Search results for: furans

Authors: Renzo Carta, Mario Cruccu, Francesco Desogus

Abstract:

This work presents the experimental results obtained at a pilot plant which works with a slow, wet and catalytic pyrolysis process of dry fowl manure. This kind of process mainly consists in the cracking of the organic matrix and in the following reaction of carbon with water, which is either already contained in the organic feed or added, to produce carbon monoxide and hydrogen. Reactions are conducted in a rotating reactor maintained at a temperature of 500°C; the required amount of water is about 30% of the dry organic feed. This operation yields a gas containing about 59% (on a volume basis) of hydrogen, 17% of carbon monoxide and other products such as light hydrocarbons (methane, ethane, propane) and carbon monoxide in lesser amounts. The gas coming from the reactor can be used to produce not only electricity, through internal combustion engines, but also heat, through direct combustion in industrial boilers. Furthermore, as the produced gas is devoid of both solid particles and pollutant species (such as dioxins and furans), the process (in this case applied to fowl manure) can be considered as an optimal way for the disposal and the contemporary energetic valorization of organic materials, in such a way that is not damaging to the environment.

Keywords: Brushwood, fowl manure, kenaf, pilot plant, pyrolysis, pyrolysis gas.

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Authors: M. Trinidad Pérez-Palacios, Catarina Petisca, Olívia Pinho, Isabel M.P.L.V.O. Ferreira

Abstract:

This work evaluated the effect of temperature on headspace solid-phase microextraction of volatile and furanic compounds in coated fish sticks. The major goal was the analysis of the samples as consumed, to reproduce volatile compounds people feel when consuming those products. Extraction at 37 ºC (the human body temperature) throughout the HS-SPME analysis of volatile and furanic compounds in coated fish was compared with higher extraction temperatures, which are frequently used for this kind of determinations. The profile of volatile compounds found in deepfried (F) and non-fried (NF) coated fish at 37 and 50 ºC was different from that obtained at 80 ºC. Concerning furan and its derivatives, an extra formation of these compounds was observed at higher extraction temperatures. The analysis of volatile and furanic compounds in fish coated sticks simulating the cooking and eating conditions can be reliably carried out setting the headspace absorption temperature at 37 ºC.

Keywords: Analysis of samples as consumed, fish coated sticks, furans, headspace extraction temperature, volatiles.

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