Increase In Ash Content Research Articles

Assessment of angiotensin converting enzyme inhibitory activity and quality attributes of yoghurt enriched with Cinnamomum verum, Elettaria cardamomum, Beta vulgaris and Brassica oleracea

The new concept of functional foods has led to the varieties in the production of foods that provide not only basic nutrition, but can also warrant good health and longevity. This study deals with the production and evaluation of fortified yogurts’ with Cinnamomum verum, Elettaria cardamomum, Beta vulgaris and Brassica oleracea. The qualitative and quantitative phytochemical analysis of above mentioned plant extracts before using them into the preparation of functional yoghurt was carried out. The sensory evaluation of enriched yogurts with plant extracts carried out using 9 point hedonic scale. Comparative analysis between enriched yogurts and plain yogurt was carried. The results indicated increase in ash contents, water holding capacity, titratable acidity, total soluble solids, total phenolic content, tannin content, and total flavonoid content in fortified yogurt as compared to plain yogurt. In addition to this fortified yogurts showed greater antioxidant and antibacterial activity in contrast to plain yogurt. However, moisture contents, pH and susceptibility to syneresis of yogurt decreases with the addition of plant extracts. Shelf life of plain and fortified yogurt was determined both at room and refrigerated temperature. The results revealed that shelf life of fortified yogurt was greater as compared to plain yogurt. In silico analysis was carried out by using the galaxy web software. The results indicated that bioactive compounds including ascorbic acid, sinapinic acid, cinnamaldehyde and linalool acetate present in the flavored yogurts binds with angiotensin converting enzyme. All enriched yogurts showed higher anti-Angiotensin converting enzyme activity as compared to plain-yogurt.

The Influence of Fly Ash Contents on Mechanical Properties and Energy Response of Concrete at a High Strain Rate

The dynamic uniaxial impact compression test was carried out by the Hopkinson pressure bar test system to test the dynamic mechanical properties of concrete with different fly ash contents ( P = 0 , 10%, 20%, 30%, 40%, and 50%) under 0.3 MPa air pressure. The influences of fly ash content variation on the mechanical characteristics, ductility characteristics (which were calculated according to the concrete ductility formula), energy dissipation characteristics, and surface specific energy variation characteristics (which were calculated by converting the fragments into spheres) of concrete were analyzed, respectively, and the influences of fly ash content variation on the fragment distribution and fractal features of concrete were obtained by statistical analysis. In addition, the application of concrete with the change of fly ash contents in rock burst mine was studied. The results showed that the dynamic peak stress, residual stress, ductility characteristics, fragments distribution, fractal dimension, transmitted energy, dissipated energy, and surface specific energy change significantly with the increase of fly ash contents under dynamic uniaxial impact compression. By analyzing the relationship between surface specific energy and concrete fragment distribution, it could be found that the energy dissipated by stress waves in concrete can be estimated by using the particle size distribution of the field fragments.

Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food

The present study was investigated to know the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast. The cookies were formulated with different percentages of UI inclusions both in powdered (PUI) and fragmented (FUI) forms, in order to evaluate different quality attributes in prepared value-added cookies. In sensory analysis, seaweed inclusion levels of 1% PUI, 2.5% PUI, 1% FUI, 2.5% FUI and 5% FUI to cookies were acceptable by panelists. Considering the maximum percentage of seaweed inclusions, 2.5% PUI and 5% FUI were selected for further analysis. The results of physicochemical properties such as moisture content, spread factor, baking loss, pH, cookie density, color, texture properties, volatile basic nitrogen and thiobarbituric acid reactive species were within acceptable limits. In nutritional analysis, 2.5% PUI and 5% FUI cookies showed a remarkable and significant increase in lipid and ash contents, compared to untreated controls. Being the first report on fatty acids profile by UI from Bangladesh, among 24 fatty acids identified, the amount of total saturated, mono-unsaturated, omega-3 fatty acids and omega-6 fatty acids were reported to be 641.9 (36.2%), 563.7 (31.8%), 133.8 (7.6%) and 436.3 (24.6%) μg/g DW, respectively. The results suggest that cookies with 2.5% PUI and 5% FUI can be marketed as healthy foods for consumers.

Експериментальне дослідження залежності питомого електричного опору коксу від кінцевої температури

The dependence of the resistivity on the final coking temperature was studied on cokes obtained from the charge of one of the leading coke plants in Ukraine in a laboratory furnace designed by SE "UKHIN" with electric heating. The increase in the final temperature naturally contributes to an increase in coke readiness and the degree of orderliness of its structure. This is manifested in an increase in coke strength (increased resistance to grinding forces and post-reaction strength, reduced abrasion), increased coke density and porosity, reduced reactivity, volatile substance yield and specific electrical resistance. The increase in the final temperature contributes to the deepening of thermochemical polycondensation processes of coke formation, which causes the loss of additional low-molecular weight products, resulting in a slight decrease in the yield of gross coke and its sulphur content with a simultaneous increase in ash content. The previously theoretically substantiated hypothesis about the exponential nature of the dependence of the decrease in the specific electric coke with an increase in the final coking temperature was experimentally confirmed. Processing of the obtained experimental data made it possible to determine the numerical characteristics of this dependence, which makes it possible to determine the rational level of final coking temperatures when producing coke for various applications. In particular, to produce coke with a resistivity not exceeding 0.1 ohm∙cm, the final coking temperature should not be less than 957 oC. This is in line with the practice of coke production. To produce blast furnace coke with a lower resistivity, a higher temperature is required, while to produce ferroalloy coke with a higher resistivity, on the contrary, a lower temperature level is sufficient. Keywords: coal coke, electrical resistivity, final coking temperature, coke readiness, blast furnace coke, ferroalloy coke. Corresponding author I.V. Shulga, e-mail: ko@ukhin.org.ua

Use of bottom ash in the production of ceramic brick

The influence of the addition of ash residues from the processing of solid household waste from the Balakhani Industrial Zone in Baku on the properties of ceramic bricks in the Khirdalan and Karadag regions of Azerbaijan was studied. Ash residues were added in the amount of 10-50% of the mass. The physical properties of ash residues were studied - fractional, granulometric, radiological and toxicological compositions, as well as water absorption of ash bricks at different firing temperatures. The positive role of waste for obtaining wall ceramics with high performance properties was revealed, which corresponds to the regulatory requirements of GOST. It should be noted that the introduction of mineral additives has a positive effect on the characteristics of the ash brick. Among other ash-containing bricks at firing temperatures of 900 and 1100, the highest strength (22 MPa) is observed at 1100 °C with an ash content of up to 10%. As the ash content increases, the compressive strength at 900 °C and 1100 °C decreases.

Investigation of the Mechanical Physical Properties of Fly Ash Modified Magnesium Phosphate Cement Repair Mortar Cured at Varying Temperatures

To meet the material requirements for repairing cracked components serving in cold temperatures, the differences in the setting hardening characteristics and physical and mechanical properties of fly ash-modified magnesium phosphate cement (MPC) repair mortar cured at 0 °C and 20 °C were comparatively studied in this paper. The results show that under the same fly ash content, the compressive strength of MPC repair mortar cured at 0 °C is lower than that cured at 20 °C, and the setting time, fluidity, flexural strength, interfacial bonding strength, strength retention rate, and linear shrinkage rate are not significantly deteriorated. The above properties of MPC repair mortar vary with the increase in the fly ash content but still, remain appropriate when the fly ash content is not higher than 15 wt%. The microstructure of MPC is obviously refined when the content of fly ash is 10 wt%. Therefore, the MPC repair mortar cured at 0 °C and 20 °C has good physical and mechanical properties. In particular, the flexural strength and interfacial bonding strength of the specimens cured at 0 °C are higher than that cured at 20 °C at all curing ages, and at the curing age of 3 days, those are 7.9 MPa and 5.4 MPa, respectively.

Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean

Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p<0.05) increase in protein, fat, ash and fiber contents. The control sample had the lowest moisture and highest carbohydrate contents (9.54% and 79.44%) respectively. There was progressive increase in the mineral and vitamin composition of the Tom Brown as the ratio of pearl millet, pumpkin pulp and soybean increased. The highest values of minerals and vitamins were observed in sample 206(35% local rice: 40% millet: 10% pumpkin pulp: 15% soybean) and they followed the same trend. The result of the sensory properties revealed that the Tom Brown samples were generally accepted by the panelists. It can be concluded that acceptable and nutrient rich Tom Brown could be produced from the composite flour formulation.

Improvement of the Nutraceutical Profile of Brewer's Spent Grain after Treatment with Trametes versicolor.

Brewer's spent grain (BSG) is an important secondary raw material that provides a readily available natural source of nutraceuticals. It finds its largest application as animal feed and part of the human diet, while the future perspective predicts an application in the production of value-added products. In order to investigate a sustainable BSG treatment method, two BSG samples (BSG1 and BSG2) were evaluated as substrates for the production of hydrolytic (xylanase, β-glucosidase and cellulase) and lignolytic enzymes (laccase, manganese peroxidase and lignin peroxidase) by solid-state fermentation (SSF) with Trametes versicolor while improving BSG nutritional value. The biological treatment was successful for the production of all hydrolytic enzymes and laccase and manganese peroxidase, while it was unsuccessful for the production of lignin peroxidase. Because the two BSGs were chemically different, the Trametes versicolor enzymes were synthesized at different fermentation times and had different activities. Consequently, the chemical composition of the two BSG samples at the end of fermentation was also different. The biological treatment had a positive effect on the increase in protein content, ash content, polyphenolic compounds, and sugars in BSG1. In BSG2, there was a decrease in the content of reducing sugars. Cellulose, hemicellulose, and lignin were degraded in BSG1, whereas only cellulose was degraded in BSG2, and the content of hemicellulose and lignin increased. The fat content decreased in both samples. The safety-related correctness analysis showed that the biologically treated sample did not contain any harmful components and was therefore safe for use in nutritionally enriched animal feed.

Effect of chitosan coatings on proximate parameters and essential minerals composition of smoked catfish

This work had been carried out with the aim of evaluating the effect of chitosan-based edible coating on the proximate parameters (moisture; crude protein; fibre; fat; ash and carbohydrate contents) and essential minerals (Na; Fe; Mg; Zn; K; and Ca) of smoked and coated clarians gariepinus. Wholesome catfish was purchased at Yankura fish market in Kano, Nigeria, and transported immediately in water to FCAPT. Kano; Food Science Laboratory for processing and smoking using a newly designed and fabricated improved smoking kiln. Samples of the catfish were then coated with formulated chitosan-based edible polymer using a dip method of application and re-dried with a laboratory oven drier at 35oC for five hrs. Samples were then subjected to proximate parameters and essential elements analysis. The result of proximate parameters showed that there was an increase in moisture, ash, fiber, and carbohydrate contents from 9.73±0.8%, 4.04±0.6%, 3.50±0.5%, and 3.08±0.5 respectively before coating, to 10.27±1.2%, 6.48±1.3%, 4.33±0.6%, and 4.58±0.6% respectively after coating. There was no significant (p<0) difference in crude protein and fat content (67.45±11 and 7.42±0.3 respectively) before coating and (67.05±0.8% and 7.49±0.3% respectively) after coating. The result of the essential minerals component showed that there was no significant difference in the values of zinc, iron, potassium, magnesium, and sodium for both coated and uncoated smoke fish. Only Ca shows a significant increase in the value of coated compared with uncoated smoke catfish. It was concluded that chitosan coating of catfish preserves its nutritional qualities and it can also be a means of fortifying the fish with other minerals to improve its nutritional qualities.

Characterization of a popular cassava product obtained from fertilizer treated new and conventional cassava varieties towards achieving zero hunger

As part of the effort to achieve zero hunger, the effect of fertilizer application on cassava roots was investigated on the quality attributes of a popular consumer product (gari) in Nigeria and other West African countries. A 2×3 full factorial design was used for the study. The study assessed the impact of varying fertilizer treatment levels (FTL) (0% (control), 50% (45, 20 and 35 kg/hectare of NPK-12-12-17, Muriate of Potash and Urea, respectively) and 100% (90, 40 and 70 kg/hectare of NPK-12-12-17, Muriate of Potash and Urea, respectively) of two cassava varieties (TMS 98/0505 and Oko-‘yawo) on the yield, chemical, physico-chemical and sensory parameters of gari. The data were subjected to Analysis of Variance, while means were separated using Duncan Multiple Range Test at p<0.05. There was a significant increase in yield, crude fat, crude protein, ash, and starch contents with an increase in FTL, while there was a significant reduction in cyanide with an increase in FTL from both cassava varieties. The bulk density and swelling capacity significantly decreased with an increase in FTL while water absorption capacity, reconstitution index, least gelation and pasting characteristics except for final viscosity, increased with an increase in FTL in gari from both cassava varieties. The sensory evaluation showed about 90% and 75% preference for gari from oko-’yawo and TMS 98/0505 without fertilizer treatment respectively. Fertilizer application had positive impacts on many objective parameters evaluated on the gari produced from both varieties and the one from TMS 98/0505 showed better characteristics than oko-’yawo at the same FTL. The subjective parameters were however not improved with fertilizer application.

Feasibility of Biochar Derived from Sewage Sludge to Promote Sustainable Agriculture and Mitigate GHG Emissions-A Review.

Sewage sludge (SS) has been connected to a variety of global environmental problems. Assessing the risk of various disposal techniques can be quite useful in recommending appropriate management. The preparation of sewage sludge biochar (SSB) and its impacts on soil characteristics, plant health, nutrient leaching, and greenhouse gas emissions (GHGs) are critically reviewed in this study. Comparing the features of SSB obtained at various pyrolysis temperatures revealed changes in its elemental content. Lower hydrogen/carbon ratios in SSB generated at higher pyrolysis temperatures point to the existence of more aromatic carbon molecules. Additionally, the preparation of SSB has an increased ash content, a lower yield, and a higher surface area as a result of the rise in pyrolysis temperature. The worldwide potential of SS output and CO2-equivalent emissions in 2050 were predicted as factors of global population and common disposal management in order to create a futuristic strategy and cope with the quantity of abundant global SS. According to estimations, the worldwide SS output and associated CO2-eq emissions were around 115 million tons dry solid (Mt DS) and 14,139 teragrams (Tg), respectively, in 2020. This quantity will rise to about 138 Mt DS sewage sludge and 16985 Tg CO2-eq emissions in 2050, a 20% increase. In this regard, developing and populous countries may support economic growth by utilizing low-cost methods for producing biochar and employing it in local agriculture. To completely comprehend the benefits and drawbacks of SSB as a soil supplement, further study on long-term field applications of SSB is required.

Impact of Biochar Addition in Microwave Torrefaction of Camelina Straw and Switchgrass for Biofuel Production

The possibility of applying biochar in mild torrefaction treatment to improve the thermochemical characteristics of ground biomass was the focus of the study. Camelina straw and switchgrass were torrefied in a reactor using microwave irradiation at torrefaction temperatures of 250 °C and 300 °C with residence times 10, 15 and 20 min, under nitrogen-activated inert conditions. Both biochar addition of more than 10% and residence time significantly affected the product yields, as MW torrefaction temperatures shifted from 250 °C to 300 °C. Overall, the results indicated a slight increase in ash content, mass loss percentage intensification, heating values, and fixed carbon, while moisture content and volatile matter decreased in camelina straw and switchgrass, with or without biochar. Biochar addition with a long residence time (20 min) at 250 °C reduced energy requirement during the microwave torrefaction process. The combustion index values showed that torrefied camelina straw or switchgrass with biochar addition suits co-combustion with coal in a coal-fired plant and is a potential biomaterial for biofuel pellets.

Fracture Mechanical Properties of Steel Fiber Reinforced Self-Compacting Concrete under Dry–Wet Cycle Sulfate Attack

Sulfate attack is the most common form of the durability damage of hydraulic concrete, and the performance degradation of cracked structural components is more significant at the position of water level change. Fly ash, a widely utilized supplementary cementitious material, can effectively improve the durability of concrete. In this paper, fly ash was used to partially replace Portland cement at 0 w%, 40 w%, 50 w%, 60 w%, and 70 w%, respectively. Through the three-point bending beam test with notch and the dry–wet cycle of sulfate attack, the change law of the fly ash content on the fracture mechanical properties of steel fiber reinforced self-compacting concrete (SFSCC) and its degradation mechanism under sulfate attack was studied. The results show that the load–crack mouth opening displacement curve of SFSCC changed from a steamed bread peak to a sharp peak under 30 dry–wet cycles of sulfate attack. The fracture toughness, peak load, and fracture energy of SFSCC with a high-volume fly ash increased with the increase in the fly ash content, while they reversed after sulfate attack. When the percentage of fly ash was 70 w%, the retention ratio of the fracture parameters was lower than that of SFSCC without incorporating fly ash, and when the percentage of fly ash was 50 w%, SFSCC had good bearing capacity, fracture mechanical properties, and corrosion resistance. The corrosion product of the reference SFSCC with 30 dry–wet cycles of sulfate attack was ettringite, whereas the SFSCC with a high-volume fly ash had no obvious corrosion products and the microstructure became looser.

Insights on the properties of physically and chemically treated grape stalks

This study evaluated the effects of heat treatment and mercerization on the properties of grape stalks, a residue of the wine industry. Stalks were submitted to six different treatment combinations and evaluated. It was observed an increase in cellulose and ash contents and a decrease in lipids and lignin contents for the mercerized samples. Although these samples have not presented pronounced chemical composition changes, significant water absorption capacity differences of stalks physically treated were observed. Mercerization increased the fiber surface roughness and damaged the central lumen of the stalks, as shown by SEM images. Chemical treatments decreased the thermal stability of stalks once the accentuated degradation started in lower temperatures; physical treatment increased stalks' thermal stability. The antimicrobial activity of grape stalks against Staphylococcus aureus was proved once inhibition halos were observed, especially for the stalks physically treated without water immersion, not mercerized. The opposite behavior was registered against the Escherichia coli, for which none of the samples showed inhibition halo. From the results, the incorporation of modified stalks in polymeric, geopolymeric, and water-based matrices could be considered a promising proposal to improve the properties of the biocomposites, generating new and sustainable materials with daily life applications in packaging, aerospace, automotive, and construction industries.

Impact of germination on the proximate composition, functional properties, and structural characteristics of black soybean ( Glycine max L. Merr)

This study aimed to investigate the impact of germination on the quality of black soybean flour (BSF). The black soybeans were germinated for different time period (24, 48, and 72 h), and the impact on proximate composition, functional, structural, and antioxidant properties of the obtained flour was evaluated. Germination process resulted in significant (p ≤ 0.05) increase in protein (39.46 ± 0.08–43.30 ± 0.05 g/100 g), crude fiber (7.55 ± 0.15–10.31 ± 0.16 g/100 g), and ash (5.95 ± 0.04–6.28 ± 0.01 g/100 g) content as compared with raw black soybean flour (RBSF). Further, significant variation in color attributes, functional properties, and pasting characteristics of raw and germinated black soybean flour (GBSF) was observed. Significant increase in total phenolic content (6.76 ± 0.05 to 9.30 ± 0.04 mg GAE/g), total flavonoid content (2.45 ± 0.04 to 4.32 ± 0.02 mg QE/g), and DPPH radical scavenging activity (41.31%–60.20%) was observed post germination (24–72 h). Scanning electron micrographs (SEMs) showed that germination resulted in microstructural changes in starch and protein matrix owing to activation of hydrolytic enzymes. Further, X-ray diffraction patterns elucidate significant reduction in crystallinity of GBSF (42.54%–44.48% for 24–72 h) in comparison to RBSF (45.75%).

PHYSICOCHEMICAL, MICROSTRUCTURE AND SENSORY PROPERTIES OF NOODLE ENRICHED WITH PUMPKIN (CUCURBITA MOSCHATA) POWDER

Pumpkin (Cucurbita moschata) is a fruit that contains large amount of dietary fiber. In this study, noodles were produced by substituting wheat flour with pumpkin powder at two concentrations (5% and 10%). The resulting noodles were then evaluated in terms of sensory, physicochemical, microstructure, and cooking properties. The addition of pumpkin powder caused a significant increase in ash, dietary fiber, Mg, K and Zn content, cooking loss, water absorption capacity and adhesiveness value, and a significant decrease in protein, fat and carbohydrate content, energy value, cohesiveness, resilience, gumminess, springiness and chewiness values. It was determined from microstructure images that pumpkin powder addition in the noodle formulation caused an interruption in the gluten-starch matrix. Control sample had significantly lower a* and b* values and higher L* values than the enriched samples. The noodles made with pumpkin powder received significantly higher sensory scores with regard to overall acceptability, flavor and color.

Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads

SummaryRed rice, rich in fibre and phenolic contents, is one of the underutilised grains. Therefore, the present study developed the wheat/red rice flour (RRF) composites followed by its utilisation in pan breads. It led to an increase in ash and fibre contents of resultant flour combinations, but gluten network became weaker. The values for water absorption were unaffected with RRF replacements ≤15% of wheat flour. Moreover, the proximate estimates of RRF added breads demonstrated increased moisture and fibre contents. Substituted bread combinations were harder with increased gumminess and springiness values; however, cohesion decreased. The per cent change in cohesion and hardness of individual breads upon storage was lesser in composites compared to control suggesting decline in staling phenomenon. Nutritional assessment of both RRF containing flour and breads showed higher total phenolic content and DPPH radical scavenging activity compared to their respective controls. Composite breads also demonstrated reduced glycaemic index suggesting its importance for diabetic patients.

Preparation and Properties of Foam Concrete Incorporating Fly Ash

Foam concrete is fire resistant and durable and has broad applicability as a building insulation material. However, cement has high energy consumption and causes pollution, necessitating an environment-friendly cementitious material to replace the cement used to prepare foam concrete. In this study, foam concrete was prepared through chemical foaming. The influence of the foaming agent material, foam stabiliser, and fly ash on the basic properties of the foam concrete, including the dry bulk density, compressive strength, and thermal conductivity, was studied, and the pore structure was characterised. The results show that with an increase in the hydrogen peroxide (H2O2) content, the dry bulk density, compressive strength, and thermal conductivity of foam concrete decreases, whereas the pore diameter increases (0.495 to 0.746 mm). When the calcium stearate content is within 1.8%, the pore size tends to increase (0.547 to 0.631 mm). With increase in the fly ash content, the strength of foam concrete gradually decreases, and the dry bulk density first decreases and then increases. When the blending ratio of fly ash is 10–40%, the thermal conductivity gradually decreases; an extreme thermal conductivity of 0.0824 W/(m·K) appears at the blending ratio of 40%, and the dry bulk density is 336 kg/m3.

Hydrothermal Carbonization Process of Digestate from Sewage Sludge: Chemical and Physical Properties of Hydrochar in Terms of Energy Application

Hydrochars (HTCD) derived from digestates, namely D1 and D2 (from two plants) of sewage sludge, were examined with respect to their fuel properties. The hydrothermal carbonization (HTC) tests were performed at temperatures of 200 and 220 °C, for 2 and 4 h of residence times, and with 1:10 and 1:8 digestate to water ratios (D/W), causing an increase of ash content (max. 55.8%), and a decrease c.a. 20% of the higher heating value except for a slight increase to 15 kJ/kg at 200 °C and 4 h in hydrochars. Conversely, the combustion profiles of hydrochars moved towards higher temperatures (225–257 °C) and finished earlier at lower temperatures (423–438 °C). The HTCD from D1 and D2 showed very similar properties under the same conditions (200 °C, 4 h, 1:8 D/W) for combustion characteristic temperatures, indices and profiles. The best efficiency was found for HTCD2. In addition, the polluted post-processing liquid phase was treated by a distillation process providing 30% higher pH, 50% lower BOD values, up to 15 times lower COD values, and c.a. three times lower conductivity.

Microwave-Assisted Hydrothermal Carbonisation of Waste Biomass: The Effect of Process Conditions on Hydrochar Properties

Hydrochars are an alternative form of biochar produced by hydrothermal carbonisation (HTC), a potentially cheaper and greener method. In this paper, the effect of multiple variables on hydrochar properties was investigated. Waste biomass was converted to hydrochar via microwave-assisted hydrothermal carbonisation. The variables were temperature, solution ratio (water-biomass ratio), time, particle size, pH and acetone washing. The measured properties were yield, carbon, oxygen and ash content, higher heating value (HHV), carbon and energy recovery and dye and water adsorption. Feedstock significance was investigated using apple, wheat, barley, oat and pea straw. The investigation into this specific combination of variables and feedstock has not been done before. HTC increased carbon content (~60%), HHV (~24 MJ/kg) and water adsorption and reduced oxygen content and dye adsorption. Thermal analysis suggested hydrochars were not suitable for sequestration. Decreasing the solution ratio was the most significant factor in increasing yield, carbon recovery and energy yield. Increasing the temperature was the most significant factor in increasing carbon and decreasing oxygen content. This affected HHV, with higher temperatures producing a higher energy material, surpassing brown coal. Hydrochars produced at a high solution ratio, temperature and times showed the best carbonisation. Smaller particle size increased yield and carbonisation but increased ash content. Low solution pH increased carbon content, HHV and water adsorption but lowered yield, carbon recovery, energy yield, dye adsorption and oxygen and ash content. High pH increased ash content and dye adsorption but lowered yield, carbon recovery, energy yield and dye adsorption. Acetone decreased yield, carbon recovery, energy yield, carbon content and HHV but increased oxygen, ash content and dye and water adsorption. Barley biomass showed the highest yield and carbon recovery, and pea showed the highest energy yield and HHV. Apple showed the highest carbon content. All the hydrochars showed promise as solid fuels, a soil additive and a precursor for activated carbon but lacked high adsorption for pollutant adsorbents and stability for carbon sequestration.