Hydrothermal carbonization of simulated food waste for recovery of fatty acids and nutrients

Motavaf, Bita; Dean, Robert A.; Nicolas, Joseph; Savage, Phillip E.

doi:10.1016/j.biortech.2021.125872

Cited by 29 publications

(15 citation statements)

References 42 publications

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“…We next sealed the reactors and placed them in a preheated fluidized sand bath at 200 °C for 30 min. Previous work 17 showed that these HTC conditions provided the highest N recovery in the aqueous phase for HTC of this biomass feedstock. We then removed the reactors from the sand bath and cooled them to room temperature using an ice-water bath.…”

Section: Methodsmentioning

confidence: 99%

“…Several studies have demonstrated that the HTC of food waste or microalgae partitions N into aqueous-phase products and generates a N-rich recycle stream. − These results suggest that HTC may profitably be employed as a pretreatment step prior to HTL. The literature provides several accounts of two-step hydrothermal processes that remove nitrogen from the feedstock at a low temperature and then liquefy that material to a bio-oil at a higher temperature. ,,− A sequential hydrothermal extraction where HTL was conducted at 160 °C as the first step and at 300 °C as the second step reduced the nitrogen present in the Chlorella sorokiniana biocrude oil from 1.14% to 0.78% .…”

Section: Introductionmentioning

confidence: 99%

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Recovery of Energy and Nitrogen via Two-Stage Valorization of Food Waste

Motavaf

Capece

Eldor

et al. 2022

Ind. Eng. Chem. Res.

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We carbonized simulated food waste (stage I) and then liquefied the biochar produced (stage II) with the goals of producing bio-oil and recovering nitrogen. Both stages used hydrothermal and pyrolytic approaches, so the influence of water during the treatments could be discerned. Pyrolysis produced biochars in the greatest yield (57 wt %) from the biomass feedstock, and it produced biocrudes with the greatest HHV (39.4 MJ/kg) via the liquefaction of biochar from hydrothermal carbonization. Pyrolysis of biochar for stage II gave negligible aqueous-phase product yields, however, which limited the nitrogen recovery with this approach solely to that recovered in the initial carbonization step. The highest N recovery (75%) in the aqueous-phase products occurred with hydrothermal treatment for both carbonization and liquefaction. This N recovery greatly exceeded those (<10%) for single-step hydrothermal liquefaction of this same feedstock. Energy recovery in the biocrude oil produced from this two-step process exceeded 50% in several runs. This two-step approach for food-waste valorization provides an opportunity for comparable energy recovery and much greater N recovery than are available from single-step hydrothermal liquefaction.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Recovery of Energy and Nitrogen via Two-Stage Valorization of Food Waste

Motavaf

Capece

Eldor

et al. 2022

Ind. Eng. Chem. Res.

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“…Protein production is being studied due to the necessity of finding additional non-animal proteins for the formulation of protein supplements or enriched feed for animals (LaTurner et al, 2020;Prandi et al, 2019). Fatty acids can be recovered from food waste and have potential applications for liquid biofuels, among others (Motavaf et al, 2021). In addition, food wastes (e.g., orange peels) can be used as a substrate for SSF to obtain natural pigments (Gupta et al, 2019;Kantifedaki et al, 2018).…”

Section: Value-added Compounds Recovery From Food Wastes and By-productsmentioning

confidence: 99%

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun¹,

Bekhit

Jambrak

et al. 2022

Critical Reviews in Food Science and Nutrition

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The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends.After reviewing Industry 4.0 technologies (e.g., artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work , this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition towards sustainable food development and innovative green strategies are expected in the future.

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“…Very high HTC temperatures usually result in low yield of solid hydrochar while favoring higher yields of liquid and gaseous products. Table 2 [ 2 , 10 , 40 , 41 , 48 , 55 , 56 , 57 , 58 , 59 , 60 , 61 ] presents the properties of hydrochars developed from HTC of food waste under optimum conditions.…”

Section: Hydrothermal Carbonization Of Food Waste For Char Productionmentioning

confidence: 99%

“…In studies where a noticeable change was observed, no specific trend was noted. However in all the studies, the hydrogen content of the hydrochar improved relatively to the raw food waste feedstock [ 58 ].…”

Section: Hydrothermal Carbonization Of Food Waste For Char Productionmentioning

confidence: 99%

Hydrothermal Conversion of Food Waste to Carbonaceous Solid Fuel—A Review of Recent Developments

Khan

Hameed

Siddiqui

et al. 2022

Foods

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This review critically discussed recent developments in hydrothermal carbonization (HTC) of food waste and its valorization to solid fuel. Food waste properties and fundamentals of the HTC reactor were also covered. The review further discussed the effect of temperature, contact time, pressure, water–biomass ratio, and heating rate on the HTC of food waste on the physiochemical properties of hydrochar. Literature review of the properties of the hydrochar produced from food waste in different studies shows that it possesses elemental, proximate, and energy properties that are comparable to sub-bituminous coal and may be used directly as fuel or co-combusted with coal. This work conclusively identified the existing research gaps and provided recommendation for future investigations.

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Hydrothermal carbonization of simulated food waste for recovery of fatty acids and nutrients

Cited by 29 publications

References 42 publications

Recovery of Energy and Nitrogen via Two-Stage Valorization of Food Waste

Recovery of Energy and Nitrogen via Two-Stage Valorization of Food Waste

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hydrothermal Conversion of Food Waste to Carbonaceous Solid Fuel—A Review of Recent Developments

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