The Experts below are selected from a list of 32094 Experts worldwide ranked by ideXlab platform
Jacques Fages - One of the best experts on this subject based on the ideXlab platform.
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Modelling and predictive study of hydrothermal liquefaction
Waste and Biomass Valorization, 2017Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Thermochemical processes are promising ways for energy valorization of biomass and waste, but suffer from a lack of predictability. In this work, we focus on using model molecules to model the behavior of wet organic Residues during hydrothermal liquefaction (HTL), a process used to produce bio-based liquid fuels from wet biomass. Monomeric and polymeric model molecules were used as modelling tools to study HTL of real resources. Experiments with model mixtures and four food Processing Residues (blackcurrant pomace, raspberry achenes, brewer’s spent grains, grape marc) were conducted at 300 °C, 60 min holding time and a dry matter concentration of 15 wt%. To elaborate model mixtures, four model monomers (glucose, guaiacol, glutamic acid, linoleic acid) and two model polymers (microcrystalline cellulose, alkali lignin) were selected from characterization of blackcurrant pomace. HTL of model mixtures reproduced HTL of blackcurrant pomace with acceptable representativeness, but results showed that model mixtures should include polymers to represent the fiber content of the resource. Results of HTL of model compounds were used to elaborate polynomial correlations able to predict experimental yields as a function of the initial biomass composition. Calculations were within −8.0 to +4.8 wt% of experimental yields obtained by HTL of real food Processing Residues, showing a good accuracy of the correlations. These expressions also showed good agreement with HTL results reported in the literature for other resources, and could be useful to assess the potential of various kinds of bioresources for HTL.
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Modelling and Predictive Study of Hydrothermal Liquefaction: Application to Food Processing Residues
Waste and Biomass Valorization, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Thermochemical processes are promising ways for energy valorization of biomass and waste, but suffer from a lack of predictability. In this work, we focus on using model molecules to model the behavior of wet organic Residues during hydrothermal liquefaction (HTL), a process used to produce bio-based liquid fuels from wet biomass. Monomeric and polymeric model molecules were used as modelling tools to study HTL of real resources. Experiments with model mixtures and four food Processing Residues (blackcurrant pomace, raspberry achenes, brewer’s spent grains, grape marc) were conducted at 300 °C, 60 min holding time and a dry matter concentration of 15 wt%. To elaborate model mixtures, four model monomers (glucose, guaiacol, glutamic acid, linoleic acid) and two model polymers (microcrystalline cellulose, alkali lignin) were selected from characterization of blackcurrant pomace. HTL of model mixtures reproduced HTL of blackcurrant pomace with acceptable representativeness, but results showed that model mixtures should include polymers to represent the fiber content of the resource. Results of HTL of model compounds were used to elaborate polynomial correlations able to predict experimental yields as a function of the initial biomass composition. Calculations were within −8.0 to +4.8 wt% of experimental yields obtained by HTL of real food Processing Residues, showing a good accuracy of the correlations. These expressions also showed good agreement with HTL results reported in the literature for other resources, and could be useful to assess the potential of various kinds of bioresources for HTL.
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Modelling and Predictive Study of Hydrothermal Liquefaction: Application to Food Processing Residues
Waste and Biomass Valorization, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Thermochemical processes are promising ways for energy valorization of biomass and waste, but suffer from a lack of predictability. In this work, we focus on using model molecules to model the behavior of wet organic Residues during hydrothermal liquefaction (HTL), a process used to produce bio-based liquid fuels from wet biomass. Monomeric and polymeric model molecules were used as modelling tools to study HTL of real resources. Experiments with model mixtures and four food Processing Residues (blackcurrant pomace, raspberry achenes, brewer’s spent grains, grape marc) were conducted at 300 °C, 60 min holding time and a dry matter concentration of 15 wt%. To elaborate model mixtures, four model monomers (glucose, guaiacol, glutamic acid, linoleic acid) and two model polymers (microcrystalline cellulose, alkali lignin) were selected from characterization of blackcurrant pomace. HTL of model mixtures reproduced HTL of blackcurrant pomace with acceptable representativeness, but results showed that model mixtures should include polymers to represent the fiber content of the resource. Results of HTL of model compounds were used to elaborate polynomial correlations able to predict experimental yields as a function of the initial biomass composition. Calculations were within −8.0 to +4.8 wt% of experimental yields obtained by HTL of real food Processing Residues, showing a good accuracy of the correlations. These expressions also showed good agreement with HTL results reported in the literature for other resources, and could be useful to assess the potential of various kinds of bioresources for HTL.
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Bio-oil Production from Food Processing Residues: Improving the Bio-oil Yield and Quality by Aqueous Phase Recycle in Hydrothermal Liquefaction of Blackcurrant (Ribes nigrum L.) Pomace
Energy and Fuels, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Hydrothermal liquefaction (HTL) of wet organic waste is a promising technology for producing renewable liquid fuels. However, implementation of the process at commercial scales must overcome several challenges. Efficient management of the contaminated aqueous phase generated after the conversion is necessary to limit water treatment expenses. In this study, we suggest the, direct recycling, of the aqueous phase at the inlet of the HTL process. The purpose is to evaluate the effect of recycling the process water on the bio-oil recovery and quality. HTL of blackcurrant pomace was performed in a batch autoclave, at a temperature of 310 degrees C, with a holding time of 10 min, and a dry biomass concentration of 14.5 wt %. The influence of recycling the process water at the inlet of the process was evaluated for five recycle rounds. Recycling the process water has a positive effect on the bio-oil recovery, with the bio-oil yield increasing from 26 wt % to 31 wt % after five recycles. The energy recovery respectively increased from 48% to 57%, mainly because of the better bio-oil yield. Along the recycling experiments, the aspect of the,raw organic residue recovered from the, reactor changed, from an oily :solid to a free-flowing organic residue. Analytical results (total organic carbon, thermogravimetric analysis, and gas chromatography mass, spectroscopy (GC-MS) analysis) suggest that the improvement of the bio-oil yield is mainly due to the saturation of the aqueous phase with light-polar organics, which contribute to bio-oil formation by condensation reactions. Especially, products from the Maillard reaction could play an important role.
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energy valorisation of food Processing Residues and model compounds by hydrothermal liquefaction
Renewable & Sustainable Energy Reviews, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Anne Roubaud, Elsa Weisshortala, Jacques FagesAbstract:The upcoming depletion of fossil fuels calls for the development of alternative energies produced from renewable resources. Particularly, energy valorisation of agriculture and food Processing wastes is one of the most promising tools for renewable energy production. The amount of food wastes is rapidly increasing due to urbanisation, industrialisation and population growth worldwide. They consequently represent a widely available resource, and their use as a raw material allows reducing the environmental cost associated with their disposal. These resources usually have high moisture content, making dry valorisation processes unattractive because of a costly drying step prior to conversion. Hydrothermal processes are conversely particularly well suited for the valorisation of wet organic wastes in an economical way, since they use water as the reaction medium. More specifically, liquid fuels can be produced using hydrothermal liquefaction (HTL). The process converts wet biomass into a crude-like oil with higher heating values up to 40MJ/kg using subcritical water (T=250–370°C, P=10–30MPa). Though this is an active research area, the mechanisms of hydrothermal liquefaction still remain unclear today. Some processes have already been developed at the pilot scale for valorising food Processing wastes. However, the development of HTL processes at industrial scales is facing technological and economic challenges. This paper discusses the two main issues to address for development of the process at large scales. On the one hand, hydrothermal conversion of food Processing Residues and model compounds is necessary to better understand the fundamentals of hydrothermal liquefaction. As well, technological and process integration issues have to be addressed to ensure economic viability of commercial HTL processes.
Soliman A. Soliman - One of the best experts on this subject based on the ideXlab platform.
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improving the shelf life stability of apple and strawberry fruits applying chitosan incorporated olive oil Processing Residues coating
Food Packaging and Shelf Life, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H A Elmansy, Soliman A. SolimanAbstract:Abstract Recently, antioxidants and antimicrobials incorporation into edible films are one of the novel techniques in food Processing. This study is aimed at determining the applicability of olive oil Residues extracts (OOR) incorporated with chitosan (CH) films for improving the shelf-life stability of apple and strawberry fruits. After OOR incorporating, antimicrobial and physical parameters of each formula were investigated. Then, the keeping quality parameters of infected cold stored apple and strawberry were assayed. Indeed, addition of OOR to CH led to increase its antifungal and antibacterial activities against the tested strains. Regardless, the inhibition percentage was clearly high against Penicillium expansum compared with Rhizopus stolonifer in vitro and in vivo. Moreover, 20 g kg−1 OOR was slightly affected the film appearance; but significantly influenced the thickness and solubility. Amazingly, the CH-OOR was reduced significantly the gradual decline both coated fruits in their microbiological features. Therefore, integration of OOR into CH can be used to improve the inhibition properties of CH based film against spoilage and pathogenic strains. The olive leaves extract exhibited valuable efficiency than olive pomace extract in both in vitro and in vivo. Moreover, the result suggested that CH-OOR could be explored as a novel and potential natural edible coating to substitute the synthetic agents for apple and strawberry coating.
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Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival)
Journal of Food Quality, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H. A. El-mansy, Soliman A. SolimanAbstract:Strawberry fruits have a very short shelf-life owing to their high degree of perishability. This study aimed to determine the efficacy of chitosan (CH) incorporated with olive oil Residues (OOR) coatings on overall quality of cold-stored strawberry fruits compared to watery wax incorporated with thiabendazole. Strawberries were sprayed after infected with Rhizopus stolonifer with six different coating formulas and uncoated fruits. Indeed, all freshness and microbiological parameters were significantly increased in uncoated fruits compared to coated fruits. Amazingly, the coated strawberry using CH-OOR 2% was reduced significantly the gradual decline in their contents of total phenolics, flavonoids and their antioxidants. Likewise, it was the lowest fruits in decayed area, fungal count and malondialdehyde development. Then, fruits were coated with CH-OOR showed uniform coating distribution, since it was impossible to see any pores. Therefore, coating treatments with CH-OOR was improved the membrane integrity and increased the keeping quality. Practical Applications Edible coatings could be an effective way for delaying the ripening process and extending the shelf-life stability of strawberry during postharvest. The effectiveness of chitosan (CH)-olive oil residue (OOR) as a novel edible coating, in comparison with watery wax-thiabendazole was approved. The applicability of those films to maintain microbiological and freshness quality in strawberry during postharvest was succeed. Incorporation of OOR into CH increased its antifungal property against R. stolonifer in vivo and in vitro. Coating by CH-OOR reduced phenolics, flavonoids and antioxidants decomposition in coated fruits compared to uncoated. CH-OOR was able to slow down the gas exchange by reducing the CO2 of coated strawberry, which reduced their malondialdehyde development. Commercially, CH-OOR could be explored as a novel and potential natural coating to substitute the synthetic agents in fruit packaging industries. The coating cost could increase the total cost about 6–8% where shelf-life and keeping quality was improved.
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Influencing of Guava Processing Residues Incorporation on Cupcake Characterization
Journal of Nutrition & Food Sciences, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H. A. El-mansy, Soliman A. SolimanAbstract:The assessment of the structure components for innovative cupcake formulas integration with guava Processing Residues was targeted. Wheat flour was partially substituted both guava seeds and pomaces at 5-20% to prepare cupcake mixtures. The structure’s ingredients were harmonically examined. Rheological parameters of among formulas were assayed using Mixolab device. Besides, total phenolics, antioxidant activity, physical and sensory characteristics in different substituted cupcakes were performed. Then, some quality parameters during storage were evaluated. Substituted wheat flour with both guava Residues at 5% and 10% did not effect on the thermomechanical and organolyptical properties drastically. Amazingly, both guava seeds and pomaces had higher crude fiber, total phenolics and their antioxidants than wheat flour cupcake. Guava pomace-cupcake at 20% recorded the highest phenolics and antioxidants to be 2.34 mg GAE g-1 dw and 5.18 μmoL TE g-1 dw, respectively. Conversely, a negligible difference was found among guava Residues at 5% and wheat flour cupcakes in physical and quality parameters. Substitution levels of 5 and 10% produced acceptable cupcakes which did not differ significantly than wheat flour cupcakes.
Hassan Barakat - One of the best experts on this subject based on the ideXlab platform.
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improving the shelf life stability of apple and strawberry fruits applying chitosan incorporated olive oil Processing Residues coating
Food Packaging and Shelf Life, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H A Elmansy, Soliman A. SolimanAbstract:Abstract Recently, antioxidants and antimicrobials incorporation into edible films are one of the novel techniques in food Processing. This study is aimed at determining the applicability of olive oil Residues extracts (OOR) incorporated with chitosan (CH) films for improving the shelf-life stability of apple and strawberry fruits. After OOR incorporating, antimicrobial and physical parameters of each formula were investigated. Then, the keeping quality parameters of infected cold stored apple and strawberry were assayed. Indeed, addition of OOR to CH led to increase its antifungal and antibacterial activities against the tested strains. Regardless, the inhibition percentage was clearly high against Penicillium expansum compared with Rhizopus stolonifer in vitro and in vivo. Moreover, 20 g kg−1 OOR was slightly affected the film appearance; but significantly influenced the thickness and solubility. Amazingly, the CH-OOR was reduced significantly the gradual decline both coated fruits in their microbiological features. Therefore, integration of OOR into CH can be used to improve the inhibition properties of CH based film against spoilage and pathogenic strains. The olive leaves extract exhibited valuable efficiency than olive pomace extract in both in vitro and in vivo. Moreover, the result suggested that CH-OOR could be explored as a novel and potential natural edible coating to substitute the synthetic agents for apple and strawberry coating.
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Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival)
Journal of Food Quality, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H. A. El-mansy, Soliman A. SolimanAbstract:Strawberry fruits have a very short shelf-life owing to their high degree of perishability. This study aimed to determine the efficacy of chitosan (CH) incorporated with olive oil Residues (OOR) coatings on overall quality of cold-stored strawberry fruits compared to watery wax incorporated with thiabendazole. Strawberries were sprayed after infected with Rhizopus stolonifer with six different coating formulas and uncoated fruits. Indeed, all freshness and microbiological parameters were significantly increased in uncoated fruits compared to coated fruits. Amazingly, the coated strawberry using CH-OOR 2% was reduced significantly the gradual decline in their contents of total phenolics, flavonoids and their antioxidants. Likewise, it was the lowest fruits in decayed area, fungal count and malondialdehyde development. Then, fruits were coated with CH-OOR showed uniform coating distribution, since it was impossible to see any pores. Therefore, coating treatments with CH-OOR was improved the membrane integrity and increased the keeping quality. Practical Applications Edible coatings could be an effective way for delaying the ripening process and extending the shelf-life stability of strawberry during postharvest. The effectiveness of chitosan (CH)-olive oil residue (OOR) as a novel edible coating, in comparison with watery wax-thiabendazole was approved. The applicability of those films to maintain microbiological and freshness quality in strawberry during postharvest was succeed. Incorporation of OOR into CH increased its antifungal property against R. stolonifer in vivo and in vitro. Coating by CH-OOR reduced phenolics, flavonoids and antioxidants decomposition in coated fruits compared to uncoated. CH-OOR was able to slow down the gas exchange by reducing the CO2 of coated strawberry, which reduced their malondialdehyde development. Commercially, CH-OOR could be explored as a novel and potential natural coating to substitute the synthetic agents in fruit packaging industries. The coating cost could increase the total cost about 6–8% where shelf-life and keeping quality was improved.
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Influencing of Guava Processing Residues Incorporation on Cupcake Characterization
Journal of Nutrition & Food Sciences, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H. A. El-mansy, Soliman A. SolimanAbstract:The assessment of the structure components for innovative cupcake formulas integration with guava Processing Residues was targeted. Wheat flour was partially substituted both guava seeds and pomaces at 5-20% to prepare cupcake mixtures. The structure’s ingredients were harmonically examined. Rheological parameters of among formulas were assayed using Mixolab device. Besides, total phenolics, antioxidant activity, physical and sensory characteristics in different substituted cupcakes were performed. Then, some quality parameters during storage were evaluated. Substituted wheat flour with both guava Residues at 5% and 10% did not effect on the thermomechanical and organolyptical properties drastically. Amazingly, both guava seeds and pomaces had higher crude fiber, total phenolics and their antioxidants than wheat flour cupcake. Guava pomace-cupcake at 20% recorded the highest phenolics and antioxidants to be 2.34 mg GAE g-1 dw and 5.18 μmoL TE g-1 dw, respectively. Conversely, a negligible difference was found among guava Residues at 5% and wheat flour cupcakes in physical and quality parameters. Substitution levels of 5 and 10% produced acceptable cupcakes which did not differ significantly than wheat flour cupcakes.
Ibrahim Khalifa - One of the best experts on this subject based on the ideXlab platform.
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improving the shelf life stability of apple and strawberry fruits applying chitosan incorporated olive oil Processing Residues coating
Food Packaging and Shelf Life, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H A Elmansy, Soliman A. SolimanAbstract:Abstract Recently, antioxidants and antimicrobials incorporation into edible films are one of the novel techniques in food Processing. This study is aimed at determining the applicability of olive oil Residues extracts (OOR) incorporated with chitosan (CH) films for improving the shelf-life stability of apple and strawberry fruits. After OOR incorporating, antimicrobial and physical parameters of each formula were investigated. Then, the keeping quality parameters of infected cold stored apple and strawberry were assayed. Indeed, addition of OOR to CH led to increase its antifungal and antibacterial activities against the tested strains. Regardless, the inhibition percentage was clearly high against Penicillium expansum compared with Rhizopus stolonifer in vitro and in vivo. Moreover, 20 g kg−1 OOR was slightly affected the film appearance; but significantly influenced the thickness and solubility. Amazingly, the CH-OOR was reduced significantly the gradual decline both coated fruits in their microbiological features. Therefore, integration of OOR into CH can be used to improve the inhibition properties of CH based film against spoilage and pathogenic strains. The olive leaves extract exhibited valuable efficiency than olive pomace extract in both in vitro and in vivo. Moreover, the result suggested that CH-OOR could be explored as a novel and potential natural edible coating to substitute the synthetic agents for apple and strawberry coating.
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Effect of Chitosan–Olive Oil Processing Residues Coatings on Keeping Quality of Cold‐Storage Strawberry (Fragaria ananassa. Var. Festival)
Journal of Food Quality, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H. A. El-mansy, Soliman A. SolimanAbstract:Strawberry fruits have a very short shelf-life owing to their high degree of perishability. This study aimed to determine the efficacy of chitosan (CH) incorporated with olive oil Residues (OOR) coatings on overall quality of cold-stored strawberry fruits compared to watery wax incorporated with thiabendazole. Strawberries were sprayed after infected with Rhizopus stolonifer with six different coating formulas and uncoated fruits. Indeed, all freshness and microbiological parameters were significantly increased in uncoated fruits compared to coated fruits. Amazingly, the coated strawberry using CH-OOR 2% was reduced significantly the gradual decline in their contents of total phenolics, flavonoids and their antioxidants. Likewise, it was the lowest fruits in decayed area, fungal count and malondialdehyde development. Then, fruits were coated with CH-OOR showed uniform coating distribution, since it was impossible to see any pores. Therefore, coating treatments with CH-OOR was improved the membrane integrity and increased the keeping quality. Practical Applications Edible coatings could be an effective way for delaying the ripening process and extending the shelf-life stability of strawberry during postharvest. The effectiveness of chitosan (CH)-olive oil residue (OOR) as a novel edible coating, in comparison with watery wax-thiabendazole was approved. The applicability of those films to maintain microbiological and freshness quality in strawberry during postharvest was succeed. Incorporation of OOR into CH increased its antifungal property against R. stolonifer in vivo and in vitro. Coating by CH-OOR reduced phenolics, flavonoids and antioxidants decomposition in coated fruits compared to uncoated. CH-OOR was able to slow down the gas exchange by reducing the CO2 of coated strawberry, which reduced their malondialdehyde development. Commercially, CH-OOR could be explored as a novel and potential natural coating to substitute the synthetic agents in fruit packaging industries. The coating cost could increase the total cost about 6–8% where shelf-life and keeping quality was improved.
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Influencing of Guava Processing Residues Incorporation on Cupcake Characterization
Journal of Nutrition & Food Sciences, 2016Co-Authors: Ibrahim Khalifa, Hassan Barakat, H. A. El-mansy, Soliman A. SolimanAbstract:The assessment of the structure components for innovative cupcake formulas integration with guava Processing Residues was targeted. Wheat flour was partially substituted both guava seeds and pomaces at 5-20% to prepare cupcake mixtures. The structure’s ingredients were harmonically examined. Rheological parameters of among formulas were assayed using Mixolab device. Besides, total phenolics, antioxidant activity, physical and sensory characteristics in different substituted cupcakes were performed. Then, some quality parameters during storage were evaluated. Substituted wheat flour with both guava Residues at 5% and 10% did not effect on the thermomechanical and organolyptical properties drastically. Amazingly, both guava seeds and pomaces had higher crude fiber, total phenolics and their antioxidants than wheat flour cupcake. Guava pomace-cupcake at 20% recorded the highest phenolics and antioxidants to be 2.34 mg GAE g-1 dw and 5.18 μmoL TE g-1 dw, respectively. Conversely, a negligible difference was found among guava Residues at 5% and wheat flour cupcakes in physical and quality parameters. Substitution levels of 5 and 10% produced acceptable cupcakes which did not differ significantly than wheat flour cupcakes.
Anne Roubaud - One of the best experts on this subject based on the ideXlab platform.
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Modelling and predictive study of hydrothermal liquefaction
Waste and Biomass Valorization, 2017Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Thermochemical processes are promising ways for energy valorization of biomass and waste, but suffer from a lack of predictability. In this work, we focus on using model molecules to model the behavior of wet organic Residues during hydrothermal liquefaction (HTL), a process used to produce bio-based liquid fuels from wet biomass. Monomeric and polymeric model molecules were used as modelling tools to study HTL of real resources. Experiments with model mixtures and four food Processing Residues (blackcurrant pomace, raspberry achenes, brewer’s spent grains, grape marc) were conducted at 300 °C, 60 min holding time and a dry matter concentration of 15 wt%. To elaborate model mixtures, four model monomers (glucose, guaiacol, glutamic acid, linoleic acid) and two model polymers (microcrystalline cellulose, alkali lignin) were selected from characterization of blackcurrant pomace. HTL of model mixtures reproduced HTL of blackcurrant pomace with acceptable representativeness, but results showed that model mixtures should include polymers to represent the fiber content of the resource. Results of HTL of model compounds were used to elaborate polynomial correlations able to predict experimental yields as a function of the initial biomass composition. Calculations were within −8.0 to +4.8 wt% of experimental yields obtained by HTL of real food Processing Residues, showing a good accuracy of the correlations. These expressions also showed good agreement with HTL results reported in the literature for other resources, and could be useful to assess the potential of various kinds of bioresources for HTL.
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Modelling and Predictive Study of Hydrothermal Liquefaction: Application to Food Processing Residues
Waste and Biomass Valorization, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Thermochemical processes are promising ways for energy valorization of biomass and waste, but suffer from a lack of predictability. In this work, we focus on using model molecules to model the behavior of wet organic Residues during hydrothermal liquefaction (HTL), a process used to produce bio-based liquid fuels from wet biomass. Monomeric and polymeric model molecules were used as modelling tools to study HTL of real resources. Experiments with model mixtures and four food Processing Residues (blackcurrant pomace, raspberry achenes, brewer’s spent grains, grape marc) were conducted at 300 °C, 60 min holding time and a dry matter concentration of 15 wt%. To elaborate model mixtures, four model monomers (glucose, guaiacol, glutamic acid, linoleic acid) and two model polymers (microcrystalline cellulose, alkali lignin) were selected from characterization of blackcurrant pomace. HTL of model mixtures reproduced HTL of blackcurrant pomace with acceptable representativeness, but results showed that model mixtures should include polymers to represent the fiber content of the resource. Results of HTL of model compounds were used to elaborate polynomial correlations able to predict experimental yields as a function of the initial biomass composition. Calculations were within −8.0 to +4.8 wt% of experimental yields obtained by HTL of real food Processing Residues, showing a good accuracy of the correlations. These expressions also showed good agreement with HTL results reported in the literature for other resources, and could be useful to assess the potential of various kinds of bioresources for HTL.
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Modelling and Predictive Study of Hydrothermal Liquefaction: Application to Food Processing Residues
Waste and Biomass Valorization, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Thermochemical processes are promising ways for energy valorization of biomass and waste, but suffer from a lack of predictability. In this work, we focus on using model molecules to model the behavior of wet organic Residues during hydrothermal liquefaction (HTL), a process used to produce bio-based liquid fuels from wet biomass. Monomeric and polymeric model molecules were used as modelling tools to study HTL of real resources. Experiments with model mixtures and four food Processing Residues (blackcurrant pomace, raspberry achenes, brewer’s spent grains, grape marc) were conducted at 300 °C, 60 min holding time and a dry matter concentration of 15 wt%. To elaborate model mixtures, four model monomers (glucose, guaiacol, glutamic acid, linoleic acid) and two model polymers (microcrystalline cellulose, alkali lignin) were selected from characterization of blackcurrant pomace. HTL of model mixtures reproduced HTL of blackcurrant pomace with acceptable representativeness, but results showed that model mixtures should include polymers to represent the fiber content of the resource. Results of HTL of model compounds were used to elaborate polynomial correlations able to predict experimental yields as a function of the initial biomass composition. Calculations were within −8.0 to +4.8 wt% of experimental yields obtained by HTL of real food Processing Residues, showing a good accuracy of the correlations. These expressions also showed good agreement with HTL results reported in the literature for other resources, and could be useful to assess the potential of various kinds of bioresources for HTL.
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Bio-oil Production from Food Processing Residues: Improving the Bio-oil Yield and Quality by Aqueous Phase Recycle in Hydrothermal Liquefaction of Blackcurrant (Ribes nigrum L.) Pomace
Energy and Fuels, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Elsa Weiss-hortala, Anne Roubaud, Jacques FagesAbstract:Hydrothermal liquefaction (HTL) of wet organic waste is a promising technology for producing renewable liquid fuels. However, implementation of the process at commercial scales must overcome several challenges. Efficient management of the contaminated aqueous phase generated after the conversion is necessary to limit water treatment expenses. In this study, we suggest the, direct recycling, of the aqueous phase at the inlet of the HTL process. The purpose is to evaluate the effect of recycling the process water on the bio-oil recovery and quality. HTL of blackcurrant pomace was performed in a batch autoclave, at a temperature of 310 degrees C, with a holding time of 10 min, and a dry biomass concentration of 14.5 wt %. The influence of recycling the process water at the inlet of the process was evaluated for five recycle rounds. Recycling the process water has a positive effect on the bio-oil recovery, with the bio-oil yield increasing from 26 wt % to 31 wt % after five recycles. The energy recovery respectively increased from 48% to 57%, mainly because of the better bio-oil yield. Along the recycling experiments, the aspect of the,raw organic residue recovered from the, reactor changed, from an oily :solid to a free-flowing organic residue. Analytical results (total organic carbon, thermogravimetric analysis, and gas chromatography mass, spectroscopy (GC-MS) analysis) suggest that the improvement of the bio-oil yield is mainly due to the saturation of the aqueous phase with light-polar organics, which contribute to bio-oil formation by condensation reactions. Especially, products from the Maillard reaction could play an important role.
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energy valorisation of food Processing Residues and model compounds by hydrothermal liquefaction
Renewable & Sustainable Energy Reviews, 2016Co-Authors: Maxime Déniel, Geert Haarlemmer, Anne Roubaud, Elsa Weisshortala, Jacques FagesAbstract:The upcoming depletion of fossil fuels calls for the development of alternative energies produced from renewable resources. Particularly, energy valorisation of agriculture and food Processing wastes is one of the most promising tools for renewable energy production. The amount of food wastes is rapidly increasing due to urbanisation, industrialisation and population growth worldwide. They consequently represent a widely available resource, and their use as a raw material allows reducing the environmental cost associated with their disposal. These resources usually have high moisture content, making dry valorisation processes unattractive because of a costly drying step prior to conversion. Hydrothermal processes are conversely particularly well suited for the valorisation of wet organic wastes in an economical way, since they use water as the reaction medium. More specifically, liquid fuels can be produced using hydrothermal liquefaction (HTL). The process converts wet biomass into a crude-like oil with higher heating values up to 40MJ/kg using subcritical water (T=250–370°C, P=10–30MPa). Though this is an active research area, the mechanisms of hydrothermal liquefaction still remain unclear today. Some processes have already been developed at the pilot scale for valorising food Processing wastes. However, the development of HTL processes at industrial scales is facing technological and economic challenges. This paper discusses the two main issues to address for development of the process at large scales. On the one hand, hydrothermal conversion of food Processing Residues and model compounds is necessary to better understand the fundamentals of hydrothermal liquefaction. As well, technological and process integration issues have to be addressed to ensure economic viability of commercial HTL processes.