Energiapuun kastelu jätetäytön suotovedellä tuhkasta ja kompostista valmistetussa kasvualustassa

Tässä työssä tutkitaan suotoveden käsittelyä käyttämällä sitä kierrätysmateriaaleista valmistetussa tuhkamullassa loppusijoitusalueen päällä kasvatettavan energiapuukasvuston kasteluun. Kyseisen toimintamallin tarkoituksena on haihduttaa suotovettä energiapuiden avulla sekä sitouttaa ravinteita ja haitta-aineita sekä kasvustoon että kasvualustaan. Tavoitteena on selvittää toimintamallin hyödyntämiskelpoisuus ja tehokkuus suotovesien käsittelymenetelmänä sekä kastelun vaikutukset energiapuun kasvuun. Työssä suoritettiin kesän ja syksyn 2014 aikana energiapuun kastelukoe Mustankorkea Oy:n jätteenkäsittelykeskuksen alueella Jyväskylässä. Kokeessa loppusijoitusalueen päälle istutettuja eri kasvuvaiheissa olevia energiapajukasvustoja sekä hybridihaapakasvustoa kasteltiin jätetäytön suotovedellä. Kokeessa käytettiin kasvualustoina tuhkamultaa, joka oli valmistettu tuhkasta, kompostista ja ylijäämämaa- aineksesta, sekä kompostia. Kasteluveden, valumavesien, kasvualustojen ja pajukasvuston ominaisuuksia seurattiin kokeen aikana analyysien avulla. Lisäksi alueen vesitaseen selvittämiseksi suoritettiin lysimetrikokeet, joissa lysimetreihin istutettuja pajuja kasteltiin suotovedellä sekä hanavedellä. Tulosten perusteella suotovesikastelu lisäsi sekä pajun että haavan kasvua. Kastelu lisäsi pajun ravinnepitoisuuksia. Se myös heikensi hieman pajun poltto-ominaisuuksia. Kasvualustan ominaisuuksiin kastelulla ei havaittu olevan vaikutuksia. Kastelumäärä, jota voidaan käyttää ilman valumia, on kokeen perusteella n. 100–600 mm/kasvukausi käytetyllä kastelujärjestelmällä. Kastelujärjestelmää kehittämällä on kuitenkin luultavasti mahdollista lisätä haihduntaa ja siten kastelumäärää merkittävästi.

Sinkin stabiloiminen pilaantuneesta maa-aineksesta: 28 vuorokauden stabilointiajan riittävyys liukoisuustesteissä eri sinkkiyhdisteillä

Tässä kandidaatintyössä selvitettiin, onko 28 vuorokautta riittävä aika sinkillä pilaantuneen maaperän massastabilointiin, ja kuinka sinkin esiintymismuoto vaikuttaa sen stabilointiaikaan. Kokeellisessa osassa jäljiteltiin malmijätteessä, orgaanisessa aineksessa sekä liuenneena maaperässä esiintyvän sinkin stabiloitumista lisäämällä maanäytteeseen sinkkiä eri yhdisteinä; sinkkirakeina, -kloridina ja -asetaattina. Näytteet stabiloitiin sementti-lentotuhkaseoksella 1–28 vuorokauden pituisia ajanjaksoja, minkä jälkeen ne kuvattiin pyyhkäisyelektronimikroskoopilla (SEM) ja niille tehtiin liukoisuustestit. Liukoisuustestien tuloksista voidaan huomata sinkkikloridin stabiloituvan jo ensimmäisen vuorokauden aikana ja pysyvän samalla tasolla koko tarkasteluajan. Sinkkirakeiden ja -asetaatin stabiloituminen ei ole yhtä tasaista; alun sitoutumisen jälkeen niiden liukoisuuksissa on havaittavissa selkeät piikit 21 vuorokauden kohdalla. Tämän jälkeen ne alkavat sitoutua uudelleen. Tulosten perusteella sinkin esiintymismuoto vaikuttaa sen stabilointiaikaan, eikä 28:aa vuorokautta voida pitää riittävänä aikana sinkillä pilaantuneen maa-aineksen stabilointiin. Vaikka liukoinen sinkki stabiloituu jo yhdessä vuorokaudessa, ei malmijätteessä tai orgaanisessa aineksessa esiintyvä sinkki ehdi stabiloitua vakaalle tasolle vielä 28 vuorokaudenkaan aikana. Tämä tulisi ottaa huomioon suunniteltaessa ja toteutettaessa sinkkiä sisältävien maiden kunnostushankkeita.

Leijukerroslämmönsiirtimien tukkeutuminen biovoimalaitoksessa

Leijukerroslämmönsiirtimien, eli hiekanpalautuspolvessa sijaitsevien tulistimien tukkeutuminen on ollut Kaukaan Voima Oy:n biovoimalaitoksen suunnittelemattomien seisokkien suurin syy vuodesta 2012 lähtien. Tulistimet tukkeutuvat kahdella tavalla. Nopeassa tukkeutumisessa tulistinkammion seinien kuonakerrostumat romahtavat yhtäkkiä tulistimen päälle tukkien sen. Tämä johtaa aina koko laitoksen alasajoon. Hitaassa tukkeutumisessa tulistinputkien pinnalle muodostuu vähitellen kerrostuma sekä tulistinputkien väliin jää suurempia kappaleita, jotka tukkivat tulistinta. Nopea tukkeutuminen johtuu tuhkassa olevien alkali-, eli kalium- ja natriumyhdisteiden synnyttämistä kerrostumista lämmönsiirrinkammion seinille. Hidas tukkeutuminen johtuu osittain myös alkaliyhdisteistä, mutta merkittävämpi aine tulistinputkien pinnalla olevassa kerrostumissa näyttää olevan kalsiumsulfaatti, joka tukkii tulistinta. Palavan aineen pääsy tulistinkammioon ilmanjakoasetuksista ja tulistinkammion rakenteesta johtuen aiheuttaa kerrostumien syntymisen. Kerrostumien syntymiseen johtavat syyt johtuvat monesta tekijästä ja yksiselitteistä aiheuttajaa on vaikea määritellä. Selvin yhteys on lietteen epätasaisessa poltossa ja turpeen käytössä. Nykyisillä lietteenkäsittelylaitteilla lietteen tasainen syöttö on vaikeaa ja se aiheuttaa ongelmia. Turpeen poltto biopolttoaineiden rinnalla pitää tulistimet puhtaampina. Muita todennäköisiä kerrostumia lisääviä syitä ovat puhtaan hiekan vähäinen syöttömäärä ja usean huonomman polttoaineen yhtäaikainen poltto.

Provitamin a activity of Brazilian carrots: leaves and roots, raw and cooked and their chemical composition

The purpose of this study was to determine through carotenoid analysis, the provitamin A value of two carrots (Daucus carota L.) cultivars (Brasilia and Beta3), leaves and roots, raw and submitted to two ways of cooking: boiling and microwave. Proximate analysis results are also presented for a better characterization of these vegetables (moisture, ash, lipids, proteins, fiber and total carbohydrates). The main carotenoids sources of provitamin A in this vegetable, both in leaves or roots was β-carotene and α-carotene. α-carotene shows half of the provitamin A value of β-carotene. Samples of the Brasilia cultivar presented the better provitamin A value both for leaves and roots. The results for raw samples of the Brasilia cultivar were 464.48 RE/100g for leaves and 606.42 RE/100g for roots. There were no significant losses of provitamin A with the boiling or microwave cooking methods used.

GUAR GUM EFFECTS ON BLOOD SERUM LIPIDS AND GLUCOSE CONCENTRATIONS OF WISTAR DIABETIC RATS1

The effects of guar gum derived from the endosperm of Cyamopsis tetragonoloba (75% soluble fiber, 7.6% insoluble fiber, 2.16% crude protein, 0.78% total lipids, 0.54% ash and 9.55% moisture) on diabetic rats were studied concerning food intake, body weight gain, blood serum cholesterol, triacylglycerols, glucose, LDL-, and HDL-cholesterol concentrations. The effect of gum on indexes of protein absorption and utilization was also investigated. Diets containing 0%, 10% and 20% (w/w) guar gum were fed to diabetic rats for 28 days. In spite of the fact that diabetes elevated blood lipids in all animals, guar gum diet significantly decreased (p <0.05) serum concentrations of cholesterol and triacylglycerols. Furthermore, a concomitant increase in HDL-cholesterol with a substancial elevation of the HDL/LDL cholesterol ratio was found. The most significant result in this assay was the drastic reduction of blood glucose in diabetic rats treated with guar gum diet. The gum promoted a general improvement in the condition of the diabetic rats, in body weight gain and indexes of protein absorption and utilization. The results of this research suggest that guar gum, at concentrations equal to or higher than 10%, should be effective in the treatment of hypercholesterolemia and diabetes, in humans.

Physicochemical analyses indicated to the quality control of royal jelly with honey

Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it is added to honey. There are regulations for honey and for royal jelly separately but not for the mixture. The objective of this work is, therefore, to verify if the same methods used for pure honey quality control can be used for honey mixed with royal jelly and also the presence of RJ through 10-HDA determination. The methods used were: moisture, reducing sugars, apparent sucrose, ash, hydroxymethylfurfural, insoluble solids, diastase activity, acidity and 10-HDA. Samples were prepared by adding 0-100% of RJ in honey. The results showed that the ash method was the only suitable one to all the samples. The acidity analysis (direct titration) was suitable to 0-30%RJ samples; the reducing sugar analysis was suitable to 0-20% RJ samples. Concerning moisture analysis the refractometric method is suitable to 0-10% RJ and the Infra Red method is suggested to be used for samples with more than 10% RJ. The methods for diastase activity, HMF, apparent sucrose and insoluble solids were inadequate for all samples with RJ. The presence of RJ in the samples was confirmed by the 10-HDA analyses.

Nutritional aspects of nile tilapia (Oreochromis niloticus) silage

One third of the world's fishing produce is not directly used for human consumption. Instead, it is used for making animal food or is wasted as residue. It would be ideal to use the raw material thoroughly and to recover by-products, preventing the generation of residues. With the objectives of increasing the income and the production of the industry, as well as minimizing environmental and health problems from fish residue, chemical silage from Tilapia (Oreochromis niloticus) processing residues was developed after homogenization and acidification of the biomass with 3% formic acid: propionic, 1:1, addition of antioxidant BHT and maintenance of pH at approximately 4.0. Analyses to determine the moisture, protein, lipids and ash were carried out. The amino acids were examined in an auto analyzer after acid hydrolysis, except for the tryptophan which was determined through colorimetry. The tilapia silage presented contents that were similar to or higher than the FAO standards for all essential amino acids, except for the tryptophan. The highest values found were for glutamic acid, lysine and leucine. The results indicate a potential use of the silage prepared from the Nile tilapia processing residue as a protein source in the manufacturing of fish food.

Fatty acids and nutrients in the flour made from tilapia (Oreochromis niloticus) heads

The objective of this work was to analyze the fatty acid composition and nutrient potential of flour made from tilapia heads, which are normally discarded during the filleting operation. Significant differences were found between the proximate composition (moisture, ash, protein and total lipids) of the in natura tilapia and the flour, due to the drying process. The predominant fatty acids in the heads (in natura and in the flour) were palmitic acid (1,999 mg.100 g-1 and 7,699 mg.100 g-1, respectively), oleic acid (3,128 mg.100 g-1 and 11,447 mg.100g-1, respectively), and linoleic acid (1,018 mg.100 g-1 and 3,784 mg.100 g-1, respectively). The results lead us to conclude that tilapia head flour offers high levels of protein (38.41%), total lipids (35.46%), and ash (minerals) (19.38%). The content of omega-3 (731 mg.100 g-1) were proved to be satisfactory. Also, n-6/n-3 ratio was 6.15 and PUFA/SFA ratio was 0.47, which are in agreement with the recommended levels. Thus, tilapia heads can be used as a low-cost raw material for food fit for human consumption.

Optimal processing chain for waste power plant

This study is done to examine waste power plant’s optimal processing chain and it is important to consider from several points of view on why one option is better than the other. This is to insure that the right decision is made. Incineration of waste has devel-oped to be one decent option for waste disposal. There are several legislation matters and technical options to consider when starting up a waste power plant. From the tech-niques pretreatment, burner and flue gas cleaning are the biggest ones to consider. The treatment of incineration residues is important since it can be very harmful for the envi-ronment. The actual energy production from waste is not highly efficient and there are several harmful compounds emitted. Recycling of waste before incineration is not very typical and there are not many recycling options for materials that cannot be easily re-cycled to same product. Life cycle assessment is a good option for studying the envi-ronmental effect of the system. It has four phases that are part of the iterative study process. In this study the case environment is a waste power plant. The modeling of the plant is done with GaBi 6 software and the scope is from gate-to-grave. There are three different scenarios, from which the first and second are compared to each other to reach conclusions. Zero scenario is part of the study to demonstrate situation without the power plant. The power plant in this study is recycling some materials in scenario one and in scenario two even more materials and utilize the bottom ash more ways than one. The model has the substitutive processes for the materials when they are not recycled in the plant. The global warming potential results show that scenario one is the best option. The variable costs that have been considered tell the same result. The conclusion is that the waste power plant should not recycle more and utilize bottom ash in a number of ways. The area is not ready for that kind of utilization and production from recycled materials.

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for centesimal composition, water activity, and color of the cookies. Peanut and almond cookies could be considered sources of iron once they presented at least 15% of the daily recommended value of intake. They also garnered acceptance indexes of 80 and 85%, respectively, concluding that both formulations developed in this study were source of iron and contained high concentration of lipids and proteins with great sensory acceptance, suggesting their potential consumption by gluten-intolerants.

Physical and chemical properties of granulated cane sugar "panelas"

"Panela" is a natural sweetener obtained by concentrating sugar cane juice and handmade in small factories. In the study carried out, the physical and chemical properties of two commercial brands of artisanal granulated panelas and of one made on an experimental level were determined. Three lots of each sample were analyzed. The parameters measured were moisture, a w, protein, ash, minerals, reducing sugars, sucrose, pH, color (L, a and b), insoluble solids (IS), transmittance a 720 nm and filterability. In addition, a qualitative test to detect sulphur dioxide was performed. The parameters with higher variability were moisture (1.66-4.36 g.100 g-1), a w (0.51-0.69), reducing sugars (4.58-11.48 g.100 g-1), pH (5.58-6.90), and color. Potassium was the most abundant mineral (229.52-1027.18 mg.100 g-1). An inverse relationship between IS and transmittance at 720 nm (R² = 0.96) and a direct relationship between IS and ash (R² = 0.94) were found. The sulphur dioxide test was negative for all the samples.

Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat, 0.52 and 6.17% ash, 78.77 and 78.86% carbohydrates (3 and 64% total dietary fiber), respectively. The corn flour particle size distribution was homogeneous, while PFF presented a heterogeneous particle size distribution. Corn flour and PFF presented values of GI of 48 and 45, respectively. When using RSM, no effect of the variables was observed in the GI of the extrudates (average value of 48.41), but PCA showed that the GI tended to be lower when processing at lower temperatures (<128 ºC) and at higher temperatures (>158 ºC). When compared to white bread, the extrudates showed a reduction of the GI of up to 50%, and could be considered an interesting alternative in weight and glycemia control diets.

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

Parboiled rice: chemical composition and the occurrence of mycotoxins

The objective of this work was to evaluate the incidence of aflatoxin B1 (AFB B1), deoxynivalenol (DON), ochratoxin A (OTA), and zearalenone (ZEA) in parboiled rice with respect to its chemical composition. Eight lots from five different brands of parboiled rice were collected in four samplings, at different seasons, until the amount of 32 lots. It was observed that: DON was present in 22% of the samples (from 180 to 400 ppb); ZEA in 19% (from 317 to 396 ppb); OTA in 12.5% (from 13 and 26 ppb); and AFB B1 in 9% (from 11 to 74 ppb). The results of the chemical composition were not different from those previously mentioned in the literature concerning parboiled rice. The ash and phenol levels in the contaminated parboiled rice samples suggested that those compounds had a relation to the occurrence of OTA, DON and ZEA mycotoxins.

Corn germ with pericarp in relation to whole corn: nutrient contents, food and protein efficiency, and protein digestibility-corrected amino acid score

The germ fraction with pericarp (bran) is generated in the industrial processing of corn kernel, and it is used for oil extraction and animal feed. This study evaluated the nutritional and protein quality of this fraction in relation to whole corn. The proximate composition, mineral contents, and amino acid profile of the germ fraction with pericarp and of whole corn were determined. A 4-week experiment was conducted using 36 weanling male Wistar rats, and three 10%-protein diets (reference, germ with 15% lipids and casein with 15% lipids), two 6%-protein diets (whole corn and casein), and a protein-free diet were prepared. The germ showed higher contents of proteins, lipids, dietary fiber (27.8 g.100 g-1), ash, minerals (Fe and Zn- approximately 5 mg.100 g-1), and lysine (57.2 mg.g-1 protein) than those of corn. The germ presented good quality protein (Relative Protein Efficiency Ratio-RPER = 80%; Protein Digestibility-Corrected Amino Acid Score-PDCAAS = 86%), higher than that of corn (RPER = 49%; PDCAAS = 60%). The corn germ fraction with pericarp is rich in dietary fiber, and it is a source of good quality protein as well as of iron and zinc, and its use as nutritive raw material is indicated in food products for human consumption.