Refinar búsqueda
Resultados 51-60 de 416
A review on the influence of water on food powder flowability Texto completo
2022
Juarez‐Enriquez, Edmundo | Olivas, Guadalupe Isela | Zamudio‐Flores, Paul Baruk | Perez‐Vega, Samuel | Salmeron, Ivan | Ortega‐Rivas, Enrique | Sepulveda, David Roberto
Powder flow behavior is a complex phenomenon in which the physical and chemical properties of powder particles are involved. One of the main features that alter pharmaceutical and food powders flowability is water content. Water content modifies the arrangement and interaction of the powder’s internal particles. A water content increment in powders is generally associated with a flowability decrease. In this paper, the interaction mechanisms between water and powder particles are reviewed. Also, the most used flowing indexes in powders are analyzed, and their relationship with the water content index. Moisture content and water activity effect on powders flowability, described by Carr index, Hausner ratio, angle of repose, and flow factor are examined. Finally, the structural changes within the powder matrix due to water adsorption, agglomeration of particles, and powder caking are discussed. The water content of powders is hard to handle because it is in a dynamic equilibrium under ambient conditions. In this sense, the water content in powders becomes a critical control point to ensure an enhanced flowing capacity. Small changes in water content may lead the powder to flow or not to flow, with its inherent consequences during their storage or transport. Regarding flow factor and moisture content, an individual behavior for each powder is shown. These results could not be extrapolated. On the contrary, water activity data appear interesting due to the linear relationship with flow factor in almost all the reported powders.
Mostrar más [+] Menos [-]Toward Water, Energy, and Food Security in Rural Indonesia: A Review Texto completo
2022
Hunggul Yudono Setio Hadi Nugroho | Dewi Retna Indrawati | Nining Wahyuningrum | Rahardyan Nugroho Adi | Agung Budi Supangat | Yonky Indrajaya | Pamungkas Buana Putra | Sigit Andy Cahyono | Agung Wahyu Nugroho | Tyas Mutiara Basuki | Endang Savitri | Tri Wira Yuwati | Budi Hadi Narendra | Markus Kudeng Sallata | Merryana Kiding Allo | Achmad Rizal Bisjoe | Nurhaedah Muin | Wahyudi Isnan | Fajri Ansari | Aris Sudomo | Aditya Hani
Indonesia is an archipelago with significant variations in natural resources, infrastructure, socioeconomic, culture, human resource capacity, accessibility, and access to financial and technical assistance. In this situation, integrated and unique efforts are needed to manage natural resources and build synergy between their protection and utilization to achieve water, energy, and food (WEF) security in accordance with the SDG targets. This paper analyzes the implementations of the WEF nexus in rural Indonesia by examining existing legal frameworks and other related policies, journals, textbooks, and publications. We explore factors influencing the success and failure of the implementation of the WEF nexus approaches from technical, socioeconomic, cultural, political, and institutional perspectives of the rural development framework.
Mostrar más [+] Menos [-]Characteristic of food waste gasification in supercritical water for hydrogen production Texto completo
2022
Cao, Wen | Wei, Yimeng | Jin, Hui | Liu, Shi | Li, Linhu | wei, Wenwen | Guo, Liejin
In this work, an experimental study was done in an autoclave reactor to evaluate the gasification characteristics of food waste in supercritical water. The effects of reaction temperature (550–700 °C), residence time (0–30 min), feedstock concentration (5 wt%-9 wt.%), catalyst type (K₂CO₃, Na₂CO₃, and Raney-Ni), and catalyst loading (Catalyst/dry feedstock 0.5–2) on gas production and liquid products were investigated. The results indicated that higher reaction temperature and longer residence time positively promoted food waste gasification. The organic compound species in liquid products decreased quickly to form gas products with the increased temperature, and the aromatic compounds were the key organic matter for the complete gasification of food waste. The addition of catalysts could significantly convert more liquid intermediates into gaseous products, and improve the gasification performance of food waste. The catalytic performance of catalysts can be ranked as K₂CO₃> Raney-Ni > Na₂CO₃. H₂ yield and carbon gasification efficiency increased with the increase of K₂CO₃ loading, reaching the highest values of 38.29 mol kg⁻¹ and 95.84% with the addition of 14 wt% K₂CO₃, respectively. This work indicated that food waste could be well treated and utilized as an energy resource to produce H₂ by SCWG technology.
Mostrar más [+] Menos [-]Microplastic in Food and Water: Current Knowledge and Awareness of Consumers Texto completo
2022
Klaudia Oleksiuk | Karolina Krupa-Kotara | Agata Wypych-Ślusarska | Joanna Głogowska-Ligus | Anna Spychała | Jerzy Słowiński
In recent years, the widespread of microplastics in the food chain and environment became a topic of much research. This article focused on the knowledge and awareness of people with higher education levels&mdash:mostly young ones. The aim of this study is to analyze to what extent consumers know about and are aware of the source of microplastics, the level of exposure, and potential health hazards connected to the contamination of food and water with microplastics. The test group, consisting of 410 people, is mostly able to correctly characterize what microplastics mean and knows its sources. A majority of the group is aware of potential presence of microplastics in water: however, the knowledge about contamination of other elements of the environment seems to be gradually lowering. The majority of the people taking part in the research know that microplastic might be present in foods, and they are aware that after entering the human body, it might accumulate in internal organs. Moreover, when asked about potential health hazards, the group chose mostly tumors and gastrointestinal disorders, while disorders of the reproductive system were chosen less frequently. Consumers&rsquo: knowledge regarding the sources and health hazards of microplastics seems to be more common among women, in groups living in cities and among people who studied physics-related subjects and medicine.
Mostrar más [+] Menos [-]Effectiveness of electrolyzed oxidizing water on fungi and mycotoxins in food Texto completo
2022
Villarreal-Barajas, Tania | Vázquez-Durán, Alma | Méndez-Albores, Abraham
Electrolyzed oxidizing water (EOW) can be considered in the agrofood industry as a new antimicrobial agent with disinfectant, detoxifying, and shelf-life improvement properties. EOW is produced by electrolysis of water, with no added chemicals, except for sodium chloride. The antifungal and detoxifying mechanisms of EOW depend mainly on: pH, oxidation-reduction potential (ORP), and available chlorine concentration (ACC). EOW offers many advantages over other conventional chemical methods, including less adverse chemical residues, safe-handling, secure, energy-saving, cost-effective, and environmentally-friendly. As a result, EOW could be used for the development of safer and more socially acceptable methods for fungi decontamination and mycotoxin detoxification. This review contains an overview of EOW effectiveness to decontaminate non-toxigenic and mycotoxigenic fungi, its safety and efficacy for mycotoxin detoxification, the proposed mechanism of action of EOW on fungal cells, and the chemical mechanism of action of EOW on mycotoxins. Finally, conclusions and future research necessities are also outlined.
Mostrar más [+] Menos [-]Microplastics and nanoplastics in food, water, and beverages; part I. Occurrence Texto completo
2022
Vitali, Clementina | Peters, Rudolph | Janssen, Hans-Gerd | W.F.Nielen, Michel
In recent years, the presence of microplastics (MP) and nanoplastics (NP) has been assessed in several environmental matrices, including the marine environment and agricultural soil, suggesting those pollutants are likely to enter the food web. However, there is still a severe lack of information about the occurrence of plastic particles in our food, partially due to the multidimensionality of the data necessary to fully describe MP contamination and the consequent difficulty in validating analytical methods. In this review, consisting of two parts, preliminary results about the presence of MP in food, water, and beverages are summarized (Part I) and several approaches for the characterization of micro- and nano-sized plastic particles are reported and discussed (Part II). The information gathered in this manuscript highlights the need for a more comprehensive knowledge of MP/NP occurrence along the food chain in order to assess the food safety risk related to those contaminants and implement strategies for their monitoring in products intended for human consumption. Therefore, an outlook of the field towards a coherent, consistent, and policy-relevant data collection and standardization is included in this review.
Mostrar más [+] Menos [-]Presenting a conceptual model of water-energy-food nexus in Iran Texto completo
2022
Nima Norouzi
Due to the increasing demand for water, energy, and food in the coming decades, the pressure on these three sectors has increased. The importance of a systemic approach to water-energy-food interconnection issues has become more apparent. In this regard, the main purpose of this study is to present a conceptual model of water-food-energy interconnection using a dynamic system for Iran and analyze the factors affecting this relationship. For this purpose, first, each of the sub-sectors of water, food, and energy has been modeled. Finally, integrated conceptual modeling has been done regarding the relationship of each of the mentioned sub-sectors. As an application of the interconnection mentioned above, the economic productivity index of water-energy-food for 2005–2018 has been calculated. The trend of this index in the research results has had ups and downs and since 2011 has gone through an upward and gentle trend; However, it has never reached the index level in 2006. With a systematic-analytic view, to reduce the risk of energy-water-food security, these three parts should be examined in regular operation and coordination with each other. The research findings show the need to pay attention to this link in policymaking and regulation in Iran.
Mostrar más [+] Menos [-]An assessment of India’s virtual water trade in major food products Texto completo
2022
G P, Shivaswamy | Kallega, Harish Kumar | A R, Anuja | Singh, K N
Potential of renewable energy in water-energy-food nexus in Jordan Texto completo
2022
Albatayneh, Aiman | Hindiyeh, Muna | AlAmawi, Rana
Potential of renewable energy in water-energy-food nexus in Jordan Texto completo
2022
Albatayneh, Aiman | Hindiyeh, Muna | AlAmawi, Rana
This study examined the potential of the water-food-energy nexus in Jordan, as there are strong connections between these pillars that will help to ensure a sustainable future. The focus was on the dual relationship between the three sectors, namely the relationship between water and energy, between water and food, and between energy and food. Currently there are several processes arising from the problems associated with the three sectors that ought to be addressed to avoid negative consequences. Increased demand, shortage of supply, climate change, economic aspects, and population growth are among the numerous factors negatively affecting the water, energy, and food sectors that should be considered in order to achieve sustainability. Having studied the mutual relationship between the three sectors. This research will examine the potential solution of renewable energy technologies to address some of the trade-offs between water, energy and food, bringing substantial benefits in all three sectors. It was established that renewable energy appears to be an essential solution to enhance all the sectors combined. Jordan, for instance, receives abundant energy from the sun and wind. It was concluded that the exploitation of renewable energy is the essential solution needed to meet the challenges facing all three sectors, and thus promote the advancement of the country. It is possible to exploit the energy of the sun and wind in Jordan to produce the quantities of energy needed to desalinate sea water and irrigate the plants in order to provide the population with the food they need in order to live.
Mostrar más [+] Menos [-]Potential of renewable energy in water-energy-food nexus in Jordan Texto completo
2022
Aiman Albatayneh | Muna Hindiyeh | Rana AlAmawi
This study examined the potential of the water-food-energy nexus in Jordan, as there are strong connections between these pillars that will help to ensure a sustainable future. The focus was on the dual relationship between the three sectors, namely the relationship between water and energy, between water and food, and between energy and food.Currently there are several processes arising from the problems associated with the three sectors that ought to be addressed to avoid negative consequences. Increased demand, shortage of supply, climate change, economic aspects, and population growth are among the numerous factors negatively affecting the water, energy, and food sectors that should be considered in order to achieve sustainability. Having studied the mutual relationship between the three sectors.This research will examine the potential solution of renewable energy technologies to address some of the trade-offs between water, energy and food, bringing substantial benefits in all three sectors. It was established that renewable energy appears to be an essential solution to enhance all the sectors combined. Jordan, for instance, receives abundant energy from the sun and wind. It was concluded that the exploitation of renewable energy is the essential solution needed to meet the challenges facing all three sectors, and thus promote the advancement of the country. It is possible to exploit the energy of the sun and wind in Jordan to produce the quantities of energy needed to desalinate sea water and irrigate the plants in order to provide the population with the food they need in order to live.
Mostrar más [+] Menos [-]