Innovative Raw Materials Research Articles

Use of innovative raw materials (quinoa, black cumin, sesame) and their impact on the properties of wheat bread

Use of innovative raw materials (quinoa, black cumin, sesame) and their impact on the properties of wheat bread

Binderless Thermal Insulation Panels Made of Spruce Bark Fibres.

Tree bark is a by-product of the timber industry available in large amounts, considering that approximately 10% of the volume of a tree stem is bark. Bark is used primarily for low-value applications such as heat generation or as mulch. To the best of our knowledge, this study is the first one that scrutinises thermal insulation panels made from spruce bark fibres with different densities and fibre lengths manufactured in a wet process. The insulation boards with densities between 160 and 300 kg/m3 were self-bonded. Internal bond, thermal conductivity, and dimensional stability (thickness swelling and water absorption), together with formaldehyde content, were analysed. The thermal properties of the boards were directly correlated with the density and reached about 0.044 W/m*K, while the internal bond was rather influenced by the fibre length and was relatively low (on average 0.07 N/mm2). The water absorption was high (from 55% to 380%), while the thickness swelling remained moderate (up to 23%). The results of this study have shown that widely available bark residues can be successfully utilised as an innovative raw material for efficient eco-friendly thermal insulation products.

Characteristics of the method of creating innovative raw materials for the production of carbon fibers on the basis of coal from the Kuznetsk Basin

Studies on thermal dissolution of G, GZh and Zh coals in anthracene oil were carried out in the laboratory of PAO Koks together with the Department of Solid Fuel Chemical Technology of the Institute of chemical and oil and gas technologies. The optimal parameters of the process were determined, and the quality of the obtained products was studied. The obtained indicators are compared with the quality indicators of raw materials required for the production of carbon fibers. It is shown that it is possible to obtain raw materials directly from coal, bypassing the high-temperature coking process, for the production of a binding material with the required properties.

Castor Oil as an Innovative Raw Material for an Energy Supply Chain in Semi-Arid Environments

Castor Oil as an Innovative Raw Material for an Energy Supply Chain in Semi-Arid Environments

Biofuel and chemical production from carbon one industry flux gas by acetogenic bacteria.

Carbon one industry flux gas generated from fossil fuels, various industrial and domestic waste, as well as lignocellulosic biomass provides an innovative raw material to lead the sustainable development. Through the chemical and biological processing, the gas mixture composed of CO, CO2, and H2, also termed as syngas, is converted to biofuels and high-value chemicals. Here, the syngas fermentation process is elaborated to provide an overview. Sources of syngas are summarized and the influences of impurities on biological fermentation are exhibited. Acetogens and carboxydotrophs are the two main clusters of syngas utilizing microorganisms, their essential characters are presented, especially the energy metabolic scheme with CO, CO2, and H2. Synthetic biology techniques and microcompartment regulation are further discussed and proposed to create a high-efficiency cell factory. Moreover, the influencing factors in fermentation and products in carboxylic acids, alcohols, and others such like polyhydroxyalkanoate and poly-3-hydroxybutyrate are addressed. Biological fermentation from carbon one industry flux gas is a promising alternative, the latest scientific advances are expatiated hoping to inspire more creative transformation.

The application of the aqueous extract of milona leaves (Cissampelos sympodialis Eichl) in a cosmetic formulation

In the light of the search for untried natural active ingredients to provide new possibilities and increased benefits with their application in the cosmetic industry, we have introduced the species Cissampelos sympodialis Eichl (Menispermaceae) into the field of cosmetics. Our research was focused on the aqueous extract of milona leaves (Cissampelos sympodialis) and its application in cosmetic formulations. A phytochemical screening confirming the presence of some classes of secondary metabolites such as alkaloids, tannins, flavonoids and saponins had previously been reported in the literature. Due to its medicinal potential, mentioned in the literature, we applied the aqueous extract of Cissampelos sympodialis leaves in the development of cosmetic formulations, in view of its anti-oxidant and anti-inflammatory properties. On this basis, we consider the extract to be a promising active ingredient for skin and hair care. The aim of the present study was therefore to develop a cosmetic formulation (o/w), namely, a facial care cream containing the aqueous extract of milona leaves and to perform the stability study of the formulation.The stability study showed that the formulation presented no change in organoleptic characteristics, nor in physical and chemical parameters. The mean pH value was 4.5 ± 0.2 and the mean viscosity values were 999 ± 0.3 cP, which remained unchanged throughout the study. Microbiological analysis showed no formation of bacteria or fungi in the formulation containing the aqueous extract of Cissampelos sympodialis. We concluded that the cosmetic formulation containing this innovative raw material presents the desired characteristics for a new product. Further research will be necessary to perform clinical tests with volunteers to verify the benefits for the skin and hair.

Innovative Approaches to the Management of Commercial and Economic Activities of Environmental Enterprise - “Spicy Pack”

The comparison of eco-friendliness of paper packaging materials from wood and alternative raw materials (straw, fallen leaves, etc.) with polyethylene packaging was made. The analysis was conducted according to the following criteria: consumption of raw materials, electricity, rubbish formation, and price of selling products. Advantages and drawbacks of each raw material type were characterized. It has been mentioned that polymers make a considerable and increasing part in manufacturing packaging materials. The prospects of producing paper bags from leaves and their sales prices were analyzed. The terms of degradation of packages made from different materials were analyzed. The conclusion has been made that paper from fallen leaves is not cheap, but it is important considering its environmental safety. 
 SWOT analysis of “Spicy pack” enterprise’s activity was analyzed (it will be engaged in manufacturing spicy packages for food products from innovative raw materials). The expediency of making spicy packages for food products was substantiated. In particular, ‘Spicy pack” logo consisting of only eco-paper (made from fallen leaves) and spices was suggested. Such packaging will help prolong 4 times food products’ suitability. 
 Such spices as cloves, rosemary, oregano, curcuma, and sage having antiseptic properties will be added to packages and napkins. These products will be reused for two-three weeks, then spices vanish, and the paper can be processed.

Nutritional and phytogenic properties of pawpaw (Carica papaya) leaf meal on blood characteristics of growing rabbits

Nutritional and phytogenic properties of pawpaw (Carica papaya) leaf meal on blood characteristics of growing rabbits

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer's acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability. Pearson's correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness-sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, 'typical', 'autochthonous', 'urban' and 'present' resulted in positive emotions which favored the consumer liking. Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.

Potential reuse of kitchen food waste

Kitchen food waste provides serious environmental pollution including its handling and disposal problem. In this study, an initiative has been taken to chemically characterize food waste and identify possible reuse and disposal techniques. Food waste samples were collected from kitchen of girls hostel of National Institute of Technology, Rourkela, India. Collected food waste samples were dried by various methods. It is observed that oven drying method at 105°C is the optimum temperature for maximum dewatering of collected food waste. The dried samples were further used for lipid extraction. Lipid profile analysis of the food waste samples was performed by using combination of different time of contact (20, 40 and 60min) with varying solvent to food waste volumes (1:4, 1:2, 1:1 and 2:1). Gas chromatography–mass spectrometry and gas chromatography- flame ionization detector analyses have been performed to identify and quantify the presence of organic compounds in lipid from food waste. Caproic acid (6:1), lauric acid (12:0), mystric acid (14:0), palmitic acid (16:0), stearic acid (17:0) and oleic acid (18:0) are the fatty acids that have been identified in GC–MS. Palmitic acid (60.89mg/l), stearic acid (74.11mg/l) and oleic acid (3.81mg/l) dominate the lipid profile. The results obtained from lipid profile analysis suggest that the kitchen food waste can be an innovative raw material for biodiesel production. Physico-chemical characterization identify considerable amount of calcium (20.36mg/l), iron (30.84mg/l), magnesium (3.00mg/l) and chromium (1.28mg/l), suggest its reuse in pharmaceutical and agricultural industries after extracting these metals.

A new fabrication route for SFR fuel using (U, Pu)O2 powder obtained by oxalic co-conversion

The standard powder metallurgy preparation of SFR (Sodium Fast Reactor) oxide fuel involves UO2 and PuO2 co-milling. An alternative route, using a solid-solution of mixed oxide obtained by oxalic co-conversion as the starting material, is presented. It was used to manufacture nuclear fuels for the “COPIX” irradiation conducted in the Phenix SFR.Two processes using co-converted powders were tested to elaborate fuel pellets: (1) the Direct Process that consists in pressing and sintering the mixed oxide with the final Pu content and (2) the Dilution Process, which involves the dilution of a high Pu content mixed oxide with UO2. After studying the structural and microstructural evolution with temperature of these innovative raw materials, the elaboration parameters were adjusted to obtain final pellets in accordance with the Phenix fuel specifications. This study demonstrates the feasibility of such new fabrication route at laboratory scale and, from a more fundamental prospect, allows a better understanding of the underlying phenomena involved during sintering.

BASF unveils innovative raw materials for industrial coatings at the European Coatings Show

BASF unveils innovative raw materials for industrial coatings at the European Coatings Show

Effect of Raw Materials on Reaction Behavior of Carbon Iron Composite

In these years, the development of innovative energy saving technologies for climate change is strongly desired, and low reducing agent ratio (RAR) operation in the blast furnace is required to reduce CO2 emission in ironmaking. As a mean of realizing low RAR operation, the development of an innovative raw material “Carbon Iron Composite (CIC)” for satisfying both high coke reactivity and iron ore reduction is thought to be useful. Carbon Iron Composite is produced by mixing the non-or slightly caking coal and low-grade iron ore and briquetting, followed by carbonization of the briquetted materials. Carbon Iron Composite having both high strength and high reactivity was successfully produced at the blending ratio of iron ore of 30 mass%. Investigation of CO2 reactivity of CIC at the simulated blast furnace condition revealed that beginning temperature of CO2 reaction of CIC is lower than the temperature of conventional coke. Especially, CIC made from high volatile matter coal and porous iron ore has high reactivity and high strength after CO2 reaction.

Functional biscuits and coronary heart disease risk factors

PurposeThe purpose of this study is to biomedically assess biscuits designed to reduce selected risk factors for coronary heart disease, in particular serum homocysteine and glucose.Design/methodology/approachIn this study, one of the countries leading jam sandwhich biscuits was significantly modified, with particular attention being paid to sugar, fat and salt concentration. A traditional biscuit was converted to a functional food by the addition of vitamin B12, Folic Acid, Vitamin C and Prebiotic fibre, while reducing salt and sugar.FindingsThe results obtained from a clinical trial demonstrated that serum homocysteine and blood glucose were significantly decreased (P &lt; 0.05) when the modified product and the traditional biscuit were compared. These findings confirm that a health promoting biscuit can be produced commercially, and have similar organoleptic properties as the standard high fat, high sugar and salt product.Practical implicationsThese findings could have significant implications to the biscuit industry, as producers of products traditionally associated with poor health. This study shows that biscuit formulations can be modified significantly, and that the resultant dough yield biscuits which can be produced under commercial conditions, be organoleptically acceptable and reduce risk factors associated with coronary heart disease.Originality/valueMoving into the twenty‐first century, there is no reason why biscuit consumption should be associated with poor health. Recipe and processing modifications are possible, thanks to new and innovative raw materials and an understanding of dough rheology.