Biodiesel production from corn oil: A review Veljković, Vlada B.; Biberdžić, Milan O.; Banković-Ilić, Ivana B. ...
Renewable & sustainable energy reviews,
08/2018, Letnik:
91
Journal Article
Recenzirano
This paper deals with biodiesel production from corn oil as a feedstock via the transesterification and esterification reactions. To date, corn oil has not been considered a viable biodiesel ...feedstock because of its high edible value and relatively high price, but some industrial corn processing co-products, such as corn germ and dried distillers grains with solubles (DDGS), have potential for this application after the extraction of corn distillers oil (CDO). Here, after brief discussion of the issues related to corn botany, cultivation, and use, as well as the corn germ and oil composition, properties and use, the methods of corn processing for germ and DDGS recovery are presented. In addition, the mechanical and solvent extraction techniques for oil recovery from whole ground corn kernels, germs, and DDGS are considered. Furthermore, biodiesel production from corn oil, waste frying corn oil, and CDO is critically analyzed. It is expected that further investigation will be directed toward developing simpler, more effective and energy-saving technologies for biodiesel production from corn oil-based feedstocks, especially from CDO. The integration of biodiesel production directly into corn-based ethanol production will advance the overall economy of industrial plants. Furthermore, the fuel properties, performances and exhaust gas emissions of corn-based biodiesel and its blends with diesel fuel are discussed, taking into account the biodiesel quality standards. Finally, issues related to the environmental and socio-economic impacts of corn-based biodiesel production and use are also tackled.
•Oily co–products of industrial corn processing are promising biodiesel feedstocks.•“Green” oil extraction methods will improve corn oil recovery.•Simpler, more efficient and energy–saving corn-based biodiesel technology is needed.•The integrated reactor/separation process of biodiesel production is more efficient.•Biodiesel production can be integrated in the corn-based ethanol production.
White mustard (
L.) seed oil is used for cooking, food preservation, body and hair revitalization, biodiesel production, and as a diesel fuel additive and alternative biofuel. This review focuses on ...biodiesel production from white mustard seed oil as a feedstock. The review starts by outlining the botany and cultivation of white mustard plants, seed harvest, drying and storage, and seed oil composition and properties. This is followed by white mustard seed pretreatments (shelling, preheating, and grinding) and processing techniques for oil recovery (pressing, solvent extraction, and steam distillation) from whole seeds, ground seed or kernels, and press cake. Novel technologies, such as aqueous, enzyme-assisted aqueous, supercritical CO
, and ultrasound-assisted solvent extraction, are also discussed. The main part of the review considers biodiesel production from white mustard seed oil, including fuel properties and performance. The economic, environmental, social, and human health risk/toxicological impacts of white mustard-based biodiesel production and use are also discussed.
•Calcined filter cake from a sugar beet factory catalyzed the biodiesel production.•Rapeseed oil was transesterified with methanol under mild reaction conditions.•A simple kinetic model combines the ...changing mechanism and mass transfer limitation.•The apparent reaction rate constant follows the Arrhenius equation (Ea = 51.9 kJ/mol)•Methyl ester content of 97% was achieved under the optimum reaction conditions,
A low-cost, highly active CaO-based catalyst was prepared from waste filter cake (WFC) from a sugar beet processing factory by calcination in air at 900 °C for 2 h, referred to as the calcined filter cake (CFC). It was used to catalyze the rapeseed oil transesterification with methanol under mild reaction conditions (methanol-to-oil molar ratio of 9:1, catalyst loading of 4–10 %, and reaction temperature of 40–60 °C). Rapeseed oil was characterized regarding the physicochemical properties and fatty acid profile. Low free fatty acid content (about 2.0 mg KOH/g) allowed the direct use of the base CFC catalyst for rapeseed oil transesterification. Rapeseed oil has more unsaturated fatty acids (about 93 %), with oleic acid as the most abundant, than saturated fatty acids (about 7 %). A simplified model combining the changing mechanism of the reaction and the triacylglycerols mass transfer limitation successfully describes the kinetics of transesterification. A good agreement between the model and the experiment was proved by the mean relative percentage deviation for the conversion degree of only ± 7.43 % (based on 42 data). The apparent reaction rate constant follows the Arrhenius equation with the activation energy of 51.9 kJ mol−1. The FAME content higher than 96.5 % can be obtained in wide ranges of the catalyst amount (4–10 %) and the reaction time (about 45–70 min). The following conditions were optimum: the reaction temperature of 59.2 °C, the catalyst loading of 9.1 % (based on the oil weight), and the reaction time of 47 min.
A solid catalyst was prepared from waste filter cake (WFC) from a sugar beet processing plant and used, after calcination at 900 °C within 2 h, for biodiesel production from rapeseed oil and ...methanol. The calcined WFC (CFC) catalyst was characterized by XRF, FTIR, XRD, TGA/DTG, TPDe, TPD-CO2, SEM, N2 physisorption, and Hg porosimetry. The CFC is a CaO-based catalyst with a rigid, sustainable macroporous structure with the largest particles of 2.0 × 0.5 µm, a specific surface area of 7.3 m2/g, and a basicity of 0.27 mmol/g. It provides high conversion of 97.9% in 1 h at the methanol-to-oil molar ratio of 9:1, the temperature of 60 °C, and the catalyst loading of 10% of the oil mass. Its catalytic efficiency is comparable to the WFC-based nanocatalysts and CaO-based catalysts from natural sources. CFC was reused twice with a negligible decrease in catalytic activity, ensuring a FAME content above 97% in 1 h. The biodiesel produced from rapeseed oil over the CFC catalyst has good fuel properties that fulfill most of EN 14214. Therefore, WFC is a promising source of a low-cost, highly active, basic, and environmentally friendly CFC catalyst, which could reduce biodiesel production costs. From this point of view, this catalyst has great potential for developing the process at the commercial level.
The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The ...composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.
In recent decade, there have been observed extreme variations in climatic
conditions which in combination with inadequate agro techniques lead to
decreased quality of mercantile wheat, actally flour. ...The application of
improvers can optimise the quality of substandard wheat flour. This paper
focuses to systematic analysis of individual and interaction effects of
ascorbic acid and transglutaminase as dough strengthening improvers. The
effects were investigated using the Response Surface Methodology.
Transglutaminase had much higher linear effect on the rheological and
fermentative properties of dough from substandard flour than L-ascorbic acid.
Both transglutaminase and L-ascorbic acid additions had a significant linear
effect on the increase of bread specific volume. Effects of transglutaminase
and ascorbic acid are dependent on the applied concentrations and it is
necessary to determine the optimal concentration in order to achieve the
maximum quality of the dough and bread. Optimal levels of tested improvers
were determined using appropriate statistical techniques which applied the
desirability function. It was found that the combination of 30 mg/kg of
transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive
synergistic effect on rheological and fermentative wheat dough properties, as
well on textural properties and specific volume of bread made from
substandard quality flour.
nema
PR Projekat Ministarstva nauke Republike Srbije, br. III46005
Vitamin C is an essential vitamin for human nutrition; with the L-ascorbic acid (AA) being the active form of vitamin C. Hence, determination of the L-ascorbic acid in the natural and processed foods ...is very important. In the past plenty of methods based on the reversible redox reaction of AA oxidation/DHA reduction were developed. Because of L-ascorbic acid instability in aqueous solutions, it is useful to analyze various types of extraction. The aim of this study is to compare three different methods and three different extractants for the L-ascorbic acid determination. Fruits (kiwi, lemon, orange, and grapefruit) were purchased from a local market. The L-ascorbic acid in these four samples was determined by the three different methods: the AOAC, the HPLC method with three different types of extractions, and the colorimetric method using ascorbate-oxidase. For the HPLC measurements, one part of the fruits was extracted with distilled water, the second with potassium hydrogen phosphate, and the third with 3% meta-phosphoric acid (MPA) in 8% acetic acid. The HPLC measurements of each sample were repeated three times, the AOAC titration was repeated five times, and in the colorimetric method three measurements were performed. The results were statistically evaluated related to sample basis. Statistical analysis shows that there is a significant difference between the results for all three methods of extraction for all samples, except for the grapefruit sample where no significant difference was observed between the results obtained after the buffer extraction (E2) and the metaphosphoric acid in acetic acid extraction (E3). Discriminative analysis for the HPLC determinations proves that there is a clear difference and defined border between the samples in relation to the methods of extraction during the HPLC determination.
The feathers gained by slaughtering fattening chickens can be processed into
protein meal for feeding certain animals, as indicated by its chemical
characteristics. However, raw feather proteins ...(keratin) are faintly
digestible (cca. 19%), even inert in digestive tract. Digestion of feather
proteins could be improved by hydrolysis (alkaline, enzymatic,
microbiological or hydrothermal). Practically, hydrothermal processing of raw
feathers is mostly applied. The influence of hydrothermal processing under
the pressures of 3.0, 3.5 or 4.0 bar on the nutritive value of the resulting
meal is presented in this paper. For the hydrolysis of raw feathers, semi
continuous procedure was applied. Semi continuous procedure of feathers
processing comprise hydrolysis of raw wet feathers followed by partial drying
of hydrolyzed mass that has to be done in a hydrolyser with indirect heating.
Continuous tubular dryer with recycled air was used during the final process
of drying. Protein nitrogen decreased by 3.46% and 4.80% in comparison with
total protein nitrogen content in raw feathers under the pressure of 3.0 and
3.5 bar, respectively. The highest applied hydrolysis pressure caused the
greatest loss of protein nitrogen up to 9.52%. Hydrothermal hydrolysis under
pressure has increased in vitro protein digestibility significantly. Under
pressure of 3.0, 3.5 and 4.0 bar digestibility of proteins increasing from
19.01 to 76.39, 81.71 and 87.03%, respectively. Under pressure of 3.0, 3.5
and 4.0 bar cysteine content decreased from 6.44 to 4.17% (loss 35.25%), 3.94
(loss 38.825%) and to 3.75% (loss 41.77%), respectively. These decreases are
statistically significant. It can be concluded that the hydrolysis carried
out under the pressure of 3.5 bar, during the period of 25 minutes, and with
the content of water in raw feathers of cca. 61% is the optimal technological
process for converting raw feathers into diets for certain animal diets.
nema
Possibilities of utilization of the leftover bread Njezic, Zvonko; Zivkovic, Jasmina; Cvetkovic, Biljana
Chemical Industry & Chemical Engineering Quarterly,
12/2010, Letnik:
16, Številka:
4
Journal Article
Recenzirano
Odprti dostop
Food production is a top priority issue, as the lack of food for the continuously growing population is becoming an increasing problem in the world and in Serbia as well. Increase of food production ...for humans and animals can be achieved by use of new technologies in biotechnology, i.e. in bio-industry. Nowadays, there are many different ways for thermal processing of cereals: toasting, extrusion, hydrothermal processing, micronization, microwave treatment, while in Serbia, most frequently used processes are extrusion and hydrothermal processing. Baking industry is highly developed in Serbia. Bread consumption per capita in Serbia is far above average consumption in EU. According to the survey conducted, there is a significant amount of leftover bread in Serbia. Leftover bread represents an environmental problem, but also potentially valuable raw material for human food and animal feed.
nema
Natural environment represents a dynamic bioreactor with numerous chemical, biochemical and microbiological processes through which harmful materials are destroyed, so that living organisms and human ...beings are not endangered. Controlled anthropogenic actions can assist the natural ecosystem to become an efficient bioremedial unit and to reduce the level of effluents produced in the biotechnological transformations during massive food production. In this study, a monitoring system for the chemical oxygen demand (COD) and heavy metal levels in water was established, followed by construction and building of a precipitator in order to prevent discharging of sludge. The results contribute to the hypothesis of existence of in situ bioremedial processes in the observed ecosystem. The significant influence of the precipitator on the decrease of pollution was demonstrated: a decrease of both the COD value and the heavy metal levels downstream from the precipitator for about 15%. Therefore it can be concluded that the precipitator significantly contributes to the ecosystem by the reduction of pollutant level.
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