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Desulphurization of drop-in fuel produced through lipid pyrolysis using brown grease and biosolids feedstocks.
Bartoli, M., Asomaning, J., Xia, L., Chae, M. & Bressler, D. C. (2021). Biomass and Bioenergy, 154, 106233.
Biosolids can be incorporated as a water replacement into a two-stage thermal process for biofuel production from brown greases, significantly reducing the overall environmental impact of the process. Unfortunately, the use of biosolids resulted in an appreciable amount of sulphur in the pyrolytic oils produced in the final stage of the process. Here, we first evaluated the relationship between the sulphur content of fatty acids pyrolysis liquid products and pyrolytic conditions. Afterwards, we evaluated the sulphur removal efficiency of several approaches such as distillation, extraction and adsorption. Through a combination of distillation and liquid-liquid extraction, we achieved a desulphurization of up to 95% reaching a final sulphur concentration of 15 ± 4 ppm.Hide Abstract
Mihhalevski, A., Nisamedtinov, I., Hälvin, K., Ošeka, A. & Paalme, T. (2013). Journal of Cereal Science, 57(1), 30-38.
The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were measured in raw materials (rye flours, white and red rye malt, yeast) and the rye sourdough breads made from them by means of LC–MS and stable isotope dilution assay. The content of dietary fiber was determined using a standard enzymatic-gravimetric method. During baking, the concentration of vitamins decreased by 20–45% in the case of thiamine, 25–50% in the case of nicotinic acid, 45–65% in the case of pyridoxal in both breads, 50% in the case of riboflavin and 15% in the case of pyridoxine only in fine rye bread. In contrast, the content of nicotinamide increased during processing by ten fold, presumably due to microbial activity during sourdough fermentation. The ratio of soluble to insoluble dietary fiber increased during rye sourdough processing.Hide Abstract