Effect Of Microwave Treatment Research Articles

Effects of Microwave Treatment on Alkyd-Varnished Wood Exposed to Outdoor Conditions

In this study, it was planned to investigate the effects of microwave irradiation (MW) prior to varnish applications on the pine wood samples, which are subjected to three months of outdoor exposure. The samples of 180W15s, 270W15s, 360W5s, and 360W15s showed lower water sorption properties than the control, while the rest of the samples showed higher sorption properties than the control sample. The lowest water sorption value was 12.50% (-3.85% lower than the control). It was found that post-microwave treated samples provide a 1–3 degree increases in resistance against selected cold liquids of distilled water, fruit juice, milk and coke under similar conditions. After three months of outdoor exposure of the samples, the surface scratch resistance of the samples was found to be 1 to 4 degrees softer than the control sample (HB to 3B pencil hardness properties). However, the cross-cut properties of the samples showed almost similar level of adhesion properties, mostly between 2 and 3 (control sample: 3), which was assumed to be not notable different from control, regardless of treatment conditions. It was found to have various discoloration properties of the samples which subjected to weathering procedure of post-microwave treated and alkyd-varnish aplied samples. But the larger-sized samples (A-type) have a higher and wider range for b* (yellowness) and a* (redness) values, while smaller-sized samples (a-type) showed a wider range and higher brightness (L*) properties. Moreover, A-type samples had higher total color difference values than a-types at similar treatment conditions. It is important to note that all measured samples show an ΔE >1.0 (metric) value, which means the discoloration after three months of outdoor exposure could be realizable when carefully examined by the human eye. The results clearly indicated that the post-microwave radiation before alkyd-varnish application on pine wood samples were some level influences regarding the selected properties. The resistance of selected household cold liquids and surface cross-cut properties were prominent for some samples. In spite of wide properties measured, no any clear trend was found between MW radiation and selected properties.

Effect of microwave treatment on morphological and separation characteristics of polysulfone hemodialysis hollow fiber membranes

Effect of microwave treatment on morphological and separation characteristics of polysulfone hemodialysis hollow fiber membranes

Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch-Tea Polyphenol Complexes.

Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch-tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch-tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry.

Effect of Microwave Treatment on Nutritional Factors of Soybeans

Microwave treatment by the developed experimental equipment split and puffed up soybeans, increasing the volume of seeds by 22%. Micronization increased the volume of beans by 18%, autoclaving retained the original volume of seeds. No significant differences in the content of crude protein, fat, ash and fiber in soybeans were observed for all types of treatment.

Effect of microwave treatment and water-bath heating treatment on the performance of glutenin from Tiger nut seed meal: Insights into changes in structural characteristics, functional properties, and in vitro gastrointestinal digestibility

In this study, the structural characteristics, functional properties, and in vitro gastrointestinal digestibility of glutenin from Tiger nut seed meal (TNSMG) treated by microwave (140–700 W, 20–60 s) and water-bath heating (40–100 °C, 10–30 min) were investigated. Analysis of the surface hydrophobicity, intrinsic fluorescence spectroscopy and Fourier transform infrared spectroscopy indicated that both microwave and water-bath heating treatments caused structure changes of TNSMG. The results showed an increase in the exposure of sulfhydryl groups and the content of β-sheet, coupled with a decrease in the content of α-helix and β-turn. These structural changes contributed to the improved solubility, foamability, emulsification properties, and digestibility of TNSMG under proper thermal treatment conditions. TNSMG exhibited the best solubility (68.48%) and foamability (85.56%) after water-bath heating treatment for 20 min at 80 °C. Furthermore, TNSMG showed the best emulsification property (9.61 m2/g) and digestibility (78.58%) when treated by microwave treatment at 560 W for 40 s.

Microwave Treatment of Copper–Nickel Sulfide Ore for Promotion of Grinding and Flotation

The effect of microwave treatment on the grinding and flotation performance of a typical copper–nickel sulfide ore was evaluated, based on the determination of its microwave absorption capability, grinding and flotation indexes such as crack percentage, mineral liberation degree, particle size distribution, relative work index (RWI), metal enrichment ratio and recovery. There were obvious differences between the microwave absorption capabilities of the main minerals in the ore, as demonstrated by their different microwave penetration depths. They also induced temperature differences between sulfide minerals and gangue minerals which could reach 418 °C after microwave treatment for 20 s. It was shown that microwave treatment could effectively improve the grindability of the ore, as proven by the increase in fine particles smaller than 0.074 mm and the decrease in RWI after grinding due to the higher crack percentage and mineral liberation degree. Moreover, microwave treatment affected the ore floatability because of the generation of cuprite, retgersite, and rozenite with poor floatability when the treatment time was extended. By microwave treatment for a proper time, 20 s, an optimal balance between the grindability and flotation performance could be achieved. Compared with the untreated ore, the RWI of the ore decreased by 11.5%. After flotation, the Cu and Ni enrichment ratios of the flotation concentrate increased by 0.3 and 0.2, respectively. Meanwhile, their corresponding recoveries increased by 4.2% and 3.1%. This study provides new insights for the treatment of copper–nickel sulfide ore to enhance the grinding and flotation process.

Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat.

In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat. Proteases with a pH optimum of 4.4 (cysteine proteinases) were more susceptible to microwave heating, which contributed mostly to protease inactivation. Significant improvements (p < 0.05) in the dough properties and gluten quality of sprouted wheat were observed, which are probably attributable to the synergistic effectiveness of protease inactivation and heat-induced gluten cross-linking. After microwave treatment, the decrease in the solubility and extractability of protein in sprouted wheat indicated protein polymerization, which was induced by intermolecular disulfide bond cross-linking. The changes in gliadin were less pronounced due to the relatively low temperature of the microwave treatment. The cross-linking in sprouted wheat that occurred after microwave treatment seemed to mainly involve glutenin, especially B/C low-molecular-weight glutenin subunits (B/C-LMW-GSs) in the range of 30-50 kD.

Effect of microwave treatment on phytoconstituents of buckwheat (Fagopyrum esculentum) grains with special emphasis on allergenic proteins

Effect of microwave treatment on phytoconstituents of buckwheat (Fagopyrum esculentum) grains with special emphasis on allergenic proteins

Effect of Microwave Treatment on Colourof Danedar khoa during Storage

In-package microwave-treated danedar khoa (a heat-desiccated milk product) was investigated to determine color changes during its storage at different temperatures. An optimized sample of danedar khoa packaged in a nylon pack was stored at 10, 35 and45°Ctemperatures.The changes in L*, a*, and b* value in the in-package microwave-treated and control danedar khoa were investigated during storage. In the control sample, the initial average value of L* was 65.04-67.56. As the temperature increased to 10°C, 35°C, and 45°C, the L* values also increased to 64.53-67.17, 65.45-67.10, and 65.58-67.22 respectively. For a*, the initial value was 5.40-4.19 With the rise in temperature to 10°C, 35°C, and 45°C, the a* values decreased to 5.20-4.01, 5.24-4.10, and 5.24-3.13 respectively. Regarding b*, the value in the control sample was 24.15-29.74 As the temperature was raised to 10°C, 35°C, and 45°C, the b* values further increased to 27.44-31.15, 29.50-30.57, and 27.53-31.91 respectively.

The effect of microwave treatment on the color changes and wettability of sembilang bamboo (Dendrocalamus giganteus Munro)

Bamboo has the potential to be a substitute for wood, although it is no exception that bamboo has many weaknesses. Bamboo is a plant with fast growth, short recycling times, and the potential to be used as structural and non-structural materials. Sembilang bamboo is a bamboo that has a large diameter and is commonly known as giant bamboo. Poor adhesive dispersion was a problem in previous studies, and the presence of discoloration due to important treatments was known. Heating using a microwave is a step in this research to solve the problems that occur. The research was carried out by measuring bamboo samples of a certain size, then the bamboo was scanned, and the wettability was measured initially and at the end of the test. Bamboo samples were heated in the microwave at a certain temperature of 60–75°C for 0.5–1 minute. The results of the 1 minute and 0.5 minute microwave treatment tests can increase wettability so that the spread becomes longer, with a small K value of 0.391. This is presumably because the contact angle is less than 90°. In addition, the treatment also had a small and moderate effect on the color differences that occurred.

Effect of microwave treatment on structural characteristics and energy bandgap of electrochemically synthesized hydrated tungsten oxide quantum dots

Quantum Dots (QDs) of hydrated tungsten oxide were synthesized via electrolysis using sintered tungsten carbide-6 wt% cobalt (WC–6Co) scrap as anode, Ti plate as cathode, and sulfuric acid as electrolyte at room temperature. The as-synthesized powder was characterized using X-ray diffraction (XRD), Transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, Electron paramagnetic resonance spectroscopy (EPR), and Ultraviolet–visible spectroscopy (UV–Vis). The XRD analysis confirmed the formation of orthorhombic hydrated tungsten oxide (WO3.H2O) QDs via electrochemical oxidation of WC. As-synthesized WO3.H2O QDs were thermally-treated using microwave radiation and conventional furnace at 150 °C for 8 min and 45 min, respectively. Thermal treatment of as-synthesized QDs produced partially dehydrated powder consisting of both orthorhombic WO3.H2O and cubic WO3.H0.5 crystal structures. The TEM analysis showed that the average particle size of QDs was 7.60 nm. Further, an increase in lattice strain was observed on microwave treatment owing to the non-equilibrium phase transformation (i.e., rapid heating) from orthorhombic to cubic crystal structure resulting in the generation of oxygen vacancies. The increase in oxygen vacancy concentrations in QDs on microwave heating was confirmed by XPS, FTIR, EPR, and Raman spectroscopy. The energy bandgaps of as-synthesized and thermally-treated QDs were in the range of 2.4307–2.4979 eV. The relatively low energy bandgap of QDs is attributed to the change in crystal structure and increase in the oxygen vacancy concentration. An improved CO gas sensing characteristics of microwave-treated QDs was noted.

The effect of microwave treatment on the abrasivity of igneous rocks

The effect of microwave treatment on the abrasivity of igneous rocks

Effect of microwave treatment on the phase composition of europium zirconate during dilution synthesis

Effect of microwave treatment on the phase composition of europium zirconate during dilution synthesis

Kinetics of Tannin Reduction in Soaked and Unsoaked Velvet Beans Treated by Microwave Treatment

The effect of microwave treatment on the kinetics of tannin reduction in black and white colored velvet bean (soaked and unsoaked) was evaluated. The objective of this study was to determine the association level and the kinetics of tannin reduction in velvet beans after being treated with microwave treatment in order to find the appropriate time treatment useful for poultry health. Tannin content reduction rate was nicely fitted by linear regression analysis with association value (r) ranging from 0.96-0.98. Linear regression analysis suggests a zero-ordered kinetics which means that the decline rate of tannins after exposure to microwave treatment is independent of the initial tannin concentration. In both colored velvet bean (black and white), the tannin reduction rate of unsoaked seeds was lower than that of soaked seeds. According to literature findings regarding the positive role of tannins level in poultry, it can be concluded from this study that the exposure of velvet bean to microwave treatment for more than 12 minutes may eliminate the positive effect of tannin on poultry.

Effect of microwave treatment on technological, physicochemical, rheological and microstructural properties of mango (Mangifera indica) kernel starch variety Tommy and Sugar

Mango is a tropical fruit used in various agricultural food products. The purpose of the research was to analyze the application of microwave treatment on the, technological, physicochemical, thermal, morphological, pasting, and rheological properties of mango kernel starch from the varieties Tommy and Sugar. The microwave treatment at 900 W and 1 min was evaluated. After microwave treatment, the water absorption capacity (WAC) and amylose content increased significantly, being the highest values for the microwave-modified starch of mango var Tommy (To-MW). The Fourier transform infrared (FT-IR) spectroscopy results show that microwave treatment does not modify the chemical structure of starch. The rheological behavior showed that microwave-modified starches have higher values of consistency index and yield stress than native starches. The pasting test showed that the microwave treatment did not modify the pasting temperature of the mango kernel starch, while the peak, setback, breakdown and final viscosity showed a significant increase. The results obtained show that the application of microwave treatment increases the rheological and pasting properties of mango kernel starches without modifying their chemical composition, which is of great interest for its application in the formulation of new products in the food industry.

The Effect of Microwave Treatment on the Adsorption Capacity of AlZr(Yb) Oxide Powders

The Effect of Microwave Treatment on the Adsorption Capacity of AlZr(Yb) Oxide Powders

Effect of low temperature microwave treatment on lipid stability and antioxidant capacity of whole wheat flour

The aim of this study was to inactivate the enzyme and improve the lipid stability of whole wheat flour (WWF) by microwave (MW) heating. With the temperature of MW treatment reaching 70 °C and the time extending to 20 min, the activities of lipase, lipoxygenase, peroxidase and polyphenol oxidase of WWF decreased by 64.29%, 37.45%, 32.1% and 27.13% respectively. During storage, free fatty acids decreased with the increase of MW treatment temperature (60, 65 and 70 °C) and time (5, 10, 15 and 20 min), however the peroxide value did not change significantly. The effects of MW treatment on the color and antioxidant capacity of WWF were also compared. The results showed that the color, total phenolic content and antioxidant capacity of the MW-stabilized WWF were similar to those of the control, but were able to significantly inhibit the deterioration of L* and a* values of WWF. In addition, MW treatment at 70 °C for 20 min could significantly reduce the free flavone content of WWF. Overall, MW treatment is a promising stabilization method, which can maintain WWF quality and antioxidant capacity, which is very important for industrial production.

Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis

The effect of microwave treatment on the content of glucosinolates (GSL) in radish seeds and volatile odor compounds in the microwaved radish seed oils (MRSO) is still unclear. In this study, a total of 13 GSL were identified and quantified in five radish seed varieties by UPLC-IMS-QTOF-MS, among which glucoraphenin, glucoraphasatin, glucoerucin accounting for up to 90 %. Total GSL decreased by 47.39–67.88% after microwave processing. Moreover, 58 odor compounds were identified in MRSO, including 6 sulfides, 12 nitriles, 2 isothiocyanates, 10 alcohols, 12 aldehydes, 5 ketones, 6 acids, and 5 others. The major odor compounds were (methyldisulfanyl)methane, dimethyltrisulfane, (methylsulfinyl)methane, 3-(methylsulfanyl)-1-propanol, methyl thiocyanate, hexanenitrile, 5-(methylsulfanyl)pentanenitrile, and 4-isothiocyanato-1-butene with odor activity value (OAV) higher than 1. The principal components analysis (PCA) results can distinguish MRSO from five different radish seed varieties, three of which (H20-18, H20-19 and H20-28) were in one group and other two (H20-23 and H20-26) were in another group. In addition, aliphatic GSL showed positive correlations with sulfides, isothiocyanates, and nitriles, while negative correlations with alcohols. This work provides a new insight into the odor contribution of GSL degradation products.

Effect of microwave treatment on maximizing biogas yield for anaerobic co-digestion of fruit and vegetable waste and anaerobic sludge

Effect of microwave treatment on maximizing biogas yield for anaerobic co-digestion of fruit and vegetable waste and anaerobic sludge

Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough

There are significant health benefits associated with dried green tea noodles (DGTN), thanks to their tea polyphenols with antioxidant properties. In this study, the leaching kinetics of polyphenol compounds in DGTN during cooking by boiling was modeled using a Fick's second diffusion model. The effects of microwave treatment on the kinetic constants and diffusion coefficient values of polyphenols during the cooking of DGTN were estimated to be in the range of 0.22–0.29 s−1 and 6.17 × 10−9–10.43 × 10−9 m2/s, respectively. The retention rate of polyphenol compounds of DGTN increased after microwave treatment at 700W 30 s and 700W 45 s. Analysis of structure changes of starch and water migration during cooking revealed microwave treatment induced the interaction of polyphenol with starch in DGTN, verifying that polyphenol stability was improved. Moreover, moderate microwave treatment can significantly improve the texture characteristics and ABTS•+ scavenging abilities of cooked DGTN.