Search

Introduction: In this work, based on the necessary technological linkage that exists in a raw sugar factory with a nearby sugar refinery, a strategy is proposed to strengthen its material and energy linkage in its development, extracting the juice from the filters. Objective: To evaluate the impact of extracting the juice from the filters on the influence on the quality of raw sugar, determining the optimal percentage of extraction to achieve the energy linkage of the combined raw sugar factory, refinery and torula cream. Materials and methods: The effect of the extraction of the juice from the filters on the quality of this type of sugar, and with it on that of refined sugar, is evaluated through the statistical modeling of the process through the aggregation of the models of the component elements, considering variations of the models in the purification stage for different per hundreds of extraction. Results and discussion: The global models of the process obtained through the aggregation of models of the partial stages are effective for predicting the sugar quality parameters. The extraction of the juice from the filters significantly increases the amount of leftover bagasse in the production of raw sugar. Conclusions: The extraction of the juice from the filters benefits the quality parameters of the produced sugar and significantly increases the amount of excess bagasse in the production of raw sugar, being an alternative to contribute to other productive demands. [ABSTRACT FROM AUTHOR]

Copyright of Human Review is the property of Eagora Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the context of the 17th Venice Architecture Biennale 2021, the United Arab Emirates pavilion, together with the collective of Curators of the national pavilions, carried out an international open call to build in the Italian city a bench reusing the leftover materials from the pavilions. This communication presents the winning project and the methodology applied in its design process. [ABSTRACT FROM AUTHOR]

Introduction: School canteens have rules of management and supervision of menus, however has not been assessed if they are totally consumed. Objective: To assess the acceptance of food by weigh food leftovers and validation of a methodology for visual estimation in school canteens of Murcia. Methodology: Participated pupils in the second and third cycle of primary education, between 8 and 12 years. The estimate of leftovers was performed by 765 food trays. Visual estimation of 300 trays was based on a categorical scale as follow: 1 (0-25%), 2 (26-50%), 3 (51- 75%), 4 (76-100%) by two dietitians and reliability was assessed with respect to the weighed food. The reliability between both methods was assessed in two samples stratified by presence or absence of school kitchen. Results: The first dishes with leftovers were pasta, rice and vegetable purees and was higher in those schools without kitchen (p < 0.05). Also, the second dishes poultry and fish salads and vegetables garnish. Fruit and the total sum of leftovers was higher in schools without dining menus (p < 0.05). The agreement between evaluators was high in meat dishes and salads, and substantial in vegetables, pre-cooked, omelet, pasta, fish and rice. Conclusions: The leftlovers are high and there are differences in the acceptance of certain foods according to the type of menu offered. The visual scale is a reliable to measure acceptance indirectly, but training to catering staff is needed. [ABSTRACT FROM AUTHOR]