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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 content.Compared 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 purposes.Unfortunately,the effects of one KPI on the other are least known,restraining decisions on prioritization of KPIs.This 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 method.Design/methodology/approach-The causal association of maintenance process parameters(frequency of failure,downtime,MTTR,MTBF,availability and MTTF)was studied.Besides,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 analysis.Data collection was done from a Food processing plant in Nigeria.Findings-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 problem.Furthermore,the frequency of failure is mostly affected by other criteria in the key performance indication selection using the two methods.The combined Taguchi scheme and DEMATEL method is appropriate to optimize and establish the causal relationships of factors.Originality/value-Hardly any studies have reported the joint optimization and causal relationship of maintenance system parameters.However,the current study achieves this goal using the T-DEMATEL,TP-DEMATEL and DEMATEL methods for the first time.The applied methods effectively ease decisions on prioritization of KPIs for enhancement.

关键词： Maintenance Performance DEMATEL Food processing Indicators

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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 animals.Preventive measures also include decontamination and mitigation actions that can be carried out through Food processing.Several 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 needed.Europe 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 roadmaps.Stakeholders 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 themselves.Concerning 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 Europe.With 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 researchers.The 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 consumers.As the world becomes more globalized,food and feed supply chains also become more complexed and hence,a more comprehensive strategy to ensure food contaminants mitigation is needed.

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 tool.Compared 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 processing.So its use now spans all areas of science,from the physical sciences and processing to the life sciences and allied subjects.When 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 demand.Therefore,the main ANN architectures are described briefly in this review and examples of their application to solve Food processing problems are presented as well.Finally,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 Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The 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 support.The state sharing its border with the Myanmar has a significant impact on the Food processing industry particularly in terms of marketing and trading aspects.food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which 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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The role of digital technologies in supporting and improving fishery and aquaculture across the supply chain-Quo Vadis?

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Aquaculture and Fisheries 2023年第4期8卷 365-374页

作者： Neil J.Rowan Bioscience Research Institute Technological University of the ShannonMidlands Midwest(TUS)AthloneN37 HD68Ireland Empower Eco^(™)Innovation Hub TUSAthloneN37 HD68Ireland CURAM Research Centre NUIGalwayH91 TK33Ireland

Fish constitute important high protein products to meet the demands of an increasing global population.However,the continued depletion of wild fish stocks is leading to increased strain on the aquaculture sector in terms of sustaining the supply of fish and seafood to global markets.Despite the fact that aquaculture is more diversified than other agriculture sectors,there are significant pressures on the industry to continue innovating in order to enable sustainability including increased fish production,improved appropriate selection of species,disease mitigation,reduced wastage,preventing environmental pollution and generating more employment globally.This viewpoint article addresses how digital transformation can help support and meet expansion needs of the fisheries/aquaculture industries that includes exploiting and harnessing ICT,IoT,Cloud-edge computing,AI,machine learning,immersive technologies and blockchain.Digital technologies are bringing significant operational benefits for global food chain,improving efficiencies and productivity,reducing waste,contamination and food fraud.The focus on digital technologies has recently evolved to Industry 5.0 where AI and robotics are coupled with the human mind in order to advance human-centric solutions.This viewpoint describes the role of Quadruple helix Hub(academic-industry-government and society)in delivering a convergent holistic approach to meeting the diversity of fishery industry needs by connecting and placing fisheries centrally in a defined ecosystem of stakeholders.This includes specialist training,testing technologies,providing access to finance and fostering disruption through aquaculture accelerator initiatives such as that provided by Hatch Blue.Connecting digital Innovation Hubs trans-regionally,nationally and internationally will also help mitigate against significant risks for the fisheries and aquaculture industry including climate change,global pandemics and conflicts that can jeopardize fish and seafood production and supply chains.There is

关键词： Digital transformation Sustainability End-to-end monitoring Food processing Disruptive innovation

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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 pollution.Thus,ensuring a sustainable protein source is a considerable challenge.The 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 problem.This review aims to discuss the existing problems of traditional protein supply and to elucidate the feasibility of synthetic biology in the process of protein synthesis.Moreover,using artificial bioengineered milk and artificial bioengineered eggs as examples,the progress of food protein supply transition based on synthetic biology has been systematically summarized.Additionally,the future of food synthetic biology as a potential source of protein has been also discussed.By 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 addressed.Therefore,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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Controlling infestation of a chocolate factory by Plodia interpunctella by combining mating disruption and the parasitoid Habrobracon hebetor

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Insect Science 2017年第3期24卷 503-510页

作者： Pasquale Trematerra Annachiara Oliviero Sara Savoldelli Matthias Scholler Department of Agricultural Environmental and Food Sciences University of Molise Via De Sanctis 86100 Campobasso Italy Department of food Environmental and Nutritional Sciences Universit& degli Studi di Milano Via Celoria 2 20133 Milan Italy Faculty of Life Sciences Humboldt-Universit#t zu Berlin Lentzeallee 55/57 14195 Berlin Germany

A field experiment of 4 years＇ duration was carried out to evaluate the ef- ficacy of combining the mating disruption （MD） formulation Dismate ZETA （（9Z,12E）- tetradecadienyl acetate）, with the parasitoid Habrobracon hebetor against the Indianmeal moth Plodia interpunctella in a chocolate factory. The experimental period began early in 2011 and ended in late 2014. Begane Dismate dispensers were placed in the facility from 2011 to 2014 and H. hebetor was released in 2014. Pheromone-baited traps were used to monitor the flight activity of the male moths and oviposition Petri dish traps were placed to assess the progeny production ofP. interpunctella females. Following the start of MD, a decrease in the number ofP. interpunctella males caught in monitoring traps was observed from 2011 to 2013. A further decline in the moth population was noted in 2014, when MD was combined with the release of parasitoids. The presence of larvae in the oviposition cups was occasionally observed throughout the monitoring period, from 2011 to 2014. This study demonstrates that the combined system of MD and parasitoids is an effective and reliable technique that can be used to successfully control P. interpunctella.

关键词： control Food processing integrated pest management mating disruption parasitoid Plodia interpunctella

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Transition towards sustainability in agriculture and food systems:Role of information and communication technologies

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Information processing in Agriculture 2018年第4期5卷 456-464页

作者： Hamid El Bilali Mohammad Sadegh Allahyari Centre for Development Research University of Natural Resources and Life Sciences(BOKU)ViennaAustria Department of Agricultural Management Rasht BranchIslamic Azad UniversityRashtIran University of Gastronomic Sciences Piazza Vittorio Emanuele 9I-12042 Pollenzo(Cuneo)Italy

food sustainability transitions refer to transformation processes necessary to move towards sustainable food systems.Digitization is one of the most important ongoing transformation processes in global agriculture and food chains.The review paper explores the contribution of information and communication technologies(ICTs)to transition towards sustainability along the food chain(production,processing,distribution,consumption).A particular attention is devoted to precision agriculture as a food production model that integrates many ICTs.ICTs can contribute to agro-food sustainability transition by increasing resource productivity,reducing inefficiencies,decreasing management costs,and improving food chain coordination.The paper also explores some drawbacks of ICTs as well as the factors limiting their uptake in agriculture.

关键词： Sustainability transitions ICT Agriculture digitization food supply chain Food processing Distribution Consumption

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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 technology.This research mainly studied the effects of different extrusion conditions:temperature,screw speed,material moisture content and proportion of added flaxseed,respectively.Moreover,the rheological properties of steady state were also investigated.Results showed that the steady state shear sweep tendency of extruded disperse system accorded to the power law model of non-Newtonian fluid.By 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 increased.Protein soluble index observably reduced after extrusion,which indicated that protein denaturation during extruding process and created hydrophobic structure.The 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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