Discrete particle simulation of particulate systems: A review of major applications and findings

Increasing demand for fuels and chemicals, driven by factors including over-population, the threat of global warming and the scarcity of fossil resources, strains our resource system and necessitates the development of sustainable and innovative strategies for the chemical industry. Our society is currently experiencing constraints imposed by our resource system, which drives industry to increase its overall efficiency by improving existing processes or finding new uses for waste. Food supply chain waste emerged as a resource with a significant potential to be employed as a raw material for the production of fuels and chemicals given the abundant volumes globally generated, its contained diversity of functionalised chemical components and the opportunity to be utilised for higher value applications. The present manuscript is aimed to provide a general overview of the current and most innovative uses of food supply chain waste, providing a range of worldwide case-studies from around the globe. These studies will focus on examples illustrating the use of citrus peel, waste cooking oil and cashew shell nut liquid in countries such as China, the UK, Tanzania, Spain, Greece or Morocco. This work emphasises 2nd generation food waste valorisation and re-use strategies for the production of higher value and marketable products rather than conventional food waste processing (incineration for energy recovery, feed or composting) while highlighting issues linked to the use of food waste as a sustainable raw material. The influence of food regulations on food supply chain waste valorisation will also be addressed as well as our society's behavior towards food supply chain waste. “There was no ways of dealing with it that have not been known for thousands of years. These ways are essentially four: dumping it, burning it, converting it into something that can be used again, and minimizing the volume of material goods – future garbage – that is produced in the first place.” William Rathje on waste (1945–2012) – Director of the Tucson Garbage project.

Food waste as a valuable resource for the production of chemicals, materials and fuels. Current situation and global perspective

Mineral Nutrition of Higher Plants, 2nd edition, H. Marschner. Academic Press, London (1995), 889, (ISBN 0-12-473543-6). Price: 29.95 Pound Sterling

Glycemic index: overview of implications in health and disease : Is the glycemic index important in human nutrition?

Microbial production of organic acids: expanding the markets.

A diverse range of foods are aerated, using a similarly varied assortment of processing methods. Aerated foods are generally poorly understood, but are of increasing importance as manufacturers seek to exploit the novelty and versatility of bubbles as food ingredients. Food aeration is one of the fastest growing unit operations, while many ingredients achieve their functionality through their effects at bubble interfaces.

This paper reviews the range of aerated foods, and attempts to bring some structure to their diversity by examining different bases for classification. Experimental approaches for characterising aerated foods are discussed. Although food foam chemistry is reasonably well understood, the physical behaviour of bubbles in food systems is less well appreciated. Models describing the dynamic behaviour of bubbles as physical entities are reviewed.

Creation and characterisation of aerated food products

Discrete particle motion on sieves—a numerical study using the DEM simulation

Bubbles in Food

On predicting roller milling performance: Part I: the breakage equation

A new method for measuring dough densities is presented, based on weighing small dough samples in air and immersed in xylene. The method can be used to evaluate the air content of low-density doughs and to follow the changing density of a proofing dough sample. The method is applied to evaluate the effect of flour strength and surfactant addition on dough aeration and subsequent proofing. Doughs were mixed in a high-speed mixer from two flours, a strong breadmaking flour and a weak flour. Surfactants sodium stearoyl lactylate (SSL) and diacetyl tartrate esters of monoglyceride (DATEM) were added at three levels, and the air content, proofing dynamics, and baked loaf quality were evaluated. The air content of dough was proportional to headspace pressure in the mixer, while the strong flour occluded less air than the weak flour. Surfactants greatly improved the volume of baked loaves but appeared to have no significant effect on air incorporation during mixing. The addition of surfactants appeared ...

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Grant M. Campbell

Papers

Creation and characterisation of aerated food products

Discrete particle motion on sieves—a numerical study using the DEM simulation

Bubbles in Food

On predicting roller milling performance: Part I: the breakage equation

Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing