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Integrated microalgae culture with food processing waste for wastewater remediation and enhanced biomass productivity

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Chinese Chemical Letters 2023年第2期34卷 636-643页

作者： Angela Paul Peter Kit Wayne Chew Apurav Krishna Koyande Heli Siti Halimatul Munawaroh Amit Bhatnagar Yang Tao Chihe Sun Fubao Sun Zengling Ma Pau Loke Show Department of Chemical and Environmental Engineering Faculty of Science and EngineeringUniversity of Nottingham MalaysiaJalan Broga43500 SemenyihSelangor Darul EhsanMalaysia Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection Wenzhou UniversityWenzhou 325035China Study Program of Chemistry Department of Chemistry EducationFaculty of Mathematics and Science EducationUniversitas Pendidikan IndonesiaBandung 40154Indonesia Department of Separation Science LUT School of Engineering ScienceLUT UniversitySammonkatu 12FI 50130MikkeliFinland College of food Science and Technology Nanjing Agricultural UniversityNanjing 210095China Key Laboratory of Industrial Biotechnology Ministry of EducationSchool of BiotechnologyJiangnan UniversityWuxi 214122China Department of Sustainable Engineering Saveetha School of EngineeringSIMATSChennai 602105India

Waste generation from food manufacturing facilities poses a serious hazard like environmental degradation, water pollution, and land pollution due to its high nutrient composition. Specifically, solid waste(powder) disposal requires additional energy sources in terms of scientific treatment, structured collection, and disposal packaging according to the safety regulation. Thus, this research discusses the viewpoint of integrating food processing waste as an organic carbon source with BG-11 medium for Chlorella vulgaris(FSP-E) growth. The food processing waste powders investigated in this study were obtained from milk, and biscuit manufacturing facilities. The culture medium was modified by combining both BG-11 and food processing waste powders to identify the optimal algal growth and biochemical *** to the microalgae grown in BG-11 alone(IBG), the combination of biscuit waste and IBG produced higher biomass concentration(44%), with increased lipid(11%), protein(20%), and carbohydrate(57%) contents. Chlorella vulgaris was able to uptake nutrients from the culture medium with combination of food processing waste and IBG thus enhancing its growth. The results obtained also indicate that an integrated culture system using food processing waste and synthetic sources can generate energy out of waste by improving the bio-composition of the microalgae biomass.

关键词： Medium contamination food processing Waste powder Organic medium Waste remediation

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Novel Taguchi scheme-based DEMATEL methods and DEMATEL method for the principal performance indicators of maintenance in a food processing industry

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International Journal of Intelligent Computing and Cybernetics 2021年第3期14卷 363-397页

作者： Victor Chidiebere Maduekwe Sunday Ayoola Oke Department of Mechanical Engineering Faculty of EngineeringUniversity of LagosAkoka YabaNigeria

Purpose-Key performance indicators(KPIs)of maintenance systems serve as benchmarks to workers and organizations to compare their goals for decision-making ***,the effects of one KPI on the other are least known,restraining decisions on prioritization of *** article examines and prioritizes the KPIs of the maintenance system in a food processing industry using the novel Taguchi(T)scheme-decisionmaking trial and evaluation laboratory(DEMATEL)method,Taguchi-Pareto(TP)scheme-DEMATEL method and the DEMATEL ***/methodology/approach-The causal association of maintenance process parameters(frequency of failure,downtime,MTTR,MTBF,availability and MTTF)was ***,the optimized maintenance parameters were infused into the DEMATEL method that translates the optimized values into cause and effect responses and keeping in view the result of *** collection was done from a food processing plant in ***-The results indicated that downtime and availability have the most causal effects on other criteria when DEMATEL and T-DEMATEL methods were respectively applied to the ***,the frequency of failure is mostly affected by other criteria in the key performance indication selection using the two *** combined Taguchi scheme and DEMATEL method is appropriate to optimize and establish the causal relationships of ***/value-Hardly any studies have reported the joint optimization and causal relationship of maintenance system ***,the current study achieves this goal using the T-DEMATEL,TP-DEMATEL and DEMATEL methods for the first *** applied methods effectively ease decisions on prioritization of KPIs for enhancement.

关键词： Maintenance Performance DEMATEL food processing Indicators

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food Physics and food Safety- Some Aspects in food processing and food Quality Control

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Journal of Life Sciences 2010年第7期4卷 58-60页

作者： Andras S. Szabo Peter Laszlo Department of food Chemistry and Nutriton Faculty of Food Science Corvinus University of Budapest 1118 Budapest Hungary Department of Physics and Automation Faculty of Food Science Corvinus University of Budapest 1118 Budapest Hungary

The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.

关键词： food physics food processing food quality quality assurance radiation methods safety.

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Mitigation of Mycotoxins during food processing:Sharing Experience among Europe and South East Asia

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粮油食品科技 2021年第6期29卷 59-70页

作者： Paula Alvito Jonathan Barcelo Johan De Meester Elias Rito Michele Suman food and Nutrition Department National Institute of Health Dr.Ricardo JorgeAvenida Padre Cruz1649-016 LisboaPortugal CESAM Centre for Environmental and Marine StudiesUniversity of AveiroCampus Universitário de Santiago3810-193 AveiroPortugal School of Natural Sciences Saint Louis UniversityBonifacio StreetBaguio CityPhilippines Cargill R&D Centre Europe Havenstraat 84B-1800 VilvoordeBelgium European Association of Chemical Distributors Rue du Luxembourg16B 1000 BrusselsBelgium Barilla SpA-Advanced Research Laboratory via Mantova 166-43122 ParmaItaly

Worldwide the issue of mycotoxins results in economic losses estimated at billions of dollars and toxicological risk for both humans and *** measures also include decontamination and mitigation actions that can be carried out through food *** proposals have been tested and illustrated also in scientific papers during the last decades,however clear,easy to implement,practical suggestions and guidelines for process adaptation are much more *** and South East Asia can find synergies and complementarities moving from processing to analysis,from risk assessment to reduction strategies,from gap-analysis to communication *** from both Europe and Southeast Asia must then ensure that there is a way to ease and harmonize the regulation in the food supply chain in order to ensure food safety and at the same time facilitate trade in both regions,taking into account of the various landscapes,agrosystems and also different consumer preferences within the countries *** the example of cereals,processing steps cover primary processing(cleaning and milling operations)and secondary processing procedures(such as fermentation and thermal treatments during baking),special attention is devoted to the production of baked goods and to the estimation of processing factors for DON in wheat bread production especially in *** reference instead to the specific context of Asian producers,a case-study focuses on ochratoxin A in coffee in Southeast Asia region,combining the expertise of the farming community,coffee industry and science *** strategy to reduce mycotoxins in a farm setting poses several challenges to coffee farmers:it needs to be analyzed in the context of good agricultural practices,socioeconomic and behavioral factors of both coffee producers and *** the world becomes more globalized,food and feed supply chains also become more complexed and hence,a more comprehensive strategy to

关键词： mitigation food processing mycotoxins cereals coffee Europe South East Asia

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Artificial Neural Network in food processing

Artificial Neural Network in Food Processing

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第三十届中国控制会议

作者： CHEN Hua~(1,2),SUN Huili~(1,2),YI Xiangxi~(1,2),CHEN Xin~(1,2) 1.Key Laboratory of Marine Bio-resources Sustainable Utilization,CAS,South China Sea Institute of Oceanology, Guangzhou 510301,P.R.China 2.Graduate School of the Chinese Academy of Sciences,Beijing 100864,P.R.China

Once regarded as an eccentric and unpromising algorithm for the analysis of scientific data,the artificial neural network(ANN) has been developed into a powerful computational *** to a traditional regression approach, with its excellent fault tolerance,the ANN is capable of modeling complex nonlinear relationships and is highly scalable with parallel *** its use now spans all areas of science,from the physical sciences and processing to the life sciences and allied *** the data explosion in modern food processing research requires sophisticated analysis methods to uncover the hidden causal relationships between single or multiple responses and a large set of properties,the ANN is one of the most versatile tools to meet the ***,the main ANN architectures are described briefly in this review and examples of their application to solve food processing problems are presented as ***,it is suggested that different architectures of ANN and learning algorithms should be introduced into food processing,and the possibility of implementing a neural network based class-modeling algorithm should be studied as well.

关键词： Artificial Neural Network(ANN) food processing Separate Classify Model Predict Optimize

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Development of Micro food processing Sector through food processing Entrepreneurship in Manipur

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NASS Journal of Agricultural Sciences 2021年第2期3卷 33-37页

作者： Angam Raleng Ngangkham Joykumar Singh College of food Technology Central Agricultural UniversityImphalManipurIndia

Micro food processing industry is gaining its momentum in the recent years in Northeast India and particularly in *** sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship *** region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business *** state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading *** Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills *** will ultimately help in developing the Micro food processing sector in the state.

关键词： Micro food processing sector food entrepreneurship food processing Marketing Manipur

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Nanotechnologies in food Science:Applications,Recent Trends,and Future Perspectives

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Nano-Micro Letters 2020年第3期12卷 218-251页

作者： Shivraj Hariram Nile Venkidasamy Baskar Dhivya Selvaraj Arti Nile Jianbo Xiao Guoyin Kai Laboratory of Medicinal Plant Biotechnology College of PharmacyZhejiang Chinese Medical UniversityHangzhou 310053ZhejiangPeople’s Republic of China Plant Genetic Engineering Laboratory Department of BiotechnologyBharathiar UniversityCoimbatoreTamil NaduIndia Department of Bioresources and food Science Sanghuh College of Life SciencesKonkuk UniversitySeoul 05029Republic of Korea Institute of Chinese Medical Sciences State Key Laboratory of Quality Control in Chinese MedicineUniversity of MacaoMacaoMacao SARPeople’s Republic of China

Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture *** have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in *** are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food *** comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and *** of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food *** addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.

关键词： Nanomaterials Functional food food processing Nanodelivery Bioavailability

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food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation

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Chinese Journal of Chemical Engineering 2021年第2期34卷 29-36页

作者： Yanfeng Liu Xiaomin Dong Bin Wang Rongzhen Tian Jianghua Li Long Liu Guocheng Du Jian Chen Science Center for Future foods Jiangnan UniversityWuxi 214122China Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of EducationJiangnan UniversityWuxi 214122China Key Laboratory of Industrial Biotechnology Ministry of EducationJiangnan UniversityWuxi 214122China National Engineering Laboratory for Cereal Fermentation Technology Jiangnan UniversityWuxi 214122China

Animal-derived protein production is one of the major traditional protein supply methods,which continues to face increasing challenges to satisfy global needs due to population growth,augmented individual protein consumption,and aggravated environmental ***,ensuring a sustainable protein source is a considerable *** emergence and development of food synthetic biology has enabled the establishment of cell factories that effectively synthesize proteins,which is an important way to solve the protein supply *** review aims to discuss the existing problems of traditional protein supply and to elucidate the feasibility of synthetic biology in the process of protein ***,using artificial bioengineered milk and artificial bioengineered eggs as examples,the progress of food protein supply transition based on synthetic biology has been systematically ***,the future of food synthetic biology as a potential source of protein has been also *** strengthening and innovating the application of food synthetic biology technologies,including genetic engineering and high-throughput screening methods,the current limitations of artificial foods for protein synthesis and production should be ***,the development and industrial production of new food resources should be explored to ensure safe,high-quality,and sustainable global protein supply.

关键词： Artificial food Biotechnology food processing food synthetic biology Protein source Protein supply

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Effects of extrusion parameters on rheological properties,chromatism,protein solubility and microstructure of flaxseed-corn mixture

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International Journal of Agricultural and Biological Engineering 2015年第6期8卷 89-98页

作者： Wu Min Liu Yi Wang Lijun Li Dong College of Engineering China Agricultural UniversityBeijing 100083China Engineering Research Center for Modern Agricultural Equipment&Facilities Ministry of EducationChina College of food Science and Nutritional Engineering China Agricultural UniversityBeijing 100083China

As a kind of significant functional food material,flaxseed can be processed into snacks by extrusion *** research mainly studied the effects of different extrusion conditions:temperature,screw speed,material moisture content and proportion of added flaxseed,***,the rheological properties of steady state were also *** showed that the steady state shear sweep tendency of extruded disperse system accorded to the power law model of non-Newtonian *** fitting extrusion parameters and the parameters of power law model with polynomial,the maximum of consistency index and minimum of liquidity index can be gained when extruding temperature was 120°C,screw speed was 100 r/min and the proportion of added flaxseed was 20%.Maillard reaction could occur in extruded melt when material moisture content was less than 18.2%,and then formed to be brown by-products;however,the Maillard reaction slowed down and color aberration decreased when the moisture content *** soluble index observably reduced after extrusion,which indicated that protein denaturation during extruding process and created hydrophobic *** study of scanning rheological and electron microscope explained the process of starch,protein and fat in mixture formed steady polymer during extruding process.

关键词： flaxseed extrusion flaxseed-corn blend steady shear rheological property food processing

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Biotechnology—Updates and New Developments

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Biomedical and Environmental Sciences 2001年第1期14卷 32-39页

作者： SUSHILA K.CHANG Director CentreforLifeSciences&ChemicalTechnology

Areas of priority for intensive discovery would be the agbiotechnology and biomedical sectors using gene technology as a platform. The use of genetic manipulation in farming and the use of plants as ‘pharma’ factories to manufacture therapeutics would be on the rise. The human genome will continue to have a powerful impact on research and development of human diseases and healthcare. Discovery of genetics and pharmacogenomics will have great impact on drug development and will allow the prediction of the patient's response to various drugs as well as the onset of individualised or ‘designer drugs’. Human stem cells could have their cellular clocks reset by the cloning process, enhancing opportunities to grow young cells, tissues and organs for an aging population. The cellular clock could also be reset by therapeutic cloning. Bioinformatics would be a technology which would be synonymous with biotechnology. The analyses of biotechnology research would be conducted in silico and would involve the exchange of information among sophisticated computer databases. Applications of biotechnology would be even more evident in environmental technology, food development and food processing. In electronics, the use of the specificity of proteins in biochips is underway. In tandem with the explosions in research, regulatory issues, legislation and intellectual property rights will evolve to enhance the climate of discovery and innovation. Public education will have to be continually enhanced as awareness could negate any fear resulting from novel and innovative improvements from biotechnology.

关键词： intellectual property rights research and development environmental technology genetic manipulation aging population food processing human genome stem cells

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