Preliminary definition and characterization of a solar industrial process heat technology and manufacturing plant for the year 2000

This paper analyzes a novel, cost-effective planar waveguide solar concentrator design that is inspired by cellular hexagonal structures in nature with the benefits of facile installation and low operation and maintenance cost. A coupled thermal and optical analysis of solar irradiation through an ideal hexagonal waveguide concentrator integrated with a linear receiver is presented, along with a cost analysis methodology, to establish the upper limit of performance. The techno-economic model, coupled with numerical optimization, is used to determine designs that maximized power density and minimized the cost of heat in the temperature range of 100–250 °C, which constitutes more than half of the industrial process heat demand. Depending on the incident solar irradiation and the application temperature, the cost of heat for the optimal design configuration ranged between 0.1–0.27 $/W and 0.075–0.18 $/W for waveguide made of ZK7 glass and polycarbonate, respectively. A techno-economic analysis showed the potential of the technology to achieve cost as low as 80 $/m2 and 61 $/m2 for waveguide made of ZK7 glass and polycarbonate material, respectively, which is less than half the cost of state-of-the-art parabolic trough concentrators. Overall, the hexagonal waveguide solar concentrator technology shows immense potential for decarbonizing the industrial process heat and thermal desalination sectors.

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Grape Seeds Proanthocyanidins: Advanced Technological Preparation and Analytical Characterization

Antioxidants ◽

10.3390/antiox10030418 ◽

2021 ◽

Vol 10 (3) ◽

pp. 418

Author(s):

Paolo Morazzoni ◽

Paola Vanzani ◽

Sandro Santinello ◽

Antonina Gucciardi ◽

Lucio Zennaro ◽

...

Keyword(s):

High Resolution Mass Spectrometry ◽

Industrial Process ◽

Gel Permeation Chromatography ◽

Grape Seed ◽

Direct Infusion ◽

Grape Seeds ◽

Flow Filtration ◽

Process Patent ◽

Shotgun Approach

A “green” solvent-free industrial process (patent pending) is here described for a grape seed extract (GSE) preparation (Ecovitis™) obtained from selected seeds of Veneto region wineries, in the northeast of Italy, by water and selective tangential flow filtration at different porosity. Since a comprehensive, non-ambiguous characterization of GSE is still a difficult task, we resorted to using an integrated combination of gel permeation chromatography (GPC) and electrospray ionization high resolution mass spectrometry (ESI-HRMS). By calibration of retention time and spectroscopic quantification of catechin as chromophore, we succeeded in quantifying GPC polymers up to traces at n = 30. The MS analysis carried out by the ESI-HRMS method by direct-infusion allows the detection of more than 70 species, at different polymerization and galloylation, up to n = 13. This sensitivity took advantage of the nanoscale shotgun approach, although paying the limit of missed separation of stereoisomers. GPC and MS approaches were remarkably well cross-validated by overlapping results. This simple integrated analytical approach has been used for quality control of the production of Ecovitis™. The emerging feature of Ecovitis™ vs. a popular benchmark in the market, produced by a different technology, is the much lower content of species at low n and the corresponding increase of species at high n.

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Production Process Effect on Mexican Agave Syrups Quality: A Preliminary Study

Journal of Food Research ◽

10.5539/jfr.v7n3p50 ◽

2018 ◽

Vol 7 (3) ◽

pp. 50

Author(s):

Blanca I. Maldonado-Guevara ◽

Sandra T. Martín del Campo ◽

Anaberta Cardador-Martínez

Keyword(s):

Production Process ◽

Industrial Process ◽

Quality Parameters ◽

Thermal Hydrolysis ◽

Process Variables ◽

Anova Analysis ◽

Hydroxymethyl Furfural ◽

Wide Range ◽

Preliminary Study

In this work, the quality parameters of commercial agave syrups produced in five different Mexican states and with different production process were evaluated. Regulated parameters (pH, Moisture, Ashes, and 5-(hydroxymethyl) furfural), as well as color and aw, were measured on 25 agave syrups, including traditional samples as controls. Traditional and semi-industrial syrups were samples obtained by thermal hydrolysis. Additionally, the semi-industrial process included control of process variables such as pH, °Bx, and temperature. The industrial process is technified. The agave syrups ranged from 70-76 °Bx, pH ranged from 3.2-6.7, and moisture from 20.2-28.6%. The aw values shown a wide variation as well as L* a* and b* color parameters. Some of those parameters shown significant differences in ANOVA analysis; however, most of the samples complied with the norm. General Discriminant Analysis (GDA) made it possible to discriminate between production process by using pH, % Ash, b*, 5-(hydroxymethyl)furfural and a* parameters. Further analysis of a wide range of syrups and the inclusion of non-regulated compounds such as volatile compounds and carbohydrates are needed to get more information for a deeper characterization of agave syrups.

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Obtaining Extruded Quinoa (Chenopodium Quinoa Willd) Flavor to Vanilla, Chocolate, Passion Fruit and His Industrial Process

ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. ◽

10.18502/espoch.v1i3.9536 ◽

2021 ◽

Author(s):

Diego Villa Valdivieso ◽

Mabel Parada Rivera ◽

Marlene García Veloz

Keyword(s):

Chenopodium Quinoa ◽

Industrial Process ◽

Preference Test ◽

Passion Fruit ◽

Raw Material ◽

Industrial Processes ◽

Human Consumption ◽

Daily Production ◽

Palabras Clave

The main objective of this work was to design the industrial process for the elaboration of quinoa extruded (Chenopodium quinoa Willd) of vanilla, chocolate and passion fruit flavors. The first step was the physical, bromatological and microbiological characterization of the raw material according to the ‘NTE INEN 1673 (2013): Quinoa Requirements’. Next, both the laboratory and industrial processes were performed, in which the unitary operations suitable for precise design were determined, including extrusion, evaporation, mixing and drying. Simultaneously, data of the necessary processes were taken (humidity, temperature and time) which facilitated all engineering calculations essential to generate a daily production using 17 kg of natural quinoa extrude to obtain 22,702 kg of vanilla, 23,491 kg of chocolate or 24,137 kg of passion fruit values that were determined by mass balances. With these processed samples, a sensory evaluation was conducted using a preference test in which the vanilla flavor obtained a 63.03% acceptability, followed by passion fruit with 20.72%, and finally chocolate with 16.22%. Once it was completed, the design was validated through the ‘NTE INEN 2570 (2011): grain, cereal and seed snacks. Requirements’, recording values within the limits recommended by the norm. Thus, the product is suitable for human consumption. Keywords: Humidity, Extrusion, Mass balance, food safety, Statgraphycs (software). Resumen El presente trabajo tuvo por principal objetivo diseñar el proceso industrial para la elaboración de extruido de quinua (Chenopodium quinoa Willd) sabor a vainilla, chocolate y maracuyá, donde para cumplirlo se inició con la caracterización física, bromatológica y microbiológica de la materia prima acorde a la ‘NTE INEN 1673 (2013): Quinua. Requisitos.’, seguido a esto se desarrolló el proceso tanto a nivel de laboratorio como industrial en donde se determinaron las operaciones unitarias idóneas para un diseño preciso entre las que constan la extrusión, la evaporación, el mezclado y el secado, a la vez se tomaron los datos necesarios de las variables del proceso (humedad, temperatura y tiempo) que ayudarían a realizar todos los cálculos de ingeniería indispensables para generar una producción diaria que utiliza 17 kg de extruido de quinua natural para obtener 22,702 kg de vainilla, 23,491 de chocolate o 24,137 kg de maracuyá, valores que fueron determinados mediante balances de masa. Con las muestras elaboradas se procedió a realizar una ficha de evaluación sensorial utilizando una prueba de preferencia en la que el sabor de vainilla tuvo un 63,03% de aceptabilidad, seguido del de maracuyá con un 20,72% y por último el de chocolate con un 16,22%. Una vez se culminó el diseño se realizó su validación a través de la ‘NTE INEN 2570 (2011): Bocaditos de granos, cereales y semillas. Requisitos.’, registrando valores dentro de los límites recomendados por dicha norma, por lo tanto el producto es apto para el consumo humano. Palabras Clave: Humedad, Extrusión, Balance de masa, Seguridad alimentaria Statgraphycs (software).

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