Biomass Torrefaction Process, Product Properties, Reactor Types, and Moving Bed Reactor Design Concepts

Torrefaction, a thermal pretreatment process, is gaining attention as it improves the physical properties and chemical composition of biomass for recycling. During torrefaction, biomass is heated slowly in an inert or oxygen-deficit environment to a maximum temperature of 300°C. The torrefaction process creates a solid uniform product with lower moisture and higher energy content than the raw biomass. During torrefaction, moisture and some volatile organic compounds volatilize from the biomass. Depending on stoichiometry and other conditions, non-condensable gas species, including CO and CO2, are formed. The specific objectives of this research are to: 1) understand the impact of torrefaction on product quality in terms of the physical properties, chemical composition, and storage behavior of the biomass; 2) discuss the various reactors used for biomass torrefaction; and 3) develop a model for designing a moving bed torrefier, considering fundamental heat and mass transfer calculations. Torrefaction improves the physical properties, chemical composition, and energy and storage properties of biomass. Torrefaction of biomass at 300°C increases the energy content by about 30% as compared to the raw biomass. For example, when torrefied, the calorific value of the biomass increases from about 18–19 MJ/kg to about 20–24 MJ/kg. The torrefied material has a moisture content of about 1–3% wet basis (w.b.). The loss of the hydroxyl group during torrefaction makes the biomass hydrophobic. The brittle nature of the torrefied biomass makes it easier to grind. The devolatilization and carbonization reactions change the proximate and ultimate composition. The carbon content increases, whereas the hydrogen, oxygen, and nitrogen content of the biomass decreases. Despite its superior properties, the commercialization of torrefaction technology is slow due to challenges associated with reactor design and final product quality. The different types of reactors that are typically used for biomass torrefaction are the fixed bed, rotary drum, microwave, fluidized bed, and horizontal and vertical moving bed. The moving bed reactor has gained popularity among the different torrefaction reactor designs as it is easy to operate and scale. In addition, it helps produce a uniform torrefied product. In this paper, different moving bed torrefaction and gas recycle concepts are conceptualized to assess the features, advantages, and disadvantages of various design and operating concepts. These designs include example concepts for: 1) vertical and horizontal torrefaction reactors; 2) recycle of all or a portion of the torrefier off-gas; 3) counter and co-flowing gas and biomass in the torrefier; 4) controls for the system temperatures, pressures, flow rates, and gas compositions; and 5) the ability to sample the biomass feed, torrefied product, and gas streams for analysis as needed to investigate the thermal decomposition, physical behavior, and operational performance of the torrefaction system. The article also briefly describes the solid feed system, gas supply and recycle system, solid product management, torrefier gas monitoring, control system, and fugitive dust emissions control. The model presented in this paper includes a set of equations for basic calculations to configure the torrefaction reactor dimensions, such as diameter and height of the moving bed torrefier for different capacities based on target and calculated solids and gas velocities, residence times, and temperatures.

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Mechanical properties of oats and oat products

Agricultural and Food Science ◽

10.2137/1239099041837978 ◽

2008 ◽

Vol 13 (1-2) ◽

pp. 113 ◽

Cited By ~ 7

Author(s):

F. K. GATES ◽

B. DOBRASZCZYK

Keyword(s):

Mechanical Properties ◽

Chemical Composition ◽

Physical Properties ◽

Product Quality ◽

Food Processing ◽

Food Products ◽

Heat Treatments ◽

Influence Of Water ◽

History Of ◽

Quality Water

The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.;

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Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour

Nutrition & Food Science ◽

10.1108/nfs-03-2015-0023 ◽

2015 ◽

Vol 45 (4) ◽

pp. 595-605 ◽

Cited By ~ 5

Author(s):

Ana Carolina Conti-Silva ◽

Renata Ferreira Roncari

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Nutritive Value ◽

Passion Fruit ◽

Fruit Peel ◽

Content Type ◽

Sensory Features ◽

Flour Sample ◽

The Impact

Purpose – The purpose of this paper is to substitute wheat flour by passion fruit peel flour in Brazilian honey bread (pão de mel), with evaluation of the breads’ sensory features, chemical composition and physical properties. Design/methodology/approach – Honey breads with wheat flour (standard) and with replacement of this ingredient by 10 to 50 per cent passion fruit peel flour were produced. Two sensory tests were applied, to identify how different formulations with passion fruit peel flour were when compared to the standard formulation, and also the acceptability of the products. The selected honey breads, through sensory results, were evaluated regarding to chemical composition and physical properties. Findings – Formulations with 10 and 20 per cent substitution were the least different to formulations with only wheat flour, and were as acceptable as the wheat flour sample. Physical and chemical characteristics of breads with 10 and 20 per cent passion fruit peel flour were similar; however, honey bread with 20 per cent passion fruit peel flour had higher fibre content, ash quantity and hardness value; a lower specific volume; and a different colour from the wheat flour sample. Practical implications – This study offers an opportunity to food industries through utilization of an agro-industrial by-product on the formulation of a Brazilian traditional product. Originality/value – This study presents the feasibility of using an agro-industrial by-product to Brazilian honey bread, enhancing the nutritive value of this product and reducing the impact of passion fruit peel flour on the environment.

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Impact of Inorganic Metal (Ag, Cu) Nanoparticles on the Quality of Seeds and Dried Rapeseed Sprouts

Agriculture ◽

10.3390/agriculture12010106 ◽

2022 ◽

Vol 12 (1) ◽

pp. 106

Author(s):

Magdalena Kachel ◽

Stanisław Rudy ◽

Marta Krajewska ◽

Mariusz Rudy

Keyword(s):

Silver Nanoparticles ◽

Chemical Composition ◽

Physical Properties ◽

Freeze Drying ◽

Cu Nanoparticles ◽

Flavonoid Content ◽

Winter Rape ◽

Drying Temperature ◽

The Impact

The present study focuses on the impact of copper and silver nanoparticles on the chemical composition and physical properties of rapeseeds and rape sprouts. The seeds and sprouts were obtained from winter rape grown in a three-year cultivation (2018–2020) treated with silver (AgNP) and copper (CuNP) nanoparticles. In addition, the effect of the freeze-drying temperature (20; 40; 60 °C) on selected properties of the sprouts was studied. Spraying growing plants with nanoparticles resulted, in most cases, and depending on the year, in a reduction in the mass of seeds (MTS) by 9.5% (single nanoparticles spray ×1 CuNP in 2018), an increase in the fat content (by 8.80% for ×1 CuNP in 2018), a reduction in the protein content (by 12.93% for ×1 CuNP in 2018) and flavonoid content (by up to 58% for ×1 AgNP and CuNP in 2018), as well as increase in the glucosinolates content by 25% (for double nanoparticles spray ×2 AgNP in 2019). For the sprouts obtained from the rapeseeds, in most cases, a decrease in the content of flavonoids was observed (26.68% for ×1 AgNP; 20 °C in 2018), depending on the year of cultivation, the nanoparticles used, and the drying temperature. The obtained results remain inconclusive, which encourages the authors to undertake further research.

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Demonstrating Nutrient Cost Gradients: A Brooklyn Case Study

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000210 ◽

2014 ◽

Vol 84 (5-6) ◽

pp. 244-251 ◽

Cited By ~ 2

Author(s):

Robert J. Karp ◽

Gary Wong ◽

Marguerite Orsi

Keyword(s):

Low Income ◽

Energy Content ◽

Food Selection ◽

The United States ◽

United States Department ◽

Micronutrient Deficiencies ◽

Caloric Density ◽

Low Income Families ◽

The Cost ◽

The Impact

Abstract. Introduction: Foods dense in micronutrients are generally more expensive than those with higher energy content. These cost-differentials may put low-income families at risk of diminished micronutrient intake. Objectives: We sought to determine differences in the cost for iron, folate, and choline in foods available for purchase in a low-income community when assessed for energy content and serving size. Methods: Sixty-nine foods listed in the menu plans provided by the United States Department of Agriculture (USDA) for low-income families were considered, in 10 domains. The cost and micronutrient content for-energy and per-serving of these foods were determined for the three micronutrients. Exact Kruskal-Wallis tests were used for comparisons of energy costs; Spearman rho tests for comparisons of micronutrient content. Ninety families were interviewed in a pediatric clinic to assess the impact of food cost on food selection. Results: Significant differences between domains were shown for energy density with both cost-for-energy (p < 0.001) and cost-per-serving (p < 0.05) comparisons. All three micronutrient contents were significantly correlated with cost-for-energy (p < 0.01). Both iron and choline contents were significantly correlated with cost-per-serving (p < 0.05). Of the 90 families, 38 (42 %) worried about food costs; 40 (44 %) had chosen foods of high caloric density in response to that fear, and 29 of 40 families experiencing both worry and making such food selection. Conclusion: Adjustments to USDA meal plans using cost-for-energy analysis showed differentials for both energy and micronutrients. These differentials were reduced using cost-per-serving analysis, but were not eliminated. A substantial proportion of low-income families are vulnerable to micronutrient deficiencies.

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Does kraft hardwood and softwood pulp viscosity correlate to paper properties?

TAPPI Journal ◽

10.32964/tj15.10.643 ◽

2016 ◽

Vol 15 (10) ◽

pp. 643-651 ◽

Cited By ~ 1

Author(s):

ROBERT J. OGLESBY ◽

HUMPHREY J. MOYNIHAN ◽

RICARDO B. SANTOS ◽

ASHOK GHOSH ◽

PETER W. HART

Keyword(s):

Physical Properties ◽

Strength Loss ◽

Strength Properties ◽

Clear Correlation ◽

Paper Properties ◽

Physical Strength ◽

Pulp Viscosity ◽

Softwood Pulp ◽

The Impact ◽

Quality analysis and prospects for use of lupin seeds of Belarusian selection

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.71 ◽

2020 ◽

Vol 3 (1) ◽

pp. 22

Author(s):

Lyudmila Rukshan ◽

Alena Navazhilova ◽

Dmitry Kudin

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Great Influence ◽

Quality Analysis ◽

Bakery Products ◽

Whole Grain ◽

Technological Parameters ◽

Protein Food ◽

Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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NICROFER 5520 Co

Alloy Digest ◽

10.31399/asm.ad.ni0480 ◽

1995 ◽

Vol 44 (3) ◽

Keyword(s):

High Temperature ◽

Chemical Composition ◽

Physical Properties ◽

Tensile Properties ◽

High Temperatures ◽

Heat Treating ◽

High Temperature Corrosion ◽

Creep Properties ◽

Nickel Chromium ◽

Temperature Performance

Abstract NICROFER 5520 Co is a nickel-chromium-cobalt-molybdenum alloy with excellent strength and creep properties up to high temperatures. Due to its balanced chemical composition the alloy shows outstanding resistance to high temperature corrosion in the form of oxidation and carburization. This datasheet provides information on composition, physical properties, elasticity, and tensile properties. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ni-480. Producer or source: VDM Technologies Corporation.

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BÖHLER W403 VMR

Alloy Digest ◽

10.31399/asm.ad.ts0721 ◽

2013 ◽

Vol 62 (9) ◽

Keyword(s):

Heat Treatment ◽

Chemical Composition ◽

Physical Properties ◽

Tool Steel ◽

Raw Materials ◽

Heat Treating ◽

Diffusion Annealing ◽

Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

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Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

Revista de Chimie ◽

10.37358/rc.18.4.6237 ◽

2018 ◽

Vol 69 (4) ◽

pp. 961-964

Author(s):

Andrei Vasile Olteanu ◽

Georgiana Emmanuela Gilca Blanariu ◽

Gheorghe Gh. Balan ◽

Dana Elena Mitrica ◽

Elena Gologan ◽

...

Keyword(s):

Chemical Composition ◽

Fatty Liver ◽

Nutritional Value ◽

Liver Steatosis ◽

Saturated Fat ◽

Control Group ◽

Healthy Population ◽

Alcoholic Fatty Liver ◽

Major Interest ◽

The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

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Chemical Composition and Antimicrobial Activity of Bark and Leaf Extracts of Cupressus sempervirens and Juniperus phoenicea Grown in Al- Jabel Al-Akhdar Region, Libya

The Natural Products Journal ◽

10.2174/2210315508666180223151210 ◽

2019 ◽

Vol 9 (4) ◽

pp. 268-279

Author(s):

Mohamed E.I. Badawy ◽

Ibrahim E.A. Kherallah ◽

Ahmed S.O. Mohareb ◽

Mohamed. Z.M. Salem ◽

Hameda A. Yousef

Keyword(s):

Antimicrobial Activity ◽

Chemical Composition ◽

Sea Level ◽

Plant Extracts ◽

Complex Mixture ◽

Biologically Active ◽

Cupressus Sempervirens ◽

Leaf Extracts ◽

Juniperus Phoenicea ◽

The Impact

Background:Plant extracts are important products in the world and have been widely used for isolation of important biologically active products. Because of their significant environmental impact, extensive research has been explored to determine the antimicrobial activity of plant extracts.Methods:Acetone extracts of the bark and leaf of Cupressus sempervirens and Juniperus phoenicea, collected from three different altitudes (125, 391, and 851 m high of sea level) at Al- Jabel Al-Akhdar area, Libya were obtained and analyzed by GC/MS. The antimicrobial activity of the extracts was further evaluated against plant bacteria Rhizobium radiobacter, Erwinia carotovora, Rhodococcus fascians and Ralstonia solanacearum and fungus Botrytis cinerea.Results:The impact of the altitude from the sea level on the quantity and chemical constituents of the extracts was investigated. The yield was largely dependent on tree species and the highest yield (6.50%) was obtained with C. sempervirens L bark of altitude III (851 m of the sea level), while the lowest (1.17%) was obtained with the leaf extract of C. sempervirens L from altitude I (125 m). The chemical composition analyzed by GC/MS confirmed that the leaf extracts of C. sempervirens and J. phoenicea contained a complex mixture of monoterpene hydrocarbons, sesquiterpenes, diterpenes, diterpenoids, terpenophenolic, steroids and phthalates. However, the bark extracts of both trees contained a mixture of sesquiterpenes, diterpenes, diterpenoids, terpenophenolics, phthalates, retinol and steroids. These constituents revealed some variability among the extracts displaying the highest interesting chemotype of totarol (terpenophenolic) in all extracts (14.63-78.19% of the total extract). The extracts displayed a noteworthy antifungal potency with varying degrees of inhibition of growth with EC50 values ranged from 78.50 to 206.90 mg/L. The extracts obtained from the leaves of C. sempervirens showed that the highest inhibitory activity was obtained with the extract of altitude II (391 m) with MIC 565, 510, 380 and 710 mg/L against E. carotovora, R. fascians, and R. radiobacter and R. solanacearum, respectively.Conclusion:Based on antimicrobial activity, raw plant extracts can be a cost-effective way to protect crops from microbial pathogens. Because plant extracts contain several antimicrobial compounds, the development of resistant pathogens can be delayed.

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