Addition Of Powder Research Articles

Study of Ready-to-eat Omelette enriched with dried and freeze-dried vegetables

Two different techniques, classic drying and a patented, non-thermal and non-invasive physical technology were used to treat vegetables in order to obtain food ingredients, without producing waste. These ingredients were used to enrich Italian omelettes that were cooked comparing pan and oven methods. The evaluation of the chemical and microbiological features and sensory characteristics of Italian omelettes was obtained immediately after the cooking process and after 1 and 2 months of storage at −20 °C. Specifically, the evaluation of moisture content, pH, total polyphenolic content, antioxidant activity and microbiological assessment were carried out to ponder how cooking procedures, the use of different vegetables and storage period could influence the structure and properties of the omelettes. The sensorial analysis was also carried out immediately after cooking the omelettes and after a re-heat process in the microwave for the samples stored at −20 °C, to understand the feasibility of the storage and how the use of the vegetable ingredients influenced the taste and quality of the samples. Results showed that the use of vegetables increased the content of total polyphenols and the antioxidant activity also during the frozen storage, especially for the omelettes cooked in the pan with the addition of vegetable powders from the patented technology. Moreover, a lower decrease of the moisture content highlighted better sensorial features. Finally, the microbiological assessment showed that the use of these ingredients decreased the microbial contamination during the storage.

Corrosion of 316 SS in chloride molten salt for thermal energy storage: Inhibitory effects of Al powder

Abstract MgCl2-KCl-NaCl is regarded as one of the most prospective high-temperature thermal energy storage mediums and heat transfer fluids (HTF) for 3rd generation concentrated solar power (CSP) systems. However, high corrosion to alloys limits its application. In this paper, corrosion tests were conducted on 316 SS, in MgCl2-KCl-NaCl at 800°C with different content (0 wt.%,1 wt.%, and 10 wt.%) of Al powder addition as a corrosion inhibitor. The impact of Al powder was assessed through electrochemical methods, specifically impedance spectroscopy (EIS) and potentiodynamic polarization (PDP). Following corrosion tests, the morphologies and phase compositions of 316 SS were determined by using scanning electron microscopy with energy dispersive spectroscopy (SEM/EDS) and X-ray diffraction (XRD). The addition of Al powder can significantly reduce the corrosion current density of 316 SS in MgCl2-KCl-NaCl at 800°C, which was 183.29 times higher than that with 10 wt.% without Al addition. Al and the degree increased with increasing content of Al. With the addition of 1 wt.% Al, the thickness of the diffusion layer is significantly reduced, which was 54.6 μm (100 h), 275.1 μm (200 h), 370.4 μm (300 h), and 500 μm (400 h), respectively. When the addition of Al reaches up to 10 wt.%, the inwards diffusion of Al caused the formation of Al enriched layer, which was identified as the FeAl phase, on the surface of 316 SS during the high-temperature corrosion processes. The thickness of the Al enriched layer was associated with the diffusion time of Al, and its depth was 40.4 μm (100 h), 45.3 μm (200 h), 103.5 μm (300 h), and 139.5 μm (400 h).

Pemanfaatan Jerami Padi Dan Serbuk Kayu Menjadi Biopelet Sebagai Bahan Bakar Alternatif

Most human activities use fossil energy to meet their energy needs. Fossil energy is limited in quantity and non-renewable in nature, raising concerns that it may no longer sustain future energy demands. Bio-pellets are an alternative fuel that can address the scarcity of stove fuels such as kerosene and gas. Rice straw is one of the potential biomass materials for bio-pellet production due to its abundance and environmental sustainability. The addition of wood powder in bio-pellet manufacturing can increase calorific value and improve pellet energy efficiency. This research aims to find a bio-pellet formula combining rice straw and wood powder that complies with SNI 8021:2014. The method employed in this study is experimentation, involving the creation of three different bio-pellet compositions. The selection of the best bio-pellet is determined by analyzing the collected data using single-factor RAL in SPSS 24 software. The chosen bio-pellet formulation in this study is KJ1 with a density of 1.457 g/cm3, moisture content of 9.076%, calorific value of 3,924.48 cal/g, and water boiling rate of 284 seconds.

Physico-mechanical Characterization of Stabilized Earth Blocks with Snail Shell and Termite Mound Powders as Pozzolanic Binders

The aim of this study is to reduce the reliance on cement in the construction of Stabilized Earth Blocks (SEBs) by assessing the addition of snail shell and termite mound powders as a partial substitute for cement. The focus of this study is on the valorization of local materials and animal waste in sustainable construction. Laterite, used as the base material, was stabilized by substituting 0 to 80% of the cement with snail shell and termite mound powders to create blocks that were tested for their mechanical strength and water absorption. The results show that the compressive strength of the blocks remains above the required threshold of 4 MPa up to a 50% substitution, with a downward trend at higher rates. The capillary water absorption of the stabilized earth blocks remains within the limits of blocks classified as low-absorption, with coefficients ranging from 0.58 kg/m²/min at a 50% substitution to 1.14 kg/m²/min at an 80% substitution. These findings suggest that a substitution up to 50% could represent an adequate balance between mechanical performance and environmental benefits, thus ensuring the required durability and mechanical strength. Although the research is limited to the study of these materials in their raw state, future work could explore the enhancement of the pozzolanic activity of snail shell and termite mound ash through treatments such as calcination to further strengthen the eco-efficiency of the process.

Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk

Effect of lotus seed powder addition on the physical and organoleptic attributes of chocolate flavour frozen yogurt using goat milk

Effects of raw materials on microstructure and mechanical properties of second phase particles reinforced W[sbnd]Re composites

Combined strengthening of micron and nanoscale second phase particles is of great significance for improving the comprehensive properties of tungsten (W) based refractory alloys. In this work, with the addition of raw HfC, HfH2 and carbon powders, three types of W-3 wt%Re-0.3 wt%HfC (WRH) composites were fabricated by powder metallurgy and rotary swaging. The microstructure and mechanical properties of three WRH samples were investigated comparatively. Results show that three WRH samples are constituted by W matrix, HfO2 and HfC second phase particles. When HfH2 powder is served as the raw material, the obtained two kinds of composites show the microstructure configuration with a micro-nano combined second phase particles. That is, some larger HfO2 particles are located at the matrix grain boundaries and fine nanoscale HfC particles are inside W matrix grains. Based on it, both composites exhibit the better overall performance. When the carbon powder ratio reaches 0.03 wt%, WRH composite shows the smallest average matrix grain size and a smaller size of second phase particles inside the matrix grains, and thereby gaining the better ultimate tensile strength and hardness. As carbon powder ratio rises to 0.07 wt%, WRH sample presents an excellent elongation. Besides, the formation mechanisms of HfO2 and HfC particles, as well as the correlation between microstructure and mechanical properties, were discussed particularly.

Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.

Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the best nutritive improvement and the mildest adverse impact on the technological and sensory quality. In the second research phase, comparison of the cookies with the 20% celery root powder substitution, dehydrated by different methods, indicated that combined dehydration showed upgraded results in terms of the overall quality of the final product, for 28.85 percentile points higher than cookies with lyophilized and for 65.24 percentile points higher than cookies with the addition of convectively dried celery root powder. The cookie containing celery powder previously osmodehydrated in molasses had higher contents of analyzed minerals (1.2-3.3 times), total phenols (10.8%) and antioxidant activities (14% for DPPH and 4% for ABTS) compared to the cookie with lyophilized powder.

Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

The interest in gluten-free (GF) products has been growing since both the increase in prevalence of celiac disease and the preferences of GF diet. In this study, the contribution of psyllium powder (PP) to gluten-free (GF) bread quality, dough rheology and volatile compounds (VCs) profile was investigated throughout the frozen storage period of GF dough (-30 °C for 0, 7, 15, and 30 days). GF doughs containing 7.5% PP (PSY1) and 15% PP (PSY2) had lower tanδ value than GF control dough (p<0.05) according to the results obtained from fundamental rheological analysis. Frozen storage caused no effect on the tanδ value of PSY1 and PSY2 (p ≥ 0.05). PP addition increased the specific volume (SV) of GF breads (p<0.05). No significant effect of frozen storage on SV was shown for PSY2 while SV values of GF control bread (GFB) and PSY1 decreased (p<0.05). Lower crumb hardness was shown for PSY1 and PSY2 on day 0. Significant effect of frozen storage on crumb hardness was observed for PSY1 on day 30 while harder crumb structure was shown for GFB throughout the frozen storage (p<0.05). Psyllium addition led to a significant reduction in both L* value of crust and crumb color (p<0.05). In the VCs analysis performed by HS/GC-MS, ethanol and 1-butanol, 3-methyl from alcohol group, butanal, 3-methyl- and hexanal from aldehydes were common for GFB and GF breads containing psyllium. 1-butanol, 3-methyl-, butanal, 3-methyl- and hexanal were the VCs of PSY1 and they were also shown after frozen storage. This study suggested that quality deterioration due to frozen storage was less in gluten-free breads containing psyllium.

Physicochemical Properties and Antioxidant Activities of Ssammoo added with Natural Food Colorants

In this study, the color of ssammoo was to created in an addition of gardenia powder(GPR), citron powder(CPR), strawberry powder(SPR), and actinidia arguta powder(APR), respectivery. Ssammoo was collected on the 0<sup>th</sup>, 3<sup>rd</sup>, 7<sup>th</sup>, and 14<sup>th</sup> days of stored at 5℃. The pH of the control group and ssammoo with the actinidia arguta powder was significantly lowered over time(<i>p</i><.001). The acidity was significantly decreased in the case of ssammoo with actinidia arguta powder(<i>p</i><.05). The sugar content of all ssammoos increased due to osmotic pressure as the ripening period increased. The L value was the highest in the control group and increased over time(<i>p</i><.001). The a and b value were the highest in ssammoo with gardenia powder(<i>p</i><.001). The ΔE increased until the 7th day of storage and then decreased, suggesting that there would be a change in color value of all ssammoos after the 7<sup>th</sup> day of storage. The total phenol content and DPPH radical scavenging activity was highest in ssammoo with gardenia powder. The ABTS radical scavenging activity was highest in ssammoo with strawberry powder. This study intended to contribute to increasing the intake of vegetables and fruits with high dietary fiber content by developing colored salted and pickled foods.

Energy release effect of micro-nano self-assembled aluminum powders and application in composite explosives

Nano aluminum powder effectively enhances reactivity, thereby improving energy-containing materials' performance. To investigate micro-nano self-assembled aluminum powders' energy output and their application in composite explosives, we tested the heat of combustion and ignition characteristics (ignition delay, ignition energy, flame propagation speed) using oxygen bomb calorimetry and Hartmann tube. Results showed that the combustion heat decreased with increasing nano aluminum powder content. The addition of nano aluminum powders substantially decreased ignition delay and energy, enhancing the combustion rate and reactivity of aluminum powder dust. The ranking of reactivity among the five aluminum powders was as follows: μ@n-Al-10 % > μ@n-Al-5% > μ/n-Al-10 % > μ/n-Al-5% > μAl. Assessing explosives containing various aluminum powders showed that the self-assembled 5 % content sample had the highest heat of detonation at 8490 kJ/kg. Mechanical sensitivity increased with higher nano aluminum powder content, with explosives containing 5 % nano content exhibiting the highest safety performance.

Assessment of shielding efficiency of highly energetic electromagnetic radiation for lead-free cuprate-class material: Effect of MnFe2O4 ratios

In this work, efficient lead-free cuprate-based shielding materials mixed with different ratios (x = 0.1–2 wt%) of magnetic MnFe2O4 powder against nuclear radiation were proposed. The samples were prepared by using a mixture of raw materials of oxides for the preparation of the host cuprate Y1Ba2Cu3Oy materials and a mixture of nitrates in the presence of solvent for the formation of magnetic MnFe2O4 powder additive. The phase, crystalline structure, and composition were examined by X-ray diffraction. The main Y1Ba2Cu3Oy phase revealed good crystallinity and orthorhombic structure. As the ratio of magnetic MnFe2O4 powder additive increases, the orthorhombicity decreases. Gamma shielding performance was analyzed by using MNCP5 code. The analyses indicate that the addition of magnetic powder has an influence on the shielding performance of cuprate-class material. The radiation shielding performance of prepared materials is nearly the same with the low ratios of MnFe2O4 (i.e. x = 0.1 and 0.5 wt%). Yet, with further increasing the amount of MnFe2O4 beyond x = 0.5 wt%, a considerable detraction of shielding parameters was noticed, as estimated by the Monte Carlo simulation (MCNP-5 code). The linear attenuation coefficient of cuprate-class materials decreased by 19.6 %, 33.6 %, 19.3 %, and 19.7 %, respectively at 0.015 MeV, 0.1 MeV, 0.662 MeV, and 15 MeV when the MnFe2O4 concentration increased between 0.1 and 2 wt%.

Pengaruh Penggunaan Limbah Ampas Tebu Merah Sebagai Pengganti Semen terhadap Kuat Tekan Beton

The aim of this research is to determine the effect of red sugar cane bagasse waste as a cement substitute on the compressive strength of concrete and to determine the compressive strength value of concrete after adding red sugar bagasse waste as a cement substitute. This research is experimental research which begins with preparation of tools and materials, aggregate inspection, slump test, job mix design, making test objects, caring for test objects, testing concrete volume weight and ends with testing concrete compressive strength. The research results show that the addition of red sugar cane bagasse powder as a cement substitute in making concrete has an effect on the mechanical properties of concrete such as: slump value, concrete volume weight and concrete compressive strength. The average compressive strength value of concrete produced after adding 2.5% red sugar cane bagasse waste; 5%; 7.5% and 10% at 28 days are 20.95 MPa respectively; 17.15 MPa; 14.79 MPa and 11.87 MPa. Thus, red sugar bagasse waste is not recommended to be used as a cement substitute because the compressive strength value of the planned concrete is very far from normal concrete.

Effect of adding <i>fenugreek</i> and <i>Nigella sativa</i> to white rice on postprandial glycemic and appetite responses in healthy individuals

White rice is a high glycemic index food, and therefore different approaches are adopted to reduce its glycemic effect. The present study investigated the effect of adding fenugreek and Nigella sativa seed powder to white rice on glycemia, appetite, palatability, and gastrointestinal clinical manifestations in healthy subjects. In a randomized crossover design, 16 healthy subjects consumed white rice alone (control group), white rice with 2-g fenugreek seed powder, or white rice with 4-g nigella seed powder on different occasions. Each test meal provided 50 g of available carbohydrates. Blood glucose, subjective appetite, and gastrointestinal manifestations were measured at fasting and postprandially for 2 h. Palatability of the test meals was also measured using a 9-point hedonic scale. The nigella meal resulted in significantly lower blood glucose concentration (31.25 mg/dL) at 30 min (p = 0.022), compared to the control meal (43.88 mg/dL) whereas fenugreek meal showed no significant effect. Moreover, the nigella meal significantly increased satiety ratings at 30 and 90 min (p = 0.035 and 0.018, respectively). The results demonstrated that the addition of nigella powder to white rice reduced its glycemic response and increased satiety, compared to the control meal. All test meals were judged as acceptable by the subjects and their consumption didn’t cause any gastrointestinal discomfort. Results of the current study demonstrated promising implications for reducing glycemic response of white rice, a commonly consumed high-glycemic index food.

Influence of aloe-vera powder addition on microstructure and mechanical properties of wire + arc additively manufactured ER70S-6 steel

ER70S-6 steel Wire Arc Additive Manufactured deposit was fabricated using Gas Tungsten Arc Welding (GTAW) under two conditions: without and with aloe-vera powder. Aloe-vera is added at the interlayer during deposition. The effect on microstructure evolution, hardness and tensile properties due to addition of aloe-vera were investigated. Without aloe-vera deposits recorded non-uniform microstructure from lower to upper zone, resulting in wide variation in hardness. On the other hand, presence of aloe-vera minimized the microstructural inhomogeneities. The presence of aloe-vera also suppressed the formation of bainite phase and stabilize the hardness throughout the deposit. The tensile strength of the aloe-vera added deposit also increases compared to without powder particle deposit.

Optimization of Glass-Powder-Reinforced Recycled High-Density Polyethylene (rHDPE) Filament for Additive Manufacturing: Transforming Bottle Caps into Sound-Absorbing Material.

Additive manufacturing presents promising potential as a sustainable processing technology, notably through integrating post-consumer recycled polymers into production. This study investigated the recycling of high-density polyethylene (rHDPE) into 3D printing filament, achieved by the following optimal extrusion parameters: 180 °C temperature, 7 rpm speed, and 10% glass powder addition. The properties of the developed rHDPE filament were compared with those of commonly used FDM filaments such as acrylonitrile butadiene styrene (ABS) and polylactic acid (PLA) to benchmark the performance of rHDPE against well-established materials in the 3D printing industry, providing a practical perspective for potential users. The resulting filament boasted an average tensile strength of 25.52 MPa, slightly exceeding ABS (25.41 MPa) and comparable to PLA (28.55 MPa). Despite diameter fluctuations, the filament proved usable in 3D printing. Mechanical tests compared the rHPDE filament 3D printed objects with ABS and PLA, showing lower strength but exceptional ductility and flexibility, along with superior sound absorption. A life cycle analysis underscored the sustainability advantages of rHDPE, reducing environmental impact compared to conventional disposal methods. While rHDPE falls behind in mechanical strength against virgin filaments, its unique attributes and sustainability position it as a valuable option for 3D printing, showcasing recycled materials' potential in sustainable innovation.

Assessment of the Addition of Cricket (Acheta domesticus) Powder to Chickpea (Cicer arietinum) and Flaxseed (Linum usitatissimum) Flours: A Chemometric Evaluation of Their Pasting Properties

Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal component analysis (PCA) and partial least squares (PLS)] combined with Rapid Visco Analyser (RVA) profiles to evaluate the addition of cricket powder (CKP) to chickpea (CPF) and flaxseed (FxF) flours. The results of this study showed that the addition of CKP powder to both CPF and FxF flours affects the pasting properties of the samples; in particular, a reduction in the peak (PV) and final viscosity (FV) was observed. The use of chemometric data techniques such as PCA and PLS regression allowed for a better interpretation of the RVA profiles. Both PCA and PLS regression allowed to qualitative and quantitatively identify the addition level of CKP powder to CPF and FxF flour samples. Differences in the PLS loadings associated with the RVA profile due to the addition of cricket powder were observed. The development of these methodologies will provide researchers and the food industry with better tools to both improve and monitor the quality of ingredients with functional properties as well as to further understand the use of insects as alternative sources of protein.

Effect of tailing powder content on dynamic behavior of iron tailing porous concrete: An experimental study

Iron tailing porous concrete (ITPC) is a new type of green-engineered composite that uses iron ore tailing (IOT) powder to partially replace cement in conventional foamed concrete. This study investigates the dynamic properties of ITPC with a range of IOT content (15 % to 35 %) under high-strain rate loads, as well as the hydration products and microstructures of ITPC. Additionally, foamed concrete specimens without IOT powder are prepared and tested as references. The X-ray diffraction (XRD) results indicate that the addition of IOT powder causes the presence of iron oxide (Fe2O3) and silicon dioxide (SiO2) in the ITPC, resulting in a decrease in calcium silicate hydrate (C-S-H) gel and ettringite (AFt). A split Hopkinson pressure bar (SHPB) facility is used to perform impact tests at expected strain rates from 120 to 250 s−1. The experimental results demonstrate that the properties of ITPC obtained in dynamic loading tests exhibit significant IOT content dependence and strain rate effects. Moreover, scanning electron microscopy (SEM) analysis reveals that excessive IOT content results in the formation of numerous micro-cracks and loose pore structures within the ITPC specimens. ITPC with IOT content ranging from 25 % to 30 % achieves the optimal performance with high impact resistance and effective utilization of iron tailing waste. Specifically, at the expected strain rates of 120, 200, and 250 s−1, increasing the IOT content from 15 % to 35 % resulted in reductions of compressive strength by 37.52 %, 51.34 %, and 51.22 %, respectively. The corresponding dynamic increase factors of ITPC achieved the maximum values of 1.25 (25 % IOT content), 2.16 (30 % IOT content) and 3.12 (30 % IOT content), respectively.

A preliminary study on the use of phycocyanin as a natural blue color source in toffee-type soft candy: Effect of storage temperature and pigment concentration.

In this study, phycocyanin obtained from Spirulina platensis extract was used at various concentrations as a natural blue color source in toffee-type soft candy, and the effect of various storage temperatures (4, 20, and 40°C) on the color stability was investigated. In addition, main quality parameters, such as water activity, texture, and sensory analysis, were determined in the samples stored for 3 months at 20°C, and thus the effect of phycocyanin addition on the product appeal was studied. According to the results, the addition of phycocyanin powder did not significantly affect water activity (p > .05). As expected, L*, a*, and b* values of the samples changed with the phycocyanin, and the ΔE values of the samples stored at 4, 20, and 40°C varied between 0.14-0.44, 0.84-2.76, and 2.63-7.90, respectively, during the entire storage period. The texture analysis outputs revealed that the use of phycocyanin did not cause any change in the textural properties of the samples (p > .05). Considering the sensory analysis, all studied concentrations scored high in terms of color liking, and the use of phycocyanin in toffee-type soft candy production resulted in a remarkable consumer appeal. Hence, the outcomes of this study show that if temperature control is performed in the production, the organoleptic properties of toffee-type candy products can be enhanced using phycocyanin and can meet consumer requests and demands.

Pengaruh Perbedaan Jenis Kulit Kopi dan Penambahan Daun Rosemary (Rosmarinus officinalis) terhadap Karakteristik Cascara Celup

The objectives of this study are: (1) to determine the effect of coffee skin type with the addition of rosemary leaf powder on the characteristics of cascara dip; (2) to know the formulation of the type of coffee skin with the addition of rosemary leaf powder that produces the most preferred cascara dip for the panelists. The latest in this study is an innovation to eliminate the taste of cascara with rosemary leaf powder, as well as practical and contemporary presentation in the form of dip cascara. The research will use 2 factors. The first factor is type coffee skin (A) with 3 levels, namely A1= arabica coffee skin, A2= robusta coffee skin, and A3 = arabica and robusta coffee skin blend with a 1:1 ratio. The second factor is the addition of rosemary leaf powder by weight of cascara with 3 levels, namely B1= 2%, B2= 4%, and B3= 6%. The results of the study showed that: (1) The type of coffee skin with the addition of rosemary leaves had an effect on the tannin content, taste, and color of the cascara dip. But it has no effect on antioxidant levels, caffeine levels, total acidity, total color difference, and aroma. (2) Cascara dip made from arabica coffee bark with the addition of 2% rosemary leaves (A1B1) is a cascara that consumers prefer (somewhat like) has an antioxidant level of A1B1 37.397%, caffeine 0.97%, tannins 0.0080, total acid 0.109, total color difference 29.173, moisture content 5.57% and ash content 1.815%.

Garnet and Li29Zr9Nb3O40 Modified PEO‐Based Hybrid Solid Electrolytes for All‐Solid‐State Lithium Metal Batteries

AbstractInorganic‐organic hybrid solid electrolytes (HSEs) are an important category of electrolyte materials for solid‐state batterie. It is of interest and importance to investigate the influence of composition and content of inorganic fillers on the electrochemical performance of HSEs. In this paper, we fabricated HSEs using polyethylene oxide (PEO) as matrix and incorporating different inorganic powders as active fillers. A series of HSEs with different contents of Ga/Nb co‐substituted garnet oxide (Li6.35Ga0.15La3Zr1.8Nb0.2O12, GN‐LLZO) and Y‐doped Li29Zr9Nb3O40 (Li29.3Zr8.7Y0.3Nb3O40, 0.3Y‐LZNO) were carefully designed. The ionic conductivity of these PEO‐based HSEs were studied, and their performance in solid‐state lithium‐ion batteries with LiFePO4 (LFP) as cathode material and Li metal as anode were evaluated. The results showed that the HSE with addition content of inorganic powders, namely PEOLiTFSI@5 % GN‐LLZO +5 %0.3Y‐LZNO (noted as PL3) showed the optimized ionic conductivity of 2.9×10−4 S cm−1 at room temperature with an activation energy Ea of 0.21 eV. It has an electrochemical stability window of 4.65 V and ionic transfer number of 0.242. The addition of inorganic powders not only enhanced the ionic conductivities of PEO‐based HSEs, but also exhibited superior stability and interfacial compatibility with electrodes, leading to the improved cycle stability in the LFP/PL3/Li solid‐state battery configuration.