Combustion Science and Technology,
Год журнала:
2023,
Номер
unknown, С. 1 - 19
Опубликована: Сен. 30, 2023
ABSTRACTThe
incineration
technology
of
food
waste
is
one
the
effective
technologies
for
achieving
resource
utilization
and
harmless
utilization.
As
most
fundamental
important
stage
in
process,
it
necessary
to
conduct
detailed
research
on
pyrolysis
mechanism.
Therefore,
this
article
selects
2,4-imidazolidinedione
as
representative
chemical
compound
waste.
Study
mechanism
reaction
pathway
NOx
precursor
generation
by
using
density
functional
theory
(DFT)
calculation.The
possible
paths
NH3,
HCN
HNCO
formation
from
C-N/C-C
bond
fracture
C-N
direct
caused
H-transfer
are
proposed.
The
path
NH3
has
low
energy
barrier
high
rate
constant
at
temperature.
At
same
time,
explained
that
release
increases
with
increase
In
addition,
study
also
theoretically
demonstrated
more
prone
occur
compared
HCN,
which
finely
interprets
yield
trend
experiment.KEYWORDS:
2,4-imidazolidinedionefood
wasteNOx
precursorsdensity
theorypyrolysis
AcknowledgementsThis
work
was
supported
National
Natural
Science
Foundation
China
(Nos.
52276127
51704194)
Youth
Scientific
Research
Team
Cultivation
Program
Shanghai
University
Engineering
Technology
(QNTD202101).Disclosure
statementNo
potential
conflict
interest
reported
author(s).Additional
informationFundingThis
[QNTD202101];
[No
52276127];
51704194].
Processes,
Год журнала:
2024,
Номер
12(1), С. 135 - 135
Опубликована: Янв. 4, 2024
Melanoidins,
as
macromolecular
heterogeneous
organic
polymers,
are
produced
from
the
Maillard
reaction
between
amino
and
carbonyl
groups
during
thermal
hydrolysis
pretreatment
(THP)
of
sludge.
The
brown
color
recalcitrance
melanoidins
pose
a
serious
threat
to
wastewater
treatment
systems,
such
invalidating
UV
disinfection
decreasing
efficiency
anaerobic
digestion;
thus,
they
have
gradually
received
much
concern
in
recent
years.
However,
currently
study
on
THP-origin
is
limited
by
lack
reliable
extraction
quantification
methods.
This
paper
presents
comprehensive
review
physical,
chemical,
biological
properties
different
sources
fill
research
gap
melanoidins.
adverse
effects
management
sludge
discussed,
for
first
time,
special
attention
paid
potential
environmental
hazards
natural
ecosystems.
removal
technologies
summarized
compared
well.
Finally,
suggested
areas
that
future
studies
should
focus
provided.
dedicated
providing
guidance
melanoidin
better
development
THP
industry.
International Journal of Food Science & Technology,
Год журнала:
2024,
Номер
59(3), С. 1560 - 1571
Опубликована: Янв. 15, 2024
Summary
Impacts
of
Maillard
reaction
on
bitterness,
physicochemical
properties,
antioxidant
activities
salmon
frame
protein
hydrolysates
(PH)
and
its
plastein
(PT)
using
ribose
or
glucosamine
(Glx)
were
investigated.
PT
showed
higher
bitterness
than
PH
after
reaction,
regardless
sugars
concentrations
used
(
P
<
0.05).
(10%)
4%
Glx
heated
at
120
°C
for
min
yielded
products
(MRPs)
with
the
least
(score:
5.89)
as
compared
to
control
sample
Browning
intensity
lightness
aforesaid
directly
inversely
proportional
treatment
time,
respectively.
MRPs
(10%
Glx)
increased
DPPH
ABTS
radical
scavenging
(37.06
45.65
μmol
TE
g
−1
,
respectively)
up
60
Moreover,
score
MRPS
was
reduced
from
9.37
1.44
ascertained
by
decrease
in
hydrophobic
amino
acid
contents
Therefore,
could
be
a
promising
means
lower
PH.
Foods,
Год журнала:
2023,
Номер
12(6), С. 1316 - 1316
Опубликована: Март 20, 2023
This
study
analyzes
the
possibility
of
using
soybeans
as
an
addition
to
main
ingredients
used
make
bread,
with
aim
improving
its
quality
characteristics.
To
maximize
nutritional
profile
they
were
subjected
germination
and
lyophilization
process
before
being
in
bread
making.
The
levels
5%,
10%,
15%,
20%
germinated
soybean
flour
(GSF)
on
dough
rheology
used.
From
point
view,
GSF
had
effect
decreasing
values
creep
recovery
parameters:
JCo,
JCm,
μCo,
Jmax,
JRo,
JRm,
Jr.
At
same
time,
rheological
parameters
λC
λR
increased.
did
not
affect
homogeneity
may
be
seen
from
EFLM
analysis.
Regarding
it
concluded
that
a
maximum
15%
wheat
desirable
loaf
volume,
porosity,
elasticity,
sensory
properties
bread.
samples
additions
showed
higher
brightness
less
pronounced
red
yellow
tint.
When
percentage
increased,
value
firmness
parameter
increased
gumminess,
cohesiveness,
resilience
decreased.
influence
crumb
structure
samples.
Thus,
taking
into
account
results
determinations
outlined
above,
can
stated
leads
good
Nanotechnology Reviews,
Год журнала:
2024,
Номер
13(1)
Опубликована: Янв. 1, 2024
Abstract
Recently,
there
has
been
a
surge
of
interest
in
developing
new
types
photothermal
materials
driven
by
the
ongoing
demand
for
efficient
energy
conversion,
environmental
concerns,
and
need
sustainable
solutions.
However,
many
existing
face
limitations
such
as
high
production
costs
or
narrow
absorption
bands,
hindering
their
widespread
application.
In
response
to
these
challenges,
researchers
have
redirected
focus
toward
harnessing
untapped
potential
organic
waste-derived
bioderived
materials.
These
materials,
with
properties
derived
from
intrinsic
composition
transformative
processes,
offer
cost-effective
alternative.
This
review
provides
an
extended
categorization
based
on
origin.
Additionally,
we
investigate
mechanisms
underlying
Key
findings
highlight
efficiency
versatility
applications
water
harvesting,
desalination,
biomedical
applications,
deicing,
waste
treatment,
remediation.
Through
versatile
utilization,
they
demonstrate
immense
fostering
sustainability
support
transition
greener
more
resilient
future.
The
authors’
perspective
challenges
potentials
platforms
is
also
included,
highlighting
real-world
implementation.
