scholarly journals From Food Processing Leftovers to Bioplastic: A Design of Experiments Approach in a Circular Economy Perspective

2021 ◽  
Author(s):  
Silvia Barbi ◽  
Laura I. Macavei ◽  
Augusta Caligiani ◽  
Lara Maistrello ◽  
Monia Montorsi
Keyword(s):  
Design Of Experiments ◽  
Circular Economy ◽  
Food Processing

scholarly journals Recycling Industrial Food Wastes for Lipids Production by Oleaginous Yeasts Rhodosporidiobolus Azoricus and Cutaneotrichosporon Oleaginosum.

2021 ◽  
Author(s):  
Silvia Donzella ◽  
Immacolata Serra ◽  
Andrea Fumagalli ◽  
Luisa Pellegrino ◽  
Concetta Compagno
Keyword(s):  
Circular Economy ◽  
Food Processing ◽  
Biomass Concentration ◽  
Dry Weight ◽  
Industrial Wastes ◽  
Lipid Concentration ◽  
Oleaginous Yeasts ◽  
Stage Process ◽  
Biotechnological Processes ◽  
Lipids Production

Abstract BackgroundMicrobial lipids have been emerging as a sustainable alternative to vegetable oils and animal fat to produce biodiesel and industrial relevant chemicals. The use of wastes for microbial processes can represent a way for upgrading low value feedstock to high value products, addressing one of the main goals of circular economy, the reduction of wastes by recycling. Two oleaginous yeasts, Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum, were used in this study to demonstrate the feasibility of the proposed approach. ResultsIn this study wastes from industrial food processing, as pumpkin peels and syrup from candied fruits manufacture, were used for yeast cultivation and for lipids production. Evaluation of growth and sugar consumption revealed marked differences between the yeasts in capacity to utilize sucrose and glucose, the main sugars present in the feedstock. In particular, we observed an unexpected limitation in glucose metabolism on mineral media by R. azoricus. Both species showed ability to grow and accumulate lipids on media exclusively composed by undiluted pumpkin peels hydrolysate, and R. azoricus was the best performing. By a two-stage process carried out in bioreactor, this species reached a biomass concentration of 45 g/L (dry weight) containing 55% of lipids, corresponding to a lipid concentration of 24 g/L, with a productivity of 0.26 g/L/h and yield of 0.29 g lipids per g of utilized sugar. These values are close to the highest reported so far from organic wastes. ConclusionsWastes from industrial food processing were sufficient to completely support yeast growth and to induce lipid accumulation. This study provides strong evidence that the concept of valorisation through the production of lipids from the complete metabolism of nutrients present in agro-industrial wastes by oleaginous yeasts is promising for implementation of biotechnological processes in a circular economy contest.

scholarly journals Using a gate-to-gate LCA to apply circular economy principles to a food processing SME

2020 ◽  
Vol 251 ◽  
pp. 119566 ◽  
Author(s):  
Tracey A. Colley ◽  
Morten Birkved ◽  
Stig I. Olsen ◽  
Michael Z. Hauschild
Keyword(s):  
Circular Economy ◽  
Food Processing

Correction: "Stochastic interpolation of rainfall data from rain gages and radar using Corkriging 1. Design of experiments"

1990 ◽  
Vol 26 (5) ◽  
pp. 1111-1111
Author(s):  
Dong-Jun Seo ◽  
Witold F. Krajewski ◽  
David S. Bowles
Keyword(s):  
Design Of Experiments ◽  
Rainfall Data ◽  
Stochastic Interpolation

Development trends of circular economy: Case study of Ukraine

2017 ◽  
pp. 51-66
Author(s):  
Tamara Merkulova ◽  
Kateryna Kononova ◽  
Olena Titomir
Keyword(s):  
Circular Economy ◽  
Development Trends

Transitioning Business for a Circular Economy

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
Susan EVANS
Keyword(s):  
Professional Practice ◽  
Circular Economy ◽  
Radical Change ◽  
Virtual Space ◽  
Professional Experience ◽  
Operational Model ◽  
New Vision ◽  
To Come ◽  
Space Requirements

This case study explores the strategic business opportunities, for Lane Crawford, an iconic luxury department store, to transition in a circular economy towards sustainability. A new experimentation framework was developed and conducted among cross departmental employees, during a Design Lab, with intention to co-create novel Circular Economy business concepts towards a new vision: the later was a reframe of the old system based on the principles of sustainability; to move beyond a linear operational model towards a circular economy that can contribute to a regenerative society. This work draws on both academic and professional experience and was conducted through professional practice. It was found that innovative co-created concepts, output from the Design Lab, can create radical change in a circular economy that is holistically beneficial and financially viable; looking forward to extract greater value a)Internal organization requires remodeling to transform towards a circular economy; b)Requirement for more horizonal teams across departments vs solely vertical; c)New language and relationships are required to be able to transition towards a circular economy; d)Some form of physical and virtual space requirements, for cross-disciplinary teams to come together to co-create; e)Ability to iterate, learn and evolve requires agency across the business

Projektowanie dla jakości metodami Shainina i Taguchiego

2008 ◽  
pp. 36-38
Author(s):  
Jarosław Sęp ◽  
Andrzej Pacana
Keyword(s):  
Design Of Experiments

Zespół metod wykorzystywanych do planowania eksperymentów określa się jako Design of Experiments -DOE. Celem stosowania DOE jest uzyskanie jak największej ilości wartościowych i wiarygodnych informacji o badanym wyrobie lub procesie na podstawie jak najmniejszej liczby doświadczeń. W artykule zwrócono uwagę na stosunkowo mało znane metody opracowane przez Shainina oraz Taguchiego. Przedstawiono dobór parametrów metodą Shainina i Taguchiego na przykładzie procesu toczenia.

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