Can food wastes be used to drive our future automobiles?
Carbon black is used as a predominant filler and constitutes approximately 32% of the rubber tires. It plays a key role in improving properties important to tire manufacturing and tire performance, i.e. to improve durability and strength for longer lifetime and improved performance. Carbon Black distributes and absorbs stress applied to a rubber component and improves its tensile strength, tear strength and abrasion resistance. Carbon Black provides electrical conductivity / resistivity to a rubber compound for dissipating static charge in dynamic applications. But both carbon black and rubber are finite resources that require manufacturing to produce, and the global demand[...]Read More
The uberification of manufacturing
Whether you’re looking for something to eat for dinner, a ride to the airport, or an accommodation for your holidays, probably there’s an app in your mobile phone that fits your case. That’s the basis of the on-demand economy: satisfying an instantaneous need through a specific solution delivered in mobility or at your place. The on-demand concept is not new but it is in the last few years that the on-demand economy is burgeoning, with $57.6 billion in spending just in the US, taking advantage of finally reliable business models and the possibilities provided by the new technologies. It is[...]Read More
Artificial meat production – theory or practice?
Experts have been debating about the possibility of creating artificial meat for many years. Now it´s happening. Jumping from theory to practice, though, implies several health and ethics considerations that should not be ignored. The facts. Following the creation of artificial meatballs last year, the San Francisco-based Memphis Meats startup have now announced the world's first lab-grown chicken strips. How? Artificial meat is made in vitro, i.e from pieces of lab-grown muscle tissue instead of living animals. Select mother cells are grown under sterile conditions in order to produce muscle tissue with meat characteristic texture and flavour. The cells nourish[...]Read More
Food waste valorisation: new horizons for a more sustainable society
The processing of agro-food has increased considerably during the last 25 years mainly on account of feeding the rising population. The result is the simultaneous generation of food processing wastes. A statistical study done by Baiano  reveals that about 26% of food wastes are generated from the drinks industry, followed by the dairy industry (21%), fruit/vegetable production and processing (14.8%), cereal processing and manufacturing (12.9%), meat product processing and preservation (8%), manufacturing and processing of vegetable and animal oils (3.9%) fish product processing and preservation (0.4%) and others (12.7%). Such food wastes are diverted to landfills and their[...]Read More
Quality by coincidence or by design? Data mining for quality control
By David F.Nettleton (Ph.D.) and Elodie Bugnicourt (Ph.D.) Quality by coincidence? This is unlikely. Quality is much more likely to be the result of the right combination of a diversity of processes, raw materials, and external parameters. In fact, any quality control manager would know that for complex products, whatever the number and type of final tests made, there may always be a few batches that seemed to be in spec but somehow finally did not meet the customer’s satisfaction. And in fact, human cognition reaches its limits when trying to correlate all the individual parameters which could have led[...]Read More