Hygroscopic properties of solid agro-industrial by-products used in solid-state fermentation

Casciatori, Fernanda Perpétua; Laurentino, Carmem Lúcia; Zanelato, Alex Izuka; Thoméo, João Cláudio

doi:10.1016/j.indcrop.2014.11.034

Cited by 23 publications

(13 citation statements)

References 62 publications

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“…The highest used MC (77%) was claimed to be the maximum absorption capacity of the substrate, even though the authors did not present the experimental method to determine it and did not specify whether substrate refers to the solid phase or to the porous medium. This maximum absorption capacity is in between the value reported by Casciatori et al (2015) for individual fibers of SCB and the value presented here for the SCB/WB mixture. Kumar et al (2003) cultivated Aspergilus niger in SCB enriched with sucrose or sugar cane molasses to produce citric acid, varying the MC from 55 to 85%.…”

Section: Maximum Water Holding Capacitysupporting

confidence: 85%

“…According to Casciatori et al (2015), the absorption of water by SCB and WB is very slow. These authors wetted dry samples (5% MC) of SCB and WB, separately and under static conditions, using enough water to reach 80% MC.…”

Section: Maximum Water Holding Capacitymentioning

confidence: 99%

“…In practical terms, α w corresponds to the fraction of water available for chemical and biochemical reactions and the microbial growth. The literature has reported several studies correlating this property to both the growth of microorganisms and the synthesis of compounds of interest (Gervais et al, 1988;Parra et al, 2004;Corona et al, 2005;Pardo et al, 2005;Nuñez-Gaona et al, 2010;Giorni et al, 2012;Rivas et al, 2014;Zhang et al, 2015;Casciatori et al, 2015). According to Gervais and Molin (2003), the water is adsorbed on the solid phase and the growth of microorganisms occurs preferentially in a superficial liquid film in which nutrients, metabolites and respiration gases are dissolved.…”

Section: Introductionmentioning

confidence: 99%

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Water Holding Capacity and Heat Transfer Aspects of a Mixture of Sugar Cane Bagasse and Wheat Bran in a Partially Filled Rotating Drum

Tada

Agudelo

Thoméo

2019

Braz. J. Chem. Eng.

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Maximum water holding capacity of a mixture of sugarcane bagasse and wheat bran was determined in static conditions and in a drum rotated at 1 rpm. The variables filling degree, water flow rate, volume of added water and number of sprinklers were tested to control the moisture content of the solid and the number of rotations to achieve homogeneous moisture content. None of the selected variables was significant, giving the apparatus high flexibility to control moisture content. For the heat transfer experiments, the tested variables were introduction of air through an inner tube amidst the particles, water sprinkling over the bed and drum rotation. The selected variables represented limited mechanisms of heat removal, although efficient when coupled with the drum rotation. The results are of value to control the temperature and the moisture content in solid-state cultivation bioreactors.

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Section: Maximum Water Holding Capacitysupporting

confidence: 85%

Section: Maximum Water Holding Capacitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Water Holding Capacity and Heat Transfer Aspects of a Mixture of Sugar Cane Bagasse and Wheat Bran in a Partially Filled Rotating Drum

Tada

Agudelo

Thoméo

2019

Braz. J. Chem. Eng.

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“…HHP-treated prickly pear peel samples processed at 55 ℃ increased 60% and 40% their WHC and WRC values when compared to the control sample. These changes can be related to both physical and/or chemical fiber modifications as previously stated by Casciatori et al. (2015).…”

Section: Resultsmentioning

confidence: 78%

The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments

Tejada-Ortigoza

García-Amezquita

Serna‐Saldívar

et al. 2017

Food sci. technol. int.

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The effect of high hydrostatic pressure (HHP) and temperature on composition of non-conventional dietary fiber (DF) sources and functional properties were evaluated. Mango, orange, or prickly pear peels were processed at 600 MPa during 10 min at 22 ℃ and 55 ℃. Total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber, water/oil holding, and retention capacity, solubility, swelling capacity, and bulk density were assayed. An increment in the SDF content was observed due to the effect of pressure with the greatest changes noticed in mango peel, increasing from 37.4% (control) to 45.7% (SDF/TDF) in the HHP-treated (55 ℃) sample. Constant values of TDF after the treatments suggest a conversion of IDF to SDF in mango (38.9%-40.5% dw) and orange (49.0%-50.8% dw) peels. The highest fiber solubility values were observed for mango peel ranging between 80.3% and 83.9%, but the highest increase, from 55.1% to 62.3%, due to treatment was displayed in orange peel processed at 22 ℃. A relationship between DF modifications induced by HHP treatment and changes in the functional properties of the materials was established. Application of HHP opens up the opportunity to modify non-conventional sources of DF and to obtain novel functional properties for different food applications.

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“…Considering the larger proportion of SCB in the composition of the substrate, it has been assumed that the sorption isotherm of the substrate is well-represented by the SCB sorption isotherm. According to Casciatori et al [62], the Oswin [63] equation can be used to describe the SCB isotherm as a function of a wg :…”

Section: Appendix a Constitutive Relationsmentioning

confidence: 99%

Two-phase and two-dimensional model describing heat and water transfer during solid-state fermentation within a packed-bed bioreactor

Casciatori

Bück

Thoméo

et al. 2016

Chemical Engineering Journal

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Hygroscopic properties of solid agro-industrial by-products used in solid-state fermentation

Cited by 23 publications

References 62 publications

Water Holding Capacity and Heat Transfer Aspects of a Mixture of Sugar Cane Bagasse and Wheat Bran in a Partially Filled Rotating Drum

Water Holding Capacity and Heat Transfer Aspects of a Mixture of Sugar Cane Bagasse and Wheat Bran in a Partially Filled Rotating Drum

The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments

Two-phase and two-dimensional model describing heat and water transfer during solid-state fermentation within a packed-bed bioreactor

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