Validation of MEMS Based New MicroLPCVD Technique for Thin Films Deposition

In this work we present and optimized a new microCVD technique to produce thin films for microelectronics devices. The technique was first presented in a recent work and here we successfully utilize to produce microcrystalline Silicon films at 1 Torr and temperatures of 740 oC, utilizing SiH4 as precursor gas. The technique is based on a MEMS micro- heater and presents 3 main advantages: (1) the heating region is very localized, (2) allows to attain easily temperatures as high as 1000 oC) and (3) present very short heating and cooling time. In addition to the fabrication process of MEMS micro-heater, we also present a multiphysics computer simulation study to understand its thermal response of MESM micro-heater and to predicting the final temperatures attainable with the technique.

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

The inactivation of Ascaris suum eggs by short exposure to high temperatures

Ascaris sp. is the most prominent and resilient helminth of human health importance found in faecal sludge, making Ascaris sp. an ideal index organism for inactivation testing. Heat treatment destroys helminths, allowing for safe handling and possible reuse of sludge. Technology development focuses on rapid heating to minimize equipment size and cost. This study evaluates Ascaris suum eggs' viability with short heating time. Ascaris eggs were placed in a water bath at temperatures from 60 to 80 °C for various exposure times (5 seconds to 4 minutes) and were immediately processed and analysed via light microscopy. For all samples within these temperature and time ranges, less than 10% viable eggs were recovered. For 70, 75 and 80 °C, complete inactivation was observed for exposure time of 5 seconds and above.

One-Pot Ultrafast Microwave-Assisted Synthesis of Copper and Copper Oxide Nanoparticles

A method of synthesis is presented for the rapid preparation of copper, copper oxide and mixed copper oxide-copper nanoparticles employing a conventional home microwave oven. The nanoparticles were characterized by SEM, XRD and UV-visible spectroscopy. The size and the composition of the nanoparticles were controlled by the heating time. Cuprous oxide nanoparticles were obtained at short heating times and copper nanoparticles at longer times, while mixed cuprous oxide-copper nanoparticles where obtained in an in between window of time.

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

The impact of heat-moisture treatment processing conditions (15%, 25%, and 35% moisture content; 1, 3, and 5 h heating time at 120 ℃) on the viscosity pasting and gelling profiles of different grain flours matrices (barley, buckwheat, sorghum, high β-glucan barley, and wheat) was investigated by applying successive cooking and cooling cycles to rapid visco analyser canisters with highly hydrated samples (3.5:25, w:w). At a milder heat-moisture treatment conditions (15% moisture content, 1 h heating time), except for sorghum, heat-moisture treatment flours reached much higher viscosity values during earlier pasting and subsequent gelling than the corresponding native counterparts. Besides heat-moisture treatment wheat flour, the described behaviour found also for non-wheat-treated flours has not been previously reported in the literature. An increased hydrophobicity of prolamins and glutelins in low moisture-short heating time heat-moisture treatment of non-wheat flours with high protein content (12.92%–19.95%) could explain the enhanced viscosity profile observed.