scholarly journals Challenging Evaluation of the Hybrid Technique of Chemical Engineering - Proton NMR Technique for Food Engineering

Author(s):  
Yasuyuki Konishi ◽  
Masayoshi Kobayashi
Metals ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. 556 ◽  
Author(s):  
Nathalie Leclerc ◽  
Sophie Legeai ◽  
Maxime Balva ◽  
Claire Hazotte ◽  
Julien Comel ◽  
...  

This paper presents recent views on a hybrid process for beneficiation of secondary raw materials by combined electroleaching of targeted metals and electrodeposition. On the basis of several case studies with aqueous solutions or in ionic liquid media, the paper describes the potential and the limits of the novel, hybrid technique, together with the methodology employed, combining determination of speciation, physical chemistry, electrochemistry, and chemical engineering. On one hand, the case of electroleaching/electrodeposition (E/E) process in aqueous media, although often investigated at the bench scale, appears nevertheless relatively mature, because of the developed methodology, and the appreciable current density allowed, and so it can be used to successfully treat electrode materials of spent Zn/MnO2 batteries or Ni/Cd accumulators and Waelz oxide. On the other hand, the use of ionic liquids as promising media for the recovery of various metals can be considered for other types of wastes, as shown here for the case of electrodes of aged fuel cells. The combined (E/E) technique could be successfully used for the above waste, in particular by the tricky selection of ionic liquid media. Nevertheless, further investigations in physical chemistry and chemical engineering appear necessary for possible developments of larger-scale processes for the recovery of these strategic resources.


Author(s):  
José S. Torrecilla ◽  
Roberto Aguado ◽  
Antonio Tijero ◽  
Menta Ballesteros ◽  
Ana Moral ◽  
...  

In this summary, a teaching technique to learn relevant food engineering and chemical engineering concepts has been presented. This method has been tested experimentally for the last two years in a class which belongs to the Food Science and Technology Bachelor’s Degree in the Complutense University of Madrid in Spain, and it is based on the induction of complex concepts through comprehensive everyday examples. More than 90% of students have adequately been able to extrapolate the knowledge acquired to other technical fields. The application of this method has resulted in an increased rate of passing exams and classes, as well as a higher attendance percentage. And most importantly, the students are having fun while learning. Furthermore, this great experience has encouraged some students to collaborate in the development of this teaching approach.


Author(s):  
Xiao Dong Chen ◽  
Ji Yeon Yoo

During the past two decades, application of established chemical engineering principles in food industry has rapidly become an important branch of chemical engineering. Challenges faced by engineers and technologists have been in the areas of preserving the original food quality, creating new food structures in large quantities and at high rates. Active ingredients within foods that are good for human consumption must be kept within acceptable limits. Collaborations with food and nutrition scientists and microbiologists, microelectronic engineers etc. are an essential element for success. Studies have been conducted at all scales (from molecular (nano scale), macromolecular, to macroscopic and large scales such as packaged foods). In the area of chemical engineering education, there is an increasing amount of interest in introducing chemical engineering students to food related concepts. Both Australia and New Zealand have very large agri-food businesses. The challenges due to the specific materials (food materials) concerned in R & D have led to many inventions that have great potentials in new food development. In this lecture, the advances made in food engineering research and new technology development will be highlighted.


2010 ◽  
Vol 6 (5) ◽  
Author(s):  
Dale L Schruben ◽  
Terry Bires ◽  
Lee W Schruben

Like most universities, Texas A&M University-Kingsville has a public service mission to the constituents it serves. Here in South Texas, there is seafood, beef and vegetable processing. These can involve, to a lesser or greater extent, the freezing of products because major markets are not in the immediate region. We relate here a problem classical to chemical engineering, optimal heat transfer, which led to ramifications impacting other aspects of the overall enterprise. The heat transfer unit, a freezer, was optimized. However, it does not stand alone. It operates in a system in which upstream of the freezer there is variable input. The discrete time event simulation that evolved is a tool that chemical engineers should find useful, and the code SIGMA was especially helpful in constructing such simulations. What started as a classical chemical and food engineering problem in heat transfer evolved to also require techniques of operations research. As engineers in the food industry grow in their responsibility, they will increasingly encounter a need for more multidisciplinary expertise. We herein take the bold step of advancing this process.


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