Beneficial synergistic effect on bio-oil production from co-liquefaction of sewage sludge and lignocellulosic biomass.

Co-liquefaction of municipal sewage sludge (MSS) and lignocellulosic biomass such as rice straw or wood sawdust at different mixing ratios and the characterization of the obtained bio-oil and bio-char were investigated. Synergistic effects were found during co-processing of MSS with biomass for production of bio-oil with higher yield and better fuel properties than those from individual feedstock. The co-liquefaction of MSS/rice straw (4/4, wt) increased the bio-oil yield from 22.74% (bio-oil yield from liquefaction of MSS individually) or 23.67% (rice straw) to 32.45%. Comparable increase on bio-oil yield was also observed for MSS/wood sawdust mixtures (2/6, wt). The bio-oils produced from MSS/biomass mixtures were mainly composed of esters and phenols with lower boiling points (degradation temperatures) than those from individual feedstock (identified with higher heavy bio-oil fractions). These synergistic effects were probably resulted from the interactions between the intermittent products of MSS and those of biomass during processing.

Whey protein mouth drying influenced by thermal denaturation.

Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional benefits. One such property is mouth drying. The influence of protein structure on the mouthfeel properties of milk proteins has been previously reported. This paper investigates the effect of thermal denaturation of whey proteins on physicochemical properties (viscosity, particle size, zeta-potential, pH), and relates this to the observed sensory properties measured by qualitative descriptive analysis and sequential profiling. Mouthcoating, drying and chalky attributes built up over repeated consumption, with higher intensities for samples subjected to longer heating times (p < 0.05). Viscosity, pH, and zeta-potential were found to be similar for all samples, however particle size increased with longer heating times. As the pH of all samples was close to neutral, this implies that neither the precipitation of whey proteins at low pH, nor their acidity, as reported in previous literature, can be the drying mechanisms in this case. The increase in mouth drying with increased heating time suggests that protein denaturation is a contributing factor and a possible mucoadhesive mechanism is discussed.