Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein

Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microwave, ultrasound, and thermosonication treatments. The protein content, digestibility, and secondary-structure changes of milk proteins were determined. The results demonstrated that almost 35% of the proteins in the untreated samples had a α-helix structure and approximately 29% a β-sheet and turns structure. Regarding the untreated samples, the three treatments increased the α-helices and correspondingly decreased the β-sheets and turns. Moreover, the highest milk protein digestibility was observed for the ultrasound-treated samples (90.20–94.41%), followed by the microwave-treated samples (72.56–93.4%), whereas thermosonication resulted in a lower digestibility (68.76–78.81%). The milk protein content was reduced as the microwave processing time and the temperature increased. The final milk protein available in the sample was lower when microwave processing was conducted at 75 °C and 90 °C compared to 60 °C, whereas the ultrasound treatment significantly improved the protein content, and no particular trend was observed for the thermosonicated samples. Thus, ultrasound processing shows a potential application in improving the protein quality of cow’s milk.

Improvement of Heating Uniformity by Limiting the Absorption of Hot Areas in Microwave Processing of CFRP Composites

Carbon fiber reinforced polymer (CFRP) composites are integral to today’s industries. Curing or consolidation are vital processes for manufacturing CFRP components. Microwave processing has many advantages compared with conventional processing technologies using ovens or autoclaves; however, the uneven temperature distribution caused by the non-uniform microwave field has a significant influence on the quality of the cured products. In this study, we propose a new idea to solve this problem, i.e., limiting the absorption of hot areas. Under such circumstances, cold ones can catch up with them more easily. To adjust the absorbing capability of the CFRP laminate, periodically arranged metallic resonance structures supported by a dielectric spacer are introduced on its surface. The dielectric spacer, made of epoxy matrix and strontium titanate particles, is designed to possess a dielectric constant positively related to temperatures. In this situation, the microwave absorption (2.45 GHz) of the metal-dielectric-CFRP configuration is changed from 97.6% at room temperature to 55.9% at 150 °C continuously. As a result, a reduction of 43.1% in maximum temperature difference and 89% in standard deviation has been achieved.