Wine Waste Management: Treatment Methods and Potential Uses of Treated Waste

Arvanitoyannis, Ioannis S.; Ladas, Demetrios; Mavromatis, Athanasios

doi:10.1016/b978-012373654-3.50010-9

Cited by 8 publications

(14 citation statements)

References 101 publications

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“…However, non-methane hydrocarbons and particulate matter content were not measured. Therefore, Equation (2) was used to calculate the modified combustion efficiency (MCE), as reported in our previous study [31] and other literature [50][51][52]. Based on Equation 2, modified combustion efficiencies above 99.9% were obtained in the present study, which agrees well with Liu and Shao's study [36].…”

Section: Modified Combustion Efficiency (Mce) In Oxy-combustion Of Ausupporting

confidence: 90%

“…Since CE is difficult to measure, the modified combustion efficiency (MCE), which is defined as the ratio of carbon emitted as CO 2 divided by carbon emitted as CO 2 plus CO [47], is typically used as an estimate of CE [48,49]. The modified combustion efficiency (MCE; η) was calculated using the following equation [31,[50][51][52]:…”

Section: Modified Combustion Efficiency (Mce) In Oxy-combustion Of Aumentioning

confidence: 99%

“…Pure flaming combustion usually exhibits an MCE approaching 99% [49]. The MCEs have also been reported to be greater than 99.9%, such as when burning gaseous fuels (Wu et al [50]), solid fuels (Arvanitoyannis et al [51]; Bilsback et al [52]), and liquid fuels (Huang et al [31]). In this investigation, CO and CO 2 were measured.…”

Section: Modified Combustion Efficiency (Mce) In Oxy-combustion Of Aumentioning

confidence: 99%

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Oxy-Fuel Combustion Characteristics of Pulverized Coal under O2/Recirculated Flue Gas Atmospheres

2020

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Oxy-fuel combustion is an effective technology for carbon capture and storage (CCS). Oxy-combustion for coal-fired power stations is a promising technology by which to diminish CO2 emissions. Unfortunately, little attention has been paid to the oxy-combustion characteristics affected by the combustion atmosphere. This paper is aimed at investigating the oxy-fuel combustion characteristics of Australian coal in a 0.3 MWth furnace. In particular, the influences of various oxygen flow rates and recirculated flue gas (RFG) on heating performance and pollutant emissions are examined in O2/RFG environments. The results show that with increases in the secondary RFG flow rate, the temperatures in the radiative and convective sections decrease and increase, respectively. At a lower oxygen flow rate, burning Australian coal emits lower residual oxygen and NO concentrations. In the flue gas, a high CO2 concentration of up to 94.8% can be achieved. Compared to air combustion, NO emissions are dramatically reduced up to 74% for Australian coal under oxy-combustion. Note that the high CO2 concentrations in the flue gas under oxy-coal combustions suggest great potential for reducing CO2 emissions through carbon capture and storage.

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Section: Modified Combustion Efficiency (Mce) In Oxy-combustion Of Ausupporting

confidence: 90%

Section: Modified Combustion Efficiency (Mce) In Oxy-combustion Of Aumentioning

confidence: 99%

Section: Modified Combustion Efficiency (Mce) In Oxy-combustion Of Aumentioning

confidence: 99%

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Oxy-Fuel Combustion Characteristics of Pulverized Coal under O2/Recirculated Flue Gas Atmospheres

2020

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“…The powder obtained was subjected to extraction with petroleum ether for 8 h. For each seed sample, 20 g of product was placed in an extraction cartridge and so on degreased, applying the Soxhlet method at a temperature of 50 • C. The samples were then homogenized with 50 mL solvent consisting of nine parts acetone and one part distilled water for the extraction of polyphenols for 12 h. Subsequently, they were centrifuged for 30 min at 3500 revolutions/min, filtered and evaporated in rotavapor-1:10. To obtain the most conclusive results, three samples of each variety selected for the study were used (1,2,3). The extracts obtained were stored at a temperature between 0 and 4 • C in dark glass containers.…”

Section: Methodsmentioning

confidence: 99%

Identification and Quantification of Valuable Compounds in Red Grape Seeds

et al. 2021

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Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in Romania. The analyzed grape varieties were Cabernet Sauvignon, Merlot, Pinot noir, Burgund Mare, Cadarcă, Syrah, Novac. The grape seeds were dried and ground and the following determinations were made: determination of total polyphenol content, antioxidant capacity, antiradical capacity and determination of phenolic compounds. The analyses were performed on the first day after obtaining the grape extract, on the 14th day and the 30th day. The obtained results demonstrate that all the analyzed samples have a high content of polyphenols and show antioxidant and antiradical capacity. The highest values were obtained on the first day after separation, drying, grinding and extraction of the grape seeds and began to decrease almost constantly in time, so that for 30 days from storage the values obtained could ensure good operating yields. The seeds from the Novac grape variety obtained the best results throughout the analysis period. In the case of the total polyphenol content, the average value of the three samples Novac was 394.57 mgGAE/g dry extract and the average value of antioxidant capacity was 284.35 mgAAE/g dry extract. The greatest antiradical capacity was presented by the seeds of the Syrah and Novac varieties. The average value of the three samples from the Syrah variety was 62.1%, and in the case of the Novac variety was 61.33%. The paper demonstrates the opportunity of superior capitalization of seeds from the seven grape varieties cultivated on the territory of Romania due to the characteristics it possesses. At present, there is a major interest of consumers in the most natural products, with a major contribution to increasing the body’s immunity. The use of natural compounds in the food and pharmaceutical industry can be an important alternative.

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“…Grape marc or seeds are a very cheap source to extract flavonoids, which can be used as dietary supplements or in the production of phytochemicals, anthocyanic colorants or oils and catechin polymers, providing a significant economic advantage (Arvanitoyannis et al . ; Roberts et al . ; Ratnasooriya and Rupasinghe ; Porto et al .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization of Seeds of Cabernet Sauvignon and Ives Grapes

Menezes

Bracht

Ambrósio-Ugri

et al. 2014

J Food Process Engineering

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This study aimed to analyze physical and chemical characteristics of seeds of Cabernet Sauvignon and Ives grape varieties. Some physical properties were determined: length, width, thickness, true density, bulk density, porosity, sphericity, angle of repose, particle grain size and specific heat of seeds of oven-dried and fresh seeds. In addition, the proximate analysis and profile of minerals of fresh seeds were examined. Seeds after drying underwent a significant reduction in length and width, unlike the thickness, porosity and sphericity. Also, differences in particle grain size were verified, caused by the shrinkage of seeds due to drying. The angle of repose and the specific heat were found to be close to 30°and 1.5 J/ gK. In proximate and mineral analysis, high values for fibers were observed, 45.76% and 47.89%, for Cabernet Sauvignon and Ives seeds, respectively, and high quantities of calcium and magnesium in both varieties. PRACTICAL APPLICATIONSCurrently, government requirements have led to increased costs for treating wastes generated by food industries, which increases the importance of developing technologies that allow its reuse. The pomace consisting of peel, seed and stalk is the primary waste generated by the processing of grapes, and is used as animal feed or as fertilizer in vineyards. The determination of physical and chemical properties of agricultural products is of great importance for the design of equipments for cleaning, classification, drying, storage and pneumatic conveying systems to obtain a higher yield during processing. Considering that studies on the processing of grape seeds are scarce, this study aimed to analyze and compare physical and chemical characteristics of seeds of Cabernet Sauvignon and Ives grape varieties, possibiliting their application by industries of seed oil extraction. bs_bs_banner Journal of Food Process Engineering

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Wine Waste Management: Treatment Methods and Potential Uses of Treated Waste

Cited by 8 publications

References 101 publications

Oxy-Fuel Combustion Characteristics of Pulverized Coal under O2/Recirculated Flue Gas Atmospheres

Oxy-Fuel Combustion Characteristics of Pulverized Coal under O2/Recirculated Flue Gas Atmospheres

Identification and Quantification of Valuable Compounds in Red Grape Seeds

Physicochemical Characterization of Seeds of Cabernet Sauvignon and Ives Grapes

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