Compaction Process as a Concept of Press-Cake Production from Organic Waste

Sobczak, Paweł; Zawiślak, Kazimierz; Starek, A.; Żukiewicz-Sobczak, Wioletta; Sagan, Agnieszka; Zdybel, Beata; Andrejko, D.

doi:10.3390/su12041567

Cited by 24 publications

(18 citation statements)

References 31 publications

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“…The parameter is too important to neglect its impact on foaming and apparent density of the final products. Therefore, the experimental investigation showed that the original moisture content of SFP filler particles was 8.4 ± 0.3 wt.% and it confirms the results obtained in other studies [ 31 , 32 ], i.e., up to 11 wt.%. However, after the thermal treatment at 110 °C, the moisture content was reduced to 1.1 ± 0.2 wt.%.…”

Section: Resultssupporting

confidence: 89%

Evaluation of the Performance of Bio-Based Rigid Polyurethane Foam with High Amounts of Sunflower Press Cake Particles

et al. 2021

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In the current study, rigid polyurethane foam (PUR) was modified with 10–30 wt.% sunflower press cake (SFP) filler, and its effect on performance characteristics—i.e., rheology, characteristic foaming times, apparent density, thermal conductivity, compressive strength parallel and perpendicular to the foaming directions, tensile strength, and short-term water absorption by partial immersion—was evaluated. Microstructural and statistical analyses were implemented as well. During the study, it was determined that 10–20 wt.% SFP filler showed the greatest positive impact. For instance, the thermal conductivity value improved by 9% and 17%, respectively, while mechanical performance, i.e., compressive strength, increased by 11% and 28% in the perpendicular direction and by 43% and 67% in the parallel direction. Moreover, tensile strength showed 49% and 61% increments, respectively, at 10 wt.% and 20 wt.% SFP filler. Most importantly, SFP filler-modified PUR foams were characterised by two times lower water absorption values and improved microstructures with a reduced average cell size and increased content in closed cells.

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Section: Resultssupporting

confidence: 89%

Evaluation of the Performance of Bio-Based Rigid Polyurethane Foam with High Amounts of Sunflower Press Cake Particles

et al. 2021

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“…When coated with starch and enriched with honey, they have better hardness and resistance to cutting. These tablets can be directly consumed if coated with various flavors as chocolate or caramel [77].…”

Section: Applications In Food Productsmentioning

confidence: 99%

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

2020

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The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.

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“…Sunflower press cake particles can be considered as another promising filler. Some studies have shown that they could be successfully utilised as animal nutrition due to high amounts of protein, hemicellulose, and cellulose, as a fertilizer that contains minerals such as Mg, Ca, Fe, P, and Mn, or for energy purposes [ 9 ]. However, the literature also indicates that the application of oil-based press cakes as food for humans or animals is limited due to anti-nutritional factors [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Vacuum-Based Impregnation of Liquid Glass into Sunflower Press Cake Particles and Their Use in Bio-Based Rigid Polyurethane Foam

et al. 2021

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The study analyses rigid polyurethane (PUR) foam modified with 10–30 wt.% sunflower press cake (SFP) and liquid glass-impregnated sunflower press cake (LG-SFP) particles and their impact on performance characteristics of PUR foams—foaming behaviour, rheology, thermal conductivity, compressive strength parallel and perpendicular to the foaming directions, tensile strength, dimensional stability, short-term water absorption by partial immersion, and thermal stability. Even though the dynamic viscosity and apparent density were increased for SFP and LG-SFP formulations, thermal conductivity values improved by 17% and 10%, respectively, when 30 wt.% of particles were incorporated. The addition of SFP and LG-SFP particles resulted in the formation of more structurally and dimensionally stable PUR foams with a smaller average cell size and a greater content of closed cells. At 30 wt.% of SFP and LG-SFP particles, compressive strength increased by 114% and 46% in the perpendicular direction, respectively, and by 71% and 67% in the parallel direction, respectively, while tensile strength showed an 89% and 85% higher performance at 30 wt.% SFP and LG-SFP particles loading. Furthermore, short-term water absorption for all SFP and LG-SFP modified PUR foam formulations was almost two times lower compared to the control foam. SFP particles reduced the thermal stability of modified PUR foams, but LG-SFP particles shifted the thermal decomposition temperatures towards higher ones.

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Compaction Process as a Concept of Press-Cake Production from Organic Waste

Cited by 24 publications

References 31 publications

Evaluation of the Performance of Bio-Based Rigid Polyurethane Foam with High Amounts of Sunflower Press Cake Particles

Evaluation of the Performance of Bio-Based Rigid Polyurethane Foam with High Amounts of Sunflower Press Cake Particles

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

Vacuum-Based Impregnation of Liquid Glass into Sunflower Press Cake Particles and Their Use in Bio-Based Rigid Polyurethane Foam

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