Radiofrequency ablation with sine and square electrical waveforms to enhance ablation range.

Radiofrequency ablation (RFA) is a local treatment modality for primary liver cancers. Although various input parameters of the RF generator have been adjusted to improve the ablation ranges, the limited ablation ranges remain an obstacle to RFA. This study aimed to compare the ablation ranges and efficacy of sine and square electrical waveforms in a mouse tumor model. An RF generator with an adjustable electrical waveform was developed, and its ablation range in the porcine liver was compared. For all RF parameters, the square electrical waveform ablation range was greater than that of the sine electrical waveform (all p < 0.001) in the porcine liver. The 45 BALB/c nude mice were used to evaluate the efficacy of the two electrical waveforms after the RFA. The mean tumor volume in the square group was significantly lower than that in the sine group (p < 0.001), indicating a higher survival rate (60%). The cellular coagulative necrosis, inflammatory cell infiltration, heat shock proteins, cellular necrosis, and tumor necrosis were significantly greater in square electrical waveform than in sine electrical waveform (all; p < 0.05). RFA with square electrical waveforms has therapeutic potential for tumor management with an enhanced ablation range.

Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch.

Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100-150 °C and DHT time:0.5-5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205-2267 cP), final (approx. 3525-3642 cP) and setback (approx. 1887-1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %.

The improvement and verification of fluid dynamics simulation on temperature uniformity during heat treatment of ring pieces.

The improvement and verification of fluid dynamics simulation on temperature uniformity during the heat treatment of ring pieces are investigated in this study. The accuracy of the temperature field model is validated by comparing the simulation results with the measured temperatures. The findings reveal that the vortex generated near the furnace wall during heat treatment significantly affects the uniformity of the temperature field. To improve this, adjustments are made to the placement of ring pieces based on an experimentally validated fluid dynamics simulation model, and subsequent calculations are performed on this adjusted model. It is observed that these adjustments greatly enhance temperature uniformity in the heating process, with a 39.06 % improvement in medium-temperature zone (732.32-743.69 k) within the furnace compared to the original model. Additionally, surface temperatures of ring pieces in another medium-temperature zone (668.89-691.11 k) show a 34.54 % improvement in comparison to those predicted by the original model.

The Influence of Post-Treatment on Micropore Evolution and Mechanical Performance in AlSi10Mg Alloy Manufactured by Laser Powder Bed Fusion.

Gas-induced porosity is almost inevitable in additively manufactured aluminum alloys due to the evaporation of low-melting point elements (e.g., Al, Mg, and Zn) and the encapsulation of gases (e.g., hydrogen) during the multiple-phase reaction in the melt pool. These micropores are highly unstable during post-heat treatment at elevated temperatures and greatly affect mechanical properties and service reliability. In this study, the AlSi10Mg samples prepared by LPBF were subjected to solution heat treatment at 560 °C for 0.5 and 2 h, followed by artificial aging at 160 °C, 180 °C and 200 °C, respectively. The defect tolerance of gas porosity and associated damage mechanisms in the as-built and heat treated AlSi10Mg alloy were elucidated using optical, scanning electron microscopic analysis, X-ray micro computed tomography (XCT) and room temperature tensile testing. The results showed the defect tolerance of AlSi10Mg alloy prepared by LPBF was significantly reduced by the artificial aging treatment due to the precipitation of Mg-Si phases. Fracture analysis showed that the cooperation of fine precipitates and coarsened micropores assists nucleation and propagation of microcracks sites due to stress concentration upon tensile deformation and reduces the tensile elongation at break.

Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin.

Heat treatment and pH are crucial factors in the formulation and processing of food and beverages; thus, a thorough understanding of the impact of these factors on the interactions between bioactive constituents and proteins is essential to developing effective protein-based delivery systems. This study explores the influences of pH (ranged from 1.5 to 7.5) and preheating treatment on the characteristics of caseinates-lutein (LU)/zeaxanthin (ZX) complexes and evaluates the potential application of caseinates as protective carriers in xanthophyll-fortified beverages. The properties and interactions of caseinates and two xanthophylls were systematically investigated utilizing a range of spectroscopic techniques, including ultraviolet-visible (UV-Vis) spectroscopy, dynamic light scattering (DLS), fluorescence spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. Caseinates were bound to LU/ZX with a binding constant of the order 105 M-1. Furthermore, ZX exhibited a higher affinity for caseinates than LU. In particular, the decreased pH level of complex formulation and the preheating of caseinates at 85 °C strengthened the binding affinity between LU/ZX and caseinates. The caseinate-LU/ZX complexes effectively improved the chemical stability of LU/ZX and achieved a bioaccessibility rate of over 70 %. This study provides a guide for developing commercially available xanthophyll-fortified beverages and further expanding the application of caseinates as encapsulation carriers for extremely hydrophobic nutrients in the food industry.

Room temperature storage of myrtle (Eugenia gracillima Kiaersk.) tropical juice: Effects of physical and chemical preservation methods.

Tropical fruit juices produced from native fruits have been widely marketed by small agribusinesses in the Brazilian semiarid region, necessitating a deeper understanding of the impact of preservation methods on quality parameters. This study aimed to prepare myrtle (Eugenia gracillima Kiaersk.) tropical juice and investigate the effects of physical preservation (90 °C for 60 s) and chemical preservation (potassium sorbate and sodium benzoate) methods. Tropical juice formulations were evaluated after preparation and every 15 days during 60 days of storage in high-density polyethylene bottles at room temperature (25 ± 2 °C). Microbiological parameters, optical microscopy, physicochemical and bioactive parameters, antioxidant capacity, and color parameters were determined. Heat-treated tropical juice showed low counts of all microbiological parameters, but optical microscopy revealed the presence of filamentous fungi after 60 days of storage. Combined use of potassium sorbate and sodium benzoate effectively prevented the development of total yeasts and molds up to 28 days of storage. Bioactive compounds in myrtle pulp contribute to storage stability, mainly total phenolics, estimated at 855.86 mg gallic acid equivalents 100 g-1. The results suggest that it is possible to harness the economic and agroindustrial potential of E. gracillima Kiaersk. fruits for the production of tropical juices, but it is recommended that other technologies be explored, such as aseptic processing or the combined use of physical and chemical methods.

Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchi.

The present study aimed to identify the metabolites associated with the physiological activity of kimchi-derived lactic acid bacteria (LAB). A clear difference was observed between the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging rates when the pyruvate content was high (273.5 ng/µL; radical removal speed 6.50% per min) and the rates when the pyruvate content had decreased (131.9 ng/µL; radical removal speed 3.63% per min). Additionally, the characteristics of LAB antioxidant activity (increase in ABTS radical scavenging activity with reaction time, low level of 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) were similar to those of pyruvate-derived activity. Hydrogen peroxide content (WiKim0124, 2.08 → 0.26; WiKim0121, 0.99 → 0.47; WiKim39, 1.93 → 0.24) and lactate dehydrogenase activity (WiKim0124, 1.53 → 0.00; WiKim0121, 0.73 → 0.01; WiKim39, 1.72 → 0.02) decreased more in heat-killed LAB than in non-heat-killed LAB. Accordingly, this resulted in increased pyruvate content and the inhibitory activity of lipid peroxide production increased by 2-3 times. Our findings indicate that pyruvate is one of the major metabolites regulating LAB physiological activity. PRACTICAL APPLICATION: The safety of utilizing live probiotics remains a topic of debate. To mitigate associated risks, there is a growing interest in non-viable microorganisms or microbial cell extracts for use as probiotics. Various methods can be employed for probiotic inactivation. Heat treatment typically emerges as the preferred choice for inactivating probiotic strains in many instances. The present study shows the distinctions between inactivating lactic acid bacteria (LAB) through heat treatment and non-heat treatment. It may serve as a valuable reference for selecting an appropriate inactivation method for LAB in industrial processes.

Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations.

The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased. Accompanied by a decrease in L-values, ΔE and an increase in a and b-values. Seventeen non-volatile metabolites and three volatile metabolites were identified differential among samples by metabolomics, with subsequent correlation analysis indicating associations between sensory attributes and specific metabolites. Umami was linked to epigallocatechin 3,5-digallate and alpha-D-glucopyranose, astringency was correlated with ellagic acid and 1-ethyl-1H-pyrrole. Ripeness showed associations with ellagic acid, 6,7-dihydroxycoumarin, heptanal, and benzaldehyde, and overall harmonization was linked to 6,7-dihydroxycoumarin, ß-myrcene, α-terpineol, and heptanal. A series of verification tests confirmed the feasibility of accelerated heat treatment trials to replace traditional storage trials. These results offer valuable insights into unraveling the complex relationship between sensory and chemical profiles of green tea beverages.

Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals: Technological Quality and Nutritional Effect in Male Wistar Rats.

The objective of this work was to evaluate the properties of beverages formulated with Brazil nuts (Bertholletia excelsa Bonpl) and bocaiuva almonds (Acrocomia aculeata (Jacq.) Lodd. Ex Mart.). Five beverages were developed with Brazil nut, bocaiuva almond, and water (m/m/v), as follows: (i) NB, nut:water, 1:10; (ii) AB, almond:water, 1:10; (iii) NAB1, 1:0.1:10, nut:almond:water; (iv) NAB5, nut:almond:water, 1:0.5:10; and (v) NAB10, nut:almond:water, 1:1:10. The physicochemical, chemical, technological, and microbiological parameters were evaluated. After heat treatment (HT) and enrichment with minerals, the beverages that demonstrated stability in these characteristics were tested in a biological assay. The physical and biochemical parameters of male Wistar rats were evaluated after administering beverages for 28 days. HT decreased the total phenolic content and the antioxidant activity; however, it guaranteed microbiological safety. Mineral supplementation changed the colors and increased the pH values of the beverages. After the beverages were administered, the Wistar rats in the (i) NB group showed decreases in retroperitoneal adipose tissue, total cholesterol, and triglycerides; (ii) those in the AB group exhibited decreased triglycerides contents; and (iii) those in the NAB10-group presented decreased liver weights. The beverages evaluated in this study demonstrate a protective effect against risk factors such as fat accumulation in the liver, retroperitoneal adipose tissue, and hypercholesterolemia.

Influence of Heat Treatment on Microstructure, Mechanical Properties, and Damping Behavior of 2024 Aluminum Matrix Composites Reinforced by Carbon Nanoparticles.

Nanocarbon 2024 aluminum composites with 0.5 vol. % and 1 vol. % of graphene nanoplatelets and 1 vol. % and 2 vol. % of activated nanocarbon were manufactured through induction casting. The effect of the reinforcements and heat treatment on the performance of the composites was examined. Analysis of the microstructure of the composites before heat treatment suggested the homogeneous dispersion of reinforcements and the absence of secondary carbide or oxide phases. The presence of carbon nanoparticles had a significant impact on the microstructural characteristics of the matrix. This behavior was further enhanced after the heat treatment. The mechanical and damping properties were evaluated with the uniaxial compression test, micro Vickers hardness test, and dynamic mechanical analysis. The yield strength and ultimate strength were improved up to 28% (1 vol. % of graphene nanoplatelets) and 45% (0.5 vol. % of graphene nanoplatelets), respectively, compared to the as-cast 2024 aluminum. Similarly, compared to the heat-treated 2024 aluminum, the composites increased up to 56% (0.5 vol. % of graphene nanoplatelets) and 57% (0.5 vol. % of graphene nanoplatelets) in yield strength and ultimate strength, respectively. Likewise, the hardness of the samples was up to 33% (1 vol. % of graphene nanoplatelets) higher than that of the as-cast 2024 aluminum, and up to 31% (2 vol. % of activated nanocarbon) with respect to the heat-treated 2024 aluminum. The damping properties of the nanocarbon-aluminum composites were determined at variable temperatures and strain amplitudes. The results indicate that damping properties improved for the composites without heat treatment. As a result, it is demonstrated that using small volume fractions of nanocarbon allotropes enhanced the mechanical properties for both with- and without-heat treatment with a limited loss of plastic deformation before failure for the 2024 aluminum matrix.

Effect of microwave combined with ethanol pretreatment on the quality of potato CO2 explosion puffing drying.

To enhance the drying quality of potato slices, this investigation employed a microwave heating (MH) combined with ethanol osmotic dehydration (EOD) pretreatment strategy to improve the quality of explosion puffing drying (EPD). This paper systematically investigated the effects of different pretreatment methods (no treatment, HAD, MH, EOD, MH+EOD) on the quality and physicochemical properties of potato slices subjected to CO2-EPD. The results showed that after MH and EOD pretreatments, the internal pores of the potato slices exhibited a uniform porous structure. The MH+EOD+CO2-EPD treatment demonstrated superior expansion, crispness, hardness, and color, with higher retention rates of vitamin C and protein. The measurements were an expansion ratio of 2.15, hardness of 1290.01 g, crispness of 745.94 g, ΔE of 6.54, protein content of 1.99 g/100 g, and VC content of 17.33 mg/100 g. Additionally, the study explored the effects of microwave power, microwave drying time, ethanol concentration, and ethanol soaking time on the expansion ratio, hardness, crispness, protein content, VC content, and color. MH+EOD+CO2-EPD is an environmentally sustainable and efficient solution with potential for widespread industrial application to enhance processing quality and economic benefits.

Impact of heat and high-moisture pH treatments on starch digestibility, phenolic composition, and cell bioactivity in sorghum (Sorghum bicolor L. Moench) flour.

Sorghum (Sorghum bicolor L. Moench), characterized by substantial genetic diversity, encompasses some lines rich in health-promoting polyphenols. Laboratory studies have demonstrated anticancer properties of sorghum phenolics; however, their presence may impact nutritional factors, such as digestible starch. The objective of this study was to determine the effects of pH and high-moisture heating on starch digestibility, phenolic profile, and anticancer activity in sorghum. High Phenolic sorghum flour line SC84 was combined with buffer solutions (pH 3, 4, 5, 7, and 8) and heated for 0, 10, 30, 60, or 120 min. Starch digestibility was assessed using the K-DSTRS kit from Megazyme. Changes in phenolic composition were analyzed using total phenolic content (TPC) and condensed tannin content (CTC) assays coupled with reversed phase high performance liquid chromatography (RP-HPLC) analysis. Anticancer potential against human colorectal cancer cells (HCT116 and SW480) was determined though cell viability assay. Results indicated a significant increase in total starch digestibility of sample after heating. Heating samples for 10 min did not significantly reduce TPC of samples. However, CTC was significantly reduced with heating time, while pH exhibited no significant effect on CTC. The measured 3-deoxyanthocyanidins experienced a significant decrease (p < 0.0001), while certain flavonoids increased significantly (p < 0.05) after heating for 30 min or longer. Notably, the 10 min heating duration minimally affected anticancer activity, whereas longer heat times diminished extract efficacy against human colorectal cancer cells. Alkaline pH levels significantly decreased anticancer activity, regardless of heating time. Importantly, heating sorghum for 10 min improved starch digestibility with minimal compromise to potential health benefits. These findings suggest promising implications for the development of high-phenolic sorghum products, and provide valuable insights to guide forthcoming animal and clinical studies. The demonstrated impact of wet-heating on increased starch digestibility, coupled with the preservation of phenolic content and bioactivity, underscores the potential of incorporating high-phenolic sorghum lines in future functional food formulations.

Increasing the Strength and Impact Toughness of Carbon Steel Using a Nanosized Eutectoid Resulting from Time-Controlled Quenching.

High-carbon steels are normally used as tool materials. The use of such steels for construction is limited due to their increased brittleness and poor weldability. However, it appears that high-carbon steels possess certain hidden reserves for enhanced plasticity and strength if properly heat-treated. An unconventional heat treatment was applied to carbon eutectoid steel (0.8 wt.% C) in order to increase its strength and impact toughness simultaneously. Samples for tensile and impact testing were held at 800 °C for different time ranges from 3 min to 9 min with subsequent cooling in oil. It was established that for each type of sample, an optimal holding time exists that is responsible for increased strength and high impact toughness. The hardness and microhardness levels of the surface and under-surface regions of the samples reached 390 HV after optimal heat treatment. An X-ray revealed a shift of the (211)α-peak to the lower 2-theta angles after heat treatment with the optimal holding time; this indicates an increase in carbon content in alpha solid solutions of approximately 0.12 wt.%. Thus, a nanostructured mixture of low-carbon martensite and thin cementite plates is formed in the under-surface region of carbon eutectoid steel after heat treatment, with a controlled holding time at the austenitizing temperature.

Influence of Post-Weld Heat Treatment on Mechanical Properties and Microstructure of Plasma Arc-Welded 316 Stainless Steel.

This study investigates the effects of post-weld heat treatment (PWHT) on the microstructures and mechanical properties of plasma arc-welded 316 stainless steel. The experimental parameters included the solid solution temperatures of 650 °C and 1050 °C, solid solution durations of 1 h and 4 h, and quenching media of water and air. The mechanical properties were evaluated using Vickers hardness testing, tensile testing, scanning electron microscopy (SEM), and optical microscopy (OM). The highest ultimate tensile strength (UTS) of 693.93 MPa and Vickers hardness of 196.4 in the welded zone were achieved by heat-treating at 650 °C for one hour, quenching in water, and aging at 500 °C for 24 h. Heat-treating at 650 °C for one hour, followed by quenching in water and aging at 500 °C for 24 h results in larger dendritic δ grains and contains more σ phase compared to the other conditions, resulting in increased strength and hardness. Additionally, it shows wider and shallower dimple structures, which account for its reduced impact toughness.

Streamlined on-column refolding and purification of nanobodies from inclusion bodies expressed as fusion proteins.

This study introduces an efficient on-column refolding and purification method for preparing nanobodies (Nbs) expressed as inclusion bodies and fusion proteins. The HisTrapTM FF system was successfully employed for the purification of the fusion protein FN1-ΔI-CM-2D5. The intein ΔI-CM cleavage activity was activated at 42 °C, followed by incubation for 4 h. Leveraging the remarkable thermal stability of Nbs, 2D5 was further purified through heat treatment at 80 °C for 1h. This method yielded up to 107.2 mg of pure 2D5 with a purity of 99.2 % from just 1L of bacterial culture grown in a shaker flask. Furthermore, this approach successfully restored native secondary structure and affinity of 2D5. Additionally, the platform was effectively applied to the refolding and purification of a polystyrene-binding nanobody (B2), which exhibited limited expression in the periplasmic and cytoplasmic spaces of E. coli. This endeavor resulted in the isolation of 53.2 mg of pure B2 Nb with a purity exceeding 99.5 % from the same volume of bacterial culture. Significantly, this approach restored the native secondary structure of the Nbs, highlighting its potential for addressing challenges associated with expressing complex Nbs in E. coli. Overall, this innovative platform provides a scientifically rigorous and reproducible method for the efficient preparation of Nbs, offering a valuable tool for antibody research and development.

Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough.

High-sensitivity 4D label-free proteomic technology was used to identify protein components related to gluten quality and celiac disease (CD) in strong-gluten wheat cultivar KX 3302 and medium-gluten wheat cultivar BN 207. The highly expressed storage protein components in KX3302 were high-molecular-weight-glutenin-subunits (HMW-GSs), α-gliadin, and globulin, whereas those in BN207 were γ-gliadin, low-molecular-weight-glutenin-subunits (LMW-GSs) and avenin-like proteins. In addition, BN207 had more upregulated metabolic proteins than KX3302. The abundance of storage proteins increased during dough formation. After heat treatment, the upregulated proteins accounted for 57.53 % of the total proteins, but the downregulated storage proteins accounted for 79.34 % of the total storage proteins. In cultivar KX3302, CD proteins mainly included α-gliadin and HMW-GSs, whereas in BN207, they were mainly γ-gliadin and LMW-GSs. Thermal treatment significantly reduces the expression levels of CD-related proteins. These findings provide a new perspective on reducing the content of CD-related proteins in wheat products.

Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis.

In this study, the oxidation of egg yolk lipids (EYL) by salt-induced heat and non-heat treatments was investigated for quality and flavor. The correlation between physicochemical properties, lipid oxidation and antioxidant activity was modeled using partial least squares discriminant analysis (PLS-DA). The results indicated that the prolonged salt-induced synergistic heat treatment produced the highest level of lipid oxidation, antioxidant activity and oil exudation, along with the lowest level of polyunsaturated fatty acid content. In addition, higher contents of pyrazines and fewer acid species were detected, which was not the case with the salt-free heat treatment. In total, 14 identical volatile organic compounds (VOCs) were produced, yet their overall flavor profiles determined by the electronic nose would remain dramatically distinguished. Therefore, heat treatment was particularly critical for lipid oxidation and the generation of aromatic compounds, implying that heat-treated EYL induced by salt is a flavor component with good antioxidant potential.

Modulation of Interlayer Nanochannels via the Moderate Heat Treatment of Graphene Oxide Membranes.

In response to the phenomenon of interlayer transport channel swelling caused by the hydration of oxygen-containing functional groups on the GO membrane surface, a moderate heat treatment method was employed to controllably reduce the graphene oxide (GO) membrane and prepare a reduced GO composite nanofiltration membrane (mixed cellulose membrane (MCE)/ethylenediamine (EDA)/reduced GO-X (RGO-X)). The associations of different heat treatment temperatures with the hydrophilicity, interlayer structure, permeability and dye/salt rejection properties of GO membranes were systematically explored. The results indicated that the oxygen-containing groups of the GO membrane were partially eliminated after heat treatment, and the hydrophilicity was weakened. This effectively weakened the hydration between the GO membrane and the water molecules and inhibited the swelling of the oxidized graphene membrane. In the dye desalination test, the MCE/EDA/RGO membrane exhibited an ultra-high rejection rate of over 97% for methylene blue (MB) dye molecules. In addition, heat treatment increased the structural defects of the GO membrane and promoted the fast passage of water molecules via the membrane. In pure water flux testing, the water flux of the membrane remained above 46.58 Lm-2h-1bar-1, while the salt rejection rate was relatively low.

Modulating rice digestibility: Mechanisms of ultrasound, oleic acid and moist-heat treatments influence structural, physicochemical and digestive properties.

The research compared the combined effect of ultrasound (160 W, 2 min), oleic acid (15%, 11 h), and moist-heat treatment (HMT, 25% moisture content, 110 °C, 2 h) with their individual treatment on rice grains. The results showed that ultrasound treatment created pores and cracks in the rice grains, facilitating an easier penetration for oleic acid to develop amylose-oleic acid complex during HMT. Compared to native raw rice (NR), both single and combined treatments significantly altered the morphology, reduced swelling power and solubility, enhanced hydrophilicity, thus changing the moisture distribution, thermal and pasting characteristics. Notably, the combined treatment of three techniques significantly increased the relative crystallinity, accompanied by the highest digestive resistance, and the content of resistant starch was increased from 20.53% in NR to 31.75%, much higher than the other treatments. These findings provide potential for the manufacturers to rationally and flexibly employ this low digestible rice in health food products.

An Investigation on the Potential of Utilizing Aluminum Alloys in the Production and Storage of Hydrogen Gas.

The interest in hydrogen is rapidly expanding because of rising greenhouse gas emissions and the depletion of fossil resources. The current work focuses on employing affordable Al alloys for hydrogen production and storage to identify the most efficient alloy that performs best in each situation. In the first part of this work, hydrogen was generated from water electrolysis. The Al alloys that are being examined as electrodes in a water electrolyzer are 1050-T0, 5052-T0, 6061-T0, 6061-T6, 7075-T0, 7075-T6, and 7075-T7. The flow rate of hydrogen produced, energy consumption, and electrolyzer efficiency were measured at a constant voltage of 9 volts to identify the Al alloy that produces a greater hydrogen flow rate at higher process efficiency. The influence of the electrode surface area and water electrolysis temperature were also studied. The second part of this study examines these Al alloys' resistance to hydrogen embrittlement for applications involving compressed hydrogen gas storage, whether they are utilized as the primary vessel in Type 1 pressure vessels or as liners in Type 2 or Type 3 pressure vessels. Al alloys underwent electrochemical charging by hydrogen and Charpy impact testing, after which a scanning electron microscope (SEM) was used to investigate the fracture surfaces of both uncharged and H-charged specimens. The structural constituents of the studied alloys were examined using X-ray diffraction analysis and were correlated to the alloys' performance. Sensitivity analysis revealed that the water electrolysis temperature, electrode surface area, and electrode material type ranked from the highest to lowest in terms of their influence on improving the efficiency of the hydrogen production process. The 6061-T0 Al alloy demonstrated the best performance in both hydrogen production and storage applications at a reasonable material cost.