Ionic Liquids for Better Separation Processes

How Do Aromatic Compounds and Ionic Liquids Interact?
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  • Ionic Liquids for Better Separation Processes | Héctor Rodríguez | Springer
  • About This Item
  • WO2015066245A1 - Membrane separation of ionic liquid solutions - Google Patents
  • About this book

    • The chapters are structured from an application perspective, and cover the utilisation of ionic liquids in different unit operation contexts distillation, liquid-liquid extraction, and solid-liquid extraction , giving an idea of their remarkable versatility. The final chapters focus on the use of ionic liquids in analytical applications based on separation procedures. This volume combines the review of the main advances to date with the analysis of the potential future use of ionic liquids in separation processes across a variety of fields, ranging from enhancement of state-of-the-art technologies to a revolution in the technological bases currently in use.

    It provides a valuable resource for engineers and scientists working in the field of separation, as well as for all readers generally interested in ionic liquids, in particular from an application standpoint. Five years later, he completed his Ph. Koo, and D. E Silva, M. Caban, M. Kholany, P.

    Ionic Liquids for Better Separation Processes | Héctor Rodríguez | Springer

    Stepnowski, J. Coutinho, and S.

    About This Item

    This book discusses capital separation processes of industrial interest and explores the potential for substantial improvement offered by a promising class of . Request PDF on ResearchGate | Ionic Liquids for Better Separation Processes | This book discusses capital separation processes of industrial interest and.

    Ventura, F. Quental, D.

    WO2015066245A1 - Membrane separation of ionic liquid solutions - Google Patents

    Mondal, M. Freire, and J. MSc in Biochemistry with interest in the clinical field, having worked with ionic liquids for diagnosis purposes. Joao has an advanced knowledge in beverages, and he is the head of production in Companhia de Cervejas de Leiria, ensuring the productive, industrial and laboratorial quality control of Xarlie beer brand. He has also been in charge of developing a new cider named Xina. He is currently responsible for the development of continuous improvement and cost saving strategies in an industrial scale of CCL.

    Joao is a CFER consultant and educator for the areas of food and drinks innovation. View all posts by Joao Calixto. Nome required.

    Email required. CFER has developed a premium apple cider recipe for an international wine company. This premium apple cider displayed a light and festive profile and a genuine, one of a kind fresh apple flavour. This flavour was obtained with extensive market studies and research on how to avoid pasteurization of the final product, thus keeping the fresh apple flavour and maintaining the desired microbiological stability. Final deliverable : a premium, non pasteurized sweet apple cider recipe with increased microbiological stability and fresh apple flavour.

    Laboratories : Professional kitchen laboratory, professional food chemistry laboratory. CFER is currently leading the research and development project together with a market leader wine company. Final deliverable : a disruptively innovative wine with very interesting functional characteristics. The wine has demonstrated sensorial and stability adequacy.

    • Noblesse Oblige.
    • Ionic liquids in carbon capture.
    • Plane Answers to Complex Questions: The Theory of Linear Models.

    Laboratories : Professional kitchen lab, professional food chemistry laboratory, professional science laboratories. O CFER desenvolveu uma extensa e inovadora gama de molhos doces e salgados em parceria com uma empresa internacional do setor alimentar. Os cientistas do CFER, em conjunto com uma empresa internacional do setor alimentar, desenvolveram e patentearam a primeira massa alimentar do mercado sem cereais. Your Name. Your Email.

    A short description of your business I I have read and agree to the Privacy Policy. Phone number. A non-confidential description of your project I I have read and agree to the Privacy Policy. A short description of your past experience I I have read and agree to the Privacy Policy. Your Message I have read and agree to the Privacy Policy. A new approach to flavoured espresso capsules has been developed by CFER. The capsules had specific ingredients dispersed in the grounded coffee, only in one single capsule, able to form a distinctly coloured and flavoured foam above the coffee when in contact with hot water.

    The flavour was designed to be harmoniously paired with the type of coffee.

    • Annie Oakley (Legends of the Wild West).
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    Final deliverable : a new type of coffee capsule with the ability of separating into flavoured foam and quality espresso. Laboratories : professional kitchen laboratory, professional food chemistry laboratory. This product, that will be synergistically produced with food grade plant extracts, is free from chemically harsh components, antibiotics or alcohol, while evidencing one of the most long lasting oral protections in the market against plaque.

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    Final deliverable : an innovative mouthwash to be used on a daily basis after teeth washing. Laboratories : professional life sciences, professional food chemistry laboratory, professional computer laboratory. CFER has developed an innovative fruit drink with revitalizing, anti-fatigue and pro-immune characteristics.

    The juice, made from natural fruit and available in four different flavours, is a nourishing drink that displays the immediate capacity of restoring the levels of energy and hydration. The product has no added sugars or colourants. Final deliverable : an unique natural water with innovative oral care characteristics.

    Used techniques : kitchen-lab, pH determination, color determination, turbidimeter, nutritional content, determination of vitaminic and mineral content of the food sample, microbiological stability; hedonic sensorial pannels and focus groups, spectrophotometry, high-pressure liquid chromatography HPLC , fourier transformed infrared spectroscopy FTIR , fractional distillation, dynamic light scattering DLS , surface tension meter, toxicity levels assessment with the use of human healthy cells, determination of antioxidant and anti-inflammatory potential of food and drinks, super computer experiments.

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    The company currently holds the industrial secret for the production of this innovative wine. Final deliverable : one of the most antioxidant wines in the world, with increased absorption of antioxidants in the human gut. Laboratories : professional kitchen laboratory, professional food chemistry laboratory, professional life sciences laboratories. Laboratories : Professional kitchen laboratory, professional chemistry laboratory. CFER has developed an extensive range of innovative savoury and sweet sauces together with an international food company.

    IONCELL-F - Cellulosic Fibers from Ionic Liquid Solution - Aalto University Research

    The scientists have preferred the use of technological hydrocolloids and emulsifiers for the development of the sauces, which allowed the obtainment of rather unnusual sensorial characteristics, such as an extremely interesting texture and flavour profile. The sauces displayed a low calorie count and were packed in innovative containers. Besides possessing an extremely interesting sensorial profile, the product has functional characteristics such as absence of gluten, no added sugars, no fat, and is an extremely rich source of fiber. The product has demonstrated shelf-life stability.

    Final deliverable : a zero grain dough with application in the bakery, confectionery and frozen foods industry. Laboratories : Professional kitchen laboratories, professional food chemistry laboratory. The application of this system enabled the increase in shelf-life of the perishable sliced charcuterie and the decrease in the thickness of the plastic container, which allows for more sustainable packaging.

    Final deliverable : a natural and edible formula for increased protection of sliced charcuterie. Laboratories : professional kitchen laboratory, professional food chemistry laboratory, professional life sciences laboratory. Date February 21, Categories Innovation. Trends in sustainable extraction and purification techniques — Ionic liquids from a clinical and pharmacological point of view. What are ionic liquids? Ionic liquids in clinical and pharmacological fields Aqueous biphasic systems ABS are, in general, two aqueous solutions of structurally different compounds separated into two coexisting phases where, above a given concentration, one of the phases will be enriched in one of the solutes and other in the second one.

    Obtain your free of charge workplan by clicking here. Joao Calixto. Author: Joao Calixto MSc in Biochemistry with interest in the clinical field, having worked with ionic liquids for diagnosis purposes. Leave a Reply Cancel reply Your email address will not be published. This site uses its own and third-party profiling cookies to provide you with personalized services and advertising.