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Summary Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties, morphological structure, functional and crystalline structural that affect bread quality. Microwave‐treated rice flour at 600 W showed notable increment in amylose content of 1.03 folds (for both 20% and 30% water content) as compared to untreated rice flour. The microwave treatment destroyed the amorphous region of the rice flour starch, whereas starch crystal structure was slightly increased after treatment. Rice flour maintained its thermal stability even after exposure to high radiation of microwave. The treated rice flour exhibited starch granules with more voids on its surface, indicating the exudation of amylose at higher temperature. The major effect of microwave treatment was observed on the bread for rice flour treated at 800 W with higher specific volume, increase in gas cells pores, softer crumb, low hardness and delayed staling as compared to untreated rice flour. The microwave‐assisted treatment shows a significant potential in improving the rice flour quality led to increase the quality of bread. [ABSTRACT FROM AUTHOR]

Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch–tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch–tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry. [ABSTRACT FROM AUTHOR]

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers (1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count (TPC) and yeast and mold counts (YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy (CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy (SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably after microwave treatment, thereby prolonging its shelf life. Therefore, microwave treatment could thus be an effective, practical technology to produce low-bacterial flour and thereby enhance its product quality.

Although 3D printing technology has been widely applied in fabrication of polymer composite, yet, it still exhibits low mechanical performance, restricting its application in structural materials. Herein, a new 3D printing polymer composite composed of carbon fiber and polyamide12 (PA12) is fabricated and subsequently treated by microwave treatment. It is found that the tensile strength and modulus of 3D printing CF/PA12 composite with microwave treatment are improved by 23.8% and 10.2% compared with the original specimen, respectively. Moreover, a new mechanism of mechanical reinforcement is investigated and proposed by nanoindentation and 3D X‐ray computed tomography. The work does not only confirm formation of 3D printing CF/PA12 composite with good mechanical properties, but also proposes a new mechanism of microwave treatment effect on 3D printing polymer composite based on carbon fiber. Highlights: A new 3D printing CF/PA12 composite based on microwave treatment is developed.The 3D printing composite exhibits good mechanical properties.A new mechanism of mechanical reinforcement is proposed. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effect of killing (blanching and freezing) followed by culinary processing on the microbiological quality of Tenebrio molitor and Gryllus assimilis. These insects were subjected to starvation before killing, which does not ensure sufficient microbiological safety. Therefore, technological or culinary processing of insects is necessary before consumption. For the subsequent processing of insects, boiling, drying, roasting, and microwave treatment were used. Nine categories of microbiological parameters were selected as indicators of hygienic quality. All identification and enumeration were performed using ISO-compliant methods. The results showed that killing insects by blanching or freezing alone does not ensure sufficient microbiological quality, and therefore, further culinary processing is necessary. However, all subsequent culinary treatments applied in this study were able to reduce the microbial load significantly. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study optimized the organic matter solubilization of faecal sludge (FS). FS was treated in a microwave oven at varying microwave power and treatment times. Changes in total solids (TS), volatile solids (VS), total chemical oxygen demand (TCOD), and soluble chemical oxygen demand (sCOD) were measured. A response surface methodology (RSM) optimized organic matter solubilization during microwave treatment. A central composite design was employed, and the observed responses were used to fit a second-order response surface model. Microwave treatment at 14,000 kJ/kg. TS reduced FS volume by 58%. The VS/TS ratios remained similar before and after microwave treatment. The solubilization of organic matter (measured by the sCOD/TCOD ratio) increased after microwave treatment, showing an initial linear increase with specific energy followed by a decrease. The highest solubilization was 38%, achieved at a microwave power level of 630 W for 3 min. Organic matter solubilization was more sensitive to contact time than microwave power. RSM determined the optimized conditions to be 617.7 W and 2.4 min, within the experimental design boundaries. These findings align with similar observations from other studies using wastewater sludge. The results suggest that microwave treatment can achieve multiple FS treatment objectives. Optimal operating conditions should be identified if the aim is to solubilize organic matter in FS. [ABSTRACT FROM AUTHOR]

Aims: Endovenous microwave ablation (EMWA) is an endovenous thermoablation (EVTA) system to ablate incompetent truncal veins. Early results suggest that EMWA uses more power than endovenous laser ablation (EVLA) to get the same results. We aimed to define the parameters for EMWA, which give the same tissue ablation as EVLA, using the validated porcine liver model. Methods: EVLA (1470 nm 600 micron radial fibre) treatments were performed at 6 W, 8 W and 10 W, at pullback speeds of 6, 7, 8 and 9 s/cm, giving Linear Endovenous Energy Densities (LEEDs) between 36 - 90 J/cm. Each combination of power and pullback was repeated 5 times. We then used EMWA in the same model. Powers of 35-75 W and pullback speeds of 4-9 s/cm were used (LEEDs 140-675 J/cm). Ablation tracts from both devices were analysed by 2 blinded observers, noting thermal spread and carbonisation. Results: For each commonly used parameter for EVLA, we identified a range of parameters for EMWA that produced similar tissue ablation in the porcine liver model. To keep the pullback speeds within the usual range, powers of 35-75 W were needed with EMWA, with mean EMWA LEEDs 3.9 - 5.8 times higher than EVLA LEEDs. We found the quicker the pullback speed, the higher the multiple of EMWA LEED we needed to get the same effect. Conclusion: We have identified parameters for EMWA that gave equivalent tissue ablation in the porcine liver model to commonly used parameters used for EVLA. These need to be validated clinically, but as the model used has already been validated against clinical outcome in endovenous thermal ablation, there is little reason to suspect that these results would not be valid. As the power during EMWA is higher than EVLA, EVMA LEEDs are approximately 4-6 times higher than EVLA LEEDs to achieve the same thermal effect on the tissues. [ABSTRACT FROM AUTHOR]

Microwave treatment has become a promising method to improve the efficiency of mechanical excavators in hard rocks. This paper conducted microwave irradiation tests on three water-bearing sandstones and analyzed the heating and water-escaping process by real-time temperature and mass measurement. Meanwhile, nuclear magnetic resonance tests were performed to investigate the water transport behavior inside the samples under microwave irradiation. The results show that the thermal behaviors are jointly governed by the water content, permeability and microwave power used. As the sample temperature increase, the contained water would firstly transport from the drying front to the surface driven by the temperature gradient. Subsequently, water began to escape from the sample with a rate determined by the permeability of the sandstone. At this stage, energy dissipation brought by water escaping would slow down the initial heating rate. Hence, the thermal cracking of the sandstones under microwave irradiation can hardly be enhanced by the existence of pore water in spite of its superior dielectric properties. Nevertheless, the vapor pressure could be large enough to burst the sample when water was heated to a high temperature. Highlights: Obtained the real-time temperature and mass change under microwave irradiation Investigated the water transport behavior in sandstones using nuclear magnetic resonance techniques Discussed the role water plays in microwave heating, fracturing and bursting of sandstones [ABSTRACT FROM AUTHOR]

In order to study the bending properties of tropical tree species rich in organic extracts, the effects of temperature and time on the bending performance of hydrothermal treatment were investigated. The effects of power and time on bending performance under microwave heating conditions were investigated. It is found that the chemical composition does not undergo obvious degradation at 80°C-100°C, and the bending performance gradually becomes better with the increase in heating time; when the hydrothermal time exceeds 4 h, the bending performance varies with heating time. The growth is better than the difference, reaching the maximum at 4 h. When the water temperature is 140°C, the bending performance is negatively correlated with the heating time. When the hydrothermal treatment time is the same, the bending property becomes better as the temperature increases. The most reasonable process for microwave softening heating is with a power of 480 W and a heating time of 4 min. A softening treatment method combining water heat and microwave can achieve a better softening effect. When the final moisture content is controlled to 8%, the bending setting effect is the best. The optimum drying time is 6 h, and the optimum drying temperature is 50℃. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of High Pressure Physics is the property of Chinese Journal of High Pressure Physics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the structural characteristics, functional properties, and in vitro gastrointestinal digestibility of glutenin from Tiger nut seed meal (TNSMG) treated by microwave (140–700 W, 20–60 s) and water-bath heating (40–100 °C, 10–30 min) were investigated. Analysis of the surface hydrophobicity, intrinsic fluorescence spectroscopy and Fourier transform infrared spectroscopy indicated that both microwave and water-bath heating treatments caused structure changes of TNSMG. The results showed an increase in the exposure of sulfhydryl groups and the content of β-sheet, coupled with a decrease in the content of α-helix and β-turn. These structural changes contributed to the improved solubility, foamability, emulsification properties, and digestibility of TNSMG under proper thermal treatment conditions. TNSMG exhibited the best solubility (68.48%) and foamability (85.56%) after water-bath heating treatment for 20 min at 80 °C. Furthermore, TNSMG showed the best emulsification property (9.61 m2/g) and digestibility (78.58%) when treated by microwave treatment at 560 W for 40 s.

Recently, the term theragenerative has been proposed for biomaterials capable of inducing therapeutic approaches followed by repairing/regenerating the tissue/organ. This study is focused on the design of a new theragenerative nanocomposite composed of an amphiphilic non-ionic surfactant (Pluronic F127), bioactive glass (BG), and black phosphorus (BP). The nanocomposite was prepared through a two-step synthetic strategy, including a microwave treatment that turned BP nanosheets (BPNS) into quantum dots (BPQDs) with 5 ± 2 nm dimensions in situ. The effects of surfactant and microwave treatment were assessed in vitro: the surfactant distributes the ions homogenously throughout the composite and the microwave treatment chemically stabilizes the composite. The presence of BP enhanced bioactivity and promoted calcium phosphate formation in simulated body fluid. The inherent anticancer activity of BP-containing nanocomposites was tested against osteosarcoma cells in vitro, finding that 150 μg mL−1 was the lowest concentration which prevented the proliferation of SAOS-2 cells, while the counterpart without BP did not affect the cell growth rate. Moreover, the apoptosis pathways were evaluated and a mechanism of action was proposed. NIR irradiation was applied to induce further proliferation suppression on SAOS-2 cells through hyperthermia. The inhibitory effects of bare BP nanomaterials and nanocomposites on the migration and invasion of bone cancer, breast cancer, and prostate cancer cells were assessed in vitro to determine the anticancer potential of nanomaterials against primary and secondary bone cancers. The regenerative behavior of the nanocomposites was tested with healthy osteoblasts and human mesenchymal stem cells; the BPQDs-incorporated nanocomposite significantly promoted the proliferation of osteoblast cells and induced the osteogenic differentiation of stem cells. This study introduces a new multifunctional theragenerative platform with promising potential for simultaneous bone cancer therapy and regeneration.

This research examined and compared the effect of microwave and deodorant treatments on the rheological and microscopic characteristics of crumb rubber modified asphalt (CRMA) after long-term aging. Although the emissions from the asphalt modified by microwave treatment of crumb rubber (CR-micr) or high-alkane alcohol deodorant treatment of crumb rubber (CR-de) are reduced significantly compared with the ordinary CRMA, the research on their rheological and microscopic properties after aging is insufficient (especially for the CRMA with CR-de), which may pose a potential risk to their application in road engineering. To address this issue, this paper first used the rolling thin film oven and pressure aging vessel test to imitate the long-term aging of CRMAs. Then, the rheological properties of aged CRMA samples were evaluated using a dynamic shear rheometer and a bending beam rheometer. Meanwhile, the surface micromorphology, micromechanical characteristics and the chemical functional groups of CRMA samples before and after long-term aging were characterized by atomic force microscopy (AFM) and Fourier transform infrared spectroscopy (FTIR). The results demonstrated that the microwave treatment can enhance the fatigue life of the long-term aged CRMA by approximately 29 % under 8 % CR content and 3 % strain level, while effectively improve the resistance to low-temperature cracking. Meanwhile, after long-term aging, the carbonyl index of CRMA with CR-micr is 36 % lower than that of CRMA with CR-de and 50 % lower than that of ordinary CRMA. The micromechanical modulus of CRMA with CR-micr is also lower than that of CRMA with CR-de and ordinary CRMA. These findings manifest that the microwave treatment can improve the ability of CRMA to resist long-term aging, and the deodorant treatment does not have an adverse effect on this ability.

• Microwave techniques used as a dual-purpose tool for: i) the elimination of moisture and ii) the moisture infiltration measurement in a monument's masonry. • Important pieces of cultural heritage architecture or art could be treated with non-destructive microwave techniques for moisture elimination and assessment. • Measurement of electrical permittivity for the extraction of volumetric water content in tuff bricks. • Electrical characterisation with a vector network analyser for measuring the phase shift of scattering parameters and calculating electrical permittivity. • A complete two-step methodology for controllable moisture elimination. In this paper, we present our experimental methodology, which was developed to assess and eliminate the excess moisture levels in the masonry of a Roman archeological monument, namely the Mensa Ponderaria of Tivoli, which is an important landmark dating back to the first century A.D. The need to keep interventions to a minimum were crucial factors for choosing microwave techniques as a non-destructive method for removal and moisture infiltration measurements in the walls. We used a microwave generator connected to a horn antenna to increase the temperature locally at the point of treatment and achieve the elimination of moisture. Additionally, to quantify the amount of eliminated water, we used a free space transmission measurement by two patch micro-strip fed antennas with a resonance at 2.62 GHz connected to a vector network analyser (VNA). S-parameters were measured at a frequency range 2–3 GHz. The phase shift method was used to extract the effective dielectric permittivity by the phase of the transmission S 21 parameter. In the final step, we derived the volumetric water content of the wall θ (%) based on the dielectric permittivity of the wall material (tuff). Measurements were performed at several points of the masonry, which were previously treated with microwaves or remained without treatment for comparison. We report an average of 139 gr in water extraction from the treated areas of the masonry with the mild treatment protocol we used, with the possibility of further increase with longer or higher-power drying cycles. [ABSTRACT FROM AUTHOR]

Quantum Dots (QDs) of hydrated tungsten oxide were synthesized via electrolysis using sintered tungsten carbide-6 wt% cobalt (WC–6Co) scrap as anode, Ti plate as cathode, and sulfuric acid as electrolyte at room temperature. The as-synthesized powder was characterized using X-ray diffraction (XRD), Transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, Electron paramagnetic resonance spectroscopy (EPR), and Ultraviolet–visible spectroscopy (UV–Vis). The XRD analysis confirmed the formation of orthorhombic hydrated tungsten oxide (WO 3.H 2 O) QDs via electrochemical oxidation of WC. As-synthesized WO 3.H 2 O QDs were thermally-treated using microwave radiation and conventional furnace at 150 °C for 8 min and 45 min, respectively. Thermal treatment of as-synthesized QDs produced partially dehydrated powder consisting of both orthorhombic WO 3.H 2 O and cubic WO 3.H 0.5 crystal structures. The TEM analysis showed that the average particle size of QDs was 7.60 nm. Further, an increase in lattice strain was observed on microwave treatment owing to the non-equilibrium phase transformation (i.e., rapid heating) from orthorhombic to cubic crystal structure resulting in the generation of oxygen vacancies. The increase in oxygen vacancy concentrations in QDs on microwave heating was confirmed by XPS, FTIR, EPR, and Raman spectroscopy. The energy bandgaps of as-synthesized and thermally-treated QDs were in the range of 2.4307–2.4979 eV. The relatively low energy bandgap of QDs is attributed to the change in crystal structure and increase in the oxygen vacancy concentration. An improved CO gas sensing characteristics of microwave-treated QDs was noted. [ABSTRACT FROM AUTHOR]

The effect of microwave treatment on the grinding and flotation performance of a typical copper–nickel sulfide ore was evaluated, based on the determination of its microwave absorption capability, grinding and flotation indexes such as crack percentage, mineral liberation degree, particle size distribution, relative work index (RWI), metal enrichment ratio and recovery. There were obvious differences between the microwave absorption capabilities of the main minerals in the ore, as demonstrated by their different microwave penetration depths. They also induced temperature differences between sulfide minerals and gangue minerals which could reach 418 °C after microwave treatment for 20 s. It was shown that microwave treatment could effectively improve the grindability of the ore, as proven by the increase in fine particles smaller than 0.074 mm and the decrease in RWI after grinding due to the higher crack percentage and mineral liberation degree. Moreover, microwave treatment affected the ore floatability because of the generation of cuprite, retgersite, and rozenite with poor floatability when the treatment time was extended. By microwave treatment for a proper time, 20 s, an optimal balance between the grindability and flotation performance could be achieved. Compared with the untreated ore, the RWI of the ore decreased by 11.5%. After flotation, the Cu and Ni enrichment ratios of the flotation concentrate increased by 0.3 and 0.2, respectively. Meanwhile, their corresponding recoveries increased by 4.2% and 3.1%. This study provides new insights for the treatment of copper–nickel sulfide ore to enhance the grinding and flotation process. [ABSTRACT FROM AUTHOR]

In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat. Proteases with a pH optimum of 4.4 (cysteine proteinases) were more susceptible to microwave heating, which contributed mostly to protease inactivation. Significant improvements (p < 0.05) in the dough properties and gluten quality of sprouted wheat were observed, which are probably attributable to the synergistic effectiveness of protease inactivation and heat-induced gluten cross-linking. After microwave treatment, the decrease in the solubility and extractability of protein in sprouted wheat indicated protein polymerization, which was induced by intermolecular disulfide bond cross-linking. The changes in gliadin were less pronounced due to the relatively low temperature of the microwave treatment. The cross-linking in sprouted wheat that occurred after microwave treatment seemed to mainly involve glutenin, especially B/C low-molecular-weight glutenin subunits (B/C-LMW-GSs) in the range of 30–50 kD. [ABSTRACT FROM AUTHOR]

Post-fermentation acidification (PFA) or post-acidification is defined as the development of acidity after the desirable fermentation. PFA is not a preferred phenomenon in fermented milk products due to the detrimental effects on product quality and shelf life. So alternate methods are being attempted to control PFA in fermented milk products. The reported study aimed to assess the efficiency of microwave treatment in controlling PFA in dahi. For this, dahi samples prepared using two high post acidifying cultures Lacticaseibacillus rhamnosus NCDC 18 and Lacticaseibacillus casei 01 were subjected to microwave treatments (600 W and 720 W). Microwave treatment at 720 W resulted in product damage whereas 600 W did not elicit any detrimental effect. Samples microwaved at 600 W for 10 s, 20 s and 30 s were stored in the refrigerator (5 ± 2°C) and analysed for changes in titratable acidity, pH and starter culture count over a period of six days at three days interval. During the storage period, significant decrease (p < 0.01) in pH and increase (p < 0.01) in titratable acidity and starter culture count were observed in all the samples of dahi irrespective of the microwave treatment given and the starter culture used. However, some culture specific, microwave exposure period dependent statistically significant variations were observed. Though the microwave treatment at 600 W did not elicit any remarkable reduction in PFA, the culture specific differences observed in the impact of microwave treatment warrant further studies for starter culture specific standardisation of microwave-based heat treatments for controlling PFA. [ABSTRACT FROM AUTHOR]

Prediction of kinetic, thermodynamic, and mass transfer parameters enable the comprehension of the structure of the solid–liquid extraction system. In this study, fig (Ficus carica) leaves were extracted by ethanol solution (10%, v/v) through microwave-assisted extraction (MAE) under 100, 200, 300, 400, and 500 W. Diffusion coefficient was calculated as 1.958 × 10−7, 1.543 × 10−7, and 1.089 × 10−7 m2 s−1, while mass transfer coefficient changed as 0.0364, 0.0573, and 0.0541 m s−1 under 345, 351, and 352 K, respectively. Biot number (1487.23, 2970.83, and 3974.28) was elevated with temperature. Pseudo-second-order kinetic equation characterized the kinetic findings of the MAE more satisfactorily comparing to pseudo-first-order kinetic equation. An endothermic, and spontaneous nature was observed based on the enthalpy (281.98 kJ mol−1), entropy (0.834 kJ mol−1 K−1) and Gibbs free energy changes (− 5.748, − 10.752, and − 11.586 kJ mol−1). [ABSTRACT FROM AUTHOR]

This study investigates the effectiveness of microwave treatment (MW) on the antifungal properties of Norway spruce wood and the leaching of preservatives. Given the environmental and health concerns about conventional wood preservatives, this study evaluates microwave treatment as a sustainable pretreatment to limit the leaching of preservatives from wood. In the experiment, wood samples were treated with microwaves at five different energy levels before being impregnated with copper–ethanolamine- and boron-based preservatives. We assessed preservative retention by leaching tests and assessed the resistance of the wood to fungal attack. The results show that MW treatment improves the uptake and fixation of preservatives, reduces leachability, and significantly improves the durability of an otherwise perishable wood against fungal attack. This study emphasises the potential of microwave treatment for wood preservation. It offers an environmentally friendly approach to extending the life of wood products while maintaining their protective properties against decay. [ABSTRACT FROM AUTHOR]

Extraction and improvement of plant-based protein isolate by microwave and pH shifting treatment have received increasing attention to widening its applications. In the current study, protein isolate was prepared by optimizing microwave treatment parameters from soybean meal, and the impact of pH shifting on the microwave-extracted soybean meal protein isolate (SMPI) was analyzed. The maximum yield and purity were obtained at the optimal microwave treatment conditions of 16:1 v/w, 600 W, and 32 s of liquid-solid ratio, power, and time respectively. The SMPI samples shifted at various pH after microwave treatment showed better functional characteristics like solubility, emulsion forming capacity, wettability, and foaming capacity and stability than the control sample (non-pH shifted). The structural characteristics of pH-shifted SMPI studied through FTRI and XRD indicated the presence of more ꞵ-sheets, increased hydrogen bonds, and less crystalline conformation than the control sample. The SMPI sample shifted near the isoelectric point of protein showed better thermal properties than other pH-shifted samples. This study demonstrated that pH shifting of SMPI extracted by microwave treatment causes desirable changes and can play a huge role in the utilization of soybean meal for food product development. Statement of Novelty Current work includes the extraction of soybean meal protein isolate (SMPI) by optimizing microwave treatment parameters through response surface methodology. The optimized sample was adjusted at five different pHs and various functional, structural, and thermal properties were studied. The extraction yield and purity of soybean meal protein isolate obtained after optimizing microwave treatment parameters were noticeably higher than the conventional methods. Significant improvements were also observed in the structural, functional, and thermal properties of soybean meal protein isolate after pH adjustment as compared to protein isolate obtained without pH adjustment. [ABSTRACT FROM AUTHOR]

The microwave process raises considerable interest due to its advantages in the agriculture and food industries. This process has an impact on the chemical components of food. The effect of microwave treatment on the composition of maize flour is not well established. This study aims to determine the primary metabolite (amino acids, sugars, organic acids, etc.) and fatty acid profiles before and after microwave treatment (600 W, 2 min) of maize flour samples using gas chromatography (GC) techniques. Thirty-five different metabolites were identified in all maize flour samples by GC-MS through standard mass spectral libraries. Moreover, ten different fatty acids detected by GC-FID in the samples were confirmed by comparing them with the retention times of the authentic standards. Based on the statistical analyses, it was found that microwave treatment did not result in any significant effect on the general primary metabolite profile and fatty acid composition of the maize flour samples. Both the Hierarchical Cluster Analysis (HCA) and the Principal Component Analysis (PCA) indicated that the data obtained from all samples had good repeatability. The findings from the metabolite analyses provide valuable insights into establishing a background for monitoring and controlling the chemical composition of maize flour when subjected to microwave processing. [ABSTRACT FROM AUTHOR]

NEW TECHNIQUES OF BENTONITE ACTIVATION AND THEIR EFFICIENCY IN USED MOTOR OIL (UMO) REGENERATION HAVE BEEB ASSESSED. FOUR METHODS OF RECYCLING USED LUBRICATING OIL (HAVING RUN ABOUT 15 000-20 000 KM) HAVE BEEN EMPLOYED, SUCH AS HEAT/BENTONITE TREATMENT, Na2CO3/BENTONITE COMBINED WITH MICROWAVE TREATMENT, ACID/BENTONITE COMBINED WITH MICROWAVE TREATMENT, AND NaOH/BENTONITE COMBINED WITH MICROWAVE TREATMENT. VARIOUS TESTS HAVE BEEN CARRIED OUT ON THE RECYCLED USED LUBRICATING OIL, INCLUDING THOSE FOR DENSITY, KINEMATIC VISCOSITY, VISCOSITY INDEX. POUR POINT, COLOR, AND SULFUR CONTENT. THE RESULTS SHOWED THAT ACIDACTIVATED BENTONITE FOLLOWED BY MICROWAVE TREATMENT WAS MORE EFFICIENT FOR UMO REGENERATION COMPARED TO THE OTHER METHODS. [ABSTRACT FROM AUTHOR]

The results of studies on the effect of microwave radiation treatment on the technological properties of the solution of Dorus FU 406/1 urea–formaldehyde glue. It has been found that a change in the specific power and duration of microwave treatment of the glue solution significantly affects changes in its alkaline–acid equilibrium of the medium towards a decrease in pH and a reduction in the duration of gelation at 100°C and at that does not exert any significant effect on the viability of the working glue solution. [ABSTRACT FROM AUTHOR]

Self-healing is a preventive maintenance technique developed to extend the service life of road pavements, accordingly, increasing their sustainability: energy consumption savings, lower emissions, and a decrease in the use of non-renewable resources. Microwave (MW) self-healing technology consists of heating the binder so it can flow and fill the cracks in the pavement. To promote and enhance this asphalt self-healing capacity, electrically conductive susceptible particles like steel slag can be added as aggregates in the asphalt mixture, and a combination of heat and re-compaction energy (thermomechanical treatment) can be applied to improve healing rates. However, one of the key issues is determining how to take full advantage of asphalt mixtures self-healing capacity to maximize the extended life span of asphalt pavements in order to avoid the use of a great number of non-renewable resources and energy in the rehabilitation of deteriorated pavements. Although some different factors that affect self-healing effectiveness are being studied, the optimal implementation conditions and moment to apply the MW treatment have yet to be determined. Hence, this paper aims to identify variables and establish an optimal implementation of the MW self-healing technology including steel slags and a thermomechanical treatment (MW heating and re-compaction). For this purpose, the influence of the implementation conditions, the moment of application, and the mixture design have been assessed by Life-Cycle Greenhouse Gas emissions, Cumulative Energy Demand, and cost evaluation. Results have shown that the optimal moment to apply the MW treatment would be around the half-life span of the asphalt pavement, being the most beneficial solution when applied over asphalt mixtures using steel slag as this allows reducing energy requirement during the MW application process and minimise costs.

Despite presenting global relevance and satisfactory mechanical properties for structural applications, the Portuguese eucalyptus, southern blue gum (Eucalyptus globulus Labill.), faces difficulties with impregnation with preservative products due to its limited permeability (treatability), which limits its utilization. Microwave (MW) treatment of wood offers a promising avenue for overcoming this issue, but it may impact the mechanical properties. It was identified that there remain research gaps regarding the impacts of MW treatment on eucalyptus. Hence, it was aimed to identify the optimum MW parameters for southern blue gum wood to enhance its impregnability without compromising the mechanical properties. This will contribute to meeting the growing demand for wood for construction. Small clear wood specimens containing heartwood were separated into three groups: two underwent MW treatment, and one did not (control). The samples were impregnated with a preservative product and after submitted to mechanical testing. The MW treatment significantly enhanced the retention of the preservative product, which is remarkable given the impossibility of impregnating eucalyptus heartwood using conventional pressure methods. Although there were slight decreases in the mechanical properties of the MW-treated specimens, they were statistically equivalent to the control group. New insights into the mechanical bending behavior of MW-treated samples also arose. The mechanical properties of MW-treated eucalyptus samples surpassed those of other globally used wood species. Thus, MW treatment presented itself as an effective process for increasing eucalyptus impregnability, and it has the potential to augment southern blue gum's use as a raw sawn and engineered structural wood material worldwide.

旨在为制备不同风味品质的菜籽油提供理论依据，通过感官风味品质评价、电子鼻分析、顶空固相微萃取气相色谱-质谱联用技术（HS-SPME-GC×GC/MS）等手段，研究了微波处理对菜籽油风味的影响。结果表明：微波能输入总量和输入强度均影响菜籽油感官风味品质；电子鼻分析结果表明，浓香菜籽油与非浓香菜籽油的挥发性风味成分具有相似性;非浓香菜籽油主要风味物质有23种，包含醛类物质7种、硫类物质5种、醇类物质3种、酸类物质2种、酯类物质2种、杂环类物质2种、烯烃类和酚类物质各1种，为非浓香菜籽油提供辛辣味、脂香味、青草味和花香味等风味；浓香菜籽油中主要风味物质有13种，包含硫类物质5种、杂环类物质3种、醛类物质2种以及酚类、醇类和酸类物质各1种，主要赋予浓香菜籽油辛辣味、烤香味、焙烤味和脂香味等风味。综上，微波预处理技术对菜籽油的风味有显著影响，随着微波能的输入，菜籽油风味由主要以硫苷降解物和氧化挥发物为主导的辛辣味、脂香味、青草味、花香味，转变为以硫苷降解物、美拉德反应产物和氧化挥发物为主导的辛辣味、烤香味、焙烤味和脂香味。Aiming to provide a theoretical basis for the preparation of rapeseed oil with different flavor qualities, the effect of microwave treatment on the flavor of rapeseed oil was investigated by means of sensory flavor quality evaluation, electronic nose analysis, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS - SPME - GC×GC/MS). The results showed that the total amount and intensity of microwave energy input affected the sensory flavor quality of rapaseed oil. The electronic nose results showed that the flavor components of fragrant rapeseed oil and non-fragrant rapeseed oil were similar. There were 23 main flavor substances in non-fragrant rapeseed oil, including 7 aldehydes, 5 sulphur substances, 3 alcohols, 2 acids, 2 esters, 2 heterocyclics and 1 each of olefins and phenols, which provided pungent, oily, grassy and floral flavors to non-fragrant rapeseed oil. There were 13 main flavor substances in fragrant rapeseed oil, including 5 sulphur substances, 3 heterocyclics, 2 aldehydes, and 1 each of phenols, alcohols and acids, which mainly gave fragrant rapeseed oil pungent, roasted, bakery and oily flavors. In conclusion, microwave pretreatment technology has a significant effect on the flavor of rapeseed oil. With the input of microwave energy, the flavor of rapeseed oil mainly changes from pungent, oily, grassy and floral flavors dominated by thioglycoside degradation products and oxidized volatiles to pungent, roasted, bakery and oily flavors, dominated by the products of the thioglycoside degradation products Maillard reaction products and oxidized volatiles.

The aim of this study was to reveal the changes of lipids in rice with and without microwave pretreatment during storage. Different varieties of rice (Jindao 919, Chaobei 2, and Daohuaxiang 2) were microwaved at 850 W for 50 s and stored under different conditions for up to three months. The changes of lipase, lipoxygenase, peroxidase and catalase activity, fatty acid value (FAV), peroxide value (POV), and carbonyl value (CV), water distribution and volatile components were evaluated. The results showed that microwave treatment effectively reduced the water activity of rice, changed the microstructure of rice grains, and inactivated the activity of lipases. After microwave treatment, the activities of lipase, lipoxygenase, peroxidase and catalase decreased by an average of 54.03%, 71.11%, 95.94%, and 46.04% for Jindao 919, Chaobei 2, Daohuaxiang 2, respectively. After storage at 37 ℃ for 90 days, FAV, POV and CV were only increased by 0.716–1.436 mg/100 g, 2.859–6.734 mmol/kg and 3.697–5.308 mmol/kg, respectively. It was demonstrated that microwave treatment could effectively deactivate the activity of lipolytic enzymes, and reduce the production of free fatty acids and hydroperoxides from the hydrolysis and oxidation of rice lipids and the production of volatile aldehydes and ketones, thereby delaying quality deterioration in rice during the storage process.

Lignocellulosic biomass comprises the crop residues, which remain in large quantities from various stages of crop processing. Its main constituents, cellulose, hemicellulose, and lignin, are interlinked by hydrogen and covalent bonds and form a robust and intricate matrix making it resistant to enzymatic degradation. Pretreatment is crucial in lignocellulosic biomass processing, aiming to remove lignin and enhance enzyme access to polysaccharides. This study examines how microwave-assisted peroxide pretreatment affects the delignification of corncobs, aiming to enhance the efficiency of utilizing this agricultural residue in fermentation processes. Taguchi orthogonal array was used to optimize pretreatment conditions and assess the effects of individual parameters (temperature, H 2 O 2 dose, and pretreatment time) on delignification efficiency. The results showed the significant influence of pretreatment conditions on lignin removal from corncobs, with the highest delignification achieved at an H 2 O 2 dose of 500 mg/g, temperature of 100 °C, and pretreatment time of 2 minutes. H 2 O 2 dose had the most substantial impact on the delignification, followed by temperature and pretreatment time. The observed 81.6% delignification and 61.9% increase in cellulose content are pivotal for enzymatic hydrolysis efficiency. This improvement suggests enhanced enzyme availability during hydrolysis and reversible binding to polysaccharide active sites, potentially leading to higher sugar yields.

During oven drying of abalone muscle, microwave treatment was conducted at regular time intervals (0, 30, 60, 90 and 120 days). Abalone muscle digestion products (AMDP) were prepared by subjecting dried abalone to in vitro simulated digestion. Our aim was to investigate the effect of microwave treatment during the drying of abalone muscle on the in vitro and in vivo antioxidant activities of AMDP. The results showed that the half maximal inhibitory concentration (IC50) values of AMDP from fresh abalone muscle for scavenging capacity against hydroxyl (·OH) radicals, N,N-dimethyl-p-phenylenediamine dihydrochloride (DMPD) and 1,1-diphenyl-2-phenylhydrazine (DPPH) radical were 3.04, 15.18 and 21.12 mg/mL, respectively. The IC50 values for the scavenging of these three radical species decreased gradually with increasing the drying time of abalone muscle. After being fed AMDP from abalone muscle dried for 120 days, the body length of Caenorhabditis elegans increased from 768.90 to 1 034.62 μm, the head swing frequency increased from 206 to 281 times/min, and the life span was extended by 36.16% under normal conditions and by 59.41% and 38.48% under heat stress and oxidative stress conditions, respectively compared with the control group. Meanwhile, with prolonging the drying time of abalone muscle, the antioxidant enzyme activities, reduced glutathione (GSH) content and total antioxidant capacity of C. elegans fed AMDP increased, and the reactive oxygen species (ROS) content decreased. In summary, prolonging the drying time and using microwave treatment during the drying process could improve the antioxidant capacity of AMDP.

In response to the persistent challenge of heavy and noble metal environmental contamination, our research explores a new idea to capture silver through porous spherical silica nanostructures. The aim was realized using microwave radiation at varying power (P = 150 or 800 W) and exposure times (t = 60 or 150 s). It led to the development of a silica surface with enhanced metal-capture capacity. The microwave-assisted silica surface modification influences the notable changes within the carrier but also enforces the crystallization process of silver nanoparticles with different morphology, structure, and chemical composition. Microwave treatment can also stimulate the formation of core–shell bioactive Ag/Ag2CO3 heterojunctions. Due to the silver nanoparticles' sphericity and silver carbonate's presence, the modified nanocomposites exhibited heightened toxicity against common microorganisms, such as E. coli and S. epidermidis. Toxicological assessments, including minimum inhibitory concentration (MIC) and half-maximal inhibitory concentration (IC50) determinations, underscored the efficacy of the nanocomposites. This research represents a significant stride in addressing pollution challenges. It shows the potential of microwave-modified silicas in the fight against environmental contamination. Microwave engineering underscores a sophisticated approach to pollution remediation and emphasizes the pivotal role of nanotechnology in shaping sustainable solutions for environmental stewardship. [ABSTRACT FROM AUTHOR]

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To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer's spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. So far, there has been no investigation on the effect of microwave–pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW–BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water–soluble protein levels in MW–BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material–liquid ratio of BSG to water. The proper addition of MW–BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS–SPME–GC–MS analyses showed that the addition of MW–BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0–10% MW–BSG. Consumers found a maximum level of 6% MW–BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co–products can be utilized through an innovative approach. [ABSTRACT FROM AUTHOR]

This paper deals with the influence of microwaves on the hardening and curing of geopolymer binders synthesized from metakaolin or aluminum orthophosphate with sodium silicate solution as the activator. Pure geopolymer pastes as well as geopolymer mortars were considered. The variable parameters were the modulus of the sodium silicate solutions (molar ratio of SiO2 to Na2O: 1.5, 2.0 and 2.5) and the Si/Al ratio (3/1 and 2/1). Selected samples were cured in a microwave oven until hardening, so the curing time depended on the mixture. For comparison some samples were cured at ambient temperature. To investigate the influence of microwave radiation on the reaction kinetics, isothermal heat flow calorimetry, ultrasonic velocity measurements and rheological investigations into the variation of curing temperature were used. In addition, the mechanical properties of the cured samples were characterized. The results show that microwave curing only takes a few minutes, so it is the most time-saving method. Key factors influencing the geopolymer reaction under microwave radiation are the raw materials as well as the Si/Al ratio. Metakaolin-based geopolymer binders are more stable than those based on aluminum orthophosphate, especially regarding their salt efflorescence. Microwave radiation is an efficient method to accelerate the geopolymer reaction. [ABSTRACT FROM AUTHOR]

The wide use of multi-component cement of highly reduced Portland clinker factor is largely impeded by detrimental changes in the rheological properties of concrete mixes, a substantial reduction in the early rate of cement hardening, and sometimes the insufficient strength of mature concrete. Therefore, major changes are needed in traditional concrete-production technologies if low-clinker cement is to gain wider acceptance. This review's goal is to summarize the impacts of using non-ionizing radiation methods to improve the dispersion of concrete mix constituents, cement setting, and early hardening. The potential impacts of such interactions on the permeability and strength of concrete are also highlighted and investigated. Their intriguing potential for delivering additional energy to cementitious mixtures is analyzed for batch water, solid non-clinker constituents of cement (mainly supplementary cementitious materials), and their mixtures with aggregates. The advantages of adopting these non-traditional methods are found to be highly alluring to the greener preparation techniques used in the construction materials sector. [ABSTRACT FROM AUTHOR]

In recent years, exploitation of biomass as an economical and environmentally friendly source for the production of energy to power supercapacitor devices has gained momentum. It is a viable alternative to current methods of energy consumption and chemical production, offering a more cost-effective and sustainable solution. Additionally, biomass has an inherently high energy capacity, making it a promising source of energy for the production of supercapacitor devices. The current investigation utilizes Spathodea campanulata leaves and flowers to synthesize KOH-activated carbon (AC) through microwave approach. In this study, two types of biomass-derived materials, AC-SPL and AC-SPF, were evaluated for their suitability as electrode materials for supercapacitors. FTIR results suggested the presence of O- and N- functionalities in the synthesized carbon materials. XRD results reflected an amorphous structure with an increased crystalline size due to KOH activation. The specific capacitance values of AC-SPF were found to be 9.2F/g while for AC-SPL 6.03 F/g. The investigated samples were found to possess good physicochemical properties and promising electrochemical performance, making them suitable for use in the development of an inexpensive and eco-friendly electrode material for supercapacitor applications. [ABSTRACT FROM AUTHOR]

Design experiments having three levels of each processing parameter i.e.,α-amylase concentration (0.25–0.75%), extraction time (30–180 min), and temperature (30–60 °C) were conducted to investigate the effect of enzymatic pre-treatment on protein content and extracted yield from broken rice, an industrial by-product. Enzymatically pre-treated broken rice under optimal conditions (0.72% α-amylase concentration, 141 min extraction time, and 43°C of temperature) were subjected to microwave treatment followed by varying degrees (3%, 6%, 9%, and 12%) of enzymatic hydrolysis. The study revealed that the strongest free radical scavenging activity (72.35 ± 4.31 and 93.47 ± 1.25 μmol Trolox equivalent/g), highest magnitude of zeta potential (−24.95 ± 0.64 mV), and lowest mean particle size (446 ± 6.43 nm) were observed at MDH 12%. The FTIR analysis of MDH 12% (1650.08 cm−1) indicated a shift from random coil to β -turn, resulting unfolding of the rice protein structure and increased protein solubility. However, with an increase in DH, a negative effect on the foaming and emulsification properties of rice protein was observed. This study revealed that microwave-assisted enzymatic treatment with a 12% degree of hydrolysis can improve the functional properties of extracted protein and meet the demand for rice protein applications in different food formulations. [Display omitted] • Pre-treatment with α-amylase increased the protein content of broken rice flour. • Molecular structure of rice proteins and peptides was modified by microwave energy. • MDH 12% exhibited enhanced structural and functional properties. [ABSTRACT FROM AUTHOR]

There is no established standard method for obtaining valuable components from biomass materials. Therefore, each system should be considered individually, and methods should be developed specifically. In this study, two emerging technologies with pre-treatments (ultrasound and microwave) have been proposed to acquire extract from the leaves of Moringa oleifera. In order to optimize the process conditions of ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE), response surface method (RSM) has been used with the design type of randomized Central Composite design. The yields of total phenolic (TPM) and flavonoid materials (TFM) were selected as responses. Optimum conditions were determined as 77% ethanol solution, 0.5 mm particle size, and 11% output amplitude in order to obtain maximum TPM (8.67 mg-GAE/g-DP) and TFM (69.47 mg-CE/g-DP) yields in the UAE of bioactive substances from Moringa oleifera leaves. In respect of MAE system, 400 s, 200 W, 72% ethanol solution, and 0.5 mm of particle size were the optimum conditions to attain the highest TPM (18.81 mg-GAE/g-DP) and TFM (83.24 mg-CE/g-DP) yields. Moreover, two different antioxidant activity assays (DPPH and ABTS) were carried out to examine the antioxidant activity of the Moringa oleifera leaf extracts. [ABSTRACT FROM AUTHOR]

In this study, microwave modification of xanthan gum (XG) powder under various power and time settings was aimed at achieving diversity for different applications requiring different flow behaviors. Microwave treatment for 6 min at various powers showed no noticeable effect on the properties of XG. The apparent viscosity, consistency coefficient and viscoelastic properties (G′–G″) increased as powders were subjected to microwave treatment for up to 8 min and the highest increase was observed in XGs with 720 W application. The increasing power to 1200 W resulted in a decrease in consistency at 8 min. At all levels of power, a prolonged microwave treatment (10 min) resulted in the degradation of the molecules, leading to a decrease in the mentioned rheological properties of XG. The values for intercepts (K′ and K″) began to increase at 960 W‐6 min, with the largest increase occurring at 720 W‐8 min. Fourier transform infrared (FTIR) analysis revealed that the primary structure and repeated units were not negatively impacted by the use of microwave treatment. Therefore, with adjustable modification, microwaves may be employed to produce xanthan gum with a high economic value that is suitable for a variety of applications, while maintaining the gum's color properties. Practical applications: Our research demonstrated that the use of microwave technology as a non‐thermal physical process to modify xanthan gum powder without dissolving it in water is a highly effective technique. This approach enables the flow characteristics of xanthan gum to be conveniently modified, regardless of its concentration, and increases its economic value by diversifying its techno‐functional properties. The increase in apparent viscosity and viscoelastic properties by increasing the interaction of polymer molecules or the adaptation of xanthan gum to different purposes by polymer degradation can be adjusted depending on the power and time of the microwave. [ABSTRACT FROM AUTHOR]

Excessive tool wear is an important problem during the mechanical excavation of hard and abrasive rocks. However, there is no concrete solution for this problem yet. The microwave-assisted cutting of hard and abrasive rocks may be a solution. This study investigates the effect of microwave treatment on the Cerchar abrasivity index (CAI) of nine different igneous rocks such as granite, syenite, and gabbro. First, the mineral contents and percentages of each rock was determined. Then, microwave treatment was applied on the specimens broken in the indirect tensile strength test for 180 s at the microwave powers of 2 kW and 6 kW. The evaluation of the test results shows that the surface temperatures of the specimens increase with increasing microwave power. The surface temperatures of the specimens including metallic minerals or the mineral having metallic ions reach very high values. The CAI values of the specimens decrease with increasing microwave power. The CAI losses increase generally with increasing surface temperature and microwave power depending on mineral contents. [ABSTRACT FROM AUTHOR]

Highlights The use of microwave radiation for the post‐processing treatment of engineering polymers is a recent trend not seen by many. In the case of polymers, their crystalline nature is a significant factor in optimizing the treatment time for maximum improvement in mechanical properties. With the advent of nanomaterials, the aim of the present work is to explore the possibility of post‐processing microwave treatment on the structure and property relationships in MWCNT‐reinforced polymer matrices. The microwave‐activated nucleating tendency of MWCNTs was found to be promoting molecular chain rearrangement in poly‐amide (PA) and poly‐butylene‐terephthalate (PBT) nanocomposites. This considerably improved the mechanical characteristics of the composites by facilitating the rearrangement of the crystalline segments of the polymer matrix. The wear performance of PA nanocomposite increased by 30%, while the elongation of PBT nanocomposite increased by 93%, after a treatment of only 15–20 s. However, comparing with previous studies, it was found that, similar to virgin polymers, the treatment time needed for maximum improvement in polymer/MWCNT nanocomposites is hugely dependent on polymer matrix crystallinity as well. A detailed analysis of the microwave‐treated nanocomposites' structure and mechanical properties illustrates the post‐processing microwave treatment as a time‐efficient, cost‐effective, and environmentally friendly technique. Direct use of microwave radiation to heat the finished polymeric component. Microwave treatment brings about structural changes resulting in enhanced properties. Instantaneous heating is a key reason for the systematic arrangement of polymeric chains. Microwave‐activated nucleating tendency of MWCNTs also promotes chain arrangement. Properties increase as high as 30% wear rate and 93% elongation. [ABSTRACT FROM AUTHOR]