Effect Of Thermal Treatment Research Articles

Effect of NaOH and Thermal Treatment on Purifying Iron-Rich Hematite Ore

Effect of NaOH and Thermal Treatment on Purifying Iron-Rich Hematite Ore

Microbiological stabilization of fresh cow’s milk (<i>Bos taurus</i>) by ultrasonic pretreatment and low temperature thermal treatment

The objective of this applied experimental research was to evaluate the microbial stabilization of pre-sonicated fresh milk by low temperature thermal treatment (≤60 °C), to reduce its perishability. Fresh milk was sonicated with an energy density of 0.5 kJ/mL before being thermally treated at low temperature (40 to 60 °C) for different times; The pre-sonicated and thermally treated milk was evaluated for its content of Total Mesophilic Aerobes (AMV) and Total Coliforms (TC), and the effect of the treatment on microbial populations was modeled using the Bigelow Model. It was determined that treatments between 40 and 45 °C generated population increases; but those treatments above 55.04 °C for AMV and 49.28 °C for CT initiated microbial inactivation processes, both temperatures being the lowest inactivation temperatures reported so far for fresh milk. The increase in thermal sensitivity would be linked to the production of sub-lethal damage to AMV and CT cells, which would allow fresh milk to be microbiologically stabilized at lower temperatures, reducing the deleterious effects of thermal treatments.

Effect of thermal treatment on the structure of Nd2O3 barium borophosphate glasses

Effect of thermal treatment on the structure of Nd2O3 barium borophosphate glasses

Influence of Thermal Treatment on the Composition of Alpinia officinarum Rhizome.

Alpinia officinarum is a representative of the Zingiberaceae family, which is known for its wide use in the food and pharmaceutical industries also due to its precious pharmacological potential. The major aim of the present study was to evaluate the influence of thermal treatment on the composition of the rhizome of Alpinia officinarum and its antioxidant activity. The fresh rhizome was subjected to various thermal treatment processes-boiling, frying and microwave heating during various time intervals-and their composition and antioxidant activity were determined using chromatographic (HPLC - High Performance Liquid Chromatography and HPLC-MS - High Performance Liquid Chromatography Mass Spectrometry) and spectrophotometric (DPPH and TPC - Total Phenolic Content) methods. Pinobanksin was the main compound found in the extract of the fresh rhizome (537.79 mg/kg), followed by galangin (197.7 mg/kg) and zingerone (185.5 mg/kg). The effect of thermal treatment on the rhizome composition was varied. In general, thermal processing significantly decreased the content of active compounds in the rhizome. However, there were some exceptions-boiling for 4 min significantly increased the content of pinobanksin (1162.4 mg/kg) and galangin (280.7 mg/kg), and microwave processing for 4 min increased the content of pinocembrin (213 mg/kg). It was found that boiling and microwave treatment significantly increased the antioxidant activity of the processed rhizomes.

Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage

Three prototypes of a blackberry-soy-flaxseed beverage were formulated and processed by pasteurization (71.1 °C, 3 s) or commercial sterilization (heating to 87 °C followed by immediate hot-fill). The effects of heat exposure on selected bioactive compounds (total phenolics, ellagitannins, anthocyanins, isoflavones and lignans) and physicochemical properties (pH, °Brix, turbidity, viscosity and color) were evaluated. Bioactive compounds were quantified by HPLC-DAD analytical methods. No significant changes (p > 0.05) were observed in the contents of total phenolic compounds, ellagitannins, cyanidin-3-glucoside, isoflavones (daidzein and genistein), or lignans, regardless of the heat regime applied or the beverage formulation. The pH and soluble solids were similar among the three beverages and did not change after heat treatments. The content of cyanidin-3-malonyl-glucoside, a polyphenol, significantly decreased (p < 0.05) by 35–45% with the hot-fill process in all beverage prototypes. Turbidity was not significantly affected by the type of heat treatment, but the viscosity of the hot-filled beverages was significantly higher (p < 0.05) than that of the pasteurized and non-pasteurized prototypes. No significant differences (p < 0.05) in color parameters L*, a*, and b* were observed. Total color difference (DE*) values indicated differences in perceivable color among samples of the same beverage exposed to the heat processing regimes. DE* values for prototype 1 processed by pasteurization and commercial sterilization were distinct from non-pasteurized beverage. DE* values for prototypes 2 and 3 processed by pasteurization were distinct from those of the non-pasteurized beverage. Pasteurization allowed higher retention of bioactive compounds and had a lower impact on the physicochemical properties of the blackberry-soy-flaxseed beverage.

In-situ preparation of porous metal-ceramic composite from secondary aluminum dross and red mud for adsorption of organic pollutant

Secondary aluminum dross (SAD) and red mud (RM) are solid waste discharged from aluminum industry. SAD contains 10–25 wt% aluminum nitride (AlN) and RM contains 20–50 wt% iron oxide. In this work, porous metal-ceramic composite was in-situ made from SAD and RM. Iron oxide was reduced into Fe2Si by AlN, and the generated nitrogen created pores. It was studied that effect of raw material and thermal treatment on pore structure and properties of the composite. Porosity, bulk density and compressive strength of composite were 65.78%, 1.03 g/cm3 and 17.77 MPa, when SAD content was 40 wt% and sintering temperature was 1450 °C. About 95.9% of malachite green in waste water was adsorbed by composite after 24 h. The composite could be recycled by magnetic separation after adsorption, attributed to the magnetic Fe2Si. This work proposed a novel idea of making recyclable porous material for adsorption of organics in waste water.

Effects of thermal treatment on quality of biosimilar and originator monoclonal antibodies

Investigating products under stress conditions provides valuable information for assessing stability, biosimilarity, and degradation behaviors during monoclonal antibody (mAb) development. Proper sample preparation is crucial for accurately evaluating the biosimilarity and effects of stress conditions in comparability assessment, where these studies guide biosimilar mAb development steps. Enzymatic and chemical treatments applied during sample preparation of mAbs generally require treatment of samples in temperatures higher than the storage temperatures of antibodies.In this study, samples of a TNF-α inhibitor IgG1 biosimilar (BIO) and its originator (OR) were treated for 7 days at commonly used temperatures during sample preparation. Alterations in the intact IgG, size variants, charge variants, binding kinetics, and post-translational modifications (PTMs) were investigated with CE-SDS, SE-UPLC, icIEF, SPR, and LC-MS/MS, respectively. Samples treated at 50 °C exhibited significant degradation, while minor differences were observed in samples treated at 37 °C. Monomer and intact IgG levels were decreased to levels below 97 % and 94 %, respectively, after 7 days of thermal treatment at 50 °C for both BIO and OR samples. Similar rates of degradation were observed between the treated biosimilar and originator samples. The percent monomer degradation rate between the biosimilar and the originators was similar at 50 °C (p = 0.32). Thermal treatment increased acidic variant levels in the products of the BIO (23.10 %) and OR (23.16 %). During post-translational modification monitoring, an increase in pyroglutamic acid formation and a decrease in C-terminal lysine were observed after thermal treatments. Acidic variant alterations were associated with asparagine deamidation and N-terminal pyroglutamic acid formation. Post-translational modifications were mainly located at the Fc domain, with methionine oxidation and asparagine deamidation as the main modifications occurring at the Fab domain.In conclusion, these results revealed that prolonged thermal treatment under elevated temperatures induces molecular alterations, thereby facilitating the degradation of IgG1. In addition, our findings indicate that both BIO and OR lots exhibit similar degradation profiles when subjected to thermal treatments.

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

AbstractBackground and ObjectivesHigh hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four Phaseolus coccineus L. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).FindingsThere was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl and ferric‐reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.ConclusionsThe use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.Significance and NoveltyHHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.

Effect of thermal treatment on structural, Mössbauer and magnetic properties of Zn-nanoferrite

Effect of thermal treatment on structural, Mössbauer and magnetic properties of Zn-nanoferrite

Encapsulation of Black Rice Bran Extract in a Stable Nanoemulsion: Effects of Thermal Treatment, Storage Conditions, and In Vitro Digestion.

This study aimed to improve the dispersibility of phenolic compounds from black rice bran through the encapsulation process within nanoemulsion. The study focused on assessing the stability of the nanoemulsions, which were prepared using a combination of surfactants with distinct hydrophilic-lipophilic balance (HLB) values and sunflower oil under different thermal treatments and storage conditions. The study revealed a significant correlation between the mixed surfactant HLB value and the nanoemulsions properties, including average particle size, polydispersity index (PDI), and ζ-potential. Specifically, an increase in the HLB value was associated with a decrease in the initial average particle size. The encapsulated polyphenols exhibited remarkable stability over a storage period of up to 30 days at different temperatures with no significant changes observed in particle size or PDI. The study also investigated the impact of different ionic strengths (0.2, 0.5, and 1.00 mol L-1 NaCl) on the physical stability and antioxidant black rice bran extract nanoemulsion, and the results revealed that adding NaCl influenced the particle size and surface charge of the nanoemulsions. Total phenolic content and DPPH results demonstrated a significant impact of salt concentration on antioxidant properties, with varying trends observed among the HLB formulations. Furthermore, the behavior of the encapsulated extracts during digestion was examined, and their antioxidant activity was evaluated.

Effect of Annealing on Visible-Bubble Formation and Stability Profiles of Freeze-Dried High Concentration Omalizumab Formulations.

In the clinical application of freeze-dried highly concentrated omalizumab formulations, extensive visible bubbles (VBs) can be generated and remain for a long period of time in the reconstitution process, which greatly reduces the clinical use efficiency. It is necessary to understand the forming and breaking mechanism of VBs in the reconstitution process, which is a key factor for efficient and safe administration of biopharmaceutical injection. The effects of different thermal treatments on the volume of VBs and stability of omalizumab, mAb-1, and mAb-2 were investigated. The internal microvoids of the cake were characterized by scanning electron microscopy and mercury intrusion porosimetry. Electron paramagnetic resonance was applied to obtain the molecular mobility of the protein during annealing. A large number of VBs were generated in the reconstitution process of unannealed omalizumab and remained for a long period of time. When annealing steps were added, the volume of VBs was dramatically reduced. When annealed at an aggressive temperature (i.e., -6 °C), although the volume of VBs decreased, the aggregation and acidic species increased significantly. Thus, our observations highlight the importance of setting an additional annealing step with a suitable temperature, which contributes to reducing the VBs while maintaining the stability of the high concentration freeze-dried protein formulation.

Morphological complexity and azimuthal disorder of evolving pore space in low-maturity oil shale during in-situ thermal upgrading and impacts on permeability

In-situ thermal upgrading is used to tune the pore system in low-maturity oil shales. We introduce fractal dimension (D), form factor (ff) and stochastic entropy (H) to quantify the heating-induced evolution of pore morphological complexity and azimuthal disorder and develop a model to estimate the impact on seepage capacity via permeability. Experiments are conducted under recreated in-situ temperatures and consider anisotropic properties—both parallel and perpendicular to bedding. Results indicate that azimuthal distribution of pores in the bedding-parallel direction are dispersed, while those in the bedding-perpendicular direction are concentrated. D values indicate that higher temperatures reduce the uniformity of the pore size distribution (PSD) in the bedding-parallel direction but narrow the PSD in the bedding-perpendicular direction. The greater ff (> 0.7) values in the bedding-parallel direction account for a large proportion, while the dominated in the bedding-perpendicular direction locates within 0.2–0.7, for all temperatures. The H value of the bedding-parallel sample remains stable at ∼0.925 during heating, but gradually increases from 0.808 at 25 °C to 0.879 at 500 °C for the bedding-perpendicular sample. Congruent with a mechanistic model, the permeability at 500 °C is elevated ∼1.83 times (bedding-parallel) and ∼6.08 times (bedding-perpendicular) relative to that at 25 °C—confirming the effectiveness of thermal treatment in potentially enhancing production from low-maturity oil shales.

Effects of thermal treatment on sea-urchin-like platinum nanoparticlese

The size and shape of metallic nanoparticles significantly influence the focus of light illumination and affect the plasmonic energy transformation process in plasmonic photocatalytic reactions. This study examined the effects of thermal treatment on the surface shape and plasmonic enhancement of Pt nanoparticles. SEM and XRD results indicate that the nanosized protruding thrusts on the surfaces of Pt sea urchin particles have a lower chemical potential and higher activity. They can be melted and reshaped at 600℃, which is much lower than their melting point of over 1700 ℃. The XPS results suggest that thermal treatment at 600℃ does not cause additional oxidation of the Pt nanocrystals. The samples not subjected to high-temperature treatment exhibited notable photocatalytic degradation of methylene blue in water under UV illumination. These results demonstrate that the surface features of Pt sea urchin nanoparticles play an essential role in the photocatalytic degradation of methylene blue under UV light. Larger particles treated at high temperatures exhibited reduced photocatalytic processing efficiency, whereas smaller particles treated at a lower temperature exhibited increased efficiency, indicating that the protruding sharp cones enhance plasmonic effects in photocatalytic reactions.

Evolution of Fe-bearing phases during the fabrication and its effect on the mechanical properties of AA8014 aluminum alloy

The morphology of Fe-bearing phase particles has significant influences on the mechanical properties of AA8014 aluminum alloy sheets. This study aims to investigate the evolution of the morphology, size, and distribution of Fe-bearing phases during casting, homogenization, and rolling. In the paper, the effects of thermal treatment and deformation on the evolution of the Fe-bearing phases, and the mechanical properties of AA8014 aluminum alloy annealing sheet have been studied quantitatively. The main phase components in the ingot are α-Al matrix, Al6(Fe,Mn), and a small amount of Al3(Fe,Mn) and α-Al(Fe,Mn)Si. Homogenization at 630℃ for 12 h leads to the transformation of the metastable Al6(Fe,Mn) particles into stable α-Al(Fe,Mn)Si with “pore structures”. Subsequent hot rolling (75.0 mm to 7.0 mm, deformation rate of 91%) results in a significant increase in the area number density of Fe-bearing particles, accompanied by a notable decrease in average length and aspect ratio, leading to a more uniform distribution of Fe-bearing phases. Cold rolling (7.0 mm to 0.7 mm, deformation rate of 90%) or further annealing causes slight changes in the area number density and size of Fe-bearing phases. Notably, the content of α-Al(Fe,Mn)Si is minimal in the non-homogenized ingot. After hot rolling and cold rolling, the coarse Fe-bearing particles are observed in the non-homogenized sheets with 7.0 mm and 0.7 mm thickness, with a non-uniform distribution of the Fe-bearing phases. A comparative study was conducted on the mechanical properties and microstructure in final sheets with 0.7 mm thickness fabricated from homogenization and non-homogenization. The yield strength, ultimate tensile strength, elongation, and work hardening exponent in sheet with homogenization are higher due to smaller grain and Fe-bearing phase particles.

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Thermal treatment can be applied to cereal grains as a pretreatment or processing step in the form of either hydrothermal or dry thermal treatment. These heat treatments result in the occurrence of nonenzymatic browning reactions by means of the Maillard reaction and caramelisation. Nonenzymatic browning is influenced by the type and concentration of sugars and proteins, and the presence of bran. Aside from increasing nonenzymatic browning, thermal treatment increases the antioxidant capacity of cereals and baked goods through the release of bound phenolics. The degree of nonenzymatic browning and antioxidant content in cereal-based products depend on the thermal treatment intensity. Some studies found a decrease in total phenolic content after thermal treatment, due to loss of thermally labile compounds. High-intensity treatment has been shown to produce 5-hydroxymethylfurfural (HMF), furfural, and potentially carcinogenic acrylamide. Acrylamide formation can be mitigated by altering the ingredient composition and the degree of thermal treatment. This review discusses the chemistry of nonenzymatic browning reactions, factors influencing the degree of these reactions, and mitigation strategies for acrylamide. An overview of the effect of dry thermal treatment on nonenzymatic browning and antioxidants in wheat and wheat-based products as well as other cereals is provided. Before concluding with perspectives, a discussion of the relationship between nonenzymatic browning and antioxidant properties is presented. This review of the published literature was conducted using two electronic databases and varying combinations of search terms related to the scope of the review.

Influence of thermal treatment and Fe doping on ZnO films by ultrasonic spray pyrolysis

Zinc Oxide and Fe-doped ZnO films (1, 2, 3 %) were deposited onto glass substrates by ultrasonic spray pyrolysis. Then, the films were thermally treated at 500 °C for 2 h. Findings revealed that both Fe doping and thermal treatment changed film properties. Films presented hexagonal wurtzite structures without any secondary phases for all films. The preferential orientation (002) changed to dominant growth directions (100) and (002) according to the doping concentration and thermal treatment. The grain size of the ZnO nanogranules decreased after Fe doping and also thermal treatment. The optical transparency was found maximum of 77 % in the visible region. 3 % Fe doping and thermal treatment caused the reduction in the optical band gap values to 3.18 eV. Fourier transform infrared spectroscopy analysis presented the Z-O stretching, CH vibration, and OH stretching bonds. Shifting in the peak position indicated the Fe+2 ion substitution. Photoluminescence analyses revealed the reduced emission intensity with the effect of thermal treatment. Photocatalytic performance tests showed improved degradation efficiency after the films were thermally treated. Especially among Fe-doped films, thermally treated 1 % Fe-doped ZnO film showed a significant increment after as-deposited ones. Consequently, it has been uncovered that thermal treatment and Fe doping significantly influence the investigated film properties.

Thermal methods of sludge processing—are they suitable for pharmaceuticals and illicit drugs removal from sewage sludge?

AbstractThe presented work aimed to investigate the effect of thermal treatment on sludge from wastewater treatment plants (WWTPs) in the Slovak Republic on the content of pharmaceuticals (PhACs) and illicit drugs. Sludge samples from eight WWTPs (total flows of 6900–62,500 m3/day, number of population equivalents over 40,000 for each WWTP, production of sludge 400–3300 tons DM/year) were treated with thermal processes in the temperature range of 80 to 550 °C. More than 100 compounds were studied in the sludge samples, but in this article, we deeply focused on the fate of the thirteen most concentrated and frequently found PhACs (azithromycin, carbamazepine, cetirizine, citalopram and its metabolite N-desmethylcitalopram, diclofenac, fexofenadine, sertraline and its metabolite norsertraline, telmisartan, trazodone, valsartan, and verapamil). The thermal processes used showed a decrease in PhAC concentrations already at 80 °C when the total concentration of selected PhACs decreased to 81%. In thermally treated sludge samples at 250 °C, only telmisartan at all studied WWTPs and diclofenac at WWTP Banská Bystrica stayed above the limits of quantification (LOQs), while the temperature of 550 °C led to a decrease in all thirteen PhACs below LOQs.

Thermal treatment effects on rock fracture behaviour under three loading modes: A comparative analysis of granite and mudstone

Temperature and thermal damage have a major impact on the behaviour of fractures in the earth’s crust. For deep earth engineering such as underground coal gasification, geothermal energy extraction, and nuclear waste repositories, developing fracture criteria governing the propagation of fractures under thermal effect is crucial. As a result, the ability of stress, energy, and strain-based fracture criteria to predict rock fracture behavior both before and after thermal treatment is assessed in this paper considering two rock types; granite, and mudstone, which are very different from one another in terms of their mineralogical composition and mechanical properties. The overall findings showed that the energy-based criterion was more effective in predicting fracture parameters both before and after thermal treatment than the stress and strain-based criteria. Specifically, after thermal treatment at 500 °C for the granite, and at any temperature for the mudstone, the strain-based criterion was no longer valid. It was found that the temperature and loading mode have a significant impact on the granite’s transition from brittle to ductile, where this transition can occur at an approximated temperature of 460 °C. Meanwhile, an increase in brittleness with rising temperature was noted in mudstone. Moreover, the Fracture Process Zone (FPZ) size was predicted by the energy-based criterion to be greater than that predicted by stress and strain-based criteria. It was found that the FPZ size is proportional to the brittleness degree of the two rock types, which is considerably impacted by thermal treatment. In addition, this study discusses several critical areas in rock fracture mechanics in the presence of thermal effects including fracture envelopes under mixed mode loading I/II, fracture stress, and initial crack extension angle. All of these are of high importance in assessing the safety and stability of rock structures in the presence of thermal effects.

Effect of Thermal and Non-thermal Plasma Treatment on Particle Size Distribution, Protein Secondary Structure, Fuzzy Logic Sensory Evaluation, Rheological, and Selected Quality Attributes of Pineapple Juice: A Comparative Analysis

Effect of Thermal and Non-thermal Plasma Treatment on Particle Size Distribution, Protein Secondary Structure, Fuzzy Logic Sensory Evaluation, Rheological, and Selected Quality Attributes of Pineapple Juice: A Comparative Analysis

Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions

SummaryThis study examined changes in heat‐induced gluten proteins, focusing on their structure, physicochemical properties, and molecular analysis. The results demonstrated that gliadin had a high denaturation temperature (68.04 °C) and minimal aggregation during heating (25 °C–95 °C), yet it hindered thermal reaction progress of gluten effectively. Heating caused a shift from α‐helical structure to random coil and β‐turn structures, with a decrease in fluorescence intensity. High temperature reduced sulphydryl groups in gluten and glutenin, reaching 0.64 and 0.58 mmol L−1, respectively. However, the content of sulphydryl groups in gliadin remained relatively stable at around 0.37 mmol L−1. Notably, the configuration of disulphide bonds in gliadin, particularly in the g‐g‐g configuration, displayed greater stability. Microstructure analysis revealed increased compactness in all protein fractions as temperature rose. Overall, gliadin had greater thermal stability, impeding glutenin aggregation and gluten network formation. These findings provide valuable insights for cooking, processing, and storage of gluten proteins.