Conventional Fractionation Process Research Articles

Aqueous fractionation processes of soy protein for fibrous structure formation

Abstract Desired properties of ingredients differ for various applications. Here, we use a reverse engineering approach to obtain soy protein fractions targeted for the application of meat analogs. Aqueous fractionation was used to produce these soy protein fractions, which were structured with simple shear flow deformation while heating. The water holding capacity (WHC), nitrogen solubility index (NSI), enthalpy of transition, and viscoelastic properties were determined. We found that a soy protein fraction/full fat flour blend resulted in distinct fibrous structures but only when the soy protein fraction was toasted at 150 °C. At this optimum toasting temperature (150 °C), the protein fractions had a high WHC, intermediate NSI and its viscoelastic property was characterized as G* between 1 and 10 kPa. These functional properties were shown to be key for fibrous structure formation, whereas, the influence of the state of the proteins was limited. Industrial relevance The market for meat analogs is growing. Nowadays, most of the meat analogs are produced with soy protein concentrates and isolates. These concentrates and isolates are obtained with conventional fractionation processes that involve organic solvents to extract the oil first. As a result, the application of these ingredients is limited, e.g. the product cannot be classified as organic. In this study, we therefore investigated aqueous fractionation of soy to obtain a soy protein fraction with desired functionality that can be used for the application of meat analogs and satisfy the values of consumers.

A comparative study of anthocyanin distribution in purple and blue corn coproducts from three conventional fractionation processes

The aim was to compare the distribution of ANCs in purple and blue corn coproducts from three conventional corn fractionation processes and linking ANC partitioning in different coproducts to corn kernel phenotype. Total monomeric anthocyanin (TA) from purple corn extract was 4933.1±43.4mg cyanidin-3-glucoside equivalent per kg dry corn, 10 times more than blue corn. In dry milled purple corn, maximum ANCs were present in the pericarp (45.9% of total ANCs) and in wet-milling they were concentrated in steeping water (79.1% of total ANCs). For blue corn, the highest TA was in small grits and gluten slurry in dry-milling and wet-milling coproducts, respectively. HPLC showed the highest concentration of each ANC in steeping water for purple corn coproducts. Micrographs of kernel showed pigments concentrated in pericarp layer of purple but only in aleurone of blue corn. ANCs can concentrate in certain coproducts depending upon physical distribution of pigments in kernel.

Mildly refined fractions of yellow peas show rich behaviour in thickened oil-in-water emulsions

Abstract Conventional fractionation processes aim at high ingredient purity, leading to large water, chemicals and energy consumption. However, as most food product consist of mixtures of ingredients, it is questionable if this high purity is always be necessary. Mild fractionation makes use of the natural organization of the main components present. In this paper, those components are detached through milling, soaking in water and subsequently using centrifugation forces. Two fractions, soluble protein fraction (SPF) and starch fraction (SF), were studied in a thickened oil-in-water emulsion. The soluble pea protein fraction could be used to make a good emulsion, which remained stable upon environmental stresses (e.g. heating and freezing). Furthermore, the viscosity of the mildly refined fractions indicated a cooperative effect between the protein network and the starch gelation. These results indicate that the mild fractionated complexes have promising features and can become an attractive alternative for conventional ingredients. Industrial relevance In this manuscript we aim at understanding the functional properties from fractions that are obtained via mild fractionation concepts. While most focus is now on understanding properties of well-defined, pure ingredients, modern trends, such as increased sustainability and health, point in the direction of less or milder fractionation of plant materials. In this paper, we show that less refined fractions can give rise to interesting properties and can be used to provide functionality now provided by pure ingredients. Overall, this novel approach on the fractionation of ingredients gives a new prospective on prerequisite ingredients must comply.

Effect of Coolant Temperature on Progressive Freeze Concentration of Refined, Bleached and Deodorised Palm Oil based on Process Efficiency and Heat Transfer

In this paper, raw material of refined bleached and deodorised palm oil (RBDPO) was separated into olein and stearin by applying progressive freeze concentration (PFC) as an alternative method to replace the conventional fractionation process using coil crystallizer. Overall heat transfer coefficient (U) was analyzed from the process by varying different coolant temperature values since both of them are closely related each other. In this case, heat transfer efficiency depends strongly on crystal of stearin formed on the inner wall of cooled surface and is explained theoretically from that angle. At optimum flowrate, operation time and initial iodine value (IV), the best results were observed at 28ºC of coolant temperature where high IV of olein and effective partition constant (K) obtained were 55.8 wijs and 0.27 respectively. Meanwhile, the highest U obtained at coolant temperature 28oC same as result for process efficiency at 392.9183 W/m².K and time at 55 min.

Comparative Economic Investigation Options for Liquefied Petroleum Gas Production from Natural Gas Liquids

There is new trend in the value of oil and gas in the world, with the value of Liquefied Petroleum Gas (LPG) soaring higher. It is due to its uses as a potential fuel in the several parts of the world, its demand in the petrochemical industries for plastics and automotive composites productions, and other uses. These results in steadily increases in price. There is also increase in volume of feed gas, which demands efficient LPG processing and recovery technology. This paper mainly focuses on comparative economic investigation options for Liquefied Petroleum Gas plant, which processes feed from natural gas wells and dehydrating units to produce Liquefied Petroleum Gas along with natural gasoline having a higher value as separate product. Recovery of LPG is possible but raises both the initial cost of plant and operational cost considerably. The value of LPG recovered should be high enough to widen the operating margins between the processing costs and the market price for which the recovered liquids can be sold. Therefore, the most economic means of extracting this product must be used. This was done using two alternatives; the Conventional Fractionation process and Single column overhead recycle process (SCORE). Both alternatives were simulated with Hysys and are analyzed based on product recovery level, energy required and fixed capital cost. There are two feeds to the plant, one from the natural gas wells and the other from dehydrating units of natural gas processing plants with a total flow rate of 6.99 MMSCFD. Analysis of result from modeling shows that Single column overhead recycle process has a total product recovery of 97.2 % while Conventional fractionation process has a total recovery of 88.5 %, the require energy margin between the alternatives is about 38.9 % in favor of conventional process and the fixed capital cost is in the favor of Single column process. Sensitive to choosing the most economic option of LPG recovery between the conventional process and SCORE process is the recovery level of LPG from each of the options, total energy required and the cost of the equipment. From the analysis, it shows that, it is more economical to use the Single column overhead recycle process, as compared to conventional fractionation process.

Effect of Coolant Temperature on Progressive Freeze Concentration of Refined, Bleached and Deodorised Palm Oil

This study focused on the possibility of separating refined, bleached and deodorized palm oil (RBDPO) into olein and stearin by using progressive freeze concentration (PFC) as an alternative method to replace the conventional fractionation process. PFC has the potential to be a more effective technique for olein-stearin separation, with minimal changes in the product’s quality for producing high quality edible oil. Apart from that, it requires fewer unit operations compared to conventional methods. In this research, the parameter of coolant temperature was selected to investigate the performance of PFC using stainless steel crystallizer. In order to determine the system efficiency, effective partition constant (K) was investigated, while the quality of the oil was evaluated by iodine value (IV), slip melting point (SMP) and the percentage of olein yield. From the results, all the determinant parameters were found to be optimum at the coolant temperature of 28°C. At this optimum point, K value, IV, SMP and olein yield were found to be 0.2715, 55.84 wijs, 23.10°C and 67.8537%, respectively.

Production of green juice with an intensive thermo-mechanical fractionation process. Part I: Effects of processing conditions on the dewatering kinetics

The thermally assisted mechanical dewatering (TAMD) process is a new intensive solid/liquid separation device. When applied to ‘nature-wet’ biomass, the TAMD process significantly enhances the separation yield. The TAMD process couples in one stage a mechanical dewatering at low pressure ( P applied = 300 kPa in the present study) with a moderated heating ( T wall ≤ 90 °C). An increment of pressure can be applied in a second stage to further enhance the dry solid content of the press cake. In the present study, the TAMD process was used to dewater spinach leaves and alfalfa stems and leaves. The influence of cutting, pulping and temperature on the fractionation kinetics and the extraction yield were specifically investigated. Experiments were carried out on a laboratory compression cell, heated through the piston. Results show that, at ambient temperature, pulping is an essential pre-processing unit operation to reach an extraction yield of 55%. Under moderate heating conditions ( T wall = 50 or 70 °C), a thermally assisted mechanical dewatering, without any pre-processing stage, can remove 69% of the inherent water from alfalfa, that is to say an increase by 23% of the yield. But, compared with the conventional fractionation process, the duration of the mechanical fractionation must be at least twice longer. Beyond 70 °C, the temperature does not have any influence on the extraction kinetics. Cutting has a very limited influence with an enhancement of the dry solid content from 2 to 5% at best.

Modelling and experimental study of separators for co-solvent recovery in a supercritical extraction process

Co-solvent recovery in supercritical extraction is addressed here through a theoretical description of the behaviour of a CO 2 + co-solvent mixture into a cascade of cyclonic separators, such as those existing in conventional fractionation processes based on depressurisation cascades. Conversely to the conventional simplified approach that considers a separator as a plain theoretical stage, our study proposes a dynamic modelling that accounts for the probable droplet entrainment by the light phase and the re-vaporisation phenomenon after the valve. Fractionation experiments of CO 2 + n-propyl alcohol mixtures were operated in a three-stage fractionation pilot, and experimental results are compared with simulation ones. The study demonstrates the relevance of our modelling, and points out the importance of entrainment effects, especially for low-pressure operated separators.