Investigation of ash fusion characteristics on co-combustion of coal and biomass (straw, sludge, and herb residue) based on experimental and machine learning method

Lei, Ming; Han, Hui; Tian, Xi; Zhang, Lei; Zhang, Qian

doi:10.1007/s11356-023-31690-3

Cited by 3 publications

(1 citation statement)

References 46 publications

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“…High-quality noodles typically exhibit elevated water absorption and reduced cooking loss rates [29]. The ash component, containing potassium (K) and sodium (Na), impacts the stability of the gluten network [30]. Consequently, PSAL reinforces the stability of the gluten network structure to varying degrees, facilitating the tighter encapsulation of starch within the gluten network and thereby reducing the loss rate.…”

Section: Effect Of Pepper Straw Ash Leachate (Psal) On the Cooking Pr...mentioning

confidence: 99%

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

Li,

Wu,

et al. 2024

Foods

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Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.

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Section: Effect Of Pepper Straw Ash Leachate (Psal) On the Cooking Pr...mentioning

confidence: 99%

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

Li,

Wu,

et al. 2024

Foods

View full text Add to dashboard Cite

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A review on release and transformation behavior of alkali metals during high-alkali coal combustion

Cao,

Zhang,

Pan

2024

Sustainable Energy Technologies and Assessments

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Prediction of melting characteristics of sludge coal blending based on Multi-task Learning

Yu,

Zhang,

et al. 2024

J. Phys.: Conf. Ser.

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In response to the urgent need for sustainable energy solutions, this study pioneers the use of a Multi-task Learning (MTL) framework to predict the melting characteristics of sludge-coal mixtures, a key aspect in optimizing co-firing processes. The integration of sludge, a byproduct of wastewater treatment, with coal in co-firing processes, presents a promising avenue to enhance energy efficiency while reducing greenhouse gas emissions. Addressing the complexities of predicting combustion behavior due to variable chemical compositions and temperatures, the MTL approach enables learning from diverse datasets, ensuring accurate and generalizable predictions. Outperforming conventional machine learning models, our framework signifies a breakthrough in predictive accuracy. Despite facing challenges such as dataset limitations, the research underscores the framework’s potential for broad industrial application, aiming for future improvements that include dataset expansion and real-time data integration. This study not only advances machine learning applications in energy and environmental domains but also contributes to the global pursuit of sustainability.

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Investigation of ash fusion characteristics on co-combustion of coal and biomass (straw, sludge, and herb residue) based on experimental and machine learning method

Cited by 3 publications

References 46 publications

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate

A review on release and transformation behavior of alkali metals during high-alkali coal combustion

Prediction of melting characteristics of sludge coal blending based on Multi-task Learning

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