Recovery of carbon dioxide from sugarcane fermentation broth in the ethanol industry

Ethanol is one alternative to the use of petroleum-based fuels. It is produced on a large scale in Brazil from sugarcane to the magnitude of billions of liters per year. During the ethanol production step, a considerable amount of byproducts is obtained and treated as waste. Carbon dioxide is one of these byproducts and a substance of interest especially for food industries. Because the production of 1000 kg of ethanol generates approximately 950 kg of CO₂, this work intends to analyze a cryogenic distillation process for the production of CO₂ by means of computational simulations. The results obtained were in agreement with real operational conditions, achieving CO₂ concentrations up to 100% (v/v). With an initial CO₂ concentration of 95% (v/v), 7 separation stages were obtained, achieving the limit of 5 stages for higher CO₂ concentrations in the raw gas. The effect of initial CO₂ concentrations on the final product and the concentration profiles along the column are also presented. In order to optimize the process, it was observed that, for a maximum feed flow of 3333 kg/h (CO₂ concentration of 99%), the plant was able to obtain 10.48 kgCO₂/kW, recovering about 2828 kgCO₂/h at a final product concentration of 99.90% (v/v) at ?25 °C.     

Homogeneous dispersion of SiO2 nanoparticles in an hydrosoluble polymeric network

The main difficulty still encountered in the elaboration of polymer/silica nanocomposites is the control of the nanoparticles dispersion homogeneity and the stability of the nanoparticle dispersion in the surrounding substance. The innovative point of this work is the elaboration of hybrid networks in aqueous solution performed with ASE (alkali swellable emulsion) thickeners grafted with silica nanoparticles. The thickening ability of the polymer should favour silica nanoparticles dispersion in fluid matrices. Two ASE copolymers were realised by copolymerisation in emulsion of MA (methacrylic acid) and EA (ethyl acrylate) and/or TFEM (trifluoroethyl methacrylate). The substitution of a part of EA by TFEM gave fluorinated ASE copolymers. Their free acid functions were then coupled with different ratio of amine functionalized silica nanoparticles to afford nanocomposites. The amounts of silica nanoparticles in the copolymers were determined by thermogravimetric experiments. Depending on the silica nanoparticles/copolymer ratio in basic aqueous solutions we achieved stable translucent gel like aqueous suspensions of silica nanoparticles containing 1 wt.% of the polymer/SiO₂ nanocomposite.     

Effect of filler size on thermophysical and electrical behavior of nanocomposites based on expanded graphite nanoparticles filled in low‐density polyethylene matrix

Various aspects of electrical and thermophysical properties of nanocomposites based on low‐density polyethylene matrix filled with nanostructuralized expanded graphite (EG) and standard, microsized graphite are presented in this article. A periodical method developed in the laboratory was used to measure simultaneously thermal conductivity, specific heat, and diffusivity of composites at room temperature. The effect of micro‐ and nanosized fillers on the final thermophysical and electrical behavior is investigated. It was found that the electrical conductivity of composites strongly depends not only on the filler content but also on the filler size. When the microsized graphite was used, the percolation concentration of the filler was found to be 15 vol%, whereas the percolation concentration of the filler in nanocomposites filled with EG of large sizes was significantly lower. Similarly, it was shown that the graphite significantly improves the thermophysical behavior of composites filled with micro‐ and nanofiller sizes. The thermal conductivity measured values were also compared with some theoretical models for the prediction of the thermal conductivity. POLYM. COMPOS., 2012. © 2013 Society of Plastics Engineers     

CPFD flow pattern simulation in downer reactors

This study contributes with a computational fluid dynamic simulation based on the numerical solution of continuity and momentum balance equations in a three‐dimensional (3‐D) framework. The proposed down flow gas–solid suspension model includes a unit configuration and C_D drag coefficients recommended for these units. Computational particle fluid dynamics (CPFD) calculations using suitable boundary conditions and a Barracuda (version: 14.5.2) software allow predicting local solid densification and asymmetric “wavy flows.” In addition, this model forecasts for the conditions of this study higher particle velocity than gas velocity, once the flow reaches 1 m from the gas injector. These findings are accompanied with observations about the intrinsic rotational character of the flow. CPFD numerical 3‐D calculations show that both gas and particle velocities involve the following: (a) an axial velocity component, (b) a radial velocity component (about 5% of axial velocity component), and (c) an angular velocity component. The calculated velocity components and the rotational flow pattern are established for a wide range of solid flux/gas flux ratios. © 2012 American Institute of Chemical Engineers AIChE J, 59: 1635–1647, 2013     

Total content and dialyzable iron and zinc in foods from northern and Southern Mexico

Developing countries diets are based on a variety of plant foods that often are the main suppliers of important amounts of iron (Fe) and zinc (Zn). The objectives of this study were 1) to measure the total and dialyzable amounts of Fe and Zn in foods from Northern Mexico (Sonora) and from Southern Mexico (Oaxaca) and 2) to evaluate the effect of meat content of diets on the dialyzable amount of Fe and Zn. Methods to calculate the total dialyzable amount of Fe and Zn, were those of the AOAC and of Shen et al. Total Fe in e northern Mexican foods went from 0.78 +/- 0.0 to 11.59 +/- to 0.03 mg/ 100g (dry weight, DW); in southern Mexican foods the same micronutrient amounts were 0.86 +/- 0.18 to 8.8 +/- 0.57 mg/100 g (BS). Total Zn values were 0.91 +/- 0.00 to 13.58 +/- 0.05 mg/100 g (DW) in Sonora, and 0.64 +/- 0.18 to 20.80 +/- 0.33 mg/100 g (DW) in Oaxaca. In northern Mexico, foods dialyzable Fe had values from 0.1 +/- 0.04% to 10.6 +/- 0.36% and for Zn from 4.0 +/- 0.21% to 55.32 +/- 0.14%. Meanwhile, the range of values of dialyzable Fe for foods from Oaxaca were from 0.22 +/- 0.06% to 9.40 +/- 0.14% for and from 2.41 +/- 0.26% to 54.27 +/- 1.49% for dialyzable Zn. The average value for dialyzable Fe was higher in the foods that contained meat or meat products (p= 0.001).     

Amino acid composition of some Mexican foods

Knowledge of the amino acid composition of foods is essential to calculate their chemical score, which is used to predict protein quality of foods and diets. Though amino acid composition of many foods is reasonably well established, better knowledge is needed on native foods consumed in different regions and countries. This paper presents the amino acid composition of different presentations of raw and processed foods produced and consumed in Mexico. The amino acid composition was determined using Beckman amino acid analyzers (models 116 and 6300). Tryptophan was determined using the Spies and Chambers method. Of the different foods analyzed, some comments are made on native or basic foods in Mexico: Spirulin, where lysine is the limiting amino acid, with a chemical score of 67%, is a good source of tryptophan (1.16g/16 gN); amaranth contains high levels of sulphur amino acids (4.09 to 5.34 g/16gN), with a protein content of 15 g/100g; and pulque, a Pre-Hispanic beverage that contains high levels of tryptophan (2.58 g/16 gN) and sulphur amino acids (2.72 g/16 gN). Finally, insects are good sources of sulphur amino acids and lysine.     

Bioactive peptides derived from milk proteins

Milk proteins are known for having a wide range of nutritional, functional and biological properties that make them important ingredients in functional or health promoting foods. These properties are partly attributed to bioactive peptides coded in the different milk proteins. Bioactive peptides are inactive within the protein sequence but may be released by the action of native proteolitic enzymes from milk, enzymes from lactic acid bacteria or from exogenous sources or may be produced during gastrointestinal digestion or processing of foods. Peptides derived from caseins and whey proteins were shown to present several bioactive properties such as opioid, antihypertensive, antimicrobial, immunodulatory, mineral carrier and antithrombotic. This overview presents a perspective of the importance of dairy proteins in the production of bioactive peptides and their biological activities, as well as the main analytical tecniques that have been used for the isolation and identification of these peptides.     

A transcultural study on stirred strawberry yogurt: consumer acceptability versus sensory quality with trained panel

The present work was designed in order to obtain the cut off point, to be used in a shelf life study on whole stirred strawberry yogurt. The study was simultaneously carried out in Argentina, Chile and Costa Rica, assaying the same kind of product, elaborated in each one of the countries. The sensory quality parameters obtained from trained panelists and the consumers acceptability, were correlated by using the cut off point methodology through a quality evaluation by the Karlsruhe scale. According to preliminary studies, the storage at 42 degrees C produced considerable damage on parameters such as pH, acidity (volumetric assay), viscosity and sensory quality. For each sample, the cut off point was determined. This value corresponds to the threshold score for the sensory quality, where the consumer starts to perceive negative changes in the product, when comparing with the fresh product. The rejection percentage was also calculated according to the cut off point. The cut off points and the percentage of rejection obtained by the three participating countries were similar. Data obtained from Costa Rica showed changes in color, acidity and rancidity. Argentinean yogurts developed acidity that had a negative effect on texture, appearance and residual flavors. Chilean samples presented a sensory quality that remains almost without change through the studied time. The differences of the deterioration pattern amongst the three countries, demonstrates that the products are different in formulation and elaboration process, in spite of been the same kind of yogurt. This could be explained by differences specified in the regulation of each country.