Sustainable nutrient recovery from animal manure: A review of current best practice technology and the potential for freeze concentration

Dadrasnia, Arezoo; Muñoz, Isabella de Bona; Hernández, E.; Lamkaddam, Imane Uald; Mora, Mabel; Ponsá, Sergio; Ahmed, Mansour; Argelaguet, Laia Llenas; Williams, Paul; Oatley-Radcliffe, Darren L.

doi:10.1016/j.jclepro.2021.128106

Cited by 63 publications

(47 citation statements)

References 137 publications

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“…This was in accordance with the results found for three processing Dadrasnia et al (2021) highlight that the low energy and temperatures required for freeze concentration result in low energy costs for the processing step. Furthermore, low-cost materials can be utilized and the liquid will not need a pretreatment in order to be concentrated, hence, there is also a low ecological impact.…”

Section: Physical-chemical Analysissupporting

confidence: 92%

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Silva

Fischer

Zardo

et al. 2021

J. Food Process. Preserv.

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This research aimed to propose a protocol for the processing of whole persimmon juice and to evaluate the effects of ultrasound treatment in relation to microbiological, sensory, and antioxidant aspects. The persimmon juice was submitted to freeze concentration, and the physical-chemical, total phenolic compounds (TPC), and antioxidant capacity were investigated. The sample treated with ultrasound (60% amplitude for 20 min) obtained a satisfactory reduction in total coliforms as well as the highest amount of TPC and total flavonoids compared with the control. This sample also showed a global preference in the sensory evaluation. Regarding the use of freeze concentration, two cycles of this process resulted in an increase in sugars, organic acids, and TPC. These results suggest that these nonthermal technologies can potentially be applied in relation to persimmon beverages, instead of the traditional pasteurization and concentration methods, to improve sensory quality and safety or to enhance functional properties. Novelty impact statement:This study suggests that ultrasound treatment applied in persimmon juice processing can reduce microbiological load while preserving phenolic compounds and antioxidant capacity. Freeze concentration is also a technology that can be incorporated by the beverage industry in order to improve functional and sensory properties.

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Section: Physical-chemical Analysissupporting

confidence: 92%

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Silva

Fischer

Zardo

et al. 2021

J. Food Process. Preserv.

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“…Bearing in mind industrial costs, the freeze concentration process, when compared to the evaporation process, demands greater initial investments, anticipated in approximately € 2 M for 10 m 3 h −1 capacity. Nevertheless, when speaking of an evaporation plant, the annual estimated cost is € 4 M (Ali et al, 2021;Dadrasnia et al, 2021). Still, evaporation's operational and productive costs are elevated due to great water outflow (∼16739 kg h −1 ), steam (∼2764 kg h −1 ), and cleaning procedures, often exceeding € 156 M, considering a 20 T h −1 production of concentrated milk obtained from evaporation (Madoumier et al, 2020).…”

Section: Freeze Concentration Versus the Traditional Concentration Processesmentioning

confidence: 99%

“…Considering that these parameters are set between 200 and 1000 W m −2 K −1 , respectively, the production rate of ice crystals is up to 40 kg h −1 m −2 . Due to its high separation rate, suspension freeze concentration (SFC) has been applied as key technology when processing liquid foods in industrial environments (Dadrasnia et al, 2021;Qin et al, 2003). Still, it demands many equipment sets and extended operation time, thus being restricted to large-scale processes in continuous operation mode.…”

Section: Suspension Freeze Concentrationmentioning

confidence: 99%

“…Still, it demands many equipment sets and extended operation time, thus being restricted to large-scale processes in continuous operation mode. Also, it is the most expensive technique among all freeze concentration procedures, demanding elevated investments, maintenance costs, and energy consumption (35-40 kWh t −1 ) (Table 1) Dadrasnia et al, 2021;Morison & Hartel, 2018;Qin et al, 2003;Sánchez et al, 2011a).…”

Section: Suspension Freeze Concentrationmentioning

confidence: 99%

“…Generally, the ice layer is formed in tank walls (cold surface) and is easily separated from the final concentration (Figure 2) (Dantas et al, 2021;Ojeda et al, 2017). This separation can be performed by the same equipment, reducing operational costs, as well as machinery and maintenance expenses (Dadrasnia et al, 2021). However, industrially speaking, investment costs are still high due to the need of a great cooling area, essential to achieve significant productivity.…”

Section: Progressive Freeze Concentrationmentioning

confidence: 99%

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Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Prestes

Helm

Esmerino

et al. 2022

Journal of Food Science

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Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products', also addressing its effects on the dairy matrix.

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Nutrient recovery from manure digestate by using waste magnesite powder and bone meal as sustainable substitutes for struvite precipitation

Kutlar,

Engin,

Yilmazel

2024

J of Chemical Tech & Biotech

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BACKGROUNDStruvite (MgNH4PO4.6H2O) precipitation is a sustainable approach that can offer simultaneous removal/recovery of nutrients from biogas plant effluents. Yet, most biogas plant effluents contain a higher molar concentration of nitrogen than magnesium and phosphorus. Therefore, the external addition of magnesium and phosphate salts is needed to maximize the recovery. In this study, waste magnesite powder and phosphorus found in bone meal were used as sustainable additives. The Box–Behnken design was applied to determine optimum conditions of process parameters (pH, Mg:N, and P:N molar ratio) to maximize the NH4‐N, PO4‐P, and Mg2+ recovery.RESULTSNH4‐N, PO4‐P, and Mg2+ recoveries ranged between 78.5% – 96.9%, 69.2% – 96.3%, and 75.1% – 99.9%, respectively. The actual and predicted values showed significant consistency, indicating that the model is satisfactory. Under optimum conditions (pH = 9.0, Mg:N = 2.2, and P:N = 1.8), 97.8 ± 0.1% NH4‐N, 96.6 ± 0.31% PO4‐P and 84.4 ± 0.9% Mg2+ recovery were attained. The X‐ray diffraction results confirmed the sole presence of struvite crystals. Scanning electron microscopy images showed irregular prismatic orthorhombic crystals and amorphous material depositions on precipitates with ~25 μm crystal size. The product was 49% struvite with 15.2% P content. The heavy metal content was lower than regulatory limits.CONCLUSIONEven though waste material and industrial by‐products have been used as additives in this process, high NH4‐N and PO4‐P recovery were recorded under optimum conditions. These results are promising and illustrate a powerful example of industrial symbiosis, and the precipitate containing struvite can serve as a valuable product.This article is protected by copyright. All rights reserved.

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Sustainable nutrient recovery from animal manure: A review of current best practice technology and the potential for freeze concentration

Cited by 63 publications

References 137 publications

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Technological potential of the use of ultrasound and freeze concentration in Fuyu persimmon juice

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Nutrient recovery from manure digestate by using waste magnesite powder and bone meal as sustainable substitutes for struvite precipitation

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