Evaluation of the Heat Produced by the Hydrothermal Liquefaction of Wet Food Processing Residues and Model Compounds

Hydrothermal liquefaction has proven itself as a promising pathway to the valorisation of low-value wet food residues. The chemistry is complex and many questions remain about the underlying mechanism of the transformation. Little is known about the heat of reaction, or even the thermal effects, of the hydrothermal liquefaction of real biomass and its constituents. This paper explores different methods to evaluate the heat released during the liquefaction of blackcurrant pomace and brewers’ spent grains. Some model compounds have also been evaluated, such as lignin, cellulose and glutamic acid. Exothermic behaviour was observed for blackcurrant pomace and brewers’ spent grains. Results obtained in a continuous reactor are similar to those obtained in a batch reactor. The heat release has been estimated between 1 MJ/kg and 3 MJ/kg for blackcurrant pomace and brewers’ spent grains, respectively. Liquefaction of cellulose and glucose also exhibit exothermic behaviour, while the transformation of lignin and glutamic acid present a slightly endothermic behaviour.

Green Hydrogen and Platform Chemicals Production from Acidogenic Conversion of Brewery Spent Grains Co-fermented with Cheese Whey Wastewater: Adding Value to Acidogenic CO2

The biotechnological production of fuel and chemicals from renewable, organic carbon-rich substrates offers a sustainable way to meet the increasing demand for energy. This study aimed to generate platform chemicals,...

Process Water Recirculation During Hydrothermal Carbonization as a Promising Process Step Towards the Production of Nitrogen-Doped Carbonaceous Materials

Hydrothermal Carbonization (HTC) refers to the conversion of biogenic wastes into char-like solids with promising perspectives for application, but a process water (PW) results which is difficult to dispose untreated. Thus, a biorefinery approach including one or two recirculation steps with the additional objective of improving the physico-chemical characteristics of the solid was performed in this study. During HTC, constitutive molecules such as saccharides, proteins and lignin of Brewer’s Spent Grains decompose into hundreds of organic compounds, following complex reactions. To get deeper insights a combination of proximate, ultimate and structural analysis for solid products as well as liquid chromatography for liquid products were the choice. The main reactions could be identified by key compounds of low and high molecular weight resulting from hydrolysis, dehydration, decarboxylation, deamination as well as amide formation and condensation reactions. Their intensity was influenced by the feedwater pH and reaction temperature. Via reactions of Maillard character up to around 90% of the dissolved nitrogen of the recirculated process water at 200, 220 and 240 °C result in the formation of nitrogen containing heterocycles or rather Quartnernary nitrogen incorporated into the hydrochar (HC). Thus, already one recirculation step during HTC at 240 °C promises the fabrication of high added-value materials, i.e. nitrogen doped carbonaceous materials. Graphic Abstract

Extraction and characterization of arabinoxylans obtained from nixtamalized brewers’ spent grains

The processes to obtain value-added products from brewers’ spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers’ spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100°C and 25°C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 μmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers’ spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.