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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

Contents
  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. Dry-cured ham: a process simulator can now define routes of manufacture that yield lower-salt products
  4. Does organically-farmed meat contain fewer chemical contaminants?
  5. The way in which proteins aggregate when heated may change their sensitising potency
  6. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  7. Human milk digestion in the preterm infant: impact of technological treatments
  8. Research & Innovation 2017 - For Food and Biobased Products
  9. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  10. When biopolymers selfassemble: a balance between energy and entropy.
  11. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  12. How a milk droplet becomes a powder grain
  13. Research & Innovation 2016 - For Food and Bioproducts
  14. A new process for the biorefining of plants
  15. Under the UV light : the bacterial membrane
  16. Reverse engineering or how to rebuild ... bread!
  17. Green Chemistry: a step towards lipid production in yeast
  18. Individually designed neo-enzymes for antibacterial vaccines
  19. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  20. Minimill: 500 g to assess the milling value of soft wheats
  21. Microbial production of lipids for energy or chemical purposes
  22. The discrete role of ferulic acid in the assembly of lignified cell wall
  23. Eco-design of composites made from wood co-products
  24. Analysis of volatile compounds enables the authentication of a poultry production system
  25. Nanoparticles as capping agents for biopolymers microscopy
  26. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  27. Integration of expert knowledge applied to cheese ripening
  28. Controlling cheese mass loss during ripening
  29. The shape memory of starch
  30. Research & Innovation 2015 - For Food & Biobased Products
  31. Behaviour of casein micelles during milk filtering operations
  32. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  33. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  34. An innovative process to extract bioactive compounds from wheat
  35. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  36. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  37. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  38. Improving our knowledge about the structure of the casein micelle
  39. Heating milk seems to favour the development of allergy in infants
  40. Fun with Shape
  41. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  42. SensinMouth, when taste makes sense
  43. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  44. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  45. A close-up view of the multi-scale protein assembly process
  46. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  47. Polysccharide nanocrystals to stabilise pickering emulsions
  48. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  49. A durum wheat flour adapted for the production of traditional baguettes
  50. Virtual modelling to guide the construction of « tailored-made » enzymes
  51. How far can we reduce the salt content of cooked meat products?
  52. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  53. Smart Foams : various ways to destroy foams on demand !
  54. Dates, rich in tannins and yet neither bitter nor astringent
  55. Sodium content reduction in food
  56. Research & Innovation 2014

A new process for the biorefining of plants

Today, most pretreatments used to convert biomass into biofuels are based on expensive chemical processes that not only do not keep the major components intact after separation, but also consume water and generate many effluents. However, dry fractionation technologies are an important step for future biomass biorefineries since they do not require chemicals and do not generate wastewater. For the first time, INRA researchers have developed a dry technology fractionation process for plant biomass (wheat and rice straw) to contribute to the production of biofuels, biomaterials and biomolecules in an ecodesign perspective (less energy, no solvents or chemical reagents and without generating effluents to be treated). This patented process paves the way for a more efficient valorization of plant biomass and applications in green chemistry.

Updated on 08/25/2016
Published on 10/09/2015
Keywords:

A dry technology fractionation process

Milling combined with an electrostatic fractionation (ES) of plant biomass (PB) as a way to separate fractions that are enriched in cellulose and more enzymatically accessible, from recalcitrant tissues enriched in lignin-hemicelluloses, in order to produce biofuels was used. After milling, PB particles are introduced into a tribo-electrostatic separator, where they are positively or negatively charged by tribo-electricity. Then they are introduced into a separation cell comprising two electrodes (+ and -). The negative electrode attracts the positively charged particles and the positive electrode attracts the negatively charged particles. Results show that amorphous cellulose rich particles were clearly more abundant in positively charged fractions (F+), and loose crystalline cellulose, lignin-xylan and ash-containing material were more abundant in negatively charged fractions (F-). Positively charged fractions (F+) are more accessible upon enzymatic hydrolysis.

. Electrostatic separation equipment © UMR1208 IATE (INRA CEPIA). © INRA
Electrostatic separation equipment © UMR1208 IATE (INRA CEPIA) © INRA
Pilote de séparation électrostatique © UMR1208 IATE (INRA CEPIA). © INRA
Pilote de séparation électrostatique © UMR1208 IATE (INRA CEPIA) © INRA

Less water, less energy, solvant free, no toxic effluent

The combination strategy of milling and ES fractionation could improve the economic feasibility by low energy consumption and it produces reactive lignocelluloses particles with different physicochemical structures, which can be converted easily into biofuels and biomaterials without generating toxic effluents.

Contact(s)
Scientific contact(s):

Associated Division(s):
Science for Food and Bioproduct Engineering

Find out more

New Dry Technology of Environmentally-Friendly Biomass Refinery: Glucose Yield and Energy Efficiency. Abdellatif Barakat and Xavier Rouau. Biotechnology for Biofuels, 2014, 7, 138.
Innovative combined dry fractionation technologies for rice straw valorisation to biofuels. S Chuetor, R Luque, A Solhy, X Rouau, A Barakat. Green Chemistry, 2015, 17, 926-936.
A Dry Platform for Separation of Proteins from Biomass-Containing Polysaccharides, Lignin, and Polyphenols. A Barakat, F Jérôme, X Rouau. ChemSusChem, 2015, 8 (7), 1161–1166
Patent: "Procédé de fractionnement par voie sèche de biomasse lignocellulosique", INRA (n°13 63543, 12/24/2013)