Production Pathways of Acetic Acid and Its Versatile Applications in the Food Industry

Acetic acid is a commodity chemical with the global demand of approximately 15 million tons per year with several applications in the chemical and food industry. The production of acetic acid can be widely categorized into chemical and fermentative routes, with the chemical route being the predominant one in the current industrial practice. In this chapter, we have reviewed the most recent developments in acetic acid production and applications over past two decades, including process intensification and catalysis by keeping the main emphasis on process sustainability. Acetic acid is used in several industrial sectors such as chemical, pharmaceutical, textile, polymer and paints, food and beverages. Furthermore, acetic acid has several applications in food industry and is traditionally known as vinegar. In addition, it is an acidulant, which is used to give a characteristic flavor profile to food. It can be used for microbial decontamination of meat and as a mild descaling agent in the food industry. More recently, acetic acid is reported to be used as an antimicrobial edible food coating agent. The diversified food culture has a significant demand in the development of such kind of innovation and acetic acid can be an efficient solution

Highlights from Faraday Discussion: Designing New Heterogeneous Catalysts, London, UK, April 2016

The Faraday Discussion on the design of new heterogeneous catalysts took place from 4–6 April 2016 in London, United Kingdom.</p

Influence of pretreatment on surface interaction between Cu and anatase-TiO2 in the simultaneous photoremediation of nitrate and oxalic acid

This research work was partly supported by the Petroleum Technology Development Fund (PTDF) of Nigeria. We are grateful to Abubakar Tafawa Balewa University, Bauchi-Nigeria for the award of fellowship to Haruna Adamu.Peer reviewedPostprin

Structure and dynamics of aqueous 2-propanol: a THz-TDS, NMR and neutron diffraction study.

Aqueous liquid mixtures, in particular, those involving amphiphilic species, play an important role in many physical, chemical and biological processes. Of particular interest are alcohol/water mixtures; however, the structural dynamics of such systems are still not fully understood. Herein, a combination of terahertz time-domain spectroscopy (THz-TDS) and NMR relaxation time analysis has been applied to investigate 2-propanol/water mixtures across the entire composition range; while neutron diffraction studies have been carried out at two specific concentrations. Excellent agreement is seen between the techniques with a maximum in both the relative absorption coefficient and the activation energy to molecular motion occurring at ∼90 mol% H2O. Furthermore, this is the same value at which well-established excess thermodynamic functions exhibit a maximum/minimum. Additionally, both neutron diffraction and THz-TDS have been used to provide estimates of the size of the hydration shell around 2-propanol in solution. Both methods determine that between 4 and 5 H2O molecules per 2-propanol are found in the 2-propanol/water clusters at 90 mol% H2O. Based on the acquired data, a description of the structure of 2-propanol/water across the composition range is presented.The authors would like to acknowledge CASTech (EPSRC grant EP/G011397/1), RCUK Basic Technology Grant (EP/E048811/1), STFC for beamtime allocation (RB910286) and Jon Mitchell (Cambridge) for valuable discussions.This is the final version of the article. It was first available from RSC via http://dx.doi.org/10.1039/C5CP01132