For the first time, an energy-efficient and eco-friendly technology for the conversion of abundantly available kitchen waste, specifically waste cooked rice water (WCRW) to drop-in- biofuels, namely, butyl levulinate (BL), has been explored. The synthesis of BL was accomplished employing butyl alcohol (BA) and WCRW in an energy-efficient UV (5W each UVA and UVB)-near-infrared (100W) irradiation assisted spinning (120 rpm) batch reactor (UVNIRSR) in the presence of TiO-Amberlyst 15 (TA15) photo-acidic catalyst system (PACS). The optimal 95.81% yield of BL (Y) could be achieved at 10 wt% catalyst concentration, 60 °C reaction temperature, 80 min time, and 1:10 WCRW: BA concentration as per Taguchi statistical design. Moreover, additional combination of different PACS such as TiO-Amberlyst 16, TiO-Amberlyst 36, and TiO-Amberlite IRC120 H rendered 86.72% Y, 90.04% Y, and 93.47% Y, respectively, proving superior efficacy compared to individual activity of the acidic catalysts and photocatalysts. The heterogeneous reaction kinetics study for TA15 PACS suggested Langmuir-Hinshelwood model to be the best fitted model. A significant 63.33% energy could be saved by UVNIRSR as compared to conventional heated reactor at the optimized experimental condition using PACS TA15. An overall alleviation in environmental pollution with 59.259% reduction in GWP, 15.254% decline in terrestrial ecotoxicity, 18.238% diminution in marine ecotoxicity, 17.25% decrease in ozone formation affecting human health, 5.865% reduction in human non-carcinogenic toxicity, 18.65% diminution in ozone formation affecting terrestrial ecosystem, 55.17% significant decrease in terrestrial acidification, and 25.619% mitigation in fresh water ecotoxicity could be observed. Furthermore, BL-biodiesel-diesel blends (3% BL, 7% biodiesel, and 90% diesel) exhibited significant reduction (25.45% and 36%, respectively, for CO and HC) in harmful engine exhaust emissions demonstrating environmental sustainability of the overall process.
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http://dx.doi.org/10.1007/s11356-024-34255-0 | DOI Listing |
Food Chem
December 2024
School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China. Electronic address:
It is meaningful to explore the addition of additives and the structural characteristics of water on the quality of rice noodles. Herein, the effects of the addition of cassava starch and the size of water clusters on physicochemical and cooking properties of rice noodles were systematically studied. The addition of 25 % cassava starch effectively enhanced the swelling performance and textural properties of rice noodles.
View Article and Find Full Text PDFWei Sheng Yan Jiu
November 2024
NHC Key Laboratory of Public Nutrition and Health, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Objective: To describe the food intake among adult residents in 10 provinces(autonomous regions) of China.
Methods: Data was collected from the financial project China Development and Nutrition Health Impact Cohort Survey in 2022-2023. The method of three consecutive 24-h dietary recalls and weighing were used to collect foods and condiments intake data.
Food Chem
December 2024
Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand 835215, India. Electronic address:
This study presents a novel gelatinization-induced whole-grain rice fortification (GIWGRF) technology using a microwave-assisted screw conveying spraying and drying setup (MASCSD). The process involves microwave-assisted soaking of pregelatinized rice in a micronutrient solution, followed by steam-assisted gelatinization and drying. Rice with an initial degree of gelatinization (DG) of 58.
View Article and Find Full Text PDFJ Sci Food Agric
December 2024
R&D Innovation Office, Guangzhou Lingnan Suiliang Grain Co., Ltd, Guangzhou, China.
Background: Alterations in the degrees of milling (DOM) could significantly influence the odor of rice. A gas chromatography-mass spectrometry (GC-MS)-based untargeted metabolomics method has been effectively employed to identify the differential volatiles among rice from various origins or varieties, although it has not been utilized to identify the differential volatiles among cooked rice with different DOM.
Results: Fifty volatile compounds were detected in cooked brown rice (CBR), cooked medium-milled rice (CMMR) and cooked well-milled rice (CWMR) of the four fragrant Simiao rice by GC-MS.
Environ Sci Process Impacts
December 2024
Department of Environment and Geography, University of York, York, UK.
In the indoor environment, occupants are exposed to air pollutants originating from continuous indoor sources and exchange with the outdoor air, with the highest concentration episodes dominated by activities performed indoors such as cooking and cleaning. Here we use the INdoor CHEMical model in Python (INCHEM-Py) constrained by measurements from the House Observations of Microbial and Environmental Chemistry (HOMEChem) campaign, to investigate the impact of a bleach cleaning event and cooking on indoor air chemistry. Measurements of the concentrations of longer-lived organic and inorganic compounds, as well as measured photolysis rates, have been used as input for the model, and the modelled hydroxyl (OH) radicals, hydroperoxyl radicals, and nitrous acid (HONO) concentrations compared to the measured values.
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