Conventional Processing Technologies Research Articles

A bibliometric analysis of ohmic heating on food processing in the last two decades

Novel food processing technologies have been devised to cater to the specific requirements of consumer products and tackle the challenges associated with conventional food processing technologies. Ohmic heating is a contemporary thermal-process technology with advantages for time efficiency, improved sensory and functional quality, and enhanced energy efficiency. This bibliometric investigation aimed to analyze the level of scholarly research on ohmic heating within the field of food research over the past twenty years (2003–2023). The findings indicate an upward annual growth rate of 11.09 % in the subject of food-related ohmic heating research. A total of 769 publications have been published, involving 1841 authors. Brazil is recognized as the nation with the most research contributions while Sastry, S.K., is the most productive author, and Teixeira, J.A. is the most collaborative author. Review studies examining the impact of ohmic processes on the nutritional composition of fruits, vegetables, and grains have garnered the highest number of citations. Innovative Food Science and Emerging Technologies and the Journal of Food Engineering have emerged as the most influential journals in this field. Keywords such as “ohmic heating,” “electroconductive heating,” and ”joule heating” are commonly used in academic publications on the application of ohmic heating in the food industry. Recent trends in this field focus on aspects such as extraction procedures, pasteurization, physicochemical components, and energy usage. Ohmic heating has a bright future. Rapidly growing research shows strong interest, especially recently, because of attractive advantages such as energy efficiency and sustainability. International collaborations will expand its applications in the food industry. Challenges include high capital costs, maintenance, and unclear regulations. Future research should focus on cost-effective materials, thermal stability, food safety, and broader applications. With a clear path, the food industry can adopt ohmic heating technology as affordable and ecofriendly technology more efficiently.

Self-propagating high-temperature synthesis of AlN–TiC powder composition using sodium azide and C2F4 fluoroplastic

Producing powder compositions using conventional processing technology can lead to the formation of large agglomerates and, therefore, makes it difficult to obtain a uniform microstructure. The production of composites by self-propagating high-temperature synthesis can reduce costs and the number of technological stages, as well as lead to obtaining composites that are more homogeneous. Synthesis by the combustion of mixtures of powder reagents of sodium azide (NaN3), fluoroplastic (C2F4), aluminum and titanium with different ratios of reagents in a nitrogen gas atmosphere at a pressure of 4MPa was used for the production of a highly dispersed powder ceramic AlN–TiC composition. Thermodynamic calculations have confirmed the possibility of synthesis of AlN–TiC compositions of different formulations in combustion mode. The dependences of temperature and combustion rate on the composition of the initial mixtures of reagents were experimentally determined for all stoichiometric reaction equations. The study have shown that the experimentally found dependences of combustion parameters on the ratio of the initial components correspond to the theoretical results of thermodynamic calculations. The formulation of the synthesized composition differs from the theoretical composition by a lower content of target phases and the formation of Al2O3, Na3AlF6 and TiO2 side phases. The powder composition consists of aluminum nitride fibers with a diameter of 100–250nm and ultradisperse particles of predominantly equiaxed and lamellar shapes with a particle size of 200–600nm. As the combustion temperature increases to produce the largest amount of titanium carbide phase, the particle size increases to the micron level.

Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study

A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-fold after TT and OH treatment, respectively, due to rupturing of cells under heat stress and release of intracellular AA. Dehydroascorbic acid (DHA) content did not change considerably after TT and PF treatment but significantly decreased after HP and OH treatment. TT treatment offered the highest total vitamin C retention. The B vitamins remained largely unchanged after processing, with the highest loss of 34 % for riboflavin in OH-treated samples. All the technologies resulted in similar color retention after processing. The study concludes with a standardized comparison of mainstream preservation technologies using pilot-scale equipment. Such an approach significantly increases the applicability of the results presented in the study.

Перспективы увеличения минеральной базы цветной металлургии

The article discusses the issues of strengthening the mineral resource base of non-ferrous metallurgy by introducing ore processing wastes into the production cycle. The relevance of the study is explained by the decreasing availability of mineral resources. The conventional ore processing technologies increase the volume of processing tailings in storages. Waste-free disposal of primary processing waste is not developing, and this waste is often used without extracting metals from it to match the sanitary requirements. The acute environmental problems are aggravated primarily by the lack of leverage for centralized accounting and regulation of the accumulated waste. The efficiency of leaching technologies is proved by a comprehensive method that includes experiments and calculations with a comparison of processing options. Quantitative values have been obtained and dependence diagrams of metal extraction on the contributing factors have been plotted, which make it possible to characterize the processes of leaching the mill tailings using a disintegrator. It has been proved that during the mechanochemical activation of the leaching process, metals extraction exceeds the extraction efficiency of the conventional waste processing technologies and ensures a safe level according to the sanitary requirements. It is determined that the mechanochemical activation in the disintegrator during metal leaching increases the strength of concrete mixtures based on secondary tailings. It is concluded that activation of the leaching processes in the disintegrator ensures the extraction of 50 to 80% of the previously lost metals from the mill tailings. The development of man-made deposits with innovative technologies with metal leaching is a real step towards expanding the mineral resource base of metallurgy and improving the environmental situation in the mining regions. Unlike the technologies related in terms of the application area and the purpose, the discussed technology enables waste-free processing of ores.

Modern and conventional processing technologies and their impact on the quality of different millets.

Millet, the highly sustainable crop for farming and combating hunger, has recently regained a resurgence in popularity as people seek more sustainable and nutrient-dense alternatives. International organizations and research institutions have advocated for increased millet production and consumption by introducing novel technologies and machinery in response to global food security and climate change challenges. This review aims to identify the impact of modern and conventional processing technologies on the quality of different millets. A comprehensive analysis of research reviews reveals that double-stage and tabletop centrifugal dehullers, infrared roasting, pulsed light, ultrasound, high-pressure processing methods, fortification, and encapsulation are optimal for nutrient retention in various millets. Extrusion technology application in millet processing has created a diverse range of value-added products with extended shelf stability. Emphasis is needed to develop robust promotion and distribution channels and establish an export promotion forum involving all stakeholders to promote and diversify millet-based products and technologies.

3D printed lightweight honeycomb vent structures with subsequent coating of silver nanowires for efficient electromagnetic interference (EMI) shielding

In light of the rapid advancements within the electronic industry, the urgent need for the development and implementation of advanced electromagnetic interference (EMI) shielding materials has become paramount. Herein a novel approach is presented for developing of lightweight honeycomb structures using 3D printing technology, combined with subsequent conductive spray coating, containing Silver Nanowires (AgNWs), to achieve effective EMI shielding as well as air vent functionality for thermal cooling.Using polyol method, AgNWs were synthesized having high aspect ratio and crystallinity for to be used as conductive coating on 3D printed structures. The EMI shielding results in X-band demonstrated that the developed structures exhibit promising EMI shielding properties, up to 35 dB attenuation with 2 mm honeycomb cell size, making them suitable for applications requiring EMI protection along with air venting. More importantly in all samples major contribution of the shielding efficiency comes from the absorption of the EM waves (up to 75 %) inside the structures which is helpful to reduce reflected EM noise.Effort was to effectively addresses the inherent limitations of conventional processing technology, by using additive manufacturing and material science to create structures for EMI shielding applications, bridging the gap between existing materials and desired components.

The Applications of Nanotechnologies in Food Science using the ARAS Method

Nanotechnologies in Food Science Nanotechnology is an important advanced technology Contribution, growth and sustainability Enable impact in the fields of Food, Medicine, and Agriculture. Nan materials are Healthy, safe, and high-quality functional leading to quality and quantity production of foods, they are biodegradable or semi-degradable in nature. Niño Conventional food processing technologies Better than technologies, food products extend shelf life, prevent contamination, and produce improved food quality. Nanotechnology for functional food development comprehensive review of technologies, in Food Processing, and paid packaging of advanced nonmaterial Current in making, preserving, and storing Describes trends and future perspectives. industry. Food bioavailability, taste, texture, and nana to improve stability Applications of the technologies are particle size possible integration and feeding and surface charge of nonmaterial are achieved by changing food Processing, production, presser, vacation, and products using nanotechnology in pack Refer to created food. Post-harvest Nanotechnology is huge in the food processor and has power. It gets the life of the food character, taste, texture, and consistency Enhances, or unpleasant taste or covers the door, and particle size, size distribution, On Nanotechnologies in Food Science, this detailed review is for future work for Non-food Research and Development and Describes recent trends and future perspectives. Food and beverage, Beverage, Food, Health drink, Food contact material, and Food storage are also reviewed. Nanotechnology is being to detect harmful components in fo Nanosensorssors and Smart Packaging is Very fast and sensitive to food contamination in systems Helping in identification. Nanoencapsulation is very significant in food science Technology, especially biocomposites and flavors. The additive ratio assessment ARAS method for complex decision problems Tries to simplify and for alternatives that can reflect the difference between by the corresponding indicator (degree of use). Selects the "best" alternative. Nutra Leaseanola Active Oil, Nanotea, Tip Top bread, Nanoceuticals Slim Shake, Nano silver cutting board, Fresher Longer TM, and Evaluation Parameters Food and beverage, Beverage, Food, Health drink, Food contact material, Food storage are also reviewed. Result: Fresher Longer TM is showing the highest value of rank whereas Nano tea is showing the lowest value. Nanotechnologies in Food Science using the analysis of Addition Ratio Assessment (ARAS) Fresher Longer TM is showing the highest value of rank whereas Nano tea is showing the lowest value.

Coacervate Phase Evolution and Membrane Formation in Natural Seawater.

Marine organisms produce biological materials through the complex self-assembly of protein condensates in seawater, but our understanding of the mechanisms of microstructure evolution and maturation remains incomplete. Here, we show that critical processing attributes of mussel holdfast proteins can be captured by the design of an amphiphilic, fluorescent polymer (PECHIA) consisting of a polyepichlorohydrin backbone grafted with 1-imidazolium acetonitrile. Aqueous solutions of PECHIA were extruded into seawater, wherein the charge repulsion of PECHIA is screened by high salinity, facilitating interfacial condensation via enhanced "cation-dipole" interactions. Diffusion of seawater into the PECHIA solution caused droplets to form immiscibly within the PECHIA phase (i.e., inverse coacervation). Simultaneously, weakly alkaline seawater catalyzes nitrile cyclization and time-dependent solidification of the PECHIA phase, leading to hierarchically porous membranes analogous to porous architectures in mussel plaques. In contrast to conventional polymer processing technologies, processing of this biomimetic polymer required neither organic solvents nor heating and enabled the template-free production of hollow spheres and fibers over a wide range of salinities.

Quasi-instantaneous materials processing technology via high-intensity electrical nano pulsing

Despite many efforts, the outcomes obtained with field-assisted processing of materials still rely on long-term coupling with other electroless processes. This conceals the efficacy and the intrinsic contributions of electric current. A new device utilizing electrical nano pulsing (ENP) has been designed and constructed to bring quasi-instantaneous modifications to the micro- and nano-structure in materials. Featuring ultra-high intensity (~ 1011 A/m2) and ultra-short duration (< 1 μs), the ENP technology activates non-equilibrium structural evolutions at nanometer spatial scale and nanosecond temporal scale. Several examples are provided to demonstrate its utility far outpacing any conventional materials processing technology. The ENP technology gives a practical tool for exploring the intrinsic mechanism of electric-field effects and a pathway towards the rapid industrial manufacturing of materials with unique properties.

Effect of novel and conventional food processing technologies on Bacillus cereus spores.

This chapter provides a summary of the effect of thermal and non-thermal processing technologies on Bacillus cereus spores, a well-known pathogenic bacterium associated with foodborne illnesses. B. cereus has been frequently detected in rice, milk products, infant food, liquid eggs products and meat products all over the world. This Gram positive, rod-shaped, facultative anaerobe can produce endospores that can withstand pasteurization, UV radiation, and chemical reagents commonly used for sanitization. B. cereus spores can germinate into vegetative cells that can produce toxins. The conventional regime for eliminating spores from food is retorting which uses the application of high temperature (121 °C). However, at this temperature, there could be a significant amount of loss in the organoleptic and functional qualities of the food components, especially proteins. This leads to the research on the preventive measures against germination and if possible, to reduce the resistance before using a non-thermal technology (temperatures less than retorting-121 °C) for inactivation. This chapter reviews the development and success of several food processing technologies in their ability to inactivate B. cereus spores in food.

Nanofood Process Technology: Insights on How Sustainability Informs Process Design.

Nanostructured products are an actively growing area for food research, but there is little information on the sustainability of processes used to make these products. In this Review, we advocate for selection of sustainable process technologies during initial stages of laboratory-scale developments of nanofoods. We show that selection is assisted by predictive sustainability assessment(s) based on conventional technologies, including exploratory ex ante and "anticipatory" life-cycle assessment. We demonstrate that sustainability assessments for conventional food process technologies can be leveraged to design nanofood process concepts and technologies. We critically review emerging nanostructured food products including encapsulated bioactive molecules and processes used to structure these foods at laboratory, pilot, and industrial scales. We apply a rational method via learning lessons from sustainability of unit operations in conventional food processing and critically apportioned lessons between emerging and conventional approaches. We conclude that this method provides a quantitative means to incorporate sustainability during process design for nanostructured foods. Findings will be of interest and benefit to a range of food researchers, engineers, and manufacturers of process equipment.

Plasma-activated water for disinfection and quality retention of sea bream fillets: Kinetic evaluation and process optimization

The efficacy of plasma-activated water (PAW) in the decontamination of sea bream fillets at various processing conditions including fish/immersion agent ratio (1/1–1/5) and immersion times (0–20 min), was evaluated. Deionized water (as control samples) and artificially produced water (artificial) with equal reactive species (H2O2, NO2−, and NO3−) concentrations to PAW were also used as immersion agents for comparison purposes. All the fillets were assessed in terms of their microbiological (total aerobic bacteria – TAB, yeasts/molds, hydrogen sulfide (H2S)-producing microorganisms, lactic acid bacteria – LAB, Pseudomonas spp., Brochotrix thermosphacta, and Enterobacteriaceae) and physicochemical (color, texture, lipid oxidation) characteristics. PAW-treated samples exhibited the highest microbial reduction; the loads of TAB, Pseudomonas spp., yeasts/molds, Enterobacteriaceae, H2S-producing bacteria and Brochotrix thermosphacta were reduced by approximately 1.58, 2.25, 3.95, 2.14, 1.96 and 1.48 logCFU/g, respectively compared to the fish initial natural microbiota (6.81, 6.25, 3.95, 5.14, 4.96 and 4.81 logCFU/g, respectively) at the most intense process conditions (fish/immersion agent ratio of 1/5 and immersion time of 20 min) (p < 0.05). Shelf-life study of all treated fillets was conducted to validate the efficiency of PAW. During 10-d storage at 4 °C, the PAW-processed sea bream fillets had lower microbial growth rates (i.e. for TAB growth, the rate was 0.440 d−1 for PAW-treated compared to 0.640 d−1 for untreated fillets) and retained their color and hardness, while total volatile basic nitrogen (TVB-N) remained at low levels (14.90 mg N/100 g) compared to the untreated ones (21.84 mg N/100 g). Their shelf-life was extended by approximately 60% and 30% for PAW- and artificially processed samples, respectively, (2.8- and 1.4-day shelf-life extension compared to control samples, respectively). These aforementioned data show that PAW can be efficiently used as a disinfectant agent to control microbial degradation, while retaining the quality of fish fillets. Industrial relevanceFish fillets are perishable food products, while none of the conventional or novel processing technologies or techniques may be applied for initial microbial population decrease. Storage and transportation at refrigeration temperatures below 1 °C (within Styrofoam insulated boxes full of ice flakes) is the target of the relevant companies for extending the shelf-life as much as possible.An alternative approach for reducing the initial microbial load and the microbial growth rate of fish fillets during storage and transportation is proposed, by immersing the fillets into Plasma activated water with antimicrobial properties. The microbial load is significantly reduced, resulting in a shelf-life extension by at least 60%. This allows for more distant transportation of the fillets and for less food waste since there is more time for consumption before spoilage.

Excellent dielectric energy storage properties of barium titanate based Pb-free ceramics through composition modification and processing improvement

To acquire electric capacitors with enhanced energy storing performance, a composition embellishment and process improvement strategy were adopted. A serial of lead-free (Ba0.875Bi0.125) (Li0.0625Nb0.0625Ti0.875)O3(BBLNT) ceramics were prepared via both conventional solid-state method and viscous polymer processing technology (VPP). The BBLNT-VPP ceramics achieved an ultrahigh energy storing density of 5.34 J/cm3 and a reasonable efficiency of 88% at 470 kV/cm. In addition, the ceramics have particularly extraordinary temperature stability of Wrec2.8 J/cm3, △η2.5% over 30–150 °C, as well as excellent frequency stability with Wrec3.46 J/cm3, η88%, △Wrec±2.7% and △η±4% in the range of 5–300 Hz. Meanwhile, the power density of the ceramic remained above 84.04 MW/cm3 when the temperature was increased from room temperature to about 150 °C, indicating the ceramics possess great promise. Therefore, the BBLNT-VPP ceramics with excellent properties obtained in this work can be potentially applied in dielectric capacitors.

Assessment of the possibility of using leucoxene-quartz concentrate as raw material for production of aluminium and magnesium titanates

Leucoxene-quartz concentrate is a large-tonnage by-product of development of the Timan oil-titanium field (oil-saturated sandstones) which is not commercially used at present. High content of titanium compounds (to 50 % by weight) and lack of industrial, cost-effective, and safe technologies for its processing determine a high relevance of the work. Conventional processing technologies allow increasing the concentration of TiO2, but they are only a preparation for complex and hazardous selective chlorination. The process of pyrometallurgical conversion of leucoxene-quartz concentrate into aluminium and magnesium titanates was investigated. It was ascertained that the temperature of solid-phase reaction in Al2O3-TiO2-SiO2 system necessary for the synthesis of aluminium titanate (Al2TiO5) is 1,558 °С, and for MgO-TiO2-SiO2 system – 1,372 °С. Scaling up the process made it possible to synthesize a significant number of samples of titanate-containing products, the phase composition of which was studied by X-ray phase analysis. Two main phases were identified in the products: 30 % aluminium/magnesium titanate and 40 % silicon dioxide. In products of pyrometallurgical processing in the presence of aluminium, phases of pseudobrookite (3.5 %) and titanite (0.5 %) were also found. It was ascertained that in magnesium-containing system the formation of three magnesium titanates is possible: MgTiO3 – 25, Mg2TiO4 – 35, MgTi2O5 – 40 %. Experiments on sulphuric acid leaching of samples demonstrated a higher degree of titanium compounds extraction during sulphuric acid processing. An integrated conceptual scheme for processing leucoxene-quartz concentrate to produce a wide range of potential products (coagulants, catalysts, materials for ceramic industry) was proposed.

Recent advances in legume protein‐based colloidal systems

AbstractDeveloping nature‐derived surface‐active ingredients with favorable interfacial and functional properties has recently received increasing attention in the food and pharmaceutical industries. Legume proteins are used extensively in food colloidal systems because of their small particle size, high water absorption capability, excellent functional properties (e.g., emulsification, foamability, and gelation), and film formation. There are some limitations in legume proteins, such as high water vapor permeability and fragility, as well as low stability and solubility. Various conventional and innovative processing technologies (e.g., high‐pressure homogenization, ultrasonication, and cold plasma processing) have been successfully employed in order to modify the functional and interfacial properties of legume proteins. In this review, the formation and stability of legume protein‐based colloidal systems and their applications are discussed.

Research status of cardiac image segmentation based on deep learning

面对严重的医学影像分析缺口，深度学习的发展能够满足国内医疗行业的需求。心脏图像的处理方法可大致分为传统的图像处理技术、基于图谱的方法（atlas-based methods）、基于模型的方法（model-based methods）以及目前热门的采用机器学习和深度学习的方法。在深度学习兴起之前，传统的机器学习技术如模型法和图集法在心脏图像分割中有良好表现，但通常需要大量的特征工程知识或先验知识才能获得令人满意的精度。而基于深度学习的算法能从数据中自动发现复杂的特征以进行对象检测和分割。得益于先进的计算机硬件以及更多可用于训练的数据集，基于深度学习的分割算法已超越了以往的传统方法。本文回顾了2012—2022年有关心室、心外膜和心包脂肪的图像处理的各项方法、衡量指标及其目前的研究现状，并结合分割技术的发展，讨论了心脏分割的发展趋势。;Human-cardiovascular disease is challenged for its high morbidity and severe sequelae nowadays. To meet the need of the medical industry, current medical image analysis is facilitated via the development of deep learning. Conventional image processing technology is processed basically in terms of thresholding. The emerging deep learning technique can be focused on reality-oriented function in terms of specific eigenvalues. Such deep residual network and generative confrontation network have its potentials for its effectiveness and robust originated from good learning ability and data-driven factors. Our critical analysis is based on 1) characteristics of representative methods, 2) resources and scale of cardiac images, 3) comparative study of the performance evaluation and application conclusions of different methods through popular evaluation indicators, and 4) clinical domains are discussed as well. The literature review is originated from IEEE, SPIE, and China National Knowledge Network, with image processing and heart as search keywords. The difference between image processing methods is evaluated in terms of Dice coefficient and Hausdorff distance, and the performance is evaluated in quantitative further. For chamber segmentation, several approaches for right ventricle segmentation are reviewed and analyzed. As far as the principle of the segmentation method is concerned, the single of threshold is still challenged for segmentation unless it is integrated into other related methods, so it cannot be used as a single zone in segmentation technique. A brief theoretical introduction is mentioned for each method. Then, its methodology, prior datasets, and the effectiveness of segmentation process are involved in evaluation. Finally, the pros and cons of each method are analyzed as well. For the domain of epicardium and pericardium tissue, we will briefly introduce the popular image processing techniques for segmenting epicardium and pericardium tissue. Four category of key methods are analyzed in relevance to its:traditional image processing methods, atlas-based methods, machine learning, and deep learning. Traditional image processing methods are composed of such techniques of thresholding, region growing, and active contouring. Finally, Dice coefficient-derived capabilities of each algorithm are compared horizontally. For the segmentation method of the epicardium, it is easier to segment the epicardium into pericardium-illustrated coordination. Epicardial and pericardial fatty tissue are unevenly distributed around the heart, resulting in large sections-between variability and the images-between for its computed tomography (CT) and magnetic resonance imaging (MRI). The heterogeneity in shape is required to demonstrate further. However, the pericardium is featured of more smoother, thinner and oval in CT and MRI images. Such methods of active contours or ellipse fitting are suitable for segmenting such shapes naturally. Once the pericardium is divided, the epicardium is more easily divided into all pericardium-within fatty tissue. The great challenge is focused on epicardiumthinner segmentation. The slice of thickness can be set at 2~3 mm when CT scans are collected for coronary artery calcification (CAC) scoring. The pericardium is usually less than 2 mm thick, and it will often appear blurred or blurred on CT images in accordance with partial volume averaging, especially for heart organ-moving consistency. Some methods are purely pericardial delineation methods, while others are part of a method to segment and quantify the epicardium. For the epicardium part, we will mainly introduce the method of epicardium segmentation by the first pericardium-segmented. Pericardial fat segmentation methods typically rely on traditional image processing methods, such as 1) thresholding and region growing, and 2) various preprogrammed heuristics can be used to identify common structures and segment pericardial fat. Recent atlas-based segmentation approaches are employed but its clinical ability is relatively weakened. After current situation of segmentation is introduced, we will introduce some real scenarios applied in clinical practice. We can see that cardiac image processing has a large number of clinical problems are required to be solved. At the same time, we will briefly introduce the market situation of image processing in domestic market, integration of industry, education and research, and the main relevant policy trends. the development of the main related industries is introduced and involve in like 1) the establishment of related imaging databases in China, 2) the development of related imaging technologies in China, and 3) the development of related hardware equipment in China. At the end, it is discussed that the development of cardiac image segmentation processing is increasingly inseparable in related to the development of deep learning. However, because deep learning itself is difficult to be explained, we called on medical knowledge-interpreted method models, and deep learning based constraints are called to be resolved further, such homogeneity data sets and its related of higher accuracy.

Performance of vertical gate-all-around nanowire p-MOS transistors determined by boron depletion during oxidation

Vertical junctionless gate-all-around nanowire transistors show excellent electrical performance and can be fabricated using a top-down approach in conventional CMOS process technology. Thinning of the nanowires to the desired diameter is obtained by sacrificial wet oxidation. Then, the gate oxide is grown by dry oxidation. These oxidation steps deeply affect the doping distribution in the nanowire due to dopant segregation and self-interstitial injection, especially for p-type dopants. This effect is more pronounced in 3D nanostructures with respect to bulk devices, due to geometry. Modeling the resulting doping distribution is a prerequisite for understanding the electrical properties of the devices and exploring their potential for optimization. In this work, 3D TCAD process and device simulations were performed using Synopsys Sentaurus and the results are compared with experimental data of devices fabricated at CNRS-LAAS. The impact of the implemented process and device models and their capability to predict nanowire properties and device behavior is assessed.

Nano-Dry-Melting: A Novel Technology for Manufacturing of Pharmaceutical Amorphous Solid Dispersions.

Amorphous solid dispersions (ASD) are one of the most prominent formulation approaches to overcome bioavailability issues that are often presented by new poorly soluble drug candidates. State-of-the art manufacturing techniques include hot melt extrusion and solvent-based methods like spray drying. The high thermal and mechanical shear stress during hot melt extrusion, or the use of an organic solvent during solvent-based methods, are examples of clear drawbacks for those methods, limiting their applicability for certain systems. In this work a novel process technology is introduced, called Nano-Dry-Melting (NDM), which can provide an alternative option for ASD manufacturing. NDM consists of a comminution step in which the drug is ground to nanosize and a drying step provides a complete amorphization of the system at temperatures below the melting point. Two drug–polymer systems were prepared using NDM with a wet media mill and a spray dryer and analyzed regarding their degree of crystallinity using XRD analysis. Feasibility studies were performed with indomethacin and PVP. Furthermore, a “proof-of-concept” study was conducted with niclosamide. The experiments successfully led to amorphous samples at temperatures of about 50 K below the melting point within seconds of heat exposition. With this novel, solvent-free and therefore “green” production technology it is feasible to manufacture ASDs even with those drug candidates that cannot be processed by conventional process technologies.

(Invited) Atmospheric Pressure Plasma Treatment of Materials

Technologies based on the use of non-equilibrium plasmas have become virtually irreplaceable in diverse application fields. These range from modification/functionalization of surfaces of medical implants, production of functional thin films or nanostructured materials, light generation, environmental remediation, ozone generation or sterilization/decontamination of surfaces. However, there is a clear trend in the last few decades to substitute low-pressure plasma systems with the ones operated at atmospheric pressure. The interest in atmospheric pressure plasmas is stimulated not only by the decrease in equipment costs by avoiding expensive pumping systems of conventional low-pressure plasma devices but also by the possibility to process objects non-compatible with vacuum conditions. The latter triggered off rapid development of brand new scientific fields – plasma medicine and plasma agriculture.In this work, we briefly review the main operational principles of atmospheric pressure plasma sources, as well as the advantages/drawbacks of atmospheric plasma for a better understanding of the capabilities and limitations of the atmospheric plasma processing technology compared with conventional low-pressure plasma processing technologies. Subsequently, the possible use of two common atmospheric pressure plasma systems - dielectric barrier discharges and atmospheric pressure jets - will be demonstrated on the selected examples. The main emphasis will be given to the issues connected with the control of the wetting/drying/condensation of liquids on plasma-treated polymers, use of plasma pre-treatment on metallization of surfaces or their improved biocompatibility, application of atmospheric pressure plasma for deposition of nanostructured thin films, treatment of seeds with an aim to improve their germination, and last, but not least, the attention will also be devoted to the removal of organic deposits/contaminants, including pathogens, from different types of surfaces.

Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies

• Thermal and non-thermal technologies would eliminate pesticide residues. • Non-thermal technologies are superior to thermal technologies in pesticide residues decrease and quality attributes of fruits and vegetables retain. • Combined technologies are more effective than individual technologies. • Elimination efficiency is dependent on product types, pesticide characteristics, and operation parameters. • Green and pollution-free technologies and combined processing technologies are trends. Pesticide residues on food are threatening human health and wellbeing, ecological security. Food processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the environment. This review outlines the mechanisms, applications, and factors influencing the efficiency as well as their limitations of pesticide residue elimination technologies. Conventional thermal processing technologies like drying, blanching, baking, and roasting have been proved to reduce pesticides extensively whereas sometimes concentration effects occur, and more toxic metabolites or by-products are generated. Additionally, the negative effects on quality attributes of fruits and vegetables (F&V) should be considered. Several innovative non-thermal processing technologies like ultrasound, cold plasma, high-pressure processing, and pulsed electric fields have flourished currently, which show great ability to eliminate pesticide residues significantly with minimal impact on the quality of F&V. In particular, heat-sensitive nutrients like ascorbic acid, phenolics, and carotenoids would retain to a great extent. Similarly, these technologies have their limitations. Furthermore, there is much information about combined processing technology affecting the pesticide behaviors of F&V. Finally, the future developments for pesticide elimination of these technologies are identified and discussed.