Continuous pulsed electric field pilot plant for olive oil extraction process

The olive oil extraction industry often uses unit-constructed processing lines lacking in the necessary efficiency and sustainability. The development of efficient processing lines is seen as crucial in obtaining higher product quality and extraction yields. In recent years, numerous researchers and companies have explored the possibilities of assistance from pulsed electric fields (PEF) technology as a mean of reducing processing time and increasing extraction yields from different food crops. The current article shows the application of PEF technology in olive oil extraction, and specifically it researches the results from application of PEF technology in a pilot plant of industrial-layout olive oil extraction process. The experimental methodology involves construction of a plant meeting specific functional and cost criteria, capable of delivering unipolar electric pulses with amplitude <10 kV, current <200 A and 3 kW maximum average power. The analyses then focalize on the assessment of the results from PEF assistance on oil extraction, particularly in terms of extractability from crop and enhancement of bioactive substances content. The proposed PEF unit was found to be easy to install within existing plants, flexible in control and capable of continuous operation. Operating at different pulse and power levels, the plant results in increased process efficiency and content of desirable substances.     

A novel method of shrimp blanching by CO2 heat pump: Quality,energy, and economy analysis

To reduce the energy consumption of the shrimp blanching process and improve the economic value of the blanched product, a transcritical CO₂ heat pump blanching system (THPB system) was designed in this paper. The trends of astaxanthin were investigated at atmospheric pressure near boiling temperature, combined with the color and structural properties of shrimp samples, and the optimal blanching times of 270 s and 240 s were obtained at 90°C and 95°C, respectively. In contrast to the fuel blanching system (FB system) at 100°C, the annual standard coal consumption of the THPB system with 90°C blanching is decreased by 79%, and the annual operating cost can be saved by CNY 63,800, with a payback period of about 3.13 years.Industrial relevanceBlanching is one of the effective ways to prolong the shelf life of shrimp. However, the research on the blanching time and temperature of shrimp is not comprehensive. In addition, the traditional fuel blanching process has high energy consumption and pollution, and can no longer meet the quality requirements of the modern food processing industry. Heat pump has been shown to have better performance in food drying, but it is less used in blanching. The information presented in this study may provide other insights into food processing.     

Predicting Prostephanus truncatus (Horn) (Coleoptera: Bostrichidae) populations and associated grain damage in smallholder farmers’ maize stores: A machine learning approach

Prostephanus truncatus is a notorious pest of stored-maize grain and its spread throughout sub-Saharan Africa has led to increased levels of grain storage losses. The current study developed models to predict the level of P. truncatus infestation and associated damage of maize grain in smallholder farmer stores. Data were gathered from grain storage trials conducted in Hwedza and Mbire districts of Zimbabwe and correlated with weather data for each site. Insect counts of P. truncatus and other common stored grain insect pests had a strong correlation with time of year with highest recorded numbers from January to May. Correlation analysis showed insect-generated grain dust from boring and feeding activity to be the best indicator of P. truncatus presence in stores (r = 0.70), while a moderate correlation (r = 0.48) was found between P. truncatus numbers and storage insect parasitic wasps, and grain damage levels significantly correlated with the presence of Tribolium castaneum (r = 0.60). Models were developed for predicting P. truncatus infestation and grain damage using parameter selection algorithms and decision-tree machine learning algorithms with 10-fold cross-validation. The P. truncatus population size prediction model performance was weak (r = 0.43) due to the complicated sampling and detection of the pest and eight-week long period between sampling events. The grain damage prediction model had a stronger correlation coefficient (r = 0.93) and is a good estimator for in situ stored grain insect damage. The models were developed for use under southern African climatic conditions and can be improved with more input data to create more precise models for building decision-support tools for smallholder maize-based production systems.     

A methodology for the estimation of transverse failure strength of an oxidized lamina from isothermal aging studies

Surface oxidation and ensuing damage substantially decrease the service life of High Temperature Polymer Matrix Composite (HTPMC) structures. Oxidative degradation behavior of composites is strongly dependent on the coupling between chemical and mechanical responses of the material. In a composite lamina, the onset of damage and subsequent coupled acceleration of both damage and oxidation are controlled by the transverse failure strength of the oxidized regions. The direct measurement of this strength from experimentation is challenging and cumbersome. A model-based methodology for estimating the mean transverse failure strength of the oxidized regions of a unidirectional composite is described in this paper. As the strength of the oxidized region is expected to show a high-degree of spatial variability, the estimated mean is shown to be relatively insensitive to the effect of strength variance. The developed methodology is illustrated with isothermal aging data available for a typical high-temperature composite system.     

Iron-binding peptides from whey protein hydrolysates: Evaluation,isolation and sequencing by LC–MS/MS

Iron–peptide complexes have been considered a promising source of more bioavailable iron, with reduced side effects as compared to iron salts. Whey protein isolate (WPI) hydrolyzed by alcalase, pancreatin or flavourzyme was ultrafiltered (cut off 5 kDa) and their fractions – retentates and filtrates – were evaluated for iron-binding capacity. The Fe–hydrolysate complexation reaction resulted in a dramatic increase in iron solubility at pH 7.0, from 0% to almost 100%. This result was obtained regardless of the molecular mass profile or the enzyme used to obtain the samples. Fractions from hydrolysate obtained with pancreatin (HP) were chosen to continue the study. The complexes formed with both fractions from HP were stable under simulated gastric digestion (50.8–89.4%). To identify the peptides with iron-binding capacity, the HP fractions were isolated by IMAC-Fe^3 +, and the retentate showed higher relative concentrations of iron-binding peptides than the filtrate. Iron-binding peptide sequencing, accomplished by LC–MS/MS, showed Glu and/or Asp in all the sequences, and their carboxylic groups were amongst the main iron-binding sites. WPI hydrolysis with pancreatin yields peptides that can form iron complexes with the potential to increase iron bioavailability and reduce its pro-oxidant effect.