Solid–liquid extraction of alkali metals and organic compounds by leaching of food industry residues

Leaching was studied for its application in extracting inorganic and organic constituents from fresh fermented grape pomace, air-dried fermented grape pomace and air-dried sugar beet pulp. Samples of each feedstock were leached in water at ambient temperature for 30 or 120min at dry solid-to-liquid...

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Bibliographic Details
Published in:Bioresource technology 2010-06, Vol.101 (12), p.4331-4336
Main Authors: Yu, Chaowei, Zheng, Yi, Cheng, Yu-Shen, Jenkins, Bryan M., Zhang, Ruihong, VanderGheynst, Jean S.
Format: Article
Language:English
Subjects:
alkali metals
Beta vulgaris - chemistry
Biological and medical sciences
Biomass
Biotechnology
Fermentation
Fermented grape pomace
Food industries
Food Industry
food processing wastes
Fundamental and applied biological sciences. Psychology
grape pomace
Industrial Waste - analysis
Inorganic Chemicals - analysis
Inorganic compounds
Leaching
Metals, Alkali - isolation & purification
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Organic Chemicals - isolation & purification
Organic compounds
Refuse Disposal - methods
Sugar beet pulp
sugar industry
Vitaceae
Vitis - chemistry
Volatilization
Waste Products - analysis
waste treatment
Water Pollutants, Chemical - analysis
winemaking
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Summary:Leaching was studied for its application in extracting inorganic and organic constituents from fresh fermented grape pomace, air-dried fermented grape pomace and air-dried sugar beet pulp. Samples of each feedstock were leached in water at ambient temperature for 30 or 120min at dry solid-to-liquid ratios of 1/20 and 1/50kg/L. Leaching removed 82% of sodium, 86% of potassium, and 76% of chlorine from sugar beet pulp, and reduced total ash concentration in air-dry fermented grape pomace from 8.2% to 2.9% of dry matter, 8.2% to 4.4% in fresh fermented grape pomace, and 12.5% to 5.4% in sugar beet pulp. Glycerol (7–11mg/dry g), ethanol (131–158mg/dry g), and acetic acid (24–31mg/dry g) were also extracted from fermented grape pomace. These results indicate that leaching is a beneficial pretreatment step for improving the quality of food processing residues for thermochemical and biochemical conversion.
ISSN:0960-8524
1873-2976
DOI:10.1016/j.biortech.2010.01.074