Advanced process integration for supercritical production of biodiesel: Residual waste heat recovery via organic Rankine cycle (ORC).

Biodiesel production using supercritical methanolysis has received immense interest over the last few years. It has the ability to convert high acid value feedstock into biodiesel using a single-pot reaction. However, the energy intensive process is the main disadvantage of supercritical biodiesel process. Herein, a conceptual design for the integration of supercritical biodiesel process with organic Rankine cycle (ORC) is presented to recover residual hot streams and to generate electric power. This article provides energy and techno-economic comparative study for three developed scenarios as follows: original process with no energy integration (Scenario 1), energy integrated process (Scenario 2) and advanced energy integrated process with ORC (Scenario 3). The developed integrated biodiesel process with ORC resulted in electric power generation that has not only satisfied the process electric requirement but also provided excess power of 257 kW for 8,000 tonnes/annum biodiesel plant. The techno-economic comparative analysis resulted in favouring the third scenario with 36% increase in the process profitability than the second scenario. Sensitivity analysis has shown that biodiesel price variation has significant effect on the process profitability. In summary, integrating supercritical biodiesel production process with ORC appears to be a promising approach for enhancing the process techno-economic profitability and viability.

Study of chemical composition and nutritional values of vegetable wastes in Bangladesh.

The present study was conducted with the objectives of determining the chemical composition and nutritional value of vegetable waste (VW) of households and the marketplace for their suitability as ruminant feed. The crude protein, total digestible nutrients and extent of rumen degradability of dry matter (DM) of VW of households were 140.0 g kg-1, 0.668 and 0.855, respectively; while those of the marketplace were 169.0 g kg-1, 0.633 and 0.80, respectively. The levels of chromium and lead in each respectively, was 13.27 and 1.53 ng kg-1DM; and 31.01 and 5.71 ng kg-1DM. The total aflatoxins in VW of households was 3.08 µg kg-1DM, and undetectable in VW from the marketplace. Considering the chemical composition and safety parameters studied, VW could preliminary be considered as animal feed. The feeding of processed marketplace VW (VWP) at 275 g kg-1DM of a diet or 0.76% of live weight (LW) to growing bulls, replacing 50% of a concentrate mixture as supplement to a Napier silage diet for a period of 34 days reduced the total DM intake (0.0276 vs 0.0343 LW) without any significant (P > 0.05) changes in DM or protein digestibility. Blood urea levels (19.5 vs 23.67 mg dl-1), and serum creatinine levels (1.37 vs 1.08 mg dl-1) differed significantly (P > 0.05) between the two groups but were within normal physiological ranges. Therefore, it may be concluded that the level of incorporation of VWP would be less than 50% replacement of the concentrate in the diet. Further research is required to determine optimum inclusion levels in ruminant diets.

Sustainable diets within sustainable food systems.

Sustainable diets and sustainable food systems are increasingly explored by diverse scientific disciplines. They are also recognised by the international community and called upon to orient action towards the eradication of hunger and malnutrition and the fulfilment of sustainable development goals. The aim of the present paper is to briefly consider some of the links between these two notions in order to facilitate the operationalisation of the concept of sustainable diet. The concept of sustainable diet was defined in 2010 combining two totally different perspectives: a nutrition perspective, focused on individuals, and a global sustainability perspective, in all its dimensions: environmental, economic and social. The nutrition perspective can be easily related to health outcomes. The global sustainability perspective is more difficult to analyse directly. We propose that it be measured as the contribution of a diet to the sustainability of food systems. Such an approach, covering the three dimensions of sustainability, enables identification of interactions and interrelations between food systems and diets. It provides opportunities to find levers of change towards sustainability. Diets are both the results and the drivers of food systems. The drivers of change for those variously involved, consumers and private individuals, are different, and can be triggered by different dimensions (heath, environment, social and cultural). Combining different dimensions and reasons for change can help facilitate the transition to sustainable diets, recognising the food system's specificities. The adoption of sustainable diets can be facilitated and enabled by food systems, and by appropriate policies and incentives.