Value addition to agro industrial by-products: Effect of temperature and plasticizer on various properties of pellets developed using extrusion technology

2017 ◽  
Vol 41 (6) ◽  
pp. e13257 ◽  
Author(s):  
Kulsum Jan ◽  
C. S. Riar ◽  
D. C. Saxena
Keyword(s):  
Effect Of Temperature ◽  
Value Addition ◽  
Extrusion Technology ◽  
By Products

scholarly journals Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes

2021 ◽  
pp. 39-58
Author(s):  
T. A. Dendegh ◽  
B. M. Yelmi ◽  
M. J. B. Abdullahi
Keyword(s):  
Food Processing ◽  
Fruits And Vegetables ◽  
Negative Impact ◽  
Raw Materials ◽  
Past Research ◽  
Grape Pomace ◽  
Value Addition ◽  
Wide Range ◽  
Extrusion Technology ◽  
By Products

The food processing industry generates an immense amount of waste and by-products, which leads to major concerns about the environment. However, most of these wastes, such as plant-derived by-products, are still nutritionally adequate for use in food manufacturing processes. Extrusion technology has brought rapid transformation, new research ideas, opportunities and innovations in the food processing industries. Owing to its versatile nature and many advantages it has over other types of processing methods, a wide range of food raw materials could be processed conveniently which are microbiologically safe and also retain nutrients under carefully selected conditions. It is effluents free during processing; therefore, has no negative impact on the environment and fewer worries about waste or effluent disposal. It has been shown by many authors how extrusion technology is applied to process safe and convenient food products from industrial by-products and waste generated during processing. By-products such as bran, grits, hulls, grape pomace, carrot pomace, apple pomace, were combined or formulated with other food such as corn amongst others to make products like biscuits, pasta amongst using extrusion technology. This is carried out under a controlled process and system parameters to ensure the best product quality. Additionally, anti-nutritional factors present in some of these by-products can be minimized by the extrusion process for use as a food additive or in the formulation of balanced foods. This review features the past research on the value addition process by extrusion to food processing by-products and wastes from fruits and vegetables, cereals and pulses and oilseed (cakes) processing amongst others.

scholarly journals Value addition of red beet ( Beta vulgaris L.) by‐products: Emulsion formation and stability

2018 ◽  
Vol 54 (3) ◽  
pp. 619-625 ◽  
Author(s):  
Theo Ralla ◽  
Hanna Salminen ◽  
Timo Wolfangel ◽  
Matthias Edelmann ◽  
Corinna Dawid ◽  
...  
Keyword(s):  
Beta Vulgaris ◽  
Value Addition ◽  
Red Beet ◽  
By Products

scholarly journals Effect of temperature on o-cresol methylation in a fluidized bed of commercial iron-chromium catalyst TZC-3/1

2013 ◽  
Vol 15 (3) ◽  
pp. 100-102 ◽  
Author(s):  
Gabriela Berkowicz ◽  
Witold Żukowski ◽  
Jerzy Baron
Keyword(s):  
Fluidized Bed ◽  
Effect Of Temperature ◽  
Molar Ratio ◽  
Synthesis Process ◽  
Maximum Efficiency ◽  
Chromium Catalyst ◽  
On Line ◽  
Commercial Iron ◽  
By Products ◽  
Iron Chromium

Abstract The paper presents the results of the synthesis of 2,6-dimetyhlphenol (26DMP) from o-cresol. The target compound is an important substrate for polymer chemistry. Due to a large amount of o-cresol which is generated as a by-product, during the synthesis of 2,6-dimethylphenol from phenol, the methylation of o-cresol to 2,6-dimethylphenol should be examined as a separate process. The alkylation of o-cresol was carried out in a fluidized bed of commercial iron-chromium catalyst TZC-3/1. Undesirable decomposition of methyl alcohol on the catalyst generates a number of environmentally dangerous by-products such as methane, carbon dioxide, carbon monoxide. The effect of temperature on the yield of the synthesis was investigated. The synthesis process was monitored on-line in the temperature range 310-380°C, completely covering the maximum efficiency of the process. Online analysis of the process by FTIR spectroscopy gave information about products of both methylation of o-cresol and pyrolysis of methanol. The maximum 85% yield of desired 2,6-dimethylphenol with more than 85% conversion of o-cresol was achieved at 340°C, at 1:6 molar ratio of o-cresol:methanol

scholarly journals Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

RSC Advances ◽  
2020 ◽  
Vol 10 (28) ◽  
pp. 16783-16790
Author(s):  
Katalin Solyom ◽  
Pilar Rosales Lopez ◽  
Patricia Esquivel ◽  
Ana Lucia ◽  
Vásquez-Caicedo
Keyword(s):  
Dielectric Properties ◽  
Food Waste ◽  
Effect Of Temperature ◽  
Fruit And Vegetable ◽  
Moisture Contents ◽  
Waste Composition ◽  
By Products

If processing alters the food-waste composition, dielectric properties are affected and need to be determined for efficient microwave processes.

scholarly journals Correction: Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products

RSC Advances ◽  
2020 ◽  
Vol 10 (32) ◽  
pp. 19088-19088
Author(s):  
Katalin Solyom ◽  
Pilar Rosales López ◽  
Patricia Esquivel ◽  
Ana Lucía Vásquez-Caicedo
Keyword(s):  
Dielectric Properties ◽  
Effect Of Temperature ◽  
Fruit And Vegetable ◽  
Moisture Contents ◽  
Correction Effect ◽  
By Products

Correction for ‘Effect of temperature and moisture contents on dielectric properties at 2.45 GHz of fruit and vegetable processing by-products’ by Katalin Solyom et al., RSC Adv., 2020, 10, 16783–16790, DOI: 10.1039/C9RA10639A.

Advances in the Value Addition to Foods-recent Trends

2017 ◽  
Vol 2 (2) ◽  
pp. 90
Author(s):  
K. R. Anilakumar ◽  
Natarajan Gopalan ◽  
R. K. Sharma
Keyword(s):  
Food Processing ◽  
Value Added ◽  
Fermented Foods ◽  
Processed Food ◽  
Value Addition ◽  
Processing Technologies ◽  
Food Ingredients ◽  
Recent Trends ◽  
Life Enhancement ◽  
By Products

Value addition to foods may be done by several ways. It could be done by the use of preservative, food ingredients capable of eliciting functionalities and by fortification using micronutrients. There are novel and emerging food processing technologies that are possible to preserve the ingredients in the food intact. The shelf life enhancement of the processed food can be done by adapting newer packaging technologies. Food processing industries in many of the countries across the world generates huge quantity of by-products that can be put into use by value addition. These by-products have less use and create considerable environmental pollution. The by-products of the fruits, vegetables, etc. may be used for value addition adapting commercially viable approaches. Fermented foods are value added foods that could be developed using novel starters. It is also important to note the regulatory aspects of foods whenever the foods are preserved b y value addition

scholarly journals Environmentally Friendly Hydrothermal Processing of Melon by-Products for the Recovery of Bioactive Pectic-Oligosaccharides

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1702
Author(s):  
Xiana Rico ◽  
Beatriz Gullón ◽  
Remedios Yáñez
Keyword(s):  
High Performance ◽  
Value Added ◽  
Amperometric Detection ◽  
Exchange Chromatography ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Array Detector ◽  
Hydrothermal Processing ◽  
Wide Range ◽  
By Products

Melon by-products, that currently lack high value-added applications, could be a sustainable source of bioactive compounds such as polysaccharides and antioxidants. In this work, melon peels were extracted with water to remove free sugars, and the water-insoluble solids (WISs) were subjected to hydrothermal processing. The effect of temperature on the composition of the obtained liquors and their total phenolic content was evaluated. The selected liquors were also characterized by matrix assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF MS), fourier transform infrared spectroscopy (FTIR) and high performance anion exchange chromatography with pulsed amperometric detection (HPAEC–PAD), and its phenolic compounds were identified and quantified by high-performance liquid chromatography-diode array detector-tandem mass spectrometry (HPLC–DAD–MS/MS). In addition, the spent solids from the hydrothermal treatment were characterized and their potential use was assessed. At the optimal conditions of 140 °C (severity 2.03), the total oligosaccharide yield accounted for 15.24 g/100 g WIS, of which 10.07 g/100 g WIS were oligogalacturonides. The structural characterization confirmed the presence of partially methyl esterified oligogalacturonides with a wide range of polymerization degrees. After precipitation, 16.59 g/100 g WIS of pectin were recovered, with a galacturonic acid content of 55.41% and high linearity.

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