Search Results (274)

This study presents a comprehensive design, optimization, and intensification approach for enhancing the energy efficiency of electric grade isopropyl alcohol (IPA) production, a typical energy-intensive chemical process. The process entails preconcentration and dehydration steps, with the intensity of separation formulated from a multicomponent feed that consists of IPA and water, along with other impurities. Modeling and energy optimization were performed for a conventional distillation train as a base case by using the rigorous process simulator Aspen Plus V12.1. To improve energy efficiency, various options for intensifying distillation were examined. The side-stream preconcentration column was subsequently replaced by a dividing wall column (DWC) with two side streams, i.e., a Kaibel column, reducing the total energy consumption of corresponding distillation columns by 9.1% compared to the base case. Further strengthening was achieved by combining two columns in the preconcentration process into a single Kaibel column, resulting in a 22.8% reduction in reboiler duty compared to the base case. Optimization using the response surface methodology identified key operating parameters, such as side-draw positions and stage design, which significantly influence both energy efficiency and separation quality. The intensified Kaibel setup offers significant energy efficiencies and simplified column design, suggesting enormous potential for process intensification in energy-intensive distillation processes at the industrial level, including the IPA purification process. Full article

Lemon catnip (Nepeta cataria var. citriodora) is an underutilized aromatic and medicinal plant known for its high essential oil yield and distinctive lemon-like scent, and is widely used in the pharmaceutical, cosmetic, food, and biopesticide industries. Unlike typical catnip, it lacks nepetalactones and is rich in terpene alcohols, such as nerol and geraniol, making it a promising substitute for lemon balm. Despite its diverse applications, little attention has been paid to the valorization of byproducts from essential oil distillation, such as hydrolates and their secondary recovery oils. This study aimed to thoroughly analyze the volatile compound profiles of the essential oil from Lemon catnip and the recovery oil derived from its hydrolate over three consecutive growing seasons, with particular emphasis on how temperature and precipitation influence the major volatile constituents. The essential oil was obtained via semi-industrial steam distillation, producing hydrolate as a byproduct, which was then further processed using a Likens–Nickerson apparatus to extract the recovery oil, also known as secondary oil. Both essential and recovery oils were predominantly composed of terpene alcohols, with nerol (47.5–52.3% in essential oils; 43.5–54.3% in recovery oils) and geraniol (25.2–27.9% in essential oils; 29.4–32.6% in recovery oils) as the primary components. While sesquiterpene hydrocarbons were mostly confined to the essential oil, the recovery oil was distinguished by a higher presence of monooxygenated and more hydrophilic terpenes. Over the three-year period, elevated temperatures led to increased levels of geraniol, geranial, neral, and citronellal in both oils, whereas cooler conditions favored the accumulation of nerol and linalool, especially in the recovery oils. Higher precipitation was associated with elevated concentrations of nerol and linalool but decreased levels of geraniol, geranial, and neral, possibly due to dilution or degradation processes. Full article

Grape marc spirits represent a significant category within the alcoholic beverage sector, particularly across Mediterranean Europe. This study aimed to construct a sensory flavor wheel—covering aroma, taste, and mouthfeel modalities—specifically for non-flavored and non-wood-aged grape marc distillates. To achieve this, we explored the feasibility of a novel methodological approach combining three rapid sensory techniques: Ultra Flash Profiling (UFP), Check-All-That-Apply (CATA), and Rate-All-That-Apply (RATA). Forty-five (45) samples from Greece, Cyprus, and Italy were evaluated by a trained panel of 12 assessors. UFP generated 205 initial descriptors, which were refined to 59 for CATA. Despite the long attribute list, CATA data helped identify the most relevant terms for the final RATA experiment. The sequential application of these methods, along with intermediate data filtering, led to the selection of 45 key descriptors with occurrence frequencies ranging from 33.3% to 97.7%. These were organized into a comprehensive flavor wheel grouped into 12 general categories. This approach offers a flexible framework for future flavor wheel construction in other under-characterized product categories. Full article

Additive manufacturing (AM), particularly fused deposition modeling (FDM) 3D printing, has emerged as a versatile and accessible technology for prototyping and functional part production across a wide range of industrial applications. One of the critical performance-limiting factors in AM is the chemical resistance of thermoplastic materials, which directly influences their structural integrity, durability, and suitability in chemically aggressive environments. This study systematically investigates the chemical resistance of eight different widely utilized FDM filaments—acrylonitrile butadiene styrene (ABS), acrylonitrile styrene acrylate (ASA), polyamide (PA, Nylon), polycarbonate (PC), polyethylene terephthalate glycol (PETG), polylactic acid (PLA), polypropylene (PP), and polyvinyl butyral (PVB)—by examining their tensile strength and impact resistance after immersion in representative chemical agents: distilled water, ethanol (99.5%), isopropyl alcohol (75% and 99%), acetic acid (8%), hydrochloric acid (37%), hydrogen peroxide (30%), and acetone (99.5%). Quantitative mechanical testing was conducted in accordance with ASTM D638 and ASTM D256 standards, and statistical variability was accounted for using triplicate measurements with standard deviation analysis. The results reveal that PP exhibits the highest chemical resilience, retaining over 97% of its mechanical properties even after 7 days of immersion in aggressive solvents like acetone. PETG and ASA also demonstrated quite successful stability (>90% retention) in mildly corrosive environments such as alcohols and weak acids. In contrast, PLA, due to its low crystallinity and polar ester backbone, and PVB, due to its high amorphous content, showed substantial degradation: tensile strength losses exceeding 70% and impact resistance dropping below 20% in acetone. Moderate resistance was observed in ABS and PC, which maintained structural properties in neutral or weakly reactive conditions but suffered mechanical deterioration (>50% loss) in solvent-rich media. A strong correlation (r > 0.95) between tensile and impact strength reduction was found for most materials, indicating that chemical attack affects both static and dynamic mechanical performance uniformly. The findings of this study provide a robust framework for selecting appropriate 3D printing materials in applications exposed to solvents, acids, or oxidizing agents. PP is recommended for harsh chemical environments; PETG and ASA are suitable for moderate exposure scenarios, whereas PLA and PVB should be limited to low-risk, esthetic, or disposable applications. Full article

Alcoholic beverages represent a sector of significant economic and cultural importance but are also susceptible to fraud and adulteration, which can compromise their quality and authenticity. Isotopic analyses have become increasingly valuable tools for tracing the geographical origin and ensuring the quality control of products such as wine, beer, and distilled spirits. This literature review examines the main isotopic analysis techniques employed in this field, including Isotope Ratio Mass Spectrometry (IRMS) and Site-Specific Natural Isotope Fractionation by Nuclear Magnetic Resonance (SNIF-NMR), with a particular focus on the insights derived from the isotopic ratios of various elements, notably δ(²H), δ(¹³C), δ(¹⁸O), δ(¹⁵N) and δ(³⁴S). Full article

This work is the first to study the effect of residence time on the volatile composition of distilled fractions of ordinario using a horizontal continuous distiller of our own manufacture. The ordinario used in this research had a high amount of higher alcohols, so its adequate distillation is complicated. The fractions rectified by continuous distillation were compared with those obtained by batch distillation. Five distilled fractions were collected, and their combined volume was subjected to gas chromatography (GC) analysis to determine the principal volatile compounds (furfural, aldehyde, higher alcohols, methanol, and ester contents). A variance analysis of each group of volatile compounds was conducted to evaluate the effect of residence time (2 and 4 h) in continuous distillation compared to batch distillation (4 h). Continuous rectification allowed for obtaining a distillate within the permissible limits specified by the Official Mexican Standard (NOM-006-SCFI-2012). For the continuous 2 h, continuous 4 h, and batch 4 h processes, the higher alcohols, esters, and aldehydes showed a decreasing pattern, while methanol and furfural showed an increasing pattern in relation to the fraction number. An analysis of variance showed no statistically significant differences in terms of the regulated volatile composition (higher alcohols, esters, methanol, and furfural) according to process type (continuous 2 h, continuous 4 h, and batch 4 h), except for aldehydes, which presented differences. This new continuous rectification process increases productivity while reducing the processing time by 50%, keeping the composition and volume of the heart fraction. Full article

Understanding alcohol consumption patterns is critical for developing effective public health strategies, particularly in countries like Spain where cultural and regional drinking norms vary widely. This study examined sociodemographic factors affecting alcohol consumption patterns across Spain, employing a cross-sectional design. A total of 22,181 Spanish adults over 18 years of age were recruited between August 2020 and November 2021, using non-probabilistic snowball sampling through social media networks. Data were gathered via a validated questionnaire (NutSo-HH Scale) encompassing sociodemographic details, health indicators, and lifestyle habits, with a focus on alcohol use. The sample included n = 22,181 participants, 80.8% women, with a mean age of 34.9 years. Most respondents (48.2%) reported no or very occasional alcohol consumption, 33% drank 2–4 times per month, 13.8% consumed alcohol 2–3 times weekly, and 5% drank daily or nearly daily. Alcohol consumption was significantly higher among men (72.1% consuming fermented beverages) and individuals with higher income and education (p < 0.001 for all variables). Regional differences were also notable, with the highest percentage of regular drinkers in Asturias (80.9%) and the Valencian Community (73.3%) as revealed by a Kruskal–Wallis test (p < 0.001). Fermented beverages were the most popular, with 68.4% of alcohol consumers preferring these, compared to distilled beverages (18.8%), fortified beverages (15.1%), and liqueurs (3.3%). A Gaussian graphical model was used to explore conditional relationships between alcohol consumption and other beverages in the Spanish population. Alcohol showed strong positive associations with fermented and distilled beverages, and with the habit of getting drunk. Weaker negative correlations were observed with water and soft drinks, suggesting contrasting consumption patterns. These findings underscore significant sociodemographic and regional variations in alcohol consumption patterns across Spain, suggesting the need for public health interventions tailored to different population segments. Full article

Fruit spirits have roots in traditions across Eastern and Central Europe. Homemade/unrecorded spirits are typically produced under inconsistent conditions, leading to inconsistent product quality. From the safety aspect, great concentration variability of exclusively harmful substances (methanol and acetaldehyde) and compounds with either favorable or hazardous properties (ethyl acetate and higher alcohols), depending on their amount, must be considered. An option to ensure their safety could be a dephlegmator, a central component in column distillation systems. To determine whether such an approach in small-scale spirit production lessens the health risks from harmful volatile compounds, 35 fruit spirits were investigated using HSS-GC-FID. Dephlegmator usage was associated with lower median methanol concentrations (1878 vs. 3723 mg/L p.a.) and a narrower concentration span. The remaining analytes showed no significant reduction in median level; however, the ranges have narrowed. A risk assessment (margin of exposure approach) revealed that dephlegmator usage increased the proportion of methanol-safe samples. The risk of acetaldehyde was equivalent or somewhat greater in the dephlegmator spirit group, suggesting challenges for optimizing the head cut during distillation. Ethyl acetate and higher alcohols did not pose a risk regardless of dephlegmator use. These findings support dephlegmator usage as a useful but insufficient intervention in home/small-scale spirit production to obtain safer products of consistent quality. Full article

Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “Pisco” and “schnapps”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, Pisco by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of Pisco by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in Pisco research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize Pisco’s quality, enhance market acceptance, and promote environmentally responsible industry practices. Full article

This study investigated the effects of two nanofertilizers (NFs): copper nanoparticles (NPs) synthesised using cotton (CuC) and chitosan (CuCh) as well as two biofertilizers (BFs), nopal extract (NE) and commercial Biojal^® worm humus (WH), on the growth of black bean seedlings. The treatments consisted of applying 50 mg L⁻¹ of CuC, 50 mg L⁻¹ of CuCh, 50 mg L⁻¹ of NE, 100 mg L⁻¹ of WH, their respective combinations, and an absolute control that consisted of distilled water. The CuC, CuCh, WH, and WH + CuC leaf applications resulted in an increase in plant height by 34.4%, 19.5%, 25.7%, and 20.3%, respectively. Furthermore, the CuC and WH applications led to an increase in the number of leaves by 53.2% and 36.9%, respectively. However, the addition of NE + CuC resulted in a 37.4% decrease in dry weight. A total of 44 metabolites were identified, including 7 sugars, 17 amino acids, 12 organic acids, 4 nucleosides, 1 alcohol, and 3 miscellaneous metabolites. The NE + CuC and WH treatments resulted in a notably higher concentration of various metabolites, including amino acids, organic acids, and sugars. Conversely, the CuCh treatment led to an increased concentration of nucleosides, amino acids, trigonelline, and nicotinamide adenine dinucleotide (NAD⁺). Full article

Water pollution is a major environmental issue caused by the discharge of untreated or partially treated wastewater into rivers and oceans. Self-healing materials, which can repair localized damage, have become a promising approach to counter membrane performance decline from mechanical wear. However, ensuring stability and effectiveness in self-healing membranes remains a challenge. Polyvinyl alcohol (PVA) has been widely studied for its self-healing properties, while polyacrylic acid (PAA) is often used as a crosslinking agent due to its compatibility with PVA, especially in biomedical and filtration applications. In this study, a self-healing PVA-PAA coating was applied to a PES membrane. The PVA solution (5 wt%) was prepared by dissolving beads in distilled water and stirring at 80 °C for 6 h, while the PAA solution was diluted to match this concentration. The two solutions were mixed in a 3:1 molar ratio and heated to form a homogenous mixture, then coated onto PES membranes and crosslinked at 140 °C. Scanning electron microscopy (SEM) revealed a uniform, crack-free coating on the membrane surface. The mechanical properties of the membrane show a tensile strength of 4.85 MPa and elongation of 71.9%. Filtration tests showed that the PVA-PAA-coated PES membrane achieved a water flux of 36.16 L/m²h. The performance of the PVA-PAA coated PES membrane remained stable in terms of water flux and dye rejection after it healed, and the water flux was recorded at the range of 34.24 to 36.02 L/m²h after the seal healing. This self-healing PVA-PAA coated PES membrane demonstrates the practical potential for sustainable water treatment, offering reduced maintenance and extended lifespan for filtration systems. Full article

In this review article, the production of extra neutral alcohol was explored, a specific segment in the alcohol industry, aiming to fill knowledge gaps and provide information on the practical implementation of a Food Defense plan. The understanding of the physical–chemical specifications of alcohol, its applications in food, and the manufacturing and fractionation processes were comprehensively addressed. The critical importance of extra neutral alcohol in various industries, from the production of distilled beverages to food preservation through innovative technologies, was highlighted. When discussing hazards related to food safety, the possibility of system security failures is recognized, emphasizing the need for a Food Defense plan. Additionally, we explored potential contamination methods in the production of extra neutral alcohol, analyzing its miscibility with harmful substances, which is crucial for understanding the implications of chemical contamination. The possibility of deliberate adulteration of beverages and foods requires constant attention to enhance security measures, implement advanced technologies, and proactive monitoring strategies. Ultimately, this article contributes to advancing knowledge at the intersection of extra neutral alcohol production and food safety. Full article

Mezcal is a Mexican alcoholic beverage elaborated by the distillation of fermented maguey (Agave genus) juice. In Mexico, there is an extensive variety of fermented beverages that embody many of the cultural traditions of this country. They are associated with environmental factors, naturally occurring microbiota, and the local availability of raw materials. Fermentation processes for the elaboration of ancestral beverages are an antique technology used by ethnic groups since pre-Hispanic times; however, these beverages are currently being studied with renewed attention as a source of prebiotics, probiotics, synbiotics, and postbiotics. An important sector of these products is Agave beverages, such as pulque, tequila, and mezcal. Despite the increasing demand for the last beverage, there are still relatively few studies about the chemistry, biotechnology, and health benefits of mezcal. The main aspects considered in this document are the definitions used in the mezcal industry, characteristics of wild and cultivated Agave species and varieties, mezcal elaboration technology (including juice extraction, fermentation, distillation, and aging), and potential health benefits related to mezcal, including prebiotics and probiotics, and bioactive compounds, such as phenolics and alcohol. These compounds can make mezcal a potentially functional beverage when consumed moderately. Full article

Fruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In lab-scale experiments, the dephlegmator led to a pronounced enrichment of ethanol in the distillate due to preferred condensation of water, while the concentration of flavor compounds was differentially affected. Some compounds were enriched in the distillate, some were depleted, and some were unaffected by dephlegmation compared with the control without a dephlegmator. Large-scale fruit brandy equipment relying exclusively on dephlegmation was compared as standard with an enrichment section containing three trays. In the equipment relying on dephlegmation, tail components such as fusel alcohols were less well separated from the middle run, which led to a reduced yield of clean spirit in the middle run. In triangle tests, the spirits from the two devices could be clearly differentiated, but there was no clear preference for one spirit or the other. This study provides for the first time detailed data on the influence of dephlegmators on the behavior of flavor compounds during fruit brandy distillation. Full article

Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste. This study explores fresh pomegranate peel as a sustainable alternative to rice hulls in Baijiu fermentation. The flavor profiles in jiupei and Baijiu were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics were systematically assessed. Statistical evaluations, such as correlation analysis and cluster analysis, were conducted to interpret the data. The results showed that compared with rice hull, pomegranate peel reduced furfural content in jiupei by 90%, increased the alcohol distillation rate (alcohol distillation rate: this refers to the weight percentage of 50% alcohol by volume (ABV) Baijiu produced from a unit amount of raw material under standard atmospheric pressure at 20 °C (also known as Baijiu yield)) by 30%, enhanced antioxidant capacity by 24.38%, and improved starch efficiency by 3%. Notably, the Baijiu complied with the premium Baijiu standards specified in the Chinese National Standard for light-flavor Baijiu. Additionally, under the experimental conditions of this study, the optimal Baijiu yield (optimal Baijiu yield: the maximum achievable Baijiu production under defined constraints (e.g., energy input, time, cost)) (48% ± 3.41%) correlated with the pomegranate peel particle size. This research highlights the viability of using pomegranate peel as a sustainable and environmentally friendly adjunct in the fermentation of light-flavor Baijiu, offering valuable perspectives for exploring alternative brewing ingredients. Full article