Traditional Thermal Treatment Research Articles

Effective methods for the decontamination of healthcare waste: Ozone and UV-C radiation process

ABSTRACT Human-generated waste, including infectious healthcare waste, poses significant risks to public health and the environment. The COVID-19 pandemic has increased the global production of infectious waste, emphasizing the need for safe and sustainable waste management practices. While autoclaves are commonly used for on-site disposal, alternative methods like ozone gas and UV-C radiation offer environmentally friendly options that effectively eliminate pathogens without leaving toxic residues. Inadequate waste management can contribute to disease transmission, while open burning releases harmful pollutants. This study investigated the effectiveness of different disinfection agents – ozone gas and UV-C radiation – on infectious solid waste contaminated with bacteria. The bacterial indicators examined were Staphylococcus aureus, Bacillus subtilis, and Pseudomonas aeruginosa. The experimental methods included operating each ozone and UV-C radiation individually and simultaneously using ozone gas and UV-C radiation. The study also investigated exposure times and various concentrations of ozone gas. The findings demonstrated that the simultaneous application of ozone gas and UV-C radiation was the most effective method for decontaminating infectious solid waste and targeting the selected bacteria. The concentration of ozone gas ranged from 165 to 5000 ppm, depending on generation time and treatment chamber volume, while exposure times varied from 1 to 180 minutes. In applying UV-C rays, complete elimination of S. aureus was observed after 60 minutes up to 6-log, while the reduction of B. subtilis and P. aeruginosa were 2-log and 3-log, respectively. Ozone gas had the ability to inactivate all strains, but when ozone gas and UV-C rays were used simultaneously, this process was accelerated and improved. The total reduction in the bacterial load was 8-log. Considering the increase in population and the subsequent increase in waste generation, adopting an environmentally friendly waste management method can be very advantageous. Implications: This study highlights the effectiveness of simultaneously applying ozone gas and UV-C radiation for decontaminating infectious solid waste, offering an environmentally friendly alternative to traditional thermal treatments like autoclave and incineration. By optimizing ozone concentrations and exposure times, this method reduces disease transmission risks and minimizes environmental impact. These findings are crucial, especially during outbreaks such as the COVID-19 pandemic, providing scalable, sustainable waste management solutions for healthcare facilities. Implementing these techniques can protect public health and the environment, setting a new standard for safe infectious waste disposal worldwide, mitigating hazardous pollutants, and reduce the exposure risk of bio-hazardous residues.

Comparative study on microbiological, physicochemical and nutritional properties of whole cow milk by thermal and non-thermal processing technologies

The majority of the bioactive components in milk exhibit sensitivity to heat treatments. This research is the first systematically compare the effects of thermal (low-temperature long time pasteurization, LTLT; high-temperature short time pasteurization, HTST; ultra-high temperature, UHT; microwave-assisted heating; retort sterilization) and non-thermal (ultraviolet-C, UV-C; high hydrostatic pressure processing, HPP; filtered sterilization; high-intensity ultrasound, HIUS) treatments on the physicochemical properties and immune-active serum proteins of whole milk aliquots under the equivalent microbicidal efficacy. LTLT and HTST had little impact on whole milk. HPP at 400 MPa for 5 min was an optimal alternative to pasteurized milk in terms of equivalent microbicidal efficacy, higher nutrient retention (∼6% and 16.2% loss for IgG and lactoferrin) and fewer oxidation products (0.69 nmol/mg protein carbonyls). The serum protein denaturation of 600 MPa HPP-treated milk (79.4% and 31.36% loss for IgG and lactoferrin) was significantly higher than in pasteurized milk, but still lower than in UHT milk (97.16% and 70.85% loss for IgG and lactoferrin). Since photo-oxidation induced by high-dose irradiation was detrimental to the organoleptic properties, relying on UV-C as stand-alone replacement to pasteurization is not advisable. Combined with existing pasteurization methods, UV-C can achieve superior microbial inactivation at mild sterilization temperatures. HIUS, a promising novel tool, should be further optimized regarding the relevant standards to enable it to be used in industrial-scale processing and reproducibility. Compared with traditional thermal treatments, non-thermal strategies offer a significant reduction in the microbial load of raw milk while better preserving bioactive proteins, However, optimizing processing parameters remains essential to strike a balance between microbial inactivation and retention of active substances.

Autoclave-mediated reduction of graphene oxide for enhanced conductive films

A highly efficient and environmentally friendly method for producing high-quality reduced graphene oxide (rGO) films is explored. It consists of a scalable autoclave process devoid of hazardous reductants. In detail, the reduction of four distinct graphene oxide materials, whose O/C ratio varied from 0.28 to 0.58, through an autoclave-mediated hydrothermal process at 200 °C and 12 bars pressure is carried out. This employs overheated steam as a heat carrier, without any additional solvents or reducing agents. Upon mild annealing (80 °C), the final rGO films result being robust, self-supporting, and electrically conductive. This study investigates the impact of both the initial GO’s oxidation degree and the volume distribution on the efficacy of the hydrothermal process in synthesizing rGO systems. Furthermore, a comparison between films, created through both hydrothermal autoclave-mediated and thermal oven-mediated methods, is conducted, by assessing their electrical, morphological, chemical, and structural properties. Films produced via the autoclave method display notably improved electrical surface resistivity (3.34·102 Ω/sq) compared to the traditional thermal treatments (6.71·105 Ω/sq). These promising results emphasize the potential of this eco-friendly route as a foundation for scalable and sustainable fabrication of valuable graphene-based conductive materials.

Application of Ultrasound Treatments in the Processing and Production of High-Quality and Safe-to-Drink Kiwi Juice.

This study explores the potential of thermosonication as an alternative to traditional heat treatments, such as pasteurization, in the processing of fruit juices. Conventional methods often lead to undesirable quality changes in fruit juices, whereas thermosonication offers promising results regarding microbial inactivation and quality preservation. This work focused on the inactivation kinetics of Listeria innocua 2030c, a surrogate for pathogenic L. monocytogenes, in kiwifruit juice using thermosonication at 45 °C, 50 °C, and 55 °C. These treatments were compared with equivalent heat treatments. Quality attributes of the juice were also evaluated to assess process efficiency. Survival data of L. innocua were fitted with the Weibull model, estimating first decimal reduction times (δ) and shape parameters (n). The results reveal temperature and process dependencies on δ, while n remains mostly temperature and treatment independent. Thermosonication outperforms heat treatment, achieving higher L. innocua reductions while retaining quality attributes like pH, soluble solid content, and total phenolics and chlorophylls. Thermosonication at 55 °C stands out, providing a 6.2-log-cycle reduction in just 3 min with superior quality retention. These findings highlight the synergistic effect of temperature and ultrasound, making mild heat processes feasible while enhancing product quality. Thermosonication, particularly at 55 °C, emerges as an effective alternative to traditional thermal treatments for fruit juices, offering improved microbial safety without compromising product quality.

Application of Unconventional External-Field Treatments in Air Pollutants Removal over Zeolite-Based Adsorbents/Catalysts

Zeolite-based materials are widely used as adsorbents and catalysts for purifying air pollutants like NOx and VOCs due to abundant pore structure, regular pore distribution, and numerous ion exchange sites. Thermal treatment is a necessary procedure for both removing impurities in pores and promoting the metal active dispersed evenly before the zeolite-based adsorbents/catalysts were applied for purifying the NOx/VOCs. Nevertheless, the conventional thermal field treatment (i.e., high-temperature calcination, high-temperature purging, etc.) takes large energy consumption. In contrast, unconventional external-field treatments such as non-thermal plasma and microwave show significant advantages of high efficiency, low energy consumption as well and low pollution, which were used to substitute the traditional thermal treatment in many fields. In this paper, the roles of non-thermal plasma or microwave in the adsorption/catalysis of the NOx/VOCs are reviewed from three aspects assisting activation of materials, cooperative catalysis process, and assisting zeolites synthesis. The reasons for unconventional treatments in improving textural properties, active sites, performance, etc. of zeolite-based materials were illuminated in detail. Moreover, the influences of various parameters (i.e., power, time, temperature, etc.) on the above aspects are elaborated. It is hoped that this review could provide some advanced guidance for the researchers to develop highly efficient materials.

Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment

This research explored the influences of ultrasonic and thermal treatments on the structure, functional properties, and beany flavor of soy protein isolate (SPI). In comparison with traditional thermal treatment, ultrasonic treatment effectively induced protein structural unfolding and exposure of hydrophobic groups, which reduced relative content of α-helix, increased relative content of β-turn, β-sheet and random coil, and improved the solubility, emulsifying and foaming properties of SPI. Both treatments significantly decreased the species and contents of flavor compounds, such as hexanal, (E)-2-nonenal, (Z)-2-heptenal and (E)-2-hexenal in SPI. The relative content of hexanal in the major beany flavor compound decreased from 11.69% to 6.13% and 5.99% at 350 W ultrasonic power and 150 s thermal treatment procedure, respectively. After ultrasonic treatment, structural changes in SPI were significantly correlated with functional properties but showed a weak correlation with flavor. Conversely, the opposite trend was observed for thermal treatment. Thus, using ultrasonic treatment to induce and stabilise the denatured state of proteins is feasible to improve the functional properties and beany flavor of SPI.

Eco-efficient removal of polymer back sheet fraction and material separation from solar cell waste

This study explores an innovative solution for solar cell waste recycling, addressing current methods' limitations, which often neglect the polymer fraction, and leading to environmental risks. Instead of solely using the traditional thermal treatment, which can release toxic gases from polymer back sheets, this study proposes an alternative approach. The proposed method includes a selective mechanical peeling process supplemented by thermal treatment as the first step to separate the multilayer components of silicon-based PV panels. The experiment used a two-step peeling process: initially isolating the back sheet, then removing non-glass layers from the glass. Subsequent thermal treatments were tested to disintegrate the remaining polymers and separate materials optimally. The proposed method's effectiveness and environmental implications are compared to traditional methods using Raman spectroscopy, FTIR, XRD, XRF, and gas chromatography. Findings indicate the proposed method reduces energy consumption and pollutant emissions while increasing the purity of recovered materials.

Dechlorination of waste polyvinyl chloride (PVC) through non-thermal plasma

Dechlorination is essential for the chemical recycling of waste polyvinyl chloride (PVC) plastics. This study investigated the use of non-thermal plasma (NTP) for chlorine removal, with a focus on the effects of treatment time and discharge power on dechlorination efficiency. The results showed that longer treatment times and higher discharge powers led to better dechlorination performance. The maximum efficiency (98.25%) and HCl recovery yield (55.72%) were achieved at 180 W power after 40 min of treatment where 96.44% of Cl existed in the form of HCl gas, 1.44% in the liquid product, and 2.12% in the solid residue product. NTP at a discharge power of 150 W showed better dechlorination performance compared to traditional thermal pyrolysis treatment in temperatures ranging from 200 to 400 °C. The activation energy analysis of the chlorine removal showed that compared to pyrolysis-based dechlorination (137.09 kJ/mol), NTP-based dechlorination (23.62 kJ/mol) was more easily achievable. This work presents a practical method for the dechlorination of waste PVC plastic using a novel technology without requiring additional thermal and pressure input.

Plasma-reconstructed LaMnO3 nanonetwork supported palladium catalyst for methane catalytic combustion

Tuning the metal-support interaction is an effective strategy for improved catalytic performance in catalytic combustion of methane. Herein, we prepared Pd/LaMnO3 catalysts using two types of LaMnO3, that were achieved by plasma treatment or traditional thermal treatment respectively. Contrast to the LaMnO3 (LMO-T) support, the plasma-treated LaMnO3 (LMO-P) support has large surface specific area, porosity and many surface defects. Among these catalysts, the Pd supported on plasma-treated LaMnO3 (Pd/LMO-P) shows the best catalytic activity (T90 = 471 °C) and the lowest Ea value (74 kJ/mol). It reveals that the high performance should be attributed to the large surface area, surface-rich active species and strong metal-support interaction. The XPS techniques also demonstrated that the plasma-treated could boost the electron transfer between PdOx and LaMnO3, improving the redox properties. Moreover, the plasma-treated catalyst exhibits an excellent performance under thermal and water-vapor coexistence environment. The superior performance can arouse interest for the design of advanced catalyst in environmental catalysis.

Short-Time Effects Of Spa-Rehabilitative Interventions On Pain, Mood And Quality Of Life In Musculoskeletal Disorders

<h3>Research Objectives</h3> To investigate the short-term effects of a spa rehabilitative protocol on pain perception, mood, and Quality of Life among patients affected by degenerative musculoskeletal disorders or post orthopaedic surgery outcomes. <h3>Design</h3> A multicenter observational study was conducted through pre- and post-treatment evaluations, planned follow-ups at three and six months were not conducted because of the COVID-19 pandemic. <h3>Setting</h3> The study was carried out in six spa facilities (Sirmione, Lombardy region, Italy; Abano Terme, Veneto region, Italy; Battaglia Terme, Veneto region, Italy; Levico Terme, Trentino Alto Adige region, Italy; Bibione, Veneto region, Italy; Casciana Terme, Tuscany region, Italy). <h3>Participants</h3> From March 2019 up to October 2019, data from the 160 users of the spa facilities with a medical prescription were collected. <h3>Interventions</h3> Twelve sessions of water-based exercise (thermal or warm water), six sessions per week, for a period of two weeks. A group of 44 patients also received traditional thermal therapies, including 12 mud therapy sessions and 12 thermal baths, six times each week, for two weeks. <h3>Main Outcome Measures</h3> Numerical Rating Scale (NRS), the Short Form Health Survey (SF-12), and the EuroQol-5D (EQ-5D). <h3>Results</h3> Data analysis has highlighted significant improvements in NRSp (p< 0.001), NRSa (p< 0.001), SF-12 PCS (p< 0.001), SF-12 MCS (p< 0.001), EQ-5D (p< 0.001), and NRSm (p=0.005) after the treatments. Different water types seemed to influence results, showing significant differences in NRSp, NRSa, NRSm, SF-12 PCS, SF-12 MCS and EQ-5D scores (p-value respectively, 0.003, < 0.001, < 0.001, < 0.001, < 0.001). <h3>Conclusions</h3> he spa environment in real-life demonstrated it could provide an out-of-hospital alternative for post-surgical patients. The addition of traditional thermal treatments should be a viable strategy for rehabilitation in degenerative conditions. <h3>Author(s) Disclosures</h3> No conflict of interests to declare.

Influence of ultrasound processing on the quality of guava juice

AbstractUltrasound has been found to be a non‐thermal method for inactivating microorganisms pertinent to fruit juices. The current research was planned with the goal of investigating the influence of sonication on the quality of guava juice when treated at a constant 40 kHz frequency, 200 W radiating power for different processing times of 2, 6, and 10 min in ultrasonic bath. After ultrasound treatment, the values of pH and titratable acidity varied non‐significantly (p &gt; 0.05), while 6 min of sonication showed significant decrement in total soluble solids. The cloud value, color attributes (a* and b*), hue angle, chroma, and antioxidant increased after ultrasound processing. On the other hand, non‐enzymatic browning decreased significantly. Furthermore, ultrasound processing significantly (p &lt; 0.05) enhanced the amount of ascorbic acid (2.45%–4.70%) and total phenolics (3.50%–4.35%) regardless of the processing time. The sonication also demonstrated significant effect to inactivate microbial load with maximum total plate count inactivation of 38.18% and highest yeast and mold count inactivation of 33.20% at 10 min of time. A sensory test showed that the sonicated samples of guava juice had a good acceptance similar to fresh juice of guava. Thus, result of this investigation showed that ultrasound processing at 40 kHz can be a practical choice for fruit juice processing at industry level, particularly for guava juice production.Practical ApplicationsIncreasing consumer preferences for healthier foods stimulate the growth of the global fruit juice market. The ultrasound is an emerging novel technology that is seen as a prospective substitute to traditional thermal treatments due to its capability to enhance stability and nutritional quality of juices. This research investigation displayed that the sonication treatment effectively retained the quality attributes of the guava juice. The improved phenolic and antioxidant stability achieved with a novel non‐thermal approach is directly linked to the nutritive and economic benefits of industrial processing. This research work promotes a novel processing treatment of ultrasound which enhances the quality and stability of juices.

Computer simulation analyses to improve radio frequency heating uniformity for watermelon seeds by inserting horizontal aluminum and polypropylene (PP) plates in a rectangular PP container

Uneven temperature distribution is a major barrier for applying radio frequency (RF) heating to replace traditional thermal treatments in foods or agricultural products processing, such as pasteurization of watermelon seeds. In this study, simulation models of watermelon seeds heated by RF energy were established using the commercial COMSOL software with or without inserting polypropylene (PP) or aluminum (AL) plate into a rectangular PP container and validated based on experimental results. The effect of inserting PP or AL plate at different horizontal positions on RF heating behavior of watermelon seeds was also analyzed by the validated simulation model. The results showed that inserting PP or AL plate caused different electric field distribution in the second layer of seeds. Meanwhile, when the insertion height increased from 5 to 35 mm, the volumetric RF heating uniformity index (0.033–0.118) for the second layer in seeds with inserting the AL plate was lower than that (0.127–0.165) of samples with inserting a PP plate. The optimal heating uniformity index could be obtained by inserting multiple AL plates with intervals of 10 mm among watermelon seeds. These findings can further be expanded to optimize the heating uniformity for developing an effective RF pasteurization and disinfestation protocol in foods or agricultural products without reducing their quality.

Refining the microstructure to strengthen casting titanium alloy by electric pulse

Thermal-hydrogen treatment can effectively refine the microstructure and improve the thermoforming, machining performance and superplasticity of titanium alloy. In this study, pulsed electric current is used to replace the traditional heat treatment in the thermal-hydrogen treatment of cast titanium alloy, and the experimental results and strengthening effect of pulsed thermal hydrogen treatment and traditional thermal hydrogen treatment were compared. After pulsed thermal-hydrogen treatment, the lamellar β phase is broken into spherical shape and uniformly distributed in the matrix, and the cast titanium alloy was significantly strengthened. However, the microstructure refinement and strengthening effect of traditional thermal-hydrogen treatment is not as good as that of thermal-hydrogen treatment under electric pulse. The process of thermal-hydrogen treatment is accompanied by the formation of new phases, and the nucleation and growth of new phases are often controlled by atomic diffusion. In addition to the necessary thermal effects, the pulsed electric current also provides athermal effects, and thermodynamically lowering the energy barrier and promoting nucleation, while kinetically promoting the diffusion of atoms and accelerating the solid solution process. Therefore, based on the experimental results and analyses, thermal-hydrogen treatment under electric pulses provides a novel and effective method for refining the microstructure to strengthen cast titanium alloys.

Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments

Thermal treatment has been used to modify starch properties, but few studies pay attention to the change in highland barley starch (HBS) under the whole kernel treatment. The different effect of superheated steam (SS) on the HBS properties from other traditional thermal treatment is still unclear, not mention to the exactly structural change of HBS. This study explored the different effects of SS, steam and roasting treatments of HB kernel on the multi-scale structure, rheological and digestive properties of HBS. Thermal treatments led to the aggregation of HBS granules, the rough surface, and the absence of Maltese cross, as well as the increase in short-chain length ratio and amylose content. Compared with steam and roasting treatments, SS treatment increased the average molecular weight of HBS at 140 °C while reduced it at 180 °C due to starch interactions and depolymerization effect. Multi-scale structure analysis revealed that SS-180 showed the most significant disruption of HBS crystalline structure, the disorder of short-range structure, the decrease in double helix content and the disruption of lamellar structure. These structural changes of HBS resulted in the enhanced thermal stability, and decreased values of G′ and G″ representing the weaker gel structures. Meanwhile, much more resistant starch was converted from rapid digestible starch and slowly digestible starch in SS-treated HB than other thermal-treated HB. In particularly, the most change in multi-scale structure of HBS caused by SS-180 was responsible for its best thermal stability, weakest gel structures and slowest starch digestive rate.

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

This study was aimed at investigating the impact of different non-caloric and reduced-calorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor; 390 mJ/cm2; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose (S:10% wt/vol), and 27 systems containing blends of S (0–6.0% wt/vol), erythritol (E:0–11.0% wt/vol), rebaudioside A (RA:0–0.038% wt/vol) and polydextrose (P:0%–20% wt/vol) were prepared according to a Box–Behnken design. Multiple combinations of sweeteners that predicted water holding capacity (WHC) and hardness 1 (H1) like control were found using the Response Surface Methodology (RSM). P increased °Brix while lowered H1; whereas, E decreased WHC and increased pH. The confectionery was perceived as very healthy and with a high willingness to try. All the evaluated systems displayed a solid/gel behavior dominating the viscoelastic response. Two systems (S5 = 3.0% wt/vol S-0.019% wt/vol RA and S7 = 0.019% wt/vol RA-5.5% wt/vol E) were selected according to RSM, PCAs, MANOVA and sensory tests as both resembled the full-sucrose sample. This study proposes interesting formulations of sugar-reduced and sugar-substitute blends for being used in sweet confectioneries produced from UV-C preserved orange juice and low-methoxyl pectin, with physicochemical, rheological and sensory characteristics like the full-sucrose options. Practical applications Consumers are becoming fully aware of the significant role that food and beverages play in overall health. This trend has a decisive impact on the food industry in terms of innovation and the development of better-for-you products. The present study involves firstly, a conjoint study to investigate the interest of local consumers in a new sweet confectionery produced by gentle means and secondly, the use of sugar substitute blends, combined or not with sucrose, for the development of sweet confectioneries produced from low-methoxyl pectin and orange juice processed by pilot-scale short-wave ultraviolet light (UV-C) a promising emerging technology proposed for the replacement of the traditional thermal treatments, which severely affect fruit juice quality.

A Review on Novel Method of Milk Processing

This chapter examines a variety of milkprocessing methods that are either new or emerging. Thermal therapies have traditionally been used in the dairy sector since they are effective in inactivating bacteria as well as enzymes. Several of these heat treatments, however, cause significant chemical changes in the food, leading to variations not only in the sensory aspects of the meal, but also in its nutritional content. Due to these constraints, the dairy sector is looking for new ways to enhance existing products and create new ones which are high-quality as well as consistent. The bulk of these cutting-edge technologies aren't brand new; they've been tried and proven in the food industry for decades. Their resurgence has lately been fueled by technological and scientific advancements, as well as consumer desires for minimally processed meals. The authors have tried to gather the most researched technologies that are alternatives to traditional thermal treatments in this chapter. The following subjects are covered: general issues, impacts on microbes and enzymes, as well as chemical and sensory changes. Despite the large number of studies that have been completed, additional study is required to confirm the efficacy of these technologies and, as a result, to find serious alternatives to conventional therapies.

High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices.

The aim of the present study was to investigate the potential of high-pressure processing (HPP) (600 MPa during 5 min) on emerging mycotoxins, enniatin A (ENNA), enniatin A1 (ENNA1), enniatin B (ENNB), enniatin B1 (ENNB1) reduction in different juice/milk models, and to compare it with the effect of a traditional thermal treatment (HT) (90 °C during 21 s). For this purpose, different juice models (orange juice, orange juice/milk beverage, strawberry juice, strawberry juice/milk beverage, grape juice and grape juice/milk beverage) were prepared and spiked individually with ENNA, ENNA1, ENNB and ENNB1 at a concentration of 100 µg/L. After HPP and HT treatments, ENNs were extracted from treated samples and controls employing dispersive liquid-liquid microextraction methodology (DLLME) and determined by liquid chromatography coupled to ion-trap tandem mass spectrometry (HPLC-MS/MS-IT). The results obtained revealed higher reduction percentages (11% to 75.4%) when the samples were treated under HPP technology. Thermal treatment allowed reduction percentages varying from 2.6% to 24.3%, at best, being ENNA1 the only enniatin that was reduced in all juice models. In general, no significant differences (p > 0.05) were observed when the reductions obtained for each enniatin were evaluated according to the kind of juice model, so no matrix effects were observed for most cases. HPP technology can constitute an effective tool in mycotoxins removal from juices.

Processing edible insects into powders: a review of available processes and potential microbial inactivation methods

In Europe, people are increasingly interested in edible insects to meet the growing demand for food diversity and protein supply, and bring expected nutritional and environmental benefits. Among all insect-based foods, insect powder is one of the most promising choices, which presents added advantages in the ability of mixing with versatile ingredients, long shelf-life and higher consumer acceptance (non-recognisable form). As a novel protein source, insects require the well-designed manufacturing process to produce high quality insect powder, while guaranteeing food safety of the final product. This review provides a brief overview of the current consumption patterns and general processing steps of insect powders. With regard to inactivating potential microbial hazards, traditional thermal treatment (e.g. boiling, blanching,) is still the predominant method in insect sector, which shows a desirable microbial reduction but may affects nutritional properties and organoleptic attributes. The use of food preservatives and fermentation have also been incorporated as means for eliminating pathogenic bacteria in some insect products. Recent years, a set of advanced or innovative technologies have been developed for inactivation of microorganisms in various foods while maintaining food quality, such as infrared heating, instant control pressure drop technology, high hydrostatic pressure, and cold plasma. However, except for the initial exploration of very few techniques in the laboratory, most novel technologies have not been attached much importance in insect sector. Eventually, this review highlights the lack of data on the impacts of different processing methods (both conventional and innovative, individual or in combination) for edible insects, encompassing the control of microbial activities, nutritional value, and sensory qualities.

Implantable Thermal Therapeutic Device with Precise Temperature Control Enabled by Foldable Electronics and Heat-Insulating Pads.

Thermal therapy has continued to attract the attention of researchers and clinicians due to its important applications in tumor ablation, wound management, and drug release. The lack of precise temperature control capability in traditional thermal treatment may cause the decrease of therapeutic effect and thermal damage to normal tissues. Here, we report an implantable thermal therapeutic device (ITTD), which offers precise closed loop heating, in situ temperature monitoring, and thermal protection. The ITTD features a multifunctional foldable electronics device wrapped on a heat-insulating composite pad. Experimental and numerical studies reveal the fundamental aspects of the design, fabrication, and operation of the ITTD. In vivo experiments of the ITTD in thermal ablation for antitumor demonstrate that the proposed ITTD is capable of controlling the ablation temperature precisely in real time with a precision of at least 0.7°C and providing effective thermal protection to normal tissues. This proof-of-concept research creates a promising route to develop ITTD with precise temperature control capability, which is highly desired in thermal therapy and other disease diagnosis and treatments.

Photocatalytically regenerable Cu2O/Cu/biochar adsorbents by facilely synchronous carbonization-activation-functionalization pyrolysis of hemp hurds

The biochar-supported Cu2O/Cu composite (Cu2O/Cu/BC) was fabricated by direct pyrolysis of hemp hurds pretreated with KOH and CuCl2, in which the synchronous carbonization-activation-functionalization was achieved to produce copper-modified biochars. Cu2O/Cu/BCs were characterized by XRD, Raman, XPS, SEM and N2 adsorption-desorption techniques. The adsorption methyl orange by Cu2O/Cu/BCs showed that the incorporation of Cu2O/Cu has improved the adsorption capacity. The adsorption obeyed the pseudo-second-order kinetic model and Langmuir isotherm. The maximum adsorption capacity reached 379.4 mg∙g-1 at 303.5 K. Furthermore, assisted with the photoactivity of Cu2O/Cu heterojunction the saturated adsorbent can be regenerated under simulated sunlight, and the re-adsorption capacity was still as high as 77.1% of the fresh adsorbent after six cycles. The regeneration efficiency was much better than traditional thermal regeneration and solvent treatment. This work should allow to provide a convenient preparation of functionalized biochars and to develop solar-driven, self-regenerative sorbents for water decontamination with high efficiency.