Fermentability of Concentrated Sulfuric acid Hydrolyzates from Aspenwood and Pinewood

The fermentability of hydrolyzates derived from two-stage concentrated sulfuric acid hydrolysis of Trembling aspen (Populus tremula) and Scots pine (Pinus sylvestris) were investigated. Three types of hydrolyzates were produced at mild, moderate and high decrystallization severity conditions. Portions of each of the original hydrolyzates were concentrated by vacuum evaporation to increase the sugar fraction to simulate industrial applications. Both sets of hydrolyzates were fermented anaerobically using Saccharomyces cerevisiae ATCC 96581. After 23 hours of fermentation, complete glucose consumption was observed for all the original hydrolyzates, with no signs of inhibition. The ethanol yields from these hydrolyzates ranged from 68% to 90% of theoretical value. Fermentation of concentrated aspen hydrolyzates produced at mild or moderate decrystallization severity showed a significant lag phase, associated with relatively high furfural content in the samples (approximately 2 g/L). No lag phase was apparent for aspen produced at high decrystallization severity or pine hydrolyzates. However, furfural had no adverse effect on the maximum ethanol yield. No inhibitory effect of HMF, acetic acid, formic acid or levulinic acid was detected in the concentrated hydrolyzates due to the relatively low concentrations of these compounds. The ethanol yields from concentrated hydrolyzates were above 97% of theoretical with exception of pine hydrolyzate produced at high severity which had a fairy good yield of 87%. The quantitative analysis of inhibitors and the fermentability investigation showed that both the original and concentrated hydrolyzates from the concentrated sulfuric acid process were readily fermentable, and furfural was singled out as the most important inhibitor in these hydrolyzates

Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers

This paper aims to investigate the influence of information on consumers’ preferences and sensory perceptions of organic food using a sample of 301 Italian organic food consumers. Consumers stated their preferences for “core organic” attributes, labels and information on food products and performed blind and informed tests on strawberry yoghurts and cookies. Data were analysed using descriptive analysis, Mann-Whitney U tests and Wilcoxon signed-rank test. Results revealed that consumers appreciate “core organic” attributes, like artisanal production and variability of sensory attributes. Comparing blind and informed tests, results showed that information affects the overall liking of products and consumers’ perception of product-specific sensory attributes. However, the influence of information on sensory perceptions depends on the product category, sensory attributes and the type of information provided

Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified and semi-quantified were the monoterpenes β-pinene, α-pinene, α-thujene, camphene, sabinene, δ-3-carene, d-limonene, γ-terpinene, camphor, β-citronellene, and the sesquiterpene β-caryophyllene. The average total terpene content increased five times during the alpine rangeland feeding period. The terpenes α-thujene, sabinene, γ-terpinene and β-citronellene were only detected in milk and cultured cream from the alpine rangeland feeding period and not in samples from the indoors feeding period. These four terpenes could be used, as indicators, to show that milk and cultured cream originate from the alpine rangeland feeding period. The terpenes did not influence the sensorial quality of the milk or the cultured cream.submittedVersio

Skumproblemer i Treforedlingsindustriens biologiske renseanlegg Delprosjekt 1A: Litteraturundersøkelse

Rapporten gi kunnskap om kvalitet og sammensetning i prosess- og avløpsvann i treforedlingsindustrien og innspill om hvilke parametere som kan forårsake skum. Videre gir rapporten en kort oversikt over mikrobiologien i renseanlegg og hvilke mikrober og metabolitter som vil være sentrale i forbindelse med skummings- og slamvellingspproblematikk. Rapporten gir også en innføring i ulike rensetekniske løsninger og driftskriterienes effekter på slamkvalitet og skumming. Til sist gjennomgås teorier som er nødvendige for å forstå virkningsmekanismene bak skumbygging og destabilisering av skum samt virkningsmekanismene for skumdempingsprodukter og avluftere. Det gis en kort gjennomgang av metoder for å måle skum.Norsk Hydro AS

Improvement of the quality of low-fat cheese using a two step strategy

acceptedVersio

APPLICATION OF A PSEUDO-KINETIC GENERALIZED SEVERITY MODEL TO THE CONCENTRATED SULFURIC ACID HYDROLYSIS OF PINEWOOD AND ASPENWOOD

The yield of monosaccharides after two-stage concentrated sulfuric acid hydrolysis of softwood (Scots pine) and hardwood (trembling aspen) was modeled using a generalized severity parameter with a time-independent rate constant. The severity parameter, which combines the major operating variables acid concentration, temperature, and reaction time in the decrystallization stage into a single reaction ordinate, was successfully used to describe monosaccharide yields after a standardized hydrolysis stage. Conversion of cellulose to glucose demanded a higher severity to reach maximum glucose yields than the conversion of hemicelluloses to their respective monosaccharides, and the conversion of pine demanded a higher severity to obtain maximum monosaccharide yields as compared to aspen. The results indicate that the generalized severity parameter can be a useful tool for the prediction of sugar yields in a two-stage concentrated sulfuric acid hydrolysis process

Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified and semi-quantified were the monoterpenes β-pinene, α-pinene, α-thujene, camphene, sabinene, δ-3-carene, d-limonene, γ-terpinene, camphor, β-citronellene, and the sesquiterpene β-caryophyllene. The average total terpene content increased five times during the alpine rangeland feeding period. The terpenes α-thujene, sabinene, γ-terpinene and β-citronellene were only detected in milk and cultured cream from the alpine rangeland feeding period and not in samples from the indoors feeding period. These four terpenes could be used, as indicators, to show that milk and cultured cream originate from the alpine rangeland feeding period. The terpenes did not influence the sensorial quality of the milk or the cultured cream

Saccharification of Lignocellulosic Biomass for Biofuel and Biorefinery Applications – A Renaissance for the Concentrated Acid Hydrolysis?

AbstractHydrolysis of lignocelluloses using concentrated acids achieves near-theoretical sugar yields, and with fewer degradation products than the more commonly employed dilute acid hydrolysis process. In this paper, the dependence of sugar yield and the production of fermentation inhibitors on central process parameters is investigated, and the “severity factor” concept of one single process parameter characterizing the extent of the reaction is applied for the first time to concentrated acid hydrolysis of lignocellulosic biomass. Selected hydrolyzates have been fermented in the laboratory to investigate the effect of analyzed and unknown fermentation inhibitors in the hydrolyzates on fermentation performance. The concentrated acid hydrolysis process appears to be an interesting process for saccharification of lignocellulosic biomass for biofuel and biorefinery applications, with high sugar yields, low levels of fermentation inhibitors, good fermentability and good robustness towards changes in raw material quality