Effect of hammer and pin milling on triboelectrostatic separation of legume flour

2020 ◽  
Vol 372 ◽  
pp. 317-324
Author(s):  
Michael Vitelli ◽  
Amin Reza Rajabzadeh ◽  
Solmaz Tabtabaei ◽  
Andrew Assatory ◽  
Emad Shahnam ◽  
...  
Keyword(s):  
Legume Flour ◽  
Triboelectrostatic Separation

"Recent Patents on the Triboelectrostatic Separation of Fly Ash"

2019 ◽  
Vol 13 ◽  
Author(s):  
Haisheng Li ◽  
Wenping Wang ◽  
Yinghua Chen ◽  
Xinxi Zhang ◽  
Chaoyong Li
Keyword(s):  
Fly Ash ◽  
Power Plants ◽  
High Efficiency ◽  
Separation Efficiency ◽  
High Reliability ◽  
Operating Conditions ◽  
Security Requirements ◽  
Unburned Carbon ◽  
Efficient Operation ◽  
Triboelectrostatic Separation

Background: The fly ash produced by coal-fired power plants is an industrial waste. The environmental pollution problems caused by fly ash have been widely of public environmental concern. As a waste of recoverable resources, it can be used in the field of building materials, agricultural fertilizers, environmental materials, new materials, etc. Unburned carbon content in fly ash has an influence on the performance of resource reuse products. Therefore, it is the key to remove unburned carbon from fly ash. As a physical method, triboelectrostatic separation technology has been widely used because of obvious advantages, such as high-efficiency, simple process, high reliability, without water resources consumption and secondary pollution. Objective: The related patents of fly ash triboelectrostatic separation had been reviewed. The structural characteristics and working principle of these patents are analyzed in detail. The results can provide some meaningful references for the improvement of separation efficiency and optimal design. Methods: Based on the comparative analysis for the latest patents related to fly ash triboelectrostatic separation, the future development is presented. Results: The patents focused on the charging efficiency and separation efficiency. Studies show that remarkable improvements have been achieved for the fly ash triboelectrostatic separation. Some patents have been used in industrial production. Conclusion: According to the current technology status, the researches related to process optimization and anti-interference ability will be beneficial to overcome the influence of operating conditions and complex environment, and meet system security requirements. The intelligent control can not only ensure the process continuity and stability, but also realize the efficient operation and management automatically. Meanwhile, the researchers should pay more attention to the resource utilization of fly ash processed by triboelectrostatic separation.

scholarly journals Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1680
Author(s):  
Cristina Proserpio ◽  
Andrea Bresciani ◽  
Alessandra Marti ◽  
Ella Pagliarini
Keyword(s):  
Consumer Preference ◽  
Rice Flour ◽  
Food Technology ◽  
Chickpea Flour ◽  
Extruded Snacks ◽  
Pea Flour ◽  
Green Pea ◽  
Legume Flour ◽  
Point Bend ◽  
The Impact

The impact of using legume flour and bran on both sensory and texture properties in extruded, sustainable snack formulations was investigated. Sensory attributes determining consumer preference or rejection of legume-based snacks, as well as food neophobia and food technology neophobia were also explored. Seven samples of extruded snacks (R = 100% rice flour; C = 100% chickpea flour; P = 100% green pea flour; C30 = 30% chickpea bran and 70% rice flour; C15 = 15% chickpea bran and 85% rice flour; P30 = 30% green pea bran and 70% rice flour; P15 = 15% green pea bran and 85% rice flour) were subjected to the three-point bend method using a TA.XT plus texture analyzer. Seventy-two subjects (42 women; aged = 29.6 ± 9.3 years) evaluated the samples for liking and sensory properties by means of the check-all-that-apply (CATA) method. The sample made with 100% rice flour obtained the lowest liking scores, and it was not considered acceptable by the consumers. Samples P, C, C15, and P15 were the preferred ones. Crumbliness and mild flavor attributes positively influenced hedonic scores, whereas stickiness, dryness, hardness, and to a lesser extent, visual aspect affected them negatively. Neophilic and neutral subjects preferred the snacks compared with the neophobic ones, while no differences in liking scores were found regarding food technology neophobia. Extruded snacks with legume flour and bran were moderately accepted by consumers involved in the present study, albeit to a lesser extent for neophobic subjects, and could represent an interesting sustainable source of fiber and high-value proteins, as well as a valuable alternative to gluten-free foods present on the market.

Triboelectrostatic separation of brominated flame retardants polymers from mixed granular wastes

2019 ◽  
Author(s):  
Ahlem Benabderrahmane ◽  
Karim Medles ◽  
Thami Zeghloul ◽  
Pascal Renoux ◽  
Lucien Dascalescu ◽  
...  
Keyword(s):  
Flame Retardants ◽  
Brominated Flame Retardants ◽  
Triboelectrostatic Separation

Dielectric Barrier Discharge Treatment of Granular Plastic Mixtures in View of Their Triboelectrostatic Separation

2020 ◽  
Vol 56 (1) ◽  
pp. 693-703
Author(s):  
Ahlem Benabderrahmane ◽  
Gontran Richard ◽  
Karim Medles ◽  
Thami Zeghloul ◽  
Amar Tilmatine ◽  
...  
Keyword(s):  
Dielectric Barrier Discharge ◽  
Barrier Discharge ◽  
Dielectric Barrier ◽  
Discharge Treatment ◽  
Triboelectrostatic Separation
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