Understanding process intensification in cyclic distillation systems

The most effective separation possible in distillation columns takes place in the hydrodynamic regime where there is perfect displacement of the liquid and vapor streams. This can be achieved in distillation equipment with separate phase movement (SPM). Such an innovative route for process intensification in distillation is called cyclic distillation. The required process conditions are the lack of liquid outflow from the tray during vapor admission and the lack of liquid mixing in adjacent trays upon outflow of liquid. Remarkably, the throughput of such a column that operates in a controlled cycle mode is two or more times higher than the throughput reachable with conventional operation, at equivalent separation performance.In this study, a theoretical stage model with perfect displacement is proposed and the theory of the process working lines is developed. An adequate mass transfer model is also described along with the mode of calculation of tray columns operating in the cyclic operation mode. Sensitivity analysis was used to determine the effect of the key model parameters. The theoretical developments were implemented at industrial scale and subsequent testing showed an increase in the separation efficiency of 2-3 times as compared to the standard process.     

Local and global heat transfer coefficients of a stabilised ice slurry in laminar and transitional flows

The thermal behaviour of a new two-phase secondary refrigerant has been analysed. The “stabilised ice slurry” is a suspension in a low viscosity oil of ultraporous polymeric particles filled with water. In order to determine the convective heat transfer coefficient of this secondary refrigerant with water–ice phase change, an experimental set-up was built. It allows determining the local heat transfer coefficients inside two heat exchangers, having rectangular sections (80 × 8 mm²) of 1 m length, by mean of fluxmeters located along the working section. The slurry is first cooled and frozen in one of the exchangers, then heated and melted in the other exchanger. The results obtained for laminar or transitional flows shows that the heat transfer coefficients of the ice slurry are obviously higher than the heat transfer coefficients obtained with the single-phase fluid (oil). Correlations giving the local and global Nusselt numbers, depending on the Graetz or Reynolds numbers and on the particle mass fraction, have been established.     

Surface Engineering of CeO2 Catalysts: Differences Between Solid Solution Based and Interfacially Designed Ce1−xMxO2 and MO/CeO2 (M = Zn,Mn) in CO2 Hydrogenation Reaction

Catalysis Letters - Zn- and Mn-doped Cerium-oxide based catalyst textured as a solid solutional as well as interfacial form was compared in CO2 hydrogenation reaction to understand the role of...     

Mass Spectral Filtering by Mass-Remainder Analysis (MARA) at High Resolution and Its Application to Metabolite Profiling of Flavonoids

Flavonoids represent an important class of secondary metabolites because of their potential health benefits and functions in plants. We propose a novel method for the comprehensive flavonoid filtering and screening based on direct infusion mass spectrometry (DIMS) analysis. The recently invented data mining procedure, the multi-step mass-remainder analysis (M-MARA) technique is applied for the effective mass spectral filtering of the peak rich spectra of natural herb extracts. In addition, our flavonoid-filtering algorithm facilitates the determination of the elemental composition. M-MARA flavonoid-filtering uses simple mathematical and logical operations and thus, it can easily be implemented in a regular spreadsheet software. A huge benefit of our method is the high speed and the low demand for computing power and memory that enables the real time application even for tandem mass spectrometric analysis. Our novel method was applied for the electrospray ionization (ESI) DIMS spectra of various herb extract, and the filtered mass spectral data were subjected to chemometrics analysis using principal component analysis (PCA).     

Myosin Phosphatase Is Implicated in the Control of THP-1 Monocyte to Macrophage Differentiation

Monocyte to macrophage differentiation is characterized by the activation of various signal transduction pathways, which may be modulated by protein phosphorylation; however, the impact of protein kinases and phosphatases is not well understood yet. It has been demonstrated that actomyosin rearrangement during macrophage differentiation is dependent on Rho-associated protein kinase (ROCK). Myosin phosphatase (MP) target subunit-1 (MYPT1) is one of the major cellular substrates of ROCK, and MP is often a counter enzyme of ROCK; therefore, MP may also control macrophage differentiation. Changes in MP activity and the effects of MP activation were studied on PMA or l,25(OH)₂D₃-induced differentiation of monocytic THP-1 cells. During macrophage differentiation, phosphorylation of MYPT1 at Thr696 and Thr853 increased significantly, resulting in inhibition of MP. The ROCK inhibitor H1152 and the MP activator epigallocatechin-3-gallate (EGCG) attenuated MYPT1 phosphorylation and concomitantly decreased the extent of phosphorylation of 20 kDa myosin light chain. H1152 and EGCG pretreatment also suppressed the expression of CD11b and weakened the PMA-induced adherence of the cells. Our results indicate that MP activation/inhibition contributes to the efficacy of monocyte to macrophage differentiation, and this enzyme may be a target for pharmacological interventions in the control of disease states that are affected by excessive macrophage differentiation.     

Process analysis of molten carbonate fuel cells in carbon capture applications

Recently, Molten Carbonate Fuel Cells (MCFCs) are being increasingly investigated for carbon capture applications. The wet and low CO₂ cathode feeds of such applications can substantially affect the electrochemistry of the cell. A dual-anion mechanism has been introduced to model this electrochemical regime characterized by the parallel migration of carbonate and hydroxide ions. A model based on this mechanism has been implemented in an in-house-developed Fortran code that has been now integrated into Aspen Plus. The model is able to calculate the main performance parameters on the plane of a cell when geometry as well as feed flow rates, compositions, temperature, pressure, and current density are provided as input data. In the present work, the application of the simulation tool is presented in a process analysis aimed to optimize the formulation of the electrochemical module, further evaluate the controlling factors of the dual-anion mechanism, and discuss possible technological optimizations.     

Predicting chemical reaction equilibria in molten carbonate fuel cells via molecular simulations

It has been recently suggested that hydroxide ions can be formed in the electrolyte of molten carbonate fuel cells when water vapor is present. The hydroxide can replace carbonate in transporting electrons across the electrolyte, thereby reducing the CO₂ separation efficiency of the fuel cell although still producing electricity. In this work, we obtain the equilibrium concentration of hydroxide in five molten alkali carbonate salts from molecular simulations. The results reveal that there can be a substantial amount of hydroxide in the electrolyte at low partial pressures of CO₂ . In addition, we find that the equilibrium concentration of molecular water dissolved in the electrolyte is over two orders of magnitude higher than that of CO₂ . Increasing the size and polarizability (or in other words reducing the “hardness”) of the cations present in the electrolyte can reduce the hydroxide fraction, but at the cost of lowering ionic conductivity.     

Docosahexaenoic acid and arachidonic acid levels are correlated in human milk: Implications for new European infant formula regulations

From February 2022, all infant formula sold in the European Union must contain docosahexaenoic acid (DHA) at ~0.33%–1.14% of total fat with no minimum requirement for arachidonic acid (ARA). This work examines the association between DHA and ARA levels in human milk, the gold standard for infant feeding. Human milk (n = 470) was collected over 12-weeks postpartum from lactating mothers (n = 100) of infants born weighing <1250 g (NCT02137473). Fatty acids were analyzed by gas chromatography. ARA and DHA concentrations were associated in human milk (β = 0.47 [95% confidence interval 0.38–0.56] mol%), including transitional and mature milk, but not colostrum. This remained significant upon adjustment for percentages of other saturated, monounsaturated, n-3, or n-6 fatty acids, day of sample collection, or maternal characteristics (body mass index, ethnicity, education, and income). Infant formulas containing relatively high concentrations of DHA without ARA, as permitted by the new regulations, would not reflect the balance of these fatty acids in human milk.     

Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch,and sensory acceptance of flavoured selected extract

Rice is a staple food for a great part of the world’s population, and its processing generates a great volume of low value by-products, such as bran and broken grains. This work aimed to elaborate fermented rice by-products extracts with probiotic strains and with different waxy maize starch (WMS) contents (0%, 4%, 8%, 12% and 16% w/w), in order to select one with texture profile similar to Greek-style yogurt, and to characterise the chemical composition and sensory acceptance of the selected extract added with artificial strawberry aroma and fresh strawberry syrup. The texture profile of the extract changed with WMS content and the 4% WMS fermented rice by-products extract was the most similar to Greek-style yogurt. The flavoured fermented rice by-products with WMS product presented 72.67% moisture, 2.55% protein, 0.2% lipid, 0.8% ash (340 mg 100 g⁻¹ of potassium), 27.4 µmol Trolox g⁻¹ and 134.74 mg GAE 100 g⁻¹ of phenolic compounds. The flavoured fermented rice by-products extract did not show microbiological risk and presented probiotic characteristic. Regarding the sensory analysis, it was observed that the aroma stood out among the other attributes, obtaining the highest score and acceptance index, while colour, flavour and texture scored ‘liked regularly to moderately’. The flavoured fermented rice by-products extract is an innovative product and feasible regarding the technological, physical, chemical, microbiological and sensory characteristics, having great potential to be inserted into the market.