Thermal Effects of Microwave Energy in Agricultural Soil Radiation

The thermal treatment by millimeter waves for the soil disinfection can be one possible alternative to chemical treatments. This physical method is based on incrementing the soil temperature and its pathogens irradiating with high frequency electromagnetic waves. So the previous knowledge of the temperature distribution in the irradiated soil is essential for achieving an effective bad microorganism and weed seeds elimination. This report analyse the heating kinetic and spatial distribution of the maximum temperatures reached by the soil. It is presented a mathematic model about how are distributed the reached temperatures in the depth of the irradiated soil. This model concludes that when an orchard soil is irradiated superficially by microwaves, the microwaves have a big attenuation due to the soil dielectric properties and the water located in the pores of the most superficial layer. This fact causes a shield effect blocking the waves penetration in few centimetres. The heating by radiation is reduced to the superficial layer. The heating propagation in the depth is occurred by conduction following the Fourier equations.     

Characterization of humic substances: Implications for trihalomethane formation

Humic substances are precursors of carcinogenic trihalomethanes (THMs) formed during disinfection by chlorination in water treatment processes. In an effort to understand the relationship between trihalomethane formation potential (THMFP) and physicochemical properties of humic substances, UV-visible absorbance, fluorescence in emission and synchronous scan modes, and NMR spectra were measured for several aquatic fulvic and humic acids. For comparison, a soil fulvic acid was also examined using these methods. The feasibility of the gradient modified spin-echo (GOSE) NMR experiment to selectively measure singlet resonances arising from isolated protons was examined. In addition, diffusion coefficients were measured for DMSO solutions of the fulvic acids using BPPLED and GOSE-edited pulse sequences. Although none of the methods tested produced results that correlated with THMFP, the GOSE intensities determined for different regions of the NMR spectra did reflect the relative abundance of different types of functional groups produced by lignin oxidation. In addition, the GOSE-edited diffusion results suggest that the isolated protons, those most reactive to chlorination, are more likely contained in the larger molecular weight fractions of fulvic acids.     

化妆品车间空气消毒方法效果比较

评价几种消毒方法对化妆品车间空气的消毒效果。分别使用紫外线照射消毒法、甲醛蒸熏消毒法、戊二醛消毒液气溶胶雾化消毒法、臭氧气体发生器消毒法4种方法进行消毒,然后用平皿沉降法进行采样评价分析,试验结果表明,戊二醛消毒法和臭氧消毒法可以代替紫外线消毒法和甲醛消毒法进行化妆品车间空气常规消毒。     

Pomegranate By-Products as Natural Preservative to Prolong the Shelf Life of Breaded Cod Stick

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.     

Astaxanthin for the Food Industry

Xanthophyll astaxanthin, which is commonly used in aquaculture, is one of the most expensive and important industrial pigments. It is responsible for the pink and red color of salmonid meat and shrimp. Due to having the strongest anti-oxidative properties among carotenoids and other health benefits, natural astaxanthin is used in nutraceuticals and cosmetics, and in some countries, occasionally, to fortify foods and beverages. Its use in food technology is limited due to the unknown effects of long-term consumption of synthetic astaxanthin on human health as well as few sources and the high cost of natural astaxanthin. The article characterizes the structure, health-promoting properties, commercial sources and industrial use of astaxanthin. It presents the possibilities and limitations of the use of astaxanthin in food technology, considering its costs and food safety. It also presents the possibilities of stabilizing astaxanthin and improving its bioavailability by means of micro- and nanoencapsulation.     

氨基化镁铝类水滑石修饰电极及电化学杀菌

以层间插入十二烷基磺酸钠的镁铝类水滑石（Mg/Al-SDS-HTLc）,与十六烷基三甲基溴化铵（CTAB）和3-氨丙基三乙氧基硅烷（APS）缩合反应制备了氨基化镁铝类水滑石（Mg/Al-NH2-HTLc）。 然后以Mg/Al-NH2-HTLc修饰热解石墨电极,通过循环伏安法探讨了该电极对吸附在其表面的大肠杆菌的杀灭作用。 结果表明,被吸附的大肠杆菌在经过循环伏安扫描后死亡率达到98.68%,大肠杆菌的死亡可能是由于细胞膜中易氧化物质（如鸟嘌呤）被氧化所致。     

Calorimetric and nuclear byproduct measurements in electrochemical confinement of deuterium in palladium

We present the results of a new experiment with our multicell set-up implemented with mass spectrometric measurements of⁴He and a highly improved neutron detector. The excess heat measured is comparable with the results of other laboratories, but no neutrons were found and the tritium excess was lower than expected from the power excess. ⁴He has been measured in the electrolysis gases and a tentative correlation of ⁴He with excess power is presented and discussed.     

消毒灭菌的电离辐射与电磁辐射等物理技术比较分析北大核心CSCD

消毒灭菌技术广泛应用于食品工业、医疗领域、水处理等方面。相对于传统化学和热效应的消毒灭菌方法,γ射线、X射线、电子束、微波、低温等离子体、紫外线、高压脉冲电场等物理手段具有不污染环境、消毒灭菌温度低、没有化学残留物等优点而日益受到重视。但这些物理技术手段各有不同,本文首先介绍了γ射线、X射线、电子束、微波、低温等离子体、紫外线、高压脉冲电场等消毒灭菌的技术原理,然后对比了各自优缺点和应用领域。每种方法都有优势和不足,应针对不同的消毒灭菌对象而选择不同的方式。最后,展望了消毒灭菌的发展方向,提出了消毒灭菌在家庭日常消毒、医疗垃圾处理、有人状态下的室内空气消毒等方面的迫切需求。