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Nipon Pisutpaisal - One of the best experts on this subject based on the ideXlab platform.
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Improvement of glycerol waste utilization by co-feedstock with palm oil Decanter cake on biohydrogen fermentation
International Journal of Hydrogen Energy, 2017Co-Authors: Suwimon Kanchanasuta, Nipon PisutpaisalAbstract:Co-feedstock of palm oil Decanter cake with the both functions of substrate and microbial source in biogas fermentation was examined in this study. Decanter cake with the characteristic of high biodegradable organic contents and nutrient rich compositions is an attractive feedstock for biogas production. The various types of bacteria of the indigenous microbes from Decanter cake resulted in the enhancement of the biogas productivity based on biogas potential production (Hmax) and energy recovery including glycerol waste utilization. Decanter cake with 2% TS w�v−1used as co-feedstock with varying glycerol waste concentration in the range of 7.5–45�g�L−1were used for the biogas production in 0.5�L batch reactors under the condition of initial pH 7 and 37��C. Comparative performance of the biogas production using combined Decanter cake as co-feedstock and indigenous microbes and sole glycerol waste fermentation with anaerobic sludge as inocula was evaluated. Types of inoculum seeds displayed strong effect on the biogas compositions and glycerol waste utilization. CH4was the predominant biogas composition, while no H2was observed in the sole glycerol waste fermentation. H2production was predominantly detected in the combined Decanter cake fermentation. The presence of the anaerobic sludge appeared to promote only methanogenesis resulting shorter fermentation period, lower glycerol waste utilization and biogas production potential (Hmax). The increase of the glycerol waste concentration depressed CH4production and glycerol waste utilization. On the contrary, this work demonstrated the addition of Decanter cake as co-feedstock and microbial source, containing hydrolytic and acedogenic bacteria, yielded a better performance in the biogas production and simulate glycerol waste utilization at the same time.
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Waste utilization of palm oil Decanter cake on biogas fermentation
International Journal of Hydrogen Energy, 2016Co-Authors: Suwimon Kanchanasuta, Nipon PisutpaisalAbstract:High biodegradable organic contents and nutrient rich compositions makes palm oil Decanter cake as an attractive feedstock for biogas production. The Decanter cake with varying organic loading in the range of 2.5–10% (w v−1) was used for the biogas production in 0.5 L batch reactors under the condition of initial pH 7 and 37 °C. Comparative performance of the biogas production using combined sludge seed and indigenous microbes or sole indigenous microbes as inocula was evaluated. Types of inoculum seeds displayed strong effect on the biogas compositions and production kinetic. CH4was the predominant biogas composition, while no H2was observed in the combined seed fermentation. H2production was predominantly detected in the indigenous microbe fermentation. The presence of the sludge seed appeared to facilitate both hydrolysis and methanogenesis resulting shorter lag time and higher maximum production rate (Rm). The increase of the Decanter cake concentration elevated H2production and the significant enhancement of CH4production based on the CH4production potential (P) and the maximum production rate (Rm). This work demonstrated the addition of sludge seed, containing methanogenic bacteria, yielded a better performance in the biogas production than the sole indigenous microbes, which presumably contained only hydrolytic and acidogenic bacteria.
Francesco Caponio - One of the best experts on this subject based on the ideXlab platform.
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Influence of the feed pipe position of an industrial scale two-phase Decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.
Journal of the Science of Food and Agriculture, 2018Co-Authors: Francesco Caponio, Giacomo Squeo, L. Brunetti, Antonella Pasqualone, Carmine Summo, Vito Michele Paradiso, Pasquale Catalano, Biagio BianchiAbstract:Nowadays, olive oil extraction is basically achieved by means of two-phase Decanters, which allow a reduction of water consumption and the leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase Decanters. Hence, the aim of the present study was to assess the influence of two-phase Decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions were considered: at 825 mm (FP1), 610 mm (FP2) and 520 mm (FP3) from the outlet of the oily phase.; Results: Position FP3 allowed the highest oil recovery (up to 10%), the lowest percentage of oil in the olive pomace and, in general, a regular trend in terms of oil extraction efficiency. However, the oily must that came out of the Decanter was not completely clean in terms of residual content of solid sediment and water. The feeding position partially affected the profile of antioxidant compounds.; Conclusion: In two-phase Decanters, loading the olive paste close to the outlet of the oily phase is recommended to increase the extraction efficiency without jeopardizing the chemical-sensory characteristics of virgin olive oil. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.
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assessment of the influence of the Decanter set up during continuous processing of olives at different pigmentation index
Food and Bioprocess Technology, 2017Co-Authors: Giacomo Squeo, Antonella Pasqualone, Carmine Summo, Vito Michele Paradiso, Antonia Tamborrino, Alessandro Leone, Francesco CaponioAbstract:New generation Decanters allow operators to make real-time adjustments during the virgin olive oil extraction process in order to gain the best performance possible. However, the opportunity to act in line requires a deep understanding of the consequences of changing machine parameters. To this purpose, an experiment was carried out at industrial scale. The Decanter feed rate (Fr), ranging from 4075 to 5820 kg h−1, the bowl/screw conveyor differential speed (∆n), set at 18 and 22, and two ripening degrees of the olives were considered as process variables. Two combinations Fr-∆n, namely 4620 kg h−1 at ∆n-18 and 5210 kg h−1 at ∆n-22, were found to similarly maximize the process efficiency, regardless the raw material features. After pointing out the best working settings, the corresponding virgin olive oils were compared. The analysis of variance showed that peroxide value, K 232, K 270, phenols, chlorophylls, β-tocopherol, fruity and bitter notes, and C6 volatile compounds were significantly affected by the machine parameters. An inverse proportionality was observed between the combination Fr-∆n and the phenolic compounds. On the whole, the sampling factor exerted a larger influence on the product quality than the Decanter set-up.
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Influence of Decanter working parameters on the extra virgin olive oil quality
European Journal of Lipid Science and Technology, 2014Co-Authors: Francesco Caponio, Carmine Summo, Vito Michele Paradiso, Antonella PasqualoneAbstract:An experimental investigation was carried out in order to get more information about the influence of Decanter processing parameters on the quality of the extracted extra virgin olive oil. In particular, both two- and three-phases Decanter, set up at two different differential speeds between drum and cochlea (Dn16 and Dn11), were considered. The determinations of the free fatty acids, peroxide value, spectrophotometric constants, phenols, tocopherols, carotenoids, chlorophylls, and antioxidant activity were carried out on samples, as well as sensory and volatile compounds analyses. The obtained results showed that increasing the Dn, the oils obtained were more pungent and richer in aldehydes and antioxidant compounds; whereas the oils extracted at lower drum speeds were more bitter and showed higher peroxide and K270 values, as well as higher amounts of volatile compounds related to aldehydes oxidation. Moreover, the addition of water, made when working at three-phases, decreased significantly the level of phenolic compounds, but allowed to retain more tocopherols and carotenoids. On the other hand, the extraction with the three-phase Decanter determined a more perceivable fruity note and higher levels of trans-2-hexenal, but only in the oils obtained at higher speeds. The oils obtained with the two-phase Decanter were more pungent and richer of volatiles related to this sensory note. Practical application: The results of this paper help to understand the influence of Decanter processing parameters (differential speeds between drum and cochlea, working at two and three-phases) on the quality of the extracted oil. Technical innovation in Decanters would enable real-time adjustments of working parameters in function of the different raw material characteristics. Extra virgin olive oil extraction carried out by two-phase and three-phase Decanter, both working at two differential speeds between drum and cochlea. Effects on the chemical properties of the obtained oils.
Suwimon Kanchanasuta - One of the best experts on this subject based on the ideXlab platform.
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Improvement of glycerol waste utilization by co-feedstock with palm oil Decanter cake on biohydrogen fermentation
International Journal of Hydrogen Energy, 2017Co-Authors: Suwimon Kanchanasuta, Nipon PisutpaisalAbstract:Co-feedstock of palm oil Decanter cake with the both functions of substrate and microbial source in biogas fermentation was examined in this study. Decanter cake with the characteristic of high biodegradable organic contents and nutrient rich compositions is an attractive feedstock for biogas production. The various types of bacteria of the indigenous microbes from Decanter cake resulted in the enhancement of the biogas productivity based on biogas potential production (Hmax) and energy recovery including glycerol waste utilization. Decanter cake with 2% TS w�v−1used as co-feedstock with varying glycerol waste concentration in the range of 7.5–45�g�L−1were used for the biogas production in 0.5�L batch reactors under the condition of initial pH 7 and 37��C. Comparative performance of the biogas production using combined Decanter cake as co-feedstock and indigenous microbes and sole glycerol waste fermentation with anaerobic sludge as inocula was evaluated. Types of inoculum seeds displayed strong effect on the biogas compositions and glycerol waste utilization. CH4was the predominant biogas composition, while no H2was observed in the sole glycerol waste fermentation. H2production was predominantly detected in the combined Decanter cake fermentation. The presence of the anaerobic sludge appeared to promote only methanogenesis resulting shorter fermentation period, lower glycerol waste utilization and biogas production potential (Hmax). The increase of the glycerol waste concentration depressed CH4production and glycerol waste utilization. On the contrary, this work demonstrated the addition of Decanter cake as co-feedstock and microbial source, containing hydrolytic and acedogenic bacteria, yielded a better performance in the biogas production and simulate glycerol waste utilization at the same time.
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Waste utilization of palm oil Decanter cake on biogas fermentation
International Journal of Hydrogen Energy, 2016Co-Authors: Suwimon Kanchanasuta, Nipon PisutpaisalAbstract:High biodegradable organic contents and nutrient rich compositions makes palm oil Decanter cake as an attractive feedstock for biogas production. The Decanter cake with varying organic loading in the range of 2.5–10% (w v−1) was used for the biogas production in 0.5 L batch reactors under the condition of initial pH 7 and 37 °C. Comparative performance of the biogas production using combined sludge seed and indigenous microbes or sole indigenous microbes as inocula was evaluated. Types of inoculum seeds displayed strong effect on the biogas compositions and production kinetic. CH4was the predominant biogas composition, while no H2was observed in the combined seed fermentation. H2production was predominantly detected in the indigenous microbe fermentation. The presence of the sludge seed appeared to facilitate both hydrolysis and methanogenesis resulting shorter lag time and higher maximum production rate (Rm). The increase of the Decanter cake concentration elevated H2production and the significant enhancement of CH4production based on the CH4production potential (P) and the maximum production rate (Rm). This work demonstrated the addition of sludge seed, containing methanogenic bacteria, yielded a better performance in the biogas production than the sole indigenous microbes, which presumably contained only hydrolytic and acidogenic bacteria.
Antonella Pasqualone - One of the best experts on this subject based on the ideXlab platform.
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Influence of the feed pipe position of an industrial scale two-phase Decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.
Journal of the Science of Food and Agriculture, 2018Co-Authors: Francesco Caponio, Giacomo Squeo, L. Brunetti, Antonella Pasqualone, Carmine Summo, Vito Michele Paradiso, Pasquale Catalano, Biagio BianchiAbstract:Nowadays, olive oil extraction is basically achieved by means of two-phase Decanters, which allow a reduction of water consumption and the leaching of phenolic compounds. Despite this, most of the working settings derive from studies carried out on three-phase Decanters. Hence, the aim of the present study was to assess the influence of two-phase Decanter feed pipe position (FP) on the extraction efficiency and chemical-sensory characteristics of virgin olive oil. Three different positions were considered: at 825 mm (FP1), 610 mm (FP2) and 520 mm (FP3) from the outlet of the oily phase.; Results: Position FP3 allowed the highest oil recovery (up to 10%), the lowest percentage of oil in the olive pomace and, in general, a regular trend in terms of oil extraction efficiency. However, the oily must that came out of the Decanter was not completely clean in terms of residual content of solid sediment and water. The feeding position partially affected the profile of antioxidant compounds.; Conclusion: In two-phase Decanters, loading the olive paste close to the outlet of the oily phase is recommended to increase the extraction efficiency without jeopardizing the chemical-sensory characteristics of virgin olive oil. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.
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assessment of the influence of the Decanter set up during continuous processing of olives at different pigmentation index
Food and Bioprocess Technology, 2017Co-Authors: Giacomo Squeo, Antonella Pasqualone, Carmine Summo, Vito Michele Paradiso, Antonia Tamborrino, Alessandro Leone, Francesco CaponioAbstract:New generation Decanters allow operators to make real-time adjustments during the virgin olive oil extraction process in order to gain the best performance possible. However, the opportunity to act in line requires a deep understanding of the consequences of changing machine parameters. To this purpose, an experiment was carried out at industrial scale. The Decanter feed rate (Fr), ranging from 4075 to 5820 kg h−1, the bowl/screw conveyor differential speed (∆n), set at 18 and 22, and two ripening degrees of the olives were considered as process variables. Two combinations Fr-∆n, namely 4620 kg h−1 at ∆n-18 and 5210 kg h−1 at ∆n-22, were found to similarly maximize the process efficiency, regardless the raw material features. After pointing out the best working settings, the corresponding virgin olive oils were compared. The analysis of variance showed that peroxide value, K 232, K 270, phenols, chlorophylls, β-tocopherol, fruity and bitter notes, and C6 volatile compounds were significantly affected by the machine parameters. An inverse proportionality was observed between the combination Fr-∆n and the phenolic compounds. On the whole, the sampling factor exerted a larger influence on the product quality than the Decanter set-up.
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Influence of Decanter working parameters on the extra virgin olive oil quality
European Journal of Lipid Science and Technology, 2014Co-Authors: Francesco Caponio, Carmine Summo, Vito Michele Paradiso, Antonella PasqualoneAbstract:An experimental investigation was carried out in order to get more information about the influence of Decanter processing parameters on the quality of the extracted extra virgin olive oil. In particular, both two- and three-phases Decanter, set up at two different differential speeds between drum and cochlea (Dn16 and Dn11), were considered. The determinations of the free fatty acids, peroxide value, spectrophotometric constants, phenols, tocopherols, carotenoids, chlorophylls, and antioxidant activity were carried out on samples, as well as sensory and volatile compounds analyses. The obtained results showed that increasing the Dn, the oils obtained were more pungent and richer in aldehydes and antioxidant compounds; whereas the oils extracted at lower drum speeds were more bitter and showed higher peroxide and K270 values, as well as higher amounts of volatile compounds related to aldehydes oxidation. Moreover, the addition of water, made when working at three-phases, decreased significantly the level of phenolic compounds, but allowed to retain more tocopherols and carotenoids. On the other hand, the extraction with the three-phase Decanter determined a more perceivable fruity note and higher levels of trans-2-hexenal, but only in the oils obtained at higher speeds. The oils obtained with the two-phase Decanter were more pungent and richer of volatiles related to this sensory note. Practical application: The results of this paper help to understand the influence of Decanter processing parameters (differential speeds between drum and cochlea, working at two and three-phases) on the quality of the extracted oil. Technical innovation in Decanters would enable real-time adjustments of working parameters in function of the different raw material characteristics. Extra virgin olive oil extraction carried out by two-phase and three-phase Decanter, both working at two differential speeds between drum and cochlea. Effects on the chemical properties of the obtained oils.
Francesco Genovese - One of the best experts on this subject based on the ideXlab platform.
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horizontal centrifuge with screw conveyor Decanter optimization of oil water levels and differential speed during olive oil extraction
Journal of Food Engineering, 2013Co-Authors: Giuseppe Altieri, Giovanni Carlo Di Renzo, Francesco GenoveseAbstract:Abstract Olive oil extraction using a horizontal centrifuge with a screw conveyor is an essential operation to reduce production costs. However, proper control of the plant is required to maintain a high level of extraction yield and olive oil quality. Rheological characteristics of the olive paste, which change in relation to water content, fruit variety, maturity level and seasonal temperature variations, greatly affect the efficiency of centrifugal extraction. If olive paste is fed to a Decanter without automatic control, then non-optimal extraction is performed. After successfully testing a suitable flow mass sensor in order to set up an automatic system to control the olive paste mass flow rate fed to a Decanter centrifuge during olive oil extraction, a feedback control system was tested in the laboratory and built in-line in an industrial processing plant. This allowed trials to be carried out at constant mass flow rate for both the paste and the added water, on a Decanter centrifuge with variable differential speed between bowl and screw conveyor (i.e. variable DN) and with regulation capability of oil–water ring levels. Constant quality olives (cv. Coratina) were used for the trials; the correlation was evaluated between oil/water ring levels and DN with respect to the extraction yield, husk fat content and vegetable water fat content. The “oil recovery efficiency” (ηo) and “separation coefficient” S peaked with maximum residence time, using DN = 13.3 and RING = 284.8, while ηo minimum was achieved at higher DN. More specifically, for DN values higher than about 18 or lesser than 12, ηo becomes independent of RING. Furthermore, ηo and S values are strictly related to the geometry of the Decanter centrifuge, whereas the paste dilution ratio determines the preservation quality of the oil extracted, and the maximum oil recovery efficiency represents the remaining objective related to the quantity of extracted oil. From experimental data some interesting relations were found linking Decanter centrifuge parameters; their relationship depends on a complete quadratic interaction model constituted by the input variables that leads to highly correlated polynomials between DN vs. Uopdb (“mass fraction of oil in the fed olive paste” (dry basis)) and ηo optimal vs. Uopdb. These relations allow optimization of DN and RING values such that maximum oil recovery efficiency is achieved. Indeed, knowledge of Uopdb by an on-line method allows the Decanter DN and RING operating parameters, to be calculated and modified at once, obtaining optimal maximum oil recovery efficiency.
