Search Results (6)

The food, pharmaceutical, and supply transport storage chain is seeking coolants that come with plastic-free packaging, are nontoxic, environmentally friendly, robust, reusable, and reduce water waste. To meet this demand, a new food coolant based on cornstarch hydrogel was developed and tested using the regeneration method. This study investigated the reusability, water retention, rehydration, and surface cleanliness of the hydrogel, along with its application in freshness retention for fruits. The results of the gel strength and differential scanning calorimetry (DSC) analysis showed that the ideal concentration of cornstarch hydrogel was 8%. Freezing and thawing experiments demonstrated that the hydrogel had the potential to be used as a cooling medium for refrigerated fresh foods. Moreover, the gel strength, scanning electron microscopy images (SEM), DSC, and thermogravimetric analysis (TG) revealed that the freeze–thaw reuse only slightly affected its freezable water content and that its gel strength gradually increased during reuse. Water retention and rehydration tests showed that the hydrogels could be better preserved at −20 °C compared to 4 °C, and the water lost during reuse could be replenished through rehydration. The flexibility in terms of shape and size also allows the hydrogel ice to be used as a customized coolant for various food shapes, as demonstrated by preservation experiments. Additionally, washing the hydrogel after each use can result in a significant reduction in Escherichia coli, Salmonella, and Staphylococcus aureus concentrations by 3.03, 3.47, and 2.77 log CFU/hydrogel, respectively. Overall, the new cornstarch hydrogel coolant is a promising alternative to conventional ice, with the potential to serve as a food coolant. Full article

Low-temperature contact freezing refrigeration solutions available on the market typically contain refrigerants inside the plates, which may result in harmful emissions into the atmosphere and the contamination of food products in case of failure. However, a concept for a refrigeration plant with new coolant—a solution of potassium formate—is introduced in this paper. It comprises two systems: the primary one, where the compressor system is cooling down the coolant in the evaporator (as a heat and mass exchanger), and the secondary one, where the pump system is responsible for coolant circulation. As a coolant in the intermediate system, a 48% aqueous solution of potassium formate was utilized due to its numerous benefits. This liquid is neutral to the pump circuit installation materials and does not pose a threat to the food product in case of leakage, as it is also used as a food preservative additive. The use of liquid coolant ensures that any malfunction results in a visible leak, allowing for prompt intervention, unlike refrigerants that escape unnoticed into the atmosphere. Moreover, a refrigerant with a lower GWP than traditional solutions was chosen, making the system more eco-friendly. Full article

High-speed machining processes are significantly affected by the accumulation of heat generated by friction in the cutting zone, leading to reduced tool life and poor quality of the machined product. The use of cutting fluids helps to draw the heat out of the area, owing to their cooling and lubricating properties. However, conventional cutting fluid usage leads to considerable damage to human health and the environment, in addition to increasing overall manufacturing costs. In recent years, minimum quantity lubrication (MQL) has been used as an alternative lubricating strategy, as it significantly reduces cutting fluid consumption and eliminates coolant treatment/disposal needs, thereby reducing operational costs. In this study, we investigated microstructural surface finishing and heat generation during the high-speed cutting process of 2219 aluminum alloy using an MQL nanofluid. 2219 aluminum alloy offers an enhanced strength-to-weight ratio and high fracture toughness and is commonly used in a wide range of aerospace and other high-temperature applications. However, there is no relevant literature on MQL-based high-speed machining of these materials. In this study, we examined flood coolant and five different MQL nanofluids made by synthesizing 0.2% to 2% concentrations of Al₂O₃ nanoparticles into ultra-food-grade mineral oil. The study results reveal the chemistry between the MQL of choice and the corresponding surface finishing, showing that the MQL nanofluid with a 0.5% concentration of nanoparticles achieved the most optimal machining result. Furthermore, increasing the nanoparticle concentration does result in any further improvement in the machining result. We also found that adding a 0.5% concentration of nanoparticles to the coolant helped to reduce the temperature at the workpiece–tool interface, obtaining a good surface finish. Full article

One of society’s major current challenges is carbon dioxide emissions and their consequences. In this context, new technologies for carbon dioxide (CO₂) capture have attracted much attention. One of these is carbon capture and utilization (CCU). This work focuses on the latest trends in a holistic approach to carbon dioxide capture and utilization. Absorption, adsorption, membranes, and chemical looping are considered for CO₂ capture. Each CO₂ capture technology is described, and its benefits and drawbacks are discussed. For the use of carbon dioxide, various possible applications of CCU are described, starting with the utilization of carbon dioxide in agriculture and proceeding to the conversion of CO₂ into fuels (catalytic processes), chemicals (photocatalytic processes), polymers, and building supplies. For decades, carbon dioxide has been used in industrial processes, such as CO₂-enhanced oil recovery, the food industry, organic compound production (such as urea), water treatment, and, therefore, the production of flame retardants and coolants. There also are several new CO₂-utilization technologies at various stages of development and exploitation, such as electrochemical conversion to fuels, CO₂-enhanced oil recovery, and supercritical CO₂. At the end of this review, future opportunities are discussed regarding machine learning (ML) and life cycle assessment (LCA). Full article

Metal cutting fluids (MCFs) have played a principal role as coolants and lubricants in the machining industry. However, the wide use of mineral-based oil MCFs has contributed to an adverse effect on humans and the environment. Thus, to overcome the adverse effects of mineral-based oil MCFs, eco-friendly vegetable oil, which is non-edible oil, has been implemented to overcome the issues related to edible oil such as manufacturing costs and food shortages. This study investigated the performance of three different types of non-edible oil, namely castor, neem, and rice bran oils in drilling Inconel 718 using a coated titanium aluminum nitride (TiAlN) carbide drill towards tool life, tool wear, surface integrity, dimensional accuracy, and chip thickness. The MCFs were implemented under the minimum quantity lubrication (MQL) condition at a 50 mL/h flow rate using different cutting speeds (10, 20 m/min) and a constant feed (0.015 mm/rev). The results showed that castor oil minimizes the rapid growth of tool wear and prolongs the tool life by 50% at 10 m/min as compared to rice bran oil. At 20 m/min, castor oil obtained the lowest values of average surface roughness (1.455 µm) and chip thickness (0.220 mm). It was also found that different cutting speeds did not contribute to any significant trend towards hole diameter and roundness for all MCFs. The outstanding performance of castor oil proved that the oil is a potential alternative as an eco-friendly MCF for a cleaner machining environment. Castor oil was determined to be optimum in terms of tool life, tool wear, surface roughness, and chip thickness. Full article

Food ice is used as an ingredient or as a coolant in drinks and in the storage of food, especially fishery products. Studies show that ice can be polluted both by chemical substances and by bacteria and fungi. In particular, the presence of fungi in these food matrices has acquired an important role in Public Health, as it can represent a risk factor for fungal complications in immunocompromised subjects. In the present study we evaluated the hygiene–sanitary quality of food ice from public and collective catering establishments in a large area of Southern Italy, investigating the mandatory parameters (Escherichia coli, coliform and Enterococci) and some accessory parameters (Staphylococcus aureus, Pseudomonas aeruginosa and fungi) provided for Italian Legislative Decree 31/01. Although 54.5% of samples were compliant, the results highlight a vast contamination of food ice by bacteria and fungi. In particular, 95.8% of samples were contaminated by fungi, stressing no difference between compliant and non-compliant samples. Their presence is generally attributable to the poor sanitation conditions in the production and/or administration phase and to the incorrect sanitization and ordinary maintenance procedures. It seems appropriate to suggest the need to carry out a specific risk assessment with respect to the self-control plans. Full article