Optimization of continuous eco-extraction of biomolecules from chicory co-products
"PhD Project
Agri-food by-products, currently considered as waste, are rich sources of molecules of interest and can therefore be valorized through the extraction of these functional biomolecules. The resulting extracts can be used as food or cosmetic ingredients. To extract these biomolecules, innovative processes, known as ""eco-processes,"" achieve higher extraction yields while requiring less time, utilizing safe solvents, consuming less energy, and generating fewer environmental impacts.
These processes are predominantly studied in batch mode on relatively small volumes at the laboratory scale. In order to prepare for the implementation of eco-extractions at higher TRLs (Technology Readiness Levels—pilot and industrial scales), this PhD project aims to study the efficiency of continuous ultrasound-assisted extraction for the recovery of antioxidants from three chicory by-products provided by the industrial partner Leroux.
Ultrasound-assisted extraction will be investigated at both laboratory and pilot scales. The study will focus on the technological constraints related to the implementation of the continuous process with the three by-products. Process performance (extraction yields, antioxidant activity of the extracts, energy consumption, and environmental impacts) will be evaluated by seeking the optimal conditions for processing and valorizing large volumes of by-products."
- October 2024 to october 2027
- Lille
