Abstract: This work presents the experimental results obtained
at a pilot plant which works with a slow, wet and catalytic pyrolysis
process of dry fowl manure. This kind of process mainly consists in
the cracking of the organic matrix and in the following reaction of
carbon with water, which is either already contained in the organic
feed or added, to produce carbon monoxide and hydrogen. Reactions
are conducted in a rotating reactor maintained at a temperature of
500°C; the required amount of water is about 30% of the dry organic
feed. This operation yields a gas containing about 59% (on a volume
basis) of hydrogen, 17% of carbon monoxide and other products such
as light hydrocarbons (methane, ethane, propane) and carbon
monoxide in lesser amounts. The gas coming from the reactor can be
used to produce not only electricity, through internal combustion
engines, but also heat, through direct combustion in industrial
boilers. Furthermore, as the produced gas is devoid of both solid
particles and pollutant species (such as dioxins and furans), the
process (in this case applied to fowl manure) can be considered as an
optimal way for the disposal and the contemporary energetic
valorization of organic materials, in such a way that is not damaging
to the environment.
Abstract: This work evaluated the effect of temperature on headspace solid-phase microextraction of volatile and furanic compounds in coated fish sticks. The major goal was the analysis of the samples as consumed, to reproduce volatile compounds people feel when consuming those products. Extraction at 37 ºC (the human body temperature) throughout the HS-SPME analysis of volatile and furanic compounds in coated fish was compared with higher extraction temperatures, which are frequently used for this kind of determinations. The profile of volatile compounds found in deepfried (F) and non-fried (NF) coated fish at 37 and 50 ºC was different from that obtained at 80 ºC. Concerning furan and its derivatives, an extra formation of these compounds was observed at higher extraction temperatures. The analysis of volatile and furanic compounds in fish coated sticks simulating the cooking and eating conditions can be reliably carried out setting the headspace absorption temperature at 37 ºC.