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Search indexed NASA NTRS and DOE OSTI research on propulsion, heat transfer, battery materials and energy systems. Follow report and document links to the original sources.

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DOE OSTI2024

Catalytic Deconstruction of Ethylene Vinyl Acetate Copolymer and Polyethylene Mixtures via Hydroconversion: Challenges and Solutions

We explore hydrogenolysis over ruthenium supported on zirconia (Ru/ZrO 2 ) and hydrocracking over platinum (Pt) supported on zeolites as an effective end-of-life strategy for ethylene vinyl acetate (EVA)–a widely used performance heat sealant in hard-to-recycle multilayer packaging. For Ru/ZrO 2 hydrogenolysis, EVA reacts slower than low-density polyethylene (LDPE) and the catalyst deactivates due to carbonaceous deposits originating from polyenes generated in situ during EVA thermal degradation. High H 2 pressures and temperatures can overcome catalyst deactivation; however, CH 4 yields are excessive due to cascade hydrogenolysis stemming from strong C=C/metal interactions. Polyene hydrogenation allows chains anchored by C=C to desorb from Ru, shifting product selectivity from CH 4 to higher-value liquids. Hydrogenolysis of mixed EVA and linear low-density polyethylene (LLDPE), mirroring typical frozen food packaging formulations, results in comparable catalyst activity and CH 4 yield as the pure EVA resin. For Pt/zeolite hydrocracking, pure EVA and EVA:LLDPE mixtures are deconstructed to propane or light naphtha with minimal CH 4 production. Among catalysts tested, Pt/HY gives the highest liquid productivity (g C5+products /g cat ·h). Furthermore, these findings showcase the recalcitrant nature of EVA and its associated mixtures for Ru/ZrO 2 hydrogenolysis, highlighting that hydrocracking catalysts may be superior for complex packaging waste.

37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CH↗

DOE OSTI2023

A DYNAMIC ENERGY MODEL FOR DISPLAY CASES CONSIDERING FAULTS IN SUPERMARKETS FOR LOW GWP REFRIGERANTION

Display cases are widely used in supermarkets to demonstrate commercial goods for customers, like milk, frozen food, ice-cream, etc. There are two types of display case: open case and closed case. The goods inside display cases need to stay within a stable temperature range to meet the quality standards. However, due to variety of faults (e.g., leaving door opening), it is hard to maintain a stable temperature. The associated energy consumption from display cases is extremely high due to faults. There is a need for a dynamic energy model to accurately predict the good temperature and energy consumption under faults. A dynamic model is developed based on operation data collected through field tests in a low global warming potential (GWP) refrigeration system, at Oak Ridge National Laboratory.

Li, Yanfei↗

DOE OSTI2023

Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

Chickpea protein (CP) and its enzymatic hydrolysates are one of the most widely consumed pulse ingredients manifesting versatile applications in food industry, such as binders, emulsifiers, and meat protein substitutes. Other than those well-known functionalities, however, the use of CP as a cryoprotectant remained unexplored. Here, in this study, we prepared the chickpea protein hydrolysate (CPH) and investigated its cryoprotective effects to frozen surimi in terms of the protein structure integrity and gelling behaviors. Results indicated that CPH could inhibit myofibrillar protein (MP) denaturation and oxidation during the freeze–thaw cycling, as evidenced by their increased solubility, Ca 2+ -ATPase activity, sulfhydryl concentration, and declined content of disulfide bonds, carbonyl concentration and surface hydrophobicity. Freezing-induced changes on MP secondary structures were also retarded. Moreover, gels prepared from CPH-protected frozen surimi demonstrated more stabilized microstructure, uniform water distribution, enhanced elasticity, gel strength and water holding capacity. The CPH alone, at a reducing addition content of 4% (w/w), exhibited comparable cryoprotective performance to that of the commercial formulation (4% sucrose and 4% sorbitol). Therefore, this study provides scientific insights for development of pulse proteins as novel and high-performance food cryoprotectants.

59 BASIC BIOLOGICAL SCIENCES↗

DOE OSTI2024

Frozen Freedom: Unleashing Grocery Store Demand Flexibility: Preprint

Grocery stores consumed approximately 3% of total electricity used by commercial buildings in the U.S. in 2018 (EIA 2018), representing a unique end-use load profile characterized by the critical use of refrigerated display cases. Exploring demand response (DR) scenarios in grocery stores presents an opportunity to enhance the efficiency and sustainability of surrounding communities. In addition, recent studies demonstrate that implementing control algorithms considering demand flexibility strategies can lead to load and peak reductions in standalone refrigerated display cases. Because small business grocery stores operate on thin margins, the energy bill cost savings DR might provide could make a positive difference toward continued operations. Still, uncertainty remains about the extent of demand flexibility potential controls could provide when coupling refrigeration with whole building operation. To enhance economic viability and grid stability, it is essential to quantify the load flexibility capability of grocery stores. Advanced controls can optimize energy consumption by responding to load shedding, shifting, and DR events, as well as daily Time-of-Use (TOU) rates without compromising food safety. Using both quantitative data and interviews with community-based organizations, we developed a full-size store model and two small store models with controlled refrigerated cases, HVAC, and lighting systems based on actual grocery store properties. Through simulations, we have assessed load flexibility strategies with varied DR events. The results highlight potential for energy and peak reduction with advanced or basic controls. However, interviews and data indicate that more support is needed to make DR strategies consistently accessible to small grocery stores.

demand flexibility↗

DOE OSTI2025

Fate of Listeria monocytogenes Serotypes on Frozen Mixed Vegetables During Consumer‐Simulated Thawing and Storage

ABSTRACT Recent outbreaks and recalls associated with frozen vegetables in the United States and Europe have been linked to Listeria monocytogenes . This study aims to understand the extent to which frozen vegetables support the growth of L. monocytogenes once thawed and held at different temperatures. Six L. monocytogenes strains, two of each from serotypes 1/2a, 1/2b, and 4b, were individually inoculated onto frozen vegetables and stored at −18°C for 7 days. After 7 days, the vegetables were thawed and stored at 5°C or 10°C for up to 14 days or at 25°C for up to 7 days. L. monocytogenes was enumerated from the thawed vegetables throughout the storage period. Population data were fitted to the primary Baranyi model to estimate growth rates and lag phase durations; the secondary Ratkowsky square root model was used to model the relationship of the growth rates with storage temperature. Five of the L. monocytogenes strains survived and grew on the thawed vegetables (population increases of > 1 log CFU/g) stored at 5°C, and all six of the strains proliferated at 10°C and 25°C (population increases of > 3 log CFU/g after 14 days and > 4 log CFU/g after 7 days, respectively). A secondary model was successfully generated based on the growth rates of the six L. monocytogenes strains on the thawed vegetables ( r 2 = 0.8888, RMSE = 0.2057). Results from this study fill a data gap associated with L. monocytogenes survival on thawed vegetables and can be used to determine safe handling and storage practices for these products to protect public health.

Salazar, Joelle K. [Division of Food Processing Sc↗