Upscale fermenter design for lactic acid production from cheese whey permeate focusing on impeller selection and energy optimization.

Unlabelled: This study focusses on the design and scale-up of industrial lactic acid production by fermentation of dairy cheese whey permeate based on standard methodological parameters. The aim was to address the shortcomings of standard scale-up methodologies and provide a framework for fermenter scale-up that enables the accurate estimation of energy consumption by suitable selection of turbine and speed for industrial deployment. Moreover, life cycle assessment (LCA) was carried out to identify the potential impacts and possibilities to reduce the operation associated emissions at an early stage.

Comparative life cycle assessment of autotrophic cultivation of Scenedesmus dimorphus in raceway pond coupled to biodiesel and biogas production.

Life cycle assessment (LCA) of indigenous freshwater microalgae, Scenedesmus dimorphus, cultivation in open raceway pond and its conversion to biodiesel and biogas were carried out. The LCA inventory inputs for the biogas scenario was entirely based on primary data obtained from algal cultivation (in pilot scale raceway pond), harvesting, and biogas production; while only the downstream processing involved in biodiesel production namely drying, reaction and purification were based on secondary data. Overall, eight scenarios were modeled for the integrated process involving: algae-based CO capture and downstream processing scenarios for biodiesel and biogas along with impact assessment of nutrient addition and extent of recycling in a life cycle perspective.

Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves.

Green leafy vegetables are important part of our regular diet that provides us with essential nutrients necessary to support human life and health. Since these are produced in surplus and have limited shelf-life, preservation of vegetables can help to prevent wastage and increase nutrient availability in the diet during off-season. Purslane leaves, rich in micronutrients were dried using tray dryer at 60 ± 2 °C for 7 h.