Assessing the suitability of recovering shrub biowaste involved in wildland fires in the South of Europe through torrefaction mobile units.

Several types of shrubs and oak inducing high wildland fire risk in the South of Europe were evaluated for their potential valorization through torrefaction. Biomasses were firstly characterized in terms of macromolecular and elemental composition. Lab-scale TGA-GC/MS torrefaction experiments allowed the in-depth study of the solid mass transformation and the production profile of 23 volatile species (200 to 300 °C at 3 °C·min-1 and 300 °C for 30 min). The proportion of the torrefied products (solid, CO, CO2, water and volatile species) was evaluated through mass balance in a lab-scale furnace under typical torrefaction conditions (300 °C, 40 min). The results show a similar characterization and behavior in torrefaction for oak and shrublands, and slightly different characteristics for fern. However, fern may grow separately from shrublands and is considered to present a low fire risk. This suggests that the in-situ direct valorization of these biomasses through torrefaction mobile units seems promising. However, other properties, such as density, flowability and grindability need to be studied to confirm the feasibility of the process. Regarding torrefaction products, a higher carbon content and an interesting increase in heating value were measured for the torrefied solid, which makes it suitable for energetic valorization, among other uses. The composition of permanent gases was evaluated and found in agreement with previous studies. Finally, the volatile species released were studied in function of the torrefaction temperature, in view of their possible valorization as green chemicals.

Modelling the Maillard reaction during the cooking of a model cheese.

During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed. It consists of: (i) the identification of the key compounds or precursors responsible for the off-flavour observed, (ii) the monitoring of these markers during the heat treatments applied to the cheese medium, (iii) the establishment of an observable reaction scheme adapted from a literature survey to the compounds identified in the heated cheese medium (iv) the multi-responses stoichiokinetic modelling of these reaction markers. Systematic two-dimensional gas chromatography time-of-flight mass spectrometry was used for the semi-quantitation of trace compounds. Precursors were quantitated by high-performance liquid chromatography. The experimental data obtained were fitted to the model with 14 elementary linked reactions forming a multi-response observable reaction scheme.