts at industrial scale. RF technology does not imply significant environmental improvements versus conventional pasteurisation. Potential changes in the energy background of future scenarios have relevant consequences in the environmental impacts. “Farm-to-factory-gate” analysis highlights ingredients and tomato valorisation as the most impacting stages. The prospective LCA of scaled up scenarios constitutes a tool for environmental screening in food ecodesign, contributing to Sustainable Development Goal 12.
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28
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Kim N, Jeon J, Chen R, Su X. Electrochemical separation of organic acids and proteins for food and biomanufacturing. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.12.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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Karwacka M, Ciurzyńska A, Galus S, Janowicz M. Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102949] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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30
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Staszak K, Wieszczycka K. Membrane applications in the food industry. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Abstract
Current trends in the food industry for the application of membrane techniques are presented. Industrial solutions as well as laboratory research, which can contribute to the improvement of membrane efficiency and performance in this field, are widely discussed. Special attention is given to the main food industries related to dairy, sugar and biotechnology. In addition, the potential of membrane techniques to assist in the treatment of waste sources arising from food production is highlighted.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering , Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering , Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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31
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Malliaroudaki MI, Watson NJ, Ferrari R, Nchari LN, Gomes RL. Energy management for a net zero dairy supply chain under climate change. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Patil MH, Tanguy G, Le Floch-Fouéré C, Jeantet R, Murphy EG. Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Watson NJ, Bowler AL, Rady A, Fisher OJ, Simeone A, Escrig J, Woolley E, Adedeji AA. Intelligent Sensors for Sustainable Food and Drink Manufacturing. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.642786] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Food and drink is the largest manufacturing sector worldwide and has significant environmental impact in terms of resource use, emissions, and waste. However, food and drink manufacturers are restricted in addressing these issues due to the tight profit margins they operate within. The advances of two industrial digital technologies, sensors and machine learning, present manufacturers with affordable methods to collect and analyse manufacturing data and enable enhanced, evidence-based decision making. These technologies will enable manufacturers to reduce their environmental impact by making processes more flexible and efficient in terms of how they manage their resources. In this article, a methodology is proposed that combines online sensors and machine learning to provide a unified framework for the development of intelligent sensors that work to improve food and drink manufacturers' resource efficiency problems. The methodology is then applied to four food and drink manufacturing case studies to demonstrate its capabilities for a diverse range of applications within the sector. The case studies included the monitoring of mixing, cleaning and fermentation processes in addition to predicting key quality parameter of crops. For all case studies, the methodology was successfully applied and predictive models with accuracies ranging from 95 to 100% were achieved. The case studies also highlight challenges and considerations which still remain when applying the methodology, including efficient data acquisition and labelling, feature engineering, and model selection. This paper concludes by discussing the future work necessary around the topics of new online sensors, infrastructure, data acquisition and trust to enable the widespread adoption of intelligent sensors within the food and drink sector.
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Reppich M, Jegla Z, Grondinger J, Azouma YO, Turek V. Mathematical Modeling of Drying Processes of Selected Fruits and Vegetables. CHEM-ING-TECH 2021. [DOI: 10.1002/cite.202100029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marcus Reppich
- Augsburg University of Applied Sciences Faculty of Mechanical and Process Engineering An der Hochschule 1 86161 Augsburg Germany
| | - Zdeněk Jegla
- Brno University of Technology Faculty of Mechanical Engineering Institute of Process Engineering Technická 2 61669 Brno Czech Republic
| | - Jakob Grondinger
- Augsburg University of Applied Sciences Faculty of Mechanical and Process Engineering An der Hochschule 1 86161 Augsburg Germany
| | | | - Vojtěch Turek
- Brno University of Technology Faculty of Mechanical Engineering Institute of Process Engineering Technická 2 61669 Brno Czech Republic
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36
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Brooks C, Swainson M, Beauchamp I, Campelos I, Ishak R, Martindale W. Transformational Steam Infusion Processing for Resilient and Sustainable Food Manufacturing Businesses. Foods 2021; 10:foods10081763. [PMID: 34441540 PMCID: PMC8393886 DOI: 10.3390/foods10081763] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 07/12/2021] [Accepted: 07/23/2021] [Indexed: 11/25/2022] Open
Abstract
Here we show how food and beverage manufacturers report more incisive sustainability and product fulfilment outcomes for their business enterprises when innovative processing technologies are used. The reported steam infusion technology heats food materials within a Vaction Pump device so that steam is directed into the food material within a much reduced volume, reducing the use of steam and processing time. This study reports how such technological interventions will enable supply chain stakeholders to demonstrate responsible consumption by connecting assessments for the reduction of greenhouse gas emissions with consumer-focused outcomes such as product quality. The technology reported in this research not only improves operational agility by improving processing speed, but also improves the responsiveness of factory production to changes in demand. Heating procedures are systemic processes in the food industry that can be used to pasteurize, achieve commercially viable shelf-life, and provide cleaning in place. The reported research defines how these technologies can reduce the carbon footprint of products, improve quality attributes, and lower operating costs across supply chains. They provide an important step in developing distributed manufacturing in the food system because the technologies reported here are modular and can be installed into existing operations. The specific technology can reduce energy consumption by 17.3% compared to basic direct steam heating, with a reduction of 277.8 processing hours and 8.7 tonnes GHG emissions per kettle production line each year. Food and beverage manufacturers are increasingly required to report across the sustainability, nutrition, and product quality outcomes of their business enterprises more incisively so that supply chain stakeholders can demonstrate responsible production and consumption. The steam infusion technologies assessed in this research enable alignment to the UN Sustainable Development Goals, specifically SDG12, Responsible Production and Consumption, using in situ data logging in factory trials for novel heating procedures used to process foods.
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Affiliation(s)
| | - Mark Swainson
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
| | - Ian Beauchamp
- OAL, A1 Parkway, Peterborough PE2 6YN, UK; (C.B.); (I.B.)
| | - Isabel Campelos
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
| | - Ruzaina Ishak
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
| | - Wayne Martindale
- National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK; (M.S.); (I.C.); (R.I.)
- Correspondence:
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Muthurajan M, Veeramani A, Rahul T, Gupta RK, Anukiruthika T, Moses JA, Anandharamakrishnan C. Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02675-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ayala-Aponte AA, Cárdenas-Nieto JD, Tirado DF. Aloe vera Gel Drying by Refractance Window ®: Drying Kinetics and High-Quality Retention. Foods 2021; 10:foods10071445. [PMID: 34206407 PMCID: PMC8303464 DOI: 10.3390/foods10071445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/16/2021] [Accepted: 06/19/2021] [Indexed: 01/13/2023] Open
Abstract
In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli–Kuck was the best predicting model. Short drying times (55–270 min) were needed to reach 0.10 g water/g solid. In addition, the technique yielded samples with high rehydration capacity (24–29 g water/g solid); high retention of color (∆E, 3.74–4.39); relatively low losses of vitamin C (37–59%) and vitamin E (28–37%). Regardless of the condition of temperature and sample thickness, a high-quality dried Aloe vera gel could be obtained. Compared with other methods, Refractance Window® drying of Aloe vera achieved shorter drying times with higher quality retention in terms of color, vitamins C and E, and rehydration. Finally, the dried Aloe vera gel could be reconstituted to a gel close to its fresh state by rehydration.
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Affiliation(s)
- Alfredo A. Ayala-Aponte
- School of Food Engineering, Universidad del Valle, Cali 760031, Colombia; (A.A.A.-A.); (J.D.C.-N.)
| | - José D. Cárdenas-Nieto
- School of Food Engineering, Universidad del Valle, Cali 760031, Colombia; (A.A.A.-A.); (J.D.C.-N.)
| | - Diego F. Tirado
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Campus Piedra de Bolívar, Universidad de Cartagena, Cartagena de Indias 130015, Colombia
- Correspondence:
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Diets within Environmental Limits: The Climate Impact of Current and Recommended Australian Diets. Nutrients 2021; 13:nu13041122. [PMID: 33805454 PMCID: PMC8065846 DOI: 10.3390/nu13041122] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/24/2021] [Accepted: 03/25/2021] [Indexed: 12/17/2022] Open
Abstract
Planetary boundaries are an important sustainability concept, defining absolute limits for resource use and emissions that need to be respected to avoid major and potentially irreversible earth system change. To remain within the safe operating space for humanity, there is a need for urgent adoption of climate-neutral diets, which make no additional contribution to warming. In the first study of its kind, a new climate metric, the Global Warming Potential Star (GWP*), was used to assess greenhouse gas (GHG) emissions associated with 9341 Australian adult diets obtained from the Australian Health Survey. Dietary climate footprints averaged 3.4 kg CO2-equivelent per person per day, with total energy intake explaining around one quarter of the variation. Energy-dense and nutrient-poor discretionary foods contributed around one third. With lower climate footprint food choices, a diet consistent with current Australian dietary guidelines had a 42% lower climate footprint. Currently, it is not possible to define a climate-neutral dietary strategy in Australia because there are very few climate-neutral foods in the Australian food system. To bring Australian diets into line with the climate stabilization goals of the Paris Agreement, the most important need is for innovation across the agricultural and food processing industries to expand the range of climate-neutral foods available.
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Need for a balance between short food supply chains and integrated food processing sectors: COVID-19 takeaways from India. Journal of Food Science and Technology 2021; 58:3667-3675. [PMID: 33424033 PMCID: PMC7786880 DOI: 10.1007/s13197-020-04942-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 09/19/2020] [Accepted: 12/21/2020] [Indexed: 11/23/2022]
Abstract
India is an agrarian country with a long history of traditional food processing practices and Short food supply chains (SFSC). However, last few decades saw a huge investment and steady increase in large scale integrated food processing units to combat globalization, food security and India’s export demands. Recent outbreak of COVID-19 has manifested the drawbacks in the existing production and supply chain system with a wide range of issues and enforces the need for a more balanced approach. This scenario can be commonly observed in many other agrarian developing nations. This article discusses various issues concerning the existing integrated food processing sectors such as high energy consumption, greenhouse gas emissions and food insecurity during disasters and pandemic outbreaks. Moreover, we emphasise a more sustainable approach with a better balance and understanding between SFSC and integrated food processing. A potential solution in this scenario would be, rejuvenating SFSC and traditional food processing approaches along with integrated food processing units. An approach of this kind, opens up new possibilities for a next generation process-supply system.
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Karan E, Asgari S. Resilience of food, energy, and water systems to a sudden labor shortage. ENVIRONMENT SYSTEMS & DECISIONS 2021; 41:63-81. [PMID: 33425649 PMCID: PMC7780915 DOI: 10.1007/s10669-020-09793-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Accepted: 12/04/2020] [Indexed: 11/10/2022]
Abstract
Past research studies have acknowledged the role of resilience in policies and decisions to address disruptive events and proposed frameworks to measure it. The scope and diversity of these unwanted events highlight the need to evaluate the resilience of a system to a specific disruptive circumstance. The broad scope and generic form of the previous studies limit their usefulness as a practical tool for analyzing the factors affecting system performance. To overcome this problem, we are only focusing on the behavior of systems that produce, distribute, and deliver food, energy, and water (FEW) during and after the occurrence of a sudden shortage of labor. Resilience metrics are first developed to measure the resilience of the FEW systems. Next, the performance levels of the FEW systems are clearly defined based on the FEW demands that are not served. Third, the labor intensity of FEW productions is calculated to assess the impact of a sudden labor shortage. This study recognizes the complex interdependencies among the FEW systems and, thus, aims to examine their resilience as a single system. Last, the labor shortage in the USA caused by the COVID-19 pandemic is chosen as a use case to measure the system performance and role of adjustments on the FEW systems. The results show that a labor shortage can significantly impact the FEW system performance, possibly due to the high energy dependency of food and water systems and the high cost of storing energy. Also, the current food system has shown more resilience to a sudden labor shortage compared to the energy and water systems because of the availability of various food alternatives to meet the demand for each food category.
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Affiliation(s)
- Ebrahim Karan
- Department of Engineering Technology, Sam Houston State University, 1019 Bowers Boulevard, Huntsville, TX 77341 USA
| | - Sadegh Asgari
- Department of Civil Engineering, Merrimack College, 315 Turnpike Street, North Andover, MA 01845 USA
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Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Almena A, Fryer P, Bakalis S, Lopez-Quiroga E. Local and decentralised scenarios for ice-cream manufacture: A model-based assessment at different production scales. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110099] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Chen J, Ding T, Li M, Wang H. Multi-Objective Optimization of a Regional Water-Energy-Food System Considering Environmental Constraints: A Case Study of Inner Mongolia, China. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17186834. [PMID: 32962111 PMCID: PMC7557843 DOI: 10.3390/ijerph17186834] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/16/2020] [Accepted: 08/20/2020] [Indexed: 11/16/2022]
Abstract
Water, energy, and food, as the basic material resources of human production and life, play a prominent role in social and economic development. As the imbalance between the supply and demand of water, energy, and food increases, a highly sensitive and fragile relationship gradually forms among water, energy, and food. In this paper, Inner Mongolia in China is selected as a research area. Firstly, synergy theory is applied to establish the framework of a water-energy-food system. Then, a multi-objective programming model is constructed, where the objective functions are defined to minimize the integrated deviation degree and pollutant emissions of the water-energy-food system. Meanwhile, maximization of the water benefit, energy production, and food production is also considered. In addition, the model takes economy, environment, water, energy, and food as constraints. Finally, a genetic algorithm is designed for accurately assessing the most promising results. The results show that the cooperation degree of the water-energy-food system in Inner Mongolia is getting better and better, and the pollutant emission from the water-energy-food system is decreasing. In 2020, the proportion of agricultural water consumption fell by 1%, while that of industrial water consumption rose by 0.48%. The production of coal, natural gas, and power are all showing an increasing trend. Among them, the increase of natural gas production is as high as 38,947,730 tons of standard coal. However, the proportions of coal, natural gas, and power change inconsistently, where the proportions of coal and natural gas increase while that of power decreases. Corn production accounts for more than 80% of the total, which is in the eldest brother position in the food industry structure. Besides, there are differences between the planned values and optimal values of decision variables. Finally, suggestions are put forward to improve the sustainable development of water-energy-food in Inner Mongolia.
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Affiliation(s)
- Junfei Chen
- Business School, Hohai University, Nanjing 211100, China; (T.D.); (H.W.)
- Yangtze Institute for Conservation and Development, Hohai University, Nanjing 210098, China
- Research Institute of Jiangsu Yangtze River Conservation and High-Quality Development, Nanjing 210098, China
- Correspondence: ; Tel.: +86-25-6851-4613
| | - Tonghui Ding
- Business School, Hohai University, Nanjing 211100, China; (T.D.); (H.W.)
| | - Ming Li
- CSIRO Data61, Australian Resources Research Centre, Kensington, WA 6151, Australia;
| | - Huimin Wang
- Business School, Hohai University, Nanjing 211100, China; (T.D.); (H.W.)
- State Key Laboratory of Hydrology-Water Resources and Hydraulic Engineering, Hohai University, Nanjing 210098, China
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Are Short Food Supply Chains More Environmentally Sustainable than Long Chains? A Life Cycle Assessment (LCA) of the Eco-Efficiency of Food Chains in Selected EU Countries. ENERGIES 2020. [DOI: 10.3390/en13184853] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Improving the eco-efficiency of food systems is one of the major global challenges faced by the modern world. Short food supply chains (SFSCs) are commonly regarded to be less harmful to the environment, among various reasons, due to their organizational distribution and thus the shortened physical distance between primary producers and final consumers. In this paper, we empirically test this hypothesis, by assessing and comparing the environmental impacts of short and long food supply chains. Based on the Life Cycle Assessment (LCA) approach, we calculate eco-efficiency indicators for nine types of food distribution chains. The analysis is performed on a sample of 428 short and long food supply chains from six European countries. Our results indicate that, on average, long food supply chains may generate less negative environmental impacts than short chains (in terms of fossil fuel energy consumption, pollution, and GHG emissions) per kg of a given product. The values of eco-efficiency indicators display a large variability across analyzed chains, and especially across different types of SFSCs. The analysis shows that the environmental impacts of the food distribution process are not only determined by the geographical distance between producer and consumer, but depend on numerous factors, including the supply chain infrastructure.
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Ultra-Processed Foods and Food System Sustainability: What Are the Links? SUSTAINABILITY 2020. [DOI: 10.3390/su12156280] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Global food systems are no longer sustainable for health, the environment, animal biodiversity and wellbeing, culinary traditions, socioeconomics, or small farmers. The increasing massive consumption of animal foods has been identified as a major determinant of unsustainability. However, today, the consumption of ultra-processed foods (UPFs) is also questioned. The main objective of this review is therefore to check the validity of this new hypothesis. We first identified the main ingredients/additives present in UPFs and the agricultural practices involved in their provision to agro-industrials. Overall, UPF production is analysed regarding its impacts on the environment, biodiversity, animal wellbeing, and cultural and socio-economic dimensions. Our main conclusion is that UPFs are associated with intensive agriculture/livestock and threaten all dimensions of food system sustainability due to the combination of low-cost ingredients at purchase and increased consumption worldwide. However, low-animal-calorie UPFs do not produce the highest greenhouse gas emissions (GHGEs) compared to conventional meat and dairy products. In addition, only reducing energy dense UPF intake, without substitution, might substantially reduce GHGEs. Therefore, significant improvement in food system sustainability requires urgently encouraging limiting UPF consumption to the benefit of mildly processed foods, preferably seasonal, organic, and local products.
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Abstract
Background: Freeze-drying or lyophilization is a dehydration process employed in high added-value food and biochemical goods. It helps to maintain product organoleptic and nutritional properties. The proper handling of the product temperature during the operation is critical to preserve quality and to reduce the process duration. Methods: Mathematical models are useful tools that can be used to design optimal policies that minimize production costs while keeping product quality. In this work, we derive an operational mathematical model to describe product quality and stability during the freeze-drying process. Model identification techniques are used to provide the model with predictive capabilities. Then, the model is used to design optimal control policies that minimize process time. Results and conclusion: Experimental measurements suggest splitting the process into two subsystems, product and chamber, to facilitate the calibration task. Both models are successfully validated using experimental data. Optimally designed control profiles are able to reduce the process duration by around 30% as compared with standard policies. The optimization task is introduced into a real time scheme to take into account unexpected process disturbances and model/plant mismatch. The implementation of the real time optimization scheme shows that this approach is able to compensate for such disturbances.
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The Comparison of Different Types of Heat Accumulators and Benefits of Their Use in Horticulture. SENSORS 2020; 20:s20051417. [PMID: 32150862 PMCID: PMC7085789 DOI: 10.3390/s20051417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 02/25/2020] [Accepted: 03/03/2020] [Indexed: 11/17/2022]
Abstract
This paper presents the results of the analysis of thermal issues and energy efficiency of three types of accumulators; namely stone-bed; water and phase change. Research experiments were carried out during April–October 2013 in a standard commercial semi-cylindrical high plastic tunnel with tomato cultivation of 150 m2. A stone-bed accumulator; with an area of almost 75 m2 was installed in the tunnel below ground level; while a water accumulator with a volume of 4 m3 was installed outside the tunnel. A phase change material (PCM) accumulator, with a volume of 1 m3 containing paraffin, was located inside the tunnel. The heat storage capacity of the tested accumulators and the energy efficiency of the process were determined based on the analyses of the 392 stone-bed charging and discharging cycles, the 62 water accumulator charging cycles and close to 40 PCM accumulator charging and discharging cycles. Dependencies in the form of easily measurable parameters; have been established to determine the amount of stored heat; as well as the conditions for which the effectiveness of these processes reaches the highest value. The presented analysis falls under the pro-ecological scope of replacing fossil fuels with renewable energy. As a result of the analysis; it was found that; in the case of a stone-bed; such an accumulator shows higher efficiency at lower parameters; that is, temperature difference and solar radiation intensity. In turn; a higher temperature difference and a higher value of solar radiation intensity are required for the water accumulator. The energy storage efficiency of the PCM accumulator is emphatically smaller and not comparable with either the stone-bed or the water accumulator.
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Lopez‐Quiroga E, Prosapio V, Fryer PJ, Norton IT, Bakalis S. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13192] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Valentina Prosapio
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Peter J. Fryer
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Ian T. Norton
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
| | - Serafim Bakalis
- School of Chemical EngineeringUniversity of Birmingham Birmingham United Kingdom
- Faculty of EngineeringUniversity of Nottingham Nottingham United Kingdom
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