Sustainable conversion of citrus peel waste
    2.
    发明授权
    Sustainable conversion of citrus peel waste 有权
    可持续转化柑橘皮废物

    公开(公告)号:US09253996B2

    公开(公告)日:2016-02-09

    申请号:US13660254

    申请日:2012-10-25

    摘要: A sustainable method and system for producing bio-fuels from citrus peels and the recovery of limonene and pectin prior to fermentation of the peel solids. In one embodiment a sustainable method and system for the concurrent recovery of limonene and pectin from citrus peels is disclosed. The peels are optionally zested, mixed with water and an acid, and then exploded in a jet cooker or a pressurized extruder. The exploded peels are transferred to a flash vessel where the remaining limonene and water vapor are separated into water and limonene. The pectin fraction is removed from the flash tank and extracted by centrifuge, precipitation and/or filtration. The remaining peel solids are fermented in an anaerobic digester which produces methane, ethanol, acids, CO2 or other end products which can be used as fuel for power generation equipment sufficient to supply the processing system for sustainable operations as described herein.

    摘要翻译: 用于从柑橘皮生产生物燃料的可持续方法和系统,以及在剥离固体发酵之前回收柠檬烯和果胶。 在一个实施方案中,公开了从柑橘皮中同时回收柠檬烯和果胶的可持续的方法和系统。 剥皮可选择地嵌入,与水和酸混合,然后在喷射式蒸煮器或加压挤出机中爆炸。 分解的皮肤转移到闪蒸容器中,剩余的柠檬烯和水蒸汽分离成水和柠檬烯。 将果胶级分从闪蒸罐中取出并通过离心,沉淀和/或过滤提取。 剩余的剥离固体在厌氧消化器中发酵,其产生甲烷,乙醇,酸,CO 2或其它最终产物,其可以用作足以供应如本文所述的可持续操作的处理系统的发电设备的燃料。

    Method for Making Legume-Based Dough and Nutritional Products Therefrom
    5.
    发明申请
    Method for Making Legume-Based Dough and Nutritional Products Therefrom 审中-公开
    制作豆类面团和营养产品的方法

    公开(公告)号:US20110256293A1

    公开(公告)日:2011-10-20

    申请号:US12763278

    申请日:2010-04-20

    IPC分类号: A21D13/00 A23P1/10 A23L1/01

    摘要: Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein.

    摘要翻译: 具有约19%至约45%之间的原始水分含量的豆类被加热烹饪至约42%至约49%之间的水分含量。 豆类也可以在低于约160°F的条件下进行低热应力脱水。在研磨之后,可以在形成基于豆类之前添加额外的成分例如淀粉,纤维,蛋白质和/或维生素和矿物质强化 面团。 可以将揉面或成形的面团煮熟并经过调味以制备营养的零食,每盎司服用约5至约6克蛋白质,或约10%-30%的蛋白质。