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Energy Valorization by Continuous Pyrolysis of Straight Vegetable Oils (SVOs)

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Green and Sustainable Chemistry 2018年第1期8卷 19-31页

作者： Abollé Abollé Konan Edmond kouassi Henri Planche Albert Trokourey kouassi benjamin yao Ado Ado Gossan Unité de Formation et de Recherche-SFA Université Nangui Abrogoua (UNA) Abidjan Republic of C&#244 te d’Ivoire Unité de Chimie et Procédés Ecole Nationale Supérieure des Techniques Avancées Paris France Unité de Formation et de Recherche-SSMT Université Houphou&#235 t-Boigny (UFHB) Abidjan Republic of C&#244 te d’Ivoire Institut National Polytechnique Félix Houphouë t-Boigny Yamoussoukro Republic of C&#244 te d’Ivoire

Researches have been undertaken to find a form of valorization of the surplus production of vegetable oils in Côte d’Ivoire for their use as a substitute diesel. The first tests of the use of crude oils-diesel blends by the company Palmindustrie faced enormous difficulties. We have therefore undertaken a campaign of pyrolysis of Tropical Straight Vegetable Oils: palm, copra, peanut, cotton, cabbage palm and shea, between 400°C and 600°C under atmospheric pressure. A silica support was used in co-catalysis either with water or with methylcyclohexane, which is a model compound of cetanes contained in gas oil. This compound has the advantage, unlike the gas oil itself, of not masking the peaks of the pyrolysis recombinates of oils in the chromatograms. The condensed organic phase consists mainly of hydrocarbons including paraffins, olefins, alkylbenzenes and styrenes. The yields of liquid hydrocarbons vary between 72% and 86%. A comparative study of coke precursors and gas production was carried out. A discussion on the parameters to be considered for a large-scale implementation was undertaken.

关键词： Straight Vegetable Oils (Palm Copra Peanut Palm Kernel Cotton and Shea) Hydrocarbons Coke

Study of the Viscosity and Specific Gravity of the Ternary Used Frying Oil (UFO)-Bioethanol-Diesel System

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Journal of Materials Science and Chemical Engineering 2024年第4期12卷 53-66页

作者： Konan Edmond kouassi Abollé Abolle N’guessan Luc Brou David Boa N’guessan Raymond Kre kouassi benjamin yao Laboratoire de Thermodynamique et Physico-Chimie du Milieu (LTPCM) UFR-SFA UNA Abidjan C&#244te d&#8217Ivoire Laboratoire de Physiques Fondamentales et Appliqué es (LPFA) UFR-SFA UNA Abidjan C&#244te d&#8217Ivoire Laboratoire des Procé d&#233s Industriels de Synth&#232se de l&#8217Environnement et des Energies Nouvelles (LAPISEN) de l&#8217Institut National Polytechnique F&#233lix Houphou&#235t Boigny de Yamoussoukro Yamoussoukro C&#244te d&#8217Ivoire

Fossil fuels cover around 80% of global energy consumption. However, the problems linked to their use justify the choice of using biofuel. In order to reduce as much as possible, diesel rate, an increase in the number of additives may be considered. Thus, in this work, the study of the used frying oil (UFO), bioethanol and diesel ternary system was undertaken. It emerges from this study that the addition of bioethanol reduces the viscosity and the density of the ternary system and permits a 90% substitution rate for diesel between the UFO and bioethanol. Finally, the percentage of oil becomes 40% after adding alcohol compared to the binary diesel crude vegetable oil mixture where this rate is 30%.

关键词： Biofuel UFO-Bioethanol-Diesel Ternary Density Viscosity

Optimization of Rubber Seed Oil Transesterification to Biodiesel Using Experimental Designs and Artificial Neural Networks

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Green and Sustainable Chemistry 2018年第1期8卷 39-61页

作者： Konan Edmond kouassi Abollé Abolle Abolle kouassi benjamin yao David Boa Kopoin Adouby Patrick Drogui Rajeshwar Dayal Tyagi Laboratoire de Procédés Industriels de Synthèse de l’Environnement et des Energies Nouvelles Groupe des Procédés et Environnement Institut National Polytechnique Félix Houphou&#235 t-Boigny Yamoussoukro C&#244 te d’Ivoire Laboratoire de Thermodynamique et Physico-Chimie du Milieu UFR Sciences Fondamentales et Appliquées Université Nangui Abrogoua Abidjan C&#244 te d’Ivoire Institut National de la Recherche Scientifique (INRS-Centre Eau Terre et Environnement) Université du Québec Québec Canada

The development of biofuels is driven both by concern about the greenhouse effect and by interest in the opportunities for exploitation of biomass of agricultural origin. In order to improve the yield and quality of biodiesel through modeling and optimization, several studies are in progress. In this paper, biodiesel produced from rubber seed oil in the homogeneous transesterification is studied using a Plackett-Burman experimental design, a full factorial design, a central composite design and an Artificial Neural Network (ANN) coupled with a Genetic Algorithm (GA).Variables such as temperature, stirring speed, reaction time, type of alcohol, and type of catalyst are studied to obtain the best specific gravity and kinematic viscosity. Type of alcohol and type of catalyst have the greatest effect on the two responses, with ethanol (alcohol) and sulphuric acid (catalyst) producing the best results. The specific gravity and kinematic viscosity changes recorded during the transesterification process followed the first and second order polynomial models, respectively. The ANN coupled with GA was used to optimize the two responses simultaneously. Global optimal values of specific gravity (0.883) and kinematic viscosity (6.76 cSt) were recorded when a temperature of 90°C, a stirring speed of 305 rpm, and a treatment time of 141 min were imposed.

关键词： Rubber Seed Oil Biodiesel Transesterification Specific Gravity Kinematicviscosity

Optimization of Biofuel Formulation by Mixture Design

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Advances in Chemical Engineering and Science 2024年第1期14卷 48-56页

作者： Konan Edmond kouassi Abollé Abollé Kouamé Olivier-Marc Kouakou David Boa N’guessan Raymond Kré kouassi benjamin yao Laboratory of Thermodynamics and Physical Chemistry of the Environment (LTPCM) UFR-SFA University of Nangui ABROGOUA Abidjan C&#244te d’Ivoire Laboratory of Fundamental and Applied Physics (LPFA) UFR-SFA University of Nangui ABROGOUA Abidjan C&#244te d’Ivoire Laboratory of Industrial Processes for the Synthesis of the Environment and New Energies (LAPISEN) of the Félix Houphouë t Boigny National Polytechnic Institute Yamoussoukro C&#244te d’Ivoire

With the full growth of energy needs in the world, several studies are now focused on finding renewable sources. The aim of this work is to optimise biofuel formulation from a mixture design by studying physical properties, such as specific gravity and kinematic viscosity of various formulated mixtures. Optimization from the mixture plan revealed that in the chosen experimental domain, the optimal conditions are: 40% for used frying oil (UFO), 50% for bioethanol and 10% for diesel. These experimental conditions lead to a biofuel with a density of 0.84 and a kinematic viscosity of 2.97 cSt. These parameters are compliant with the diesel quality certificate in tropical areas. These density and viscosity values were determined according to respective desirability values of 0.68 and 0.75.

关键词： Biofuel Optimization Mixture Design

Modeling and Optimization of Two Clays Acidic Activation for Phosphate Ions Removal in Aqueous Solution by Response Surface Methodology

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Journal of Water Resource and Protection 2019年第2期11卷 200-216页

作者： yao Joseph Adjoumani Pierre Jean Marie Richard Dablé Konan Edmond kouassi Soumahoro Gueu Alain Stéphane Assémian kouassi benjamin yao Laboratoire Thermodynamique Traitement et Sciences des Surfaces et Interfaces Ingénierie et Physicochimie des Procédés et de Mécaniques des Matériaux (L2TSIPM) Institut National Polytechnique Félix Houphou&euml t Boigny INP H-B Yamoussoukro C&ocirc te d’Ivoire Laboratoire des Procédés Industriels de Synthèse et de l’Environnement (LAPISEN) Institut National Polytechnique Félix Houphou&euml t Boigny INP H-B Yamoussoukro C&ocirc te d’Ivoire

This work deals with phosphate ions removal in aqueous solution by adsorption carried out using two clays, both in activated form. One, non-swelling clay, rich in kaolinite, is associated with illite and quartz. The other, swelling, richer in montmorillonite, is associated with kaolinite, illite and quartz. Seven factors including these two clays were taken into account in a series of experimental designs in order to model and optimize the acidic activation process favoring a better phosphate removal. In addition to the choice of clay nature, the study was also interested in the identification of the mineral acid, between hydrochloric acid and sulfuric acid, which would promote this acidic activation. Response Surface Methodology (RSM) was used for this purpose by sequentially applying Plackett and Burman Design and Full Factorial Design (FD) for screening. Then, a central composite design (CCD) was used for modeling the activation process. A mathematical surface model has been successfully established. Thus, the best acidic activation conditions were obtained by activating the montmorillonite clay with a 2N sulfuric acid solution, in an acid/clay mass ratio of 7.5 at 100°C for 16H. The phosphate removal maximum rate obtained was estimated at 89.32% ± 0.86%.

关键词： Clay Acidic Activation Modeling Optimization Phosphate Removal Response Surface Methodology

Some Processing Steps and Uses of Cashew Apples: A Review

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Food and Nutrition Sciences 2023年第1期14卷 38-57页

作者： Lou Boli Caroline Sahie Doudjo Soro Kisselmina Youssouf Kone Nogbou Emmanuel Assidjo kouassi benjamin yao Ecole Doctorale Polytechnique (EDP) of Institut National Polytechnique Félix Houphouë t-Boigny (INP-HB) Yamoussoukro C&#244 te d’Ivoire

In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of other traditional tropical fruits, and its juicy and sweet flesh is free of seeds or pits. In addition, very large volumes are available. As a result, the development of this fruit represents a considerable economic challenge. This paper first presents the cultivation of cashew trees and the bibliography of the work done on cashew juice. The favorable conditions for cashew tree cultivation and the planting method were presented. Then, the study highlights the work done on the physicochemical characteristics of cashew apples, the effect of the growing area, the variety and the stage of maturity on its characteristics. It also shows the influence of the processing steps on the nutritional value and organoleptic quality of the cashew apple;as well as the methods of clarification, stabilization, concentration and dehydration. Some uses of cashew apple were reviewed: beverage, food, substrate, bioethanol, nutraceutical, food additive and agro materials.

关键词： Cashew Apple Processing Use

Accessibility Index of Aquatic Environments as an Indicator of Surface Water Vulnerability in Urban Areas:Case of the Okpara Basin(Benin)

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Open Journal of Modern Hydrology 2019年第4期9卷 103-112页

作者： Maurille P.S.Lanmandjèkpogni Francois De Paule Codo Babilas Hountondji benjamin kouassi yao Laboratory of Water Science and Technology(LSTE) National Water Institute(INE)University of Abomey-CalaviCotonouBenin International Chairin Mathematical Physics and Applications(CIPMA) University of Abomey-CalaviCotonouBénin Laboratory of Industrial Processes BriefsEnvironment and New Energy(LAPISEEN)Process Group and EnvironmentNational Polytechnic Institute Houphouet-Boigny(INP-HB)YamoussoukroIvory Coast

Physiographic differences and conditions of use of water resources in anthropogenic basins explain the variability of risk to surface water. Based on the multi-criteria analysis of Saaty, the present work proposes an assessment of the vulnerability of surface water through a three-factor accessibility index: the slope, the subdivision rate and the drainage density of the basin. It is observed that the topographic (slope) and urbanistic (subdivision) conditions are the most important (weighting of 59%, 34%) in front of the hydrographic condition (drainage 6%) with an overall consistency of 2%. Thus, in the Okpara basin in the city of Parakou, the analysis of the vulnerability of surface waters by the accessibility index highlights two groups. The Ganré and Kokouro basins with about 30% of their areas in the low and moderate classes and the Wonka and Dama basins in the very strong class at more than 50% of their areas.

关键词： Accessibility Risk Vulnerability Index Okpara

Production of Cashew Apple Wine Enriched with Hibiscus sabdariffa Extracts

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Food and Nutrition Sciences 2023年第8期14卷 720-729页

作者： Esaïe W. Koui Doudjo Soro Jean Ives K. Gnoumou Nogbou Emmanuel Assidjo kouassi benjamin yao UMRI 58 Chimical Food and Environemental Process Sciences Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro C&#244te d’Ivoire Laboratory of Industrial Process of Synthesis and Environment (LAPISEN) Felix Houphouet-Boigny National Polytechnic Institute Yamoussoukro C&#244te d’Ivoire

This study focuses on enhancing the value of agricultural products by developing a process to produce wine from cashew apples enriched with extracts from Hibiscus sabdariffa. The formulation consisted of a blend of cashew apple juice and Hibiscus calyxes in a ratio of 90:10 (w/w). The Hibiscus calyxes were added at three different stages: before, during, and after fermentation. The physico-chemical analysis of the resulting wines revealed a pH range of 3.073 ± 0.005 to 3.583 ± 0.015 and acidity levels ranging from 4.018 ± 0.028 to 5.628 ± 0.059 g/L. The alcoholic strength ranged from 13.54% ± 0.036% to 13.86% ± 0.04%, with a soluble dry extract of 7.2 ± 0.25 to 8.1 ± 0.28 °B. Regardless of the stage of Hibiscus calyx addition, the fermentation kinetics and physico-chemical parameters met the standards set for wines.

关键词： Vinification Cashew Apple Hibiscus sabdariffa Fermentation

Nutrient Intake and Impact of the Consumption of Two Street Foods (Garba and Rice Eggplant Sauce) in Humans

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Food and Nutrition Sciences 2022年第3期13卷 195-210页

作者： N’Gbésso Amos Ekissi Yadé Réné Soro Gnogbo Alexis Bahi Ahou Bénédicte Nina kouassi N’Guessan Jean-Eugène Parfait Kouadio kouassi benjamin yao Allico Joseph Djaman Laboratory of Biotechnology Agriculture and Valorization of Biological Resources Department Biosciences University Félix Hou-phouet-Boigny Abidjan C&#244 te d’Ivoire Department of Clinical and Fundamental Biochemistry Institute Pasteur in C&#244 te d’Ivoire Abidjan C&#244 te d’Ivoire Laboratory of Biochemistry Microbiology and Valorization of Agricultural Resources Institute of Agropastoral Management Univer-sity Péléforo Gon Coulibaly Korhogo C&#244 te d’Ivoire Department Communication Environment and Society University Alassane Ouattara Bouake C&#244 te d’Ivoire Laboratory of Biocatalysis and Bioprocessing Department of Food Science and Technology University Nangui Abrogoua Abidjan C&#244 te d’Ivoire Laboratory of Industrial Processes Synthesis Environment and New Energies Institute National Polytechnique Felix Houphouet-Boigny Yamoussoukro C&#244 te d’Ivoire

Many lifestyle factors can affect health, but nutrition is an important, modifiable, and powerful factor in promoting health, preventing and treating disease, and improving quality of life. Inadequate dietary intake, regardless of the cause, can have negative effects on human growth and development. Analysis of tuna “Garba” and rice with eggplant sauce consumed in Abidjan (Côte d’Ivoire) revealed low levels of water-soluble B vitamins. Also, the analysis of these dishes observed the presence of histidine, leucine, valine, glutamine, arginine, cysteine and alanine. The tuna “Garba” (Gab) dish showed levels in amino acids ranging from 69.8 ± 1.33 to 764 ± 2.08 mg/kg and 77.1 ± 1.95 to 754.67 ± 2.8 mg/kg in the eggplant sauce rice (Risa) dish. During 15 days of consumption of these dishes by the wistar rats, anthropometric parameters, namely body length and abdominal circumference, showed a significant increase in the rats consuming the rice eggplant sauce. The rats showed BMI, Lee’s Index and Adipocyte Index ranged from 0.27 ± 0.01 to 0.31 ± 0.01 g/cm2;0.25 ± 0.01 to 0.26 ± 0.00 cm and 1.67% ± 0.25% to 1.96% ± 0.21% respectively. The nutritional profiling of these two street foods by LIM and SAIN score presented poor profiles.

关键词： Nutritional Values Tuna Garba Rice Eggplant Sauce Nutritional Profiling Abidjan (Côte d’Ivoire)