The Research on Freeze-Thaw De-Emulsification Technology in Enzyme-Assisted Aqueous Extraction Processing

Li, Yang; Lian, Jiqin; Sui, Xiaonan

doi:10.4028/www.scientific.net/amr.236-238.2598

Cited by 2 publications

(2 citation statements)

References 21 publications

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“…However, these inventions can be used only towards natural emulsions obtained from aqueous extraction of lipids from plants, not against modern and strongly stabilized emulsions in the food industry [27]. Freeze/thaw de-emulsification (12.5 h at −18 • C followed by 57 • C) was investigated [28]. The efficiency was high; however, the process was time-consuming and energy-demanding.…”

Section: Introductionmentioning

confidence: 99%

Techno-Economic Assessment: Food Emulsion Waste Management

et al. 2020

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Production of food-grade emulsions is continuously rising globally, especially in developing countries. The steepest demand growth is in the segment of inexpensive meat products where edible emulsions serve as lubricants to mitigate economic loses linked with mechanical damage during automated processing of artificial casings. Provided that production goal is to minimize emulsion transfer into the product, its vast majority becomes voluminous greasy and sticky waste. Public sewage treatment plants cannot process such waste, its cleaning processes tends to collapse under loads of emulsions. To make matters worse, composition of emulsions often changes (according to actual pricing of main components) and emulsion manufacturers carefully guard their recipes. Therefore, running of in-house sewage plants would require continuous experimentation linked with need for skilled personnel, frequent changes in technology setup and high operating costs in general. Consequently, it was repeatedly and independently reported that emulsion waste is poured onto wildlife, resulting in environmental damage and an intense rotting odor. Three new methods of emulsion breakdown are proposed and techno-economically assessed. High versatility of methods was confirmed and multiple austerity measures were incorporated. Emulsions are also assessed in terms of an energy source for aerobic and anaerobic microorganisms. It is reported that the addition of edible emulsion to compost does not result in increased product quality or cost reduction. It is firstly revealed that edible emulsions can instantly create an anaerobic environment and accelerate biogas production through the formation of surface films on feedstock surface. Adding waste food-grade emulsions to the biogas plant makes it possible to 100% reduce process water consumption in biogas stations as the process speed can be shortened by approximately 12%.

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Section: Introductionmentioning

confidence: 99%

Techno-Economic Assessment: Food Emulsion Waste Management

et al. 2020

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“…Several destabilization methods have been tried out to release the oil from the cream formed during EAEP of various oil-bearing seeds. For example, freezing and thawing was adopted to destabilize the cream from EAEP of soybean, however, this method required a long time (12.5 h) for the freezing step [9].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ethanol‐Ultrasound‐Assisted Destabilization of a Cream Recovered from Enzymatic Extraction of Soybean Oil

Li¹,

Sui²,

Qi³

et al. 2013

J Americ Oil Chem Soc

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A novel method using ethanol and ultrasound to extract oil from cream obtained from enzyme-assisted aqueous extraction of soybean oil was developed. To evaluate the relationships between operating variables and free oil yield and to maximize the free oil yield, response surface methodology was introduced in this work. The developed regression model was fitted with R 2 = 0.9591. Optimized variables were: ethanol concentration of 73 %, ethanol addition volume of 0.55 L/kg, ultrasound power of 427 W, ultrasound time of 47 s, and ultrasound temperature of 53°C. The free oil yield from the cream under the above conditions was 92.6 ± 3.4 %. Scanning electron microscopy (SEM) was used to evaluate the effect of ultrasonic treatment on ethanol-treated cream, and the SEM images clearly showed that the ultrasound treatment affected dispersing and fracturing of the microstructure of ethanol-treated cream.Keywords Ethanol Á Ultrasound Á Enzyme-assisted aqueous extraction processing Á Cream Á Soybean oil Y. Li and X. Sui contributed equally to this work.

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The Research on Freeze-Thaw De-Emulsification Technology in Enzyme-Assisted Aqueous Extraction Processing

Cited by 2 publications

References 21 publications

Techno-Economic Assessment: Food Emulsion Waste Management

Techno-Economic Assessment: Food Emulsion Waste Management

Optimization of Ethanol‐Ultrasound‐Assisted Destabilization of a Cream Recovered from Enzymatic Extraction of Soybean Oil

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