Effective and Economical 3D Carbon Sponge with Carbon Nanoparticles as Floating Air Cathode for Sustainable Electricity Production in Microbial Fuel Cells.

The effective and economical 3D floating air cathodes were fabricated by a simple dipping-drying method with carbon black (CB), ethanol, and PTFE solution. Pristine Type I polyurethane sponge (5 pores/mm) and Pristine Type II polyurethane sponge (3 pores/mm) were used as the support. The deposition of CB on the Pristine Type I and Pristine Type II materials was detected by scanning electron microscopy and Fourier transform infrared spectroscopy. The carbon loss rate test exhibited good CB adhesive stability on both floating air cathodes. Besides, Type I/CB floating air cathode displayed 3.7 times higher tensile strength, 10.58 times higher elongation at break, and 3.3 times lower cost than carbon felt. The electricity production ability of carbon cloth (CC) anode with carbon felt, Type I/CB, and Type II/CB cathode MFCs (CC-CF-MFC, CC-I-MFC, and CC-II-MFC) was evaluated. After 130 days, the CC-I-MFC showed a maximum power density (PD) of 92.58 mW/m3, which was 4.6 times higher than the CC-CF-MFC. Compared with Type II/CB, Type I/CB cathode improved the maximum power density by 160% due to the smaller pores, rougher surface, and higher surface wettability. Further, CC-I-MFC exhibited the best overall oxidation-reduction performance and chemical oxygen demand removal efficiency. Consequently, Type I/CB floating air cathode opens a new opportunity for scaling up simple, inexpensive, and high-performance MFCs for energy production.

The Effect of Magneto-Priming on the Physiological Quality of Soybean Seeds.

Microwaves have been applied to the drying of seeds of several species due to their maintenance of the quality of the seeds and reduction of time and costs. However, few is known about the effect of microwaves on the increase of the physiological quality of soybean seeds and especially their effects on longevity. Therefore, the use of microwaves as magneto-priming in soybean seeds was the object of study in this work. For this purpose, two soybean cultivars were selected and submitted to the ultra-high frequency (UHF) microwave exposure of 2.45 GHz, in the wavelength of 11 cm, and power of 0.2 W/g, for 15 min. The results showed that this condition of exposure to the microwave brought benefits in both cultivars after treatment. Incremental improvements were observed in the germinability indexes, the seedling length, the water absorption by the seeds, the fresh mass, dry mass, and longevity. The genes related to seed germination and longevity showed superior expression (HSFA3, HSP21, HSP17.6b, EXP, ABI3) with magneto-priming treatment. The data found ensure the use of the technique as a viable option for pre-treatment as magneto-priming in soybean seeds in order to improve seed quality.

Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility.

Soymilk is lower in calories compared to cow's milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the world. It contains serine protease inhibitors which lower its nutritional value and digestibility. Processing techniques for the elimination of trypsin inhibitors and lipoxygenase, which have shorter processing time and lower production costs are required for the large-scale manufacturing of soymilk. In this study, the suitable conditions of time and temperature are optimized during microwave processing to obtain soymilk with maximum digestibility with inactivation of trypsin inhibitors, in comparison to the conventional thermal treatment. The microwave processing conditions at a frequency of 2.45 GHz and temperatures of 70 °C, 85 °C and 100 °C for 2, 5 and 8 min were investigated and were compared to conventional thermal treatments at the same temperature for 10, 20 and 30 min. Response surface methodology is used to design and optimize the experimental conditions. Thermal processing was able to increase digestibility by 7% (microwave) and 11% (conventional) compared to control, while trypsin inhibitor activity reduced to 1% in microwave processing and 3% in conventional thermal treatment when compared to 10% in raw soybean.

Optimization and characterization of hydrochar produced from microwave hydrothermal carbonization of fish waste.

Fish processing results in large amounts of solid and liquid wastes that are unsustainably dumped into oceans and landfills. Alternative sustainable technologies that completely utilize seafood wastes are needed. Hydrothermal carbonization (HTC) that converts moisture-rich biomass into hydrochar is mostly employed for pure lignocellulosic biowaste. However, the suitability of HTC for pure non-lignocellulosic waste is unknown. Here, for the first time, a response surface design guided optimization of microwave hydrothermal carbonization (MHTC) process parameters, holding temperature (150-210°C) and time (90-120min), showed that a temperature of approximately 200°C and a time of approximately 119min yielded maximal hydrochar (∼34%). The atomic carbon and ash content, and calorific value of hydrochar were approximately 25-57%, 20-28%, and 19-24.5MJ/kg respectively, depending on the MHTC operating conditions. Taken together, these results confirm that MHTC produces hydrochar from fish waste of quality comparable to one produced from certain lignocellulosic, sewage and municipal wastes. Therefore, this strategy presents an exciting alternative technology that can be used either independently or in combination with other valorization techniques to completely utilize fish wastes irrespective of their quality.

Effect of MW-assisted roasting on nutritional and chemical properties of hazelnuts.

In order to enhance the flavor, texture, color, and appearance of hazelnuts, they are roasted during postharvest processing. In this study, raw hazelnuts (Corylus avellana L.) were roasted using microwave (MW) and MW-assisted hot air methods under various roasting conditions. The hazelnuts roasted were then examined to determine the percent DPPH radical scavenging activity, antioxidant capacity, total phenolic content, resistant starch, non-resistant starch, total starch, and protein concentration. The roasting experiments were done using a completely randomized factorial arrangement of two roasting types by three roasting times (9, 15, and 21 min) by three roasting temperatures (70, 90, and 110°C) using three replications within each experiment. These roasting methods were found to yield significant differences in antioxidant capacity, total phenolic content, resistant starch, non-resistant starch, and protein concentration between MW and MW-assisted hot air roasting processes, while no difference was found in percent DPPH radical scavenging activity and total starch. The results obtained may be of great importance to the food research community and industrial hazelnut roasting technologies.

Effect of Dielectric Properties of a Solvent-Water Mixture Used in Microwave-Assisted Extraction of Antioxidants from Potato Peels.

The dielectric properties of a methanol-water mixture were measured at different temperatures from 20 to 80 °C at two frequencies 915 MHz and 2450 MHz. These frequencies are most commonly used on industrial and domestic scales respectively. In this study, the dielectric properties of a methanol-water mixture were found to be dependent on temperature, solvent concentration, and presence of plant matrix. Linear and quadratic equations were developed to establish the dependency between factors. At 2450 MHz, the dielectric constant of methanol-water mixtures was significantly affected by concentration of methanol rather than by temperature, whereas the dielectric loss factor was significantly affected by temperature rather than by methanol concentration. Introduction of potato peel led to an increase in the effect of temperature on the dielectric properties of the methanol fractions. At 915 MHz, both the dielectric properties were significantly affected by the increase in temperature and solvent concentration, while the presence of potato peel had no significant effect on the dielectric properties. Statistical analysis of the dissipation factor at 915 and 2450 MHz revealed that both temperature and solvent concentration had a significant effect on it, whereas introduction of potato peels at 915 MHz reduced the effect of temperature as compared to 2450 MHz. The total phenolic yield of the microwave-assisted extraction process was significantly affected by the solvent concentration, the dissipation factor of the methanol-water mixture and the extraction time.

Microwave-assisted extraction of phenolic antioxidants from potato peels.

A response surface method was used to optimize the microwave-assisted extraction parameters such as extraction time (t) (min), solvent (methanol) concentration (S) (v/v) and microwave power level (MP) for extraction of antioxidants from potato peels. Max. total phenolics content of 3.94 mg g⁻¹ dry weight (dw) was obtained at S of 67.33%, t of 15 min and a MP of 14.67%. For ascorbic acid (1.44 mg g⁻¹ dw), caffeic acid (1.33 mg g⁻¹ dw), ferulic acid (0.50 mg g⁻¹ dw) max contents were obtained at S of 100%, t of 15 min, and MP of 10%, while the max chlorogenic acid content (1.35 mg g⁻¹ dw) was obtained at S of 100%, t of 5 min, and MP of 10%. The radical scavenging activity of the extract was evaluated by using the DPPH assay and optimum antioxidant activity was obtained at S of 100%, t of 5 min, and MP of 10%.

Microwave vacuum dryer setup and preliminary drying studies on strawberries and carrots.

A laboratory scale microwave vacuum dryer with the ability to record temporal variation of mass and temperature of a drying product was designed and built. The initial study was set up to investigate the effect of the position of a vacuum pressure control valve at two vacuum pressure levels, 6.5 and 13.3 kPa, with a fixed microwave power input of 1.5 W/g. Then, strawberry halves and carrot cubes (10 x 10 x 10 mm) were used for a preliminary study to investigate the effect on drying product temperature and the effect of input microwave powers (1, 1.5 and 2 W/g) at a fixed level of vacuum pressure (6.5 kPa). The position of the valve which allows air to pass through the vacuum container was found to provide shorter drying time and reduced the occurrence of water vapor condensation. The product temperature at the end stage of drying under continuous microwave mode was too high to ensure quality for both dried strawberry halves and carrot cubes.