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Rasaq WA, Thiruchenthooran V, Telega P, Bobak Ł, Igwegbe CA, Białowiec A. Optimizing hydrothermal treatment for sustainable valorization and fatty acid recovery from food waste. J Environ Manage 2024; 357:120722. [PMID: 38569260 DOI: 10.1016/j.jenvman.2024.120722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 02/26/2024] [Accepted: 03/19/2024] [Indexed: 04/05/2024]
Abstract
This study employs response surface methodology and a central composite design (CCD) to optimize hydrothermal treatment (HTT) conditions for the valorization of food waste (FW). Lab-scale pressure reactor-based HTT processes are investigated to detect the effects of temperature (220-340 °C) and resident time (90-260 min) on elemental composition and fatty acid recovery in the hydrothermal liquid. Central to the study is the identification of temperature as the primary factor influencing food waste conversion during the HTT process, showcasing its impact on HTT product yields. The liquid fraction, rich in saturated fatty acids (SFA), demonstrates a temperature-dependent trend, with higher temperatures favoring SFA recovery. Specifically, HTT at 340 °C in 180 min exhibits the highest SFA percentages, reaching up to 52.5 wt%. The study establishes HTT as a promising avenue for nutrient recovery, with the liquid fraction yielding approximately 95% at optimized conditions. Furthermore, statistical analysis using response surface methodology predicts the optimal achievable yields for hydrochar and hydrothermal liquid at 6.15% and 93.85%, respectively, obtained at 320 °C for 200 min.
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Affiliation(s)
- Waheed A Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.
| | - Vaikunthavasan Thiruchenthooran
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland.
| | - Paweł Telega
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.
| | - Łukasz Bobak
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
| | - Chinenye Adaobi Igwegbe
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland; Department of Chemical Engineering, Nnamdi Azikiwe University, P.M.B. 5025, Awka 420218, Nigeria.
| | - Andrzej Białowiec
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland.
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Rasaq WA, Okpala COR, Igwegbe CA, Białowiec A. Navigating Pyrolysis Implementation-A Tutorial Review on Consideration Factors and Thermochemical Operating Methods for Biomass Conversion. Materials (Basel) 2024; 17:725. [PMID: 38591602 PMCID: PMC10856175 DOI: 10.3390/ma17030725] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 04/10/2024]
Abstract
Pyrolysis and related thermal conversion processes have shown increased research momentum in recent decades. Understanding the underlying thermal conversion process principles alongside the associated/exhibited operational challenges that are specific to biomass types is crucial for beginners in this research area. From an extensive literature search, the authors are convinced that a tutorial review that guides beginners particularly towards pyrolysis implementation, from different biomasses to the thermal conversion process and conditions, is scarce. An effective understanding of pre-to-main pyrolysis stages, alongside corresponding standard methodologies, would help beginners discuss anticipated results. To support the existing information, therefore, this review sought to seek how to navigate pyrolysis implementation, specifically considering factors and thermochemical operating methods for biomass conversion, drawing the ideas from: (a) the evolving nature of the thermal conversion process; (b) the potential inter-relatedness between individual components affecting pyrolysis-based research; (c) pre- to post-pyrolysis' engagement strategies; (d) potential feedstock employed in the thermal conversion processes; (e) the major pre-treatment strategies applied to feedstocks; (f) system performance considerations between pyrolysis reactors; and (g) differentiating between the reactor and operation parameters involved in the thermal conversion processes. Moreover, pre-pyrolysis activity tackles biomass selection/analytical measurements, whereas the main pyrolysis activity tackles treatment methods, reactor types, operating processes, and the eventual product output. Other areas that need beginners' attention include high-pressure process reactor design strategies and material types that have a greater potential for biomass.
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Affiliation(s)
- Waheed A. Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland; (W.A.R.); (C.A.I.)
| | - Charles Odilichukwu R. Okpala
- UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA 30602, USA;
| | - Chinenye Adaobi Igwegbe
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland; (W.A.R.); (C.A.I.)
- Department of Chemical Engineering, Nnamdi Azikiwe University, Awka 420218, Nigeria
| | - Andrzej Białowiec
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland; (W.A.R.); (C.A.I.)
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Syguła E, Rasaq WA, Świechowski K. Effects of Iron, Lime, and Porous Ceramic Powder Additives on Methane Production from Brewer's Spent Grain in the Anaerobic Digestion Process. Materials (Basel) 2023; 16:5245. [PMID: 37569949 PMCID: PMC10420120 DOI: 10.3390/ma16155245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/19/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023]
Abstract
The process of anaerobic digestion used for methane production can be enhanced by dosing various additive materials. The effects of these materials are dependent on various factors, including the processed substrate, process conditions, and the type and amount of the additive material. As part of the study, three different materials-iron powder, lime, and milled porous ceramic-were added to the 30-day anaerobic digestion of the brewer's spent grain to improve its performance. Different doses ranging from 0.2 to 2.3 gTS × L-1 were tested, and methane production kinetics were determined using the first-order model. The results showed that the methane yield ranged from 281.4 ± 8.0 to 326.1 ± 9.3 mL × gVS-1, while substrate biodegradation ranged from 56.0 ± 1.6 to 68.1 ± 0.7%. The addition of lime reduced the methane yield at almost all doses by -6.7% to -3.3%, while the addition of iron powder increased the methane yield from 0.8% to 9.8%. The addition of ceramic powder resulted in a methane yield change ranging from -2.6% to 4.6%. These findings suggest that the use of additive materials should be approached with caution, as even slight changes in the amount used can impact methane production.
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Affiliation(s)
| | | | - Kacper Świechowski
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland; (E.S.); (W.A.R.)
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Hejna M, Świechowski K, Rasaq WA, Białowiec A. Study on the Effect of Hydrothermal Carbonization Parameters on Fuel Properties of Chicken Manure Hydrochar. Materials (Basel) 2022; 15:5564. [PMID: 36013702 PMCID: PMC9415030 DOI: 10.3390/ma15165564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Economic development and population growth lead to the increased production of chicken manure, which is a problematic organic waste in terms of its amount, environmental threats, and moisture content. In this study, hydrothermal carbonization, an emerging way of waste disposal, was performed on chicken manure to produce an energy-rich material called hydrochar. The effects of hydrothermal carbonization temperature (180, 240, 300 °C) and process time (30, 90, 180 min) were summarized. Proximate and ultimate analysis, as well as low and high heating values were applied both on raw material and derived hydrochars. Additionally, the performance of the process was examined. The obtained results show that hydrothermal carbonization is a feasible method for chicken manure disposal and valorization. Although the process time did not influence the fuel properties of chicken manure considerably, a higher temperature led to a significantly higher heating value, reaching 23,880.67 ± 34.56 J × g-1 at 300 °C and 180 min with an improvement of ~8329 J × g-1 compared with raw chicken manure (15,551.67 J × g-1). Considering the energy gain value, the hydrochar derived at 240 °C in 30 min had the best result. Moreover, the energy consumption for this process was relatively low (124.34 ± 8.29 kJ × g-1). With its still feasible fuel properties and high heating value of 20,267.00 ± 617.83 kJ × g-1, it was concluded that these parameters of chicken manure hydrochar are the most beneficial and present a potential alternative for conventional fuel.
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Affiliation(s)
- Małgorzata Hejna
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland
| | - Kacper Świechowski
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland
| | - Waheed A Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland
| | - Andrzej Białowiec
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 37a Chełmońskiego Str., 51-630 Wrocław, Poland
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Agunbiade AO, Song L, Agunbiade OJ, Ofoedu CE, Chacha JS, Duguma HT, Hossaini SM, Rasaq WA, Shorstkii I, Osuji CM, Owuamanam CI, Okpala COR, Korzeniowska M, Guine RPF. Potentials of
3D
extrusion‐based printing in resolving food processing challenges: A perspective review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13996] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adedoyin O. Agunbiade
- Department of Food Technology University of Ibadan Ibadan Nigeria
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Lijun Song
- Department of Mechanical and Vehicle Engineering Hunan University Changsha China
| | - Olufemi J. Agunbiade
- Department of Science Laboratory Technology Federal Polytechnic Ile‐Oluji Ondo Nigeria
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Food Science and Agroprocessing Sokoine University of Agriculture Chuo Kikuu Morogoro Tanzania
| | - Haile T. Duguma
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Department of Post‐Harvest Management College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia
| | | | - Waheed A. Rasaq
- Department of Applied Bioeconomy Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Ivan Shorstkii
- Department of Technological Equipment and Life‐support Systems Kuban State Technological University Krasnodar Russian Federation
| | - Chijioke M. Osuji
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Clifford I. Owuamanam
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Owerri Nigeria
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development Wrocław University of Environmental and Life Sciences Wrocław Poland
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Chacha JS, Zhang L, Ofoedu CE, Suleiman RA, Dotto JM, Roobab U, Agunbiade AO, Duguma HT, Mkojera BT, Hossaini SM, Rasaq WA, Shorstkii I, Okpala COR, Korzeniowska M, Guiné RPF. Revisiting Non-Thermal Food Processing and Preservation Methods-Action Mechanisms, Pros and Cons: A Technological Update (2016-2021). Foods 2021; 10:1430. [PMID: 34203089 PMCID: PMC8234293 DOI: 10.3390/foods10061430] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 12/05/2022] Open
Abstract
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.
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Affiliation(s)
- James S. Chacha
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Liyan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri 460114, Nigeria
| | - Rashid A. Suleiman
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Joachim M. Dotto
- School of Life Sciences and Bioengineering, Nelson Mandela African Institution of Science and Technology, P.O. Box 447 Arusha, Tanzania;
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
| | - Adedoyin O. Agunbiade
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Food Technology, University of Ibadan, Ibadan 200284, Nigeria
| | - Haile Tesfaye Duguma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Z.); (U.R.); (A.O.A.); (H.T.D.)
- Department of Post-Harvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O. Box 378 Jimma, Ethiopia
| | - Beatha T. Mkojera
- Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, P.O. Box 3006 Chuo Kikuu, Tanzania; (R.A.S.); (B.T.M.)
| | - Sayed Mahdi Hossaini
- DIL German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany;
| | - Waheed A. Rasaq
- Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, 350072 Krasnodar, Russia;
| | - Charles Odilichukwu R. Okpala
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Malgorzata Korzeniowska
- Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Raquel P. F. Guiné
- CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
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