Search results for "Digestion"
showing 10 items of 357 documents
Regulating feeding and increasing methane yield from co-digestion of C5 molasses and cattle manure
2014
Abstract The paper investigated the mesophilic (∼35 °C) and thermophilic (∼50 °C) co-digestion of cattle manure and C5 molasses for a variable organic loading rate (OLR). The small scale continuous reactor experiment revealed that thermophilic treatment yielded a maximum 313 ± 16 L/kg VS methane for the feeding ranged between 50% and 70% C5 (v/v). Mesophilic co-digestion, on the other hand, produced maximum 232 ± 32 L/kg VS methane when feeding was ranged between 31% and 47% C5 (v/v). The feeding strategy of this study was sophistically adjusted owing to the unstable volatile fatty acids (VFA) pattern, developed at different stages of the experiment. Attainable molasses feeding for both the…
Influence of variable feeding on mesophilic and thermophilic co-digestion of Laminaria digitata and cattle manure
2014
Abstract In this study the effect of various feeding ratios on mesophilic (∼35 °C) and thermophilic (∼50 °C) co-digestion of brown algae Laminaria digitata and cattle manure was investigated. Algae input of 15% VS caused no influence on specific methane yield from mesophilic co-digester while deteriorated the process parameters such as the development of propionic acid in total volatile fatty acids (tVFA) pattern of the thermophilic co-digester. The accumulation of tVFA continued for the latter reactor as the feeding ratio of algae enhanced to 24% VS, but the specific methane yield improved dramatically. Same rise in feeding once again showed no improvement in specific methane yield from me…
Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans
2011
Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…
In-mouth mechanisms leading to flavor release and perception.
2011
Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…
Role of saliva in oral food perception
2014
Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being t…
Effectiveness of salivary stimulation using xylitol-malic acid tablets as coadjuvant treatment in patients with gastro-oesophageal reflux disease : e…
2020
[Background] Besides dental erosion syndrome, other oral syndromes could benefit from the stimulation of sali-vary secretion, in patients with gastro-oesophageal reflux disease (GORD). Our aims is evaluate the improvement of oral extra-oesophageal manifestations in patients with GORD using xylitol–malic acid tablets to stimulate salivary secretion.
An interlaboratory study as useful tool for proficiency testing of chemical oxygen demand measurements using solid substrates and liquid samples with…
2009
In 2008, the first Proficiency Testing Scheme of Chemical Oxygen Demand (1stCOD-PTADG) was conducted to assess the results obtained for different research groups whose field work is mainly anaerobic digestion. This study was performed using four samples, two solid samples as raw materials and two solid samples to prepare high concentration suspended solid solutions. Invitations were sent to a large number of laboratories, mainly to anaerobic digestion research groups. Finally, thirty labs from sixteen countries agreed to participate, but for different reasons four participants could not send any data. In total, twenty-six results were reported to the COD-PT coordinator. This study showed th…
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
2023
Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making. To this purpose, almond skin was used to produce functional products modifying a traditional sourdough bread recipe. The doughs were prepared replacing semolina with powdered almond skin (PAS) at 5 and 10 % (w/w). Sourdough inoculum was started with a mix of lactic acid bacteria (LAB) and propagated in semolina until reaching pH 3.7. The pH of PAS added breads was higher than that of control (CTR) breads before and after fermentation. Plate counts showed a similar evolution of LAB and total mesophilic microorganisms, but members…
Produzione e valorizzazione del biogas nei processi di digestione anaerobica
2015
I processi di digestione anaerobica di matrici organiche, seppure necessitino di una impiantistica complessa e di una elevata competenza degli operatori, contrariamente ai processi aerobici, notoriamente energivori, offrono la concreta possibilità di ottenere un consistente ritorno economico mediante il recupero energetico dal biogas che in essi viene prodotto. Le tecnologie disponibili consentono di utilizzare il biogas, dopo una preliminare depurazione, a scopo cogenerativo, ossia per la produzione di energia elettrica e termica contemporaneamente, con rese tali da potere soddisfare gli autoconsumi dell’impianto di produzione stesso e tali da consentire una commercializzazione all’esterno…
Dewatering of excess sludge produced by CAS and MBR aerobic treatment plants. effects of biochemical stability and EPS composition
2016
This paper investigates the behavior of different sludges from several treatment plants at full and pilot scale configured as Conventional Activated Sludge (CAS) and Membrane Bio Reactor (MBR) plants treating different kinds of wastewaters. The sludges collected were subjected to complete analytical and technological characterization in order to correlate the rheological properties that affect the dewatering behavior to the sludge chemical physical properties. In detail the EPS from the samples collected is extracted and characterized in terms of carbohydrates, proteins, uronic acids and humic acids content. Moreover, once characterized, the sludges were subjected to AD in order to assess t…