Hydrogen addition effects in a confined swirl-stabilized methane-air flame

The effect of hydrogen addition in methane-air premixed flames has been examined from a swirl-stabilized combustor under confined conditions. The effect of hydrogen addition in methane-air flame has been examined over a range of conditions using a laboratory-scale premixed combustor operated at 5.81 kW. Different swirlers have been investigated to identify the role of swirl strength to the incoming mixture. The flame stability was examined for the effect of amount of hydrogen addition, combustion air flow rates and swirl strengths. This was carried out by comparing adiabatic flame temperatures at the lean flame limit. The combustion characteristics of hydrogen-enriched methane flames at constant heat load but different swirl strengths have been examined using particle image velocimetry (PIV), micro-thermocouples and OH chemiluminescence diagnostics that provided information on velocity, thermal field, and combustion generated OH species concentration in the flame, respectively. Gas analyzer was used to obtain NO_x and CO concentration at the combustor exit. The results show that the lean stability limit is extended by hydrogen addition. The stability limit can reduce at higher swirl intensity to the fuel-air mixture operating at lower adiabatic flame temperatures. The addition of hydrogen increases the NO_x emission; however, this effect can be reduced by increasing either the excess air or swirl intensity. The emissions of NO_x and CO from the premixed flame were also compared with a diffusion flame type combustor. The NO_x emissions of hydrogen-enriched methane premixed flame were found to be lower than the corresponding diffusion flame under same operating conditions for the fuel-lean case.     

Characteristics of cardboard and paper gasification with CO2

Evolutionary behavior of syngas chemical composition and yield have been examined for paper and cardboard at three different temperatures of 800, 900 and 1000 °C using CO₂ as the gasifying agent at constant flow rate. Specifically the evolution of syngas chemical composition with time has been investigated. Pyrolysis of the sample was dominant at the beginning of the gasification process as observed from the high initial devolatilization of the sample followed by char gasification of material to form syngas for a long period of time. Results provided the role of gasification temperature on kinetics of the CO₂ gasification process. Increase in gasification temperature provided increased conversion of the sample material to syngas. Thus the sample conversion to syngas was low at the low temperature of 800 °C while at elevated temperatures of 900 and 1000 °C substantial enhancement of the kinetics process occurred. The evolution of extensive reaction rate of carbon-monoxide was calculated. Results show that increase in temperature increased the extensive reaction rate of carbon-monoxide. The global behavior of syngas chemical composition examined at three different temperatures revealed a peak in concentration of H₂ to exhibit after few minutes into the gasification that changed with gasification temperature. At 800 °C gasification temperature peak in H₂ was displayed at 3 min into gasification while it decreased to only 2 min, approximately, at gasification temperatures of 900 and 1000 °C. The effect of reactor temperature on CO mole fraction has also been examined. Increase in the gasification temperature enhances the mole fraction of CO yields. This is attributed to the increase in forward reaction rate of the Boudouard reaction (C+CO₂2CO). The results show important role of CO₂ gas for the gasification of wastes and low grade fuels to clean syngas.     

Recent Advances in Microalgal Bioactives for Food,Feed, and Healthcare Products: Commercial Potential,Market Space,and Sustainability

To combat food scarcity as well as to ensure nutritional food supply for sustainable living of increasing population, microalgae are considered as innovative sources for adequate nutrition. Currently, the dried biomass, various carotenoids, phycocyanin, phycoerythrin, omega fatty acids, and enzymes are being used as food additives, food coloring agents, and food supplements. Apart from nutritional importance, microalgae are finding the place in the market as “functional foods.” When compared to the total market size of food and feed products derived from all the possible sources, the market portfolio of microalgae‐based products is still smaller, but increasing steadily. On the other hand, the genetic modification of microalgae for enhanced production of commercially important metabolites holds a great potential. However, the success of commercial application of genetically modified (GM) algae will be defined by their safety to human health and environment. In view of this, the present study attempts to highlight the industrially important microalgal metabolites, their production, and application in food, feed, nutraceuticals, pharmaceuticals, and cosmeceuticals. The current and future market trends for microalgal products have been thoroughly discussed. Importantly, the safety pertaining to microalgae cultivation and consumption, and regulatory issues for GM microalgae have also been covered.     

Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken

Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively. All egg powders had protein content in the range of 91.13–97.03 g/100 g powder. The quail egg powder had higher mineral and essential amino acid contents, but lower fat content as compared to chicken egg powders (P < 0.05). Moreover, egg white powder from both quail and chicken presented higher total amino acids content than corresponding whole egg and egg yolk powders, respectively. Fourier transform infrared spectroscopic study revealed that β-sheet is the major secondary structure of all egg powders. Based on differential scanning calorimetry analysis, quail egg powders showed slightly lower denaturation temperatures than corresponding chicken egg powders (P < 0.05). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis study showed the slight difference in protein patterns of corresponding quail and chicken egg powders. The quail egg powders presented higher protein solubility than corresponding chicken egg powders at all pH tested. Furthermore, quail egg powders exhibited higher emulsion activity index and emulsion stability index with higher foam expansion and stability than the corresponding chicken egg powders. Therefore, Japanese quail egg powders could be used as an alternative to white Leghorn chicken egg in the preparation of foods and diets that require high protein content with positive health benefits.     

Exploitation of microbial antagonists for the control of postharvest diseases of fruits: a review

Fungal diseases result in significant losses of fruits and vegetables during handling, transportation and storage. At present, post-production fungal spoilage is predominantly controlled by using synthetic fungicides. Under the global climate change scenario and with the need for sustainable agriculture, biological control methods of fungal diseases, using antagonistic microorganisms, are emerging as ecofriendly alternatives to the use of fungicides. The potential of microbial antagonists, isolated from a diversity of natural habitats, for postharvest disease suppression has been investigated. Postharvest biocontrol systems involve tripartite interaction between microbial antagonists, the pathogen and the host, affected by environmental conditions. Several modes for fungistatic activities of microbial antagonists have been suggested, including competition for nutrients and space, mycoparasitism, secretion of antifungal antibiotics and volatile metabolites and induction of host resistance. Postharvest application of microbial antagonists is more successful for efficient disease control in comparison to pre-harvest application. Attempts have also been made to improve the overall efficacy of antagonists by combining them with different physical and chemical substances and methods. Globally, many microbe-based biocontrol products have been developed and registered for commercial use. The present review provides a brief overview on the use of microbial antagonists as postharvest biocontrol agents and summarises information on their isolation, mechanisms of action, application methods, efficacy enhancement, product formulation and commercialisation.