Instant noodle waste, one of the main residues of the modern food industry, was employed as feedstock to convert to valuable biofuels. After isolation of used oil from the instant noodle waste surface, the starch residue was converted to bioethanol by Saccharomyces cerevisiae K35 with simultaneous saccharification and fermentation (SSF). The maximum ethanol concentration and productivity was 61.1g/l and 1.7 g/lh, respectively. After the optimization of fermentation, ethanol conversion rate of 96.8% was achieved within 36 h. The extracted oil was utilized as feedstock for high quality biodiesel conversion with typical chemical catalysts (KOH and H2SO4). The optimum conversion conditions for these two catalysts were estimated; and the highest biodiesel conversion rates were achieved 98.5% and 97.8%, within 2 and 3h, respectively. The high conversion rates of both bioethanol and biodiesel demonstrate that novel substrate instant noodle waste can be an attractive biorefinery feedstock in the biofuels industry.
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http://dx.doi.org/10.1016/j.biortech.2014.02.068 | DOI Listing |
Food Res Int
February 2025
Tianjin Key Laboratory of Food Science and Health, School of Medicine, NanKai University, Tianjin 300071, China. Electronic address:
Instant noodles are a worldwide food staple. However, the correlation between its production methods and nutritional characteristics remains unclear. This study aims to elucidate the effects of hydrothermal (steaming and boiling) and cooling techniques on instant noodles in-vitro digestibility.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China. Electronic address:
The objective of this study was to understand the microstructure, textural properties, and in-vitro starch digestibility of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch (CLWRS4). Pasting viscosity results showed that CLWRS4 granule had low swelling and high resistance to rupture during high-temperature steaming and frying. Scanning electron microscopic images showed that instant fried noodles prepared using wheat flours containing 20% and 40% CLWRS4 exhibited denser structure and lower porosity than their respective counterparts.
View Article and Find Full Text PDFBull World Health Organ
January 2025
Institute for Health Transformation, Deakin University, Barwon Heads, Australia.
Noncommunicable diseases are the leading cause of death and disability globally, with suboptimal diet being a significant risk factor. Fiscal policies that promote nutritious foods have been identified as part of a best-practice package of interventions and are a focus for governments in the current context of rising food prices. Price controls are a strategy that governments commonly apply to limit mark-up on prices of specific foods, with the aim of protecting consumers and promoting food security.
View Article and Find Full Text PDFPrev Nutr Food Sci
December 2024
Research Center for Agroindustry, National Research and Innovation Agency, KST Soekarno, Cibinong 16911, Indonesia.
Front Nutr
December 2024
National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea.
Objectives: The objective of this study was to compare the dietary and health-related quality of life of young adults according to their household income and food security status.
Methods: To conduct this study, 10,224 young adults aged 19-34 years who participated in the 2008-2018 Korea National Health and Nutrition Examination Survey (KNHANES) were selected. Subjects were categorized into four groups based on household income and food security: 'food secure and high income,' 'food insecure and high income,' 'food secure and low income,' and 'food insecure and low income'.
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