Biodiesel is an attractive renewable energy source, which is suitable as a substitute to the non-renewablepetroleum diesel. However, it is plagued by its relatively bad cold flow behaviour. In this review, the factorsaffecting the cold flow of biodiesel, vis-à-vis the contradicting requirement of good cold flow and good ignitionproperties, are discussed. Fuel filter plugging, and crystallization of biodiesel are considered, together with thecold flow properties such as Pour Point (PP), Cloud Point (CP), Cold Filter Plugging Point (CFPP) and LowTemperature Filterability Test (LTFT). In addition, various methods used to improve the cold flow of biodieselare also presented, with a special emphasis laid on the effects of these methods in reducing the Cloud Point.Strategies to improve cold flow, and yet maintaining the good ignition quality of biodiesel, are also proposed.As far as the cold flow of biodiesel is concerned, desirable attributes of its esters are short, unsaturated andbranched carbon chains. However, these desirable attributes present opposing properties in terms of ignitionquality and oxidation stability. This is because esters with short, unsaturated and branched carbon chainspossess very good cold flow but poor ignition quality and oxidation stability. The target is therefore to producebiodiesel with good cold flow, sufficient ignition quality, and good oxidation stability. This target proves tobe quite difficult and is a major problem in biodiesel research. New frontiers in this research might be thedesign of the new cold flow improvers that is similar to those used in the petroleum diesel but is tailored forbiodiesel. Genetic modifications of the existing feedstock are also desirable but the food uses of this particularfeedstock should always be taken into consideration.
The drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, drying may lead to a great decrease in the volume of the product, leading to a decrease in storage space requirements. Studies have shown that dependence purely on experimental drying practices, without mathematical considerations of the drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. Thus, the use of mathematical models in estimating the drying kinetics, the behavior, and the energy needed in the drying of agricultural and food products becomes indispensable. This paper presents a comprehensive review of modeling thin-layer drying of fruits and vegetables with particular focus on thin-layer theories, models, and applications since the year 2005. The thin-layer drying behavior of fruits and vegetables is also highlighted. The most frequently used of the newly developed mathematical models for thin-layer drying of fruits and vegetables in the last 10 years are shown. Subsequently, the equations and various conditions used in the estimation of the effective moisture diffusivity, shrinkage effects, and minimum energy requirement are displayed. The authors hope that this review will be of use for future research in terms of modeling, analysis, design, and the optimization of the drying process of fruits and vegetables.