Search results for: Ali Snoussi

2 Valorization of Natural Vegetable Substances from Tunisia: Purification of Two Food Additives, Anthocyanins and Locust Bean Gum

Authors: N. Bouzouita, A. Snoussi , H. Ben Haj Koubaier, I. Essaidi, M. M. Chaabouni, S. Zgoulli, P. Thonart

Abstract:

Color is one of the most important quality attributes for the food industry. Grape marc, a complex lignocellulosic material is one of the most abundant and worth less byproduct, generated after the pressing process. The development of the process of purification by micro filtration, ultra filtration, nano filtration and drying by atomization of the anthocyanins of Tunisian origin is the aim of this work. Locust bean gum is the ground endosperm of the seeds of carob fruit; owing to its remarkable water-binding properties, it is widely used to improve the texture of food and largely employed in food industry. The purification of LGB causes drastically reduced ash and proteins contents but important increase for galactomannan.

Keywords: Carob, food additives, grape pomace, locust bean gum, natural colorant, nano filtration, thickener, ultra filtration

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1 A Simulation Model and Parametric Study of Triple-Effect Desalination Plant

Authors: Maha BenHamad, Ali Snoussi, Ammar Ben Brahim

Abstract:

A steady-state analysis of triple-effect thermal vapor compressor desalination unit was performed. A mathematical model based on mass, salinity and energy balances is developed. The purpose of this paper is to develop a connection between process simulator and process optimizer in order to study the influence of several operating variables on the performance and the produced water cost of the unit. A MATLAB program is used to solve the model equations, and Aspen HYSYS is used to model the plant. The model validity is examined against a commercial plant and showed a good agreement between industrial data and simulations results. Results show that the pressures of the last effect and the compressed vapor have an important influence on the produced cost, and the increase of the difference temperature in the condenser decreases the specific heat area about 22%.

Keywords: steady-state, triple effect, thermal vapor compressor, Matlab, Aspen Hysys

Procedia PDF Downloads 152