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VALORIZATION OF ROASTED HAZELNUT CUTICLES SUPPORTED BY LABORATORY TECHNIQUES

  • Michele Miccio - Department of Industrial Engineering, University of Salerno, Italy
  • Michela Fragranza - Department of Industrial Engineering, University of Salerno, Italy
  • Aisylu Zainutdinova - Department of Production Safety and Industrial Ecology, The Ufa State Aviation Technical University, Russian Federation
  • Blandine Tauleigne - Department of Chemical Engineering, Clermont Auvergne University, France
  • Paola Brachi - Department of Industrial Engineering, University of Salerno, Italy
  • Marcello Casa - Department of Industrial Engineering, University of Salerno, Italy
  • Giovanna Ferrari - Department of Industrial Engineering, University of Salerno, Italy - ProdAl S.c.a r.l., Italy
  • Natalya Kostryukova - The Ufa State Aviation Technical University, Department of Production Safety and Industrial Ecology, Russian Federation

DOI 10.31025/2611-4135/2023.17256

Released under CC BY-NC-ND

Copyright: © 2022 CISA Publisher

Abstract

This paper reports the experimental results of an on-going project running at lab-scale and aimed at the valorization of roasted hazelnut cuticles through both chemical (i.e., solvent extraction) and thermochemical treatment (i.e., torrefaction) routes. In particular, the potential of using water as a green solvent for the extraction of bioactive compounds (i.e., substances of chemical-food-pharmaceutical interest, such as the polyphenols) contained in residues originated by industrial processing of hazelnuts has been investigated, applying the conventional laboratory Soxhlet extraction procedure. A subsequent valorization stage has been explored for the spent post-extraction residues versus the “as collected” ones; they lend themselves to become “renewable” solid fuels thanks to torrefaction, which is a “mild” thermochemical conversion process. The obtained results are first presented in terms of theoretical yields of the bioactive compounds of interest with respect to the original mass of hazelnut residue; in addition, the findings on torrefaction are discussed in terms of performance indexes with respect to the torrefied fuel and quantitatively expressed as correlations as a function of temperature.

Keywords

Editorial History

  • Received: 09 Aug 2022
  • Revised: 22 Dec 2022
  • Accepted: 08 Feb 2023
  • Available online: 19 Mar 2023

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