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In this study, the effects of Ball milling (BM) pretreatment (0-240 min) on the microstructure, physicochemical properties and subsequent methanogenesis performance of corn straw (CS) were explored, and the feasibility analysis was carried out. The results showed that BM pretreatment destroyed the dense structure of the CS, and the particle size was significantly reduced (D50: 13.85 μm), transforming it into a cell-scale granular form. The number of mesopores increased, the pore volume (PV) (0.032 cm/g) and specific surface area (SSA) (4.738 m/g) considerably increased, and the water-absorbent property was improved. The crystalline order of cellulose was disrupted and the crystallinity (CrI) (8.61 %) and crystal size (CrS) (3.37) were remarkably reduced. The cross-links between lignocelluloses were broken, and the relative content and functional groups did not alter obviously. The bulk density (BD), repose angle (RA) and slip angle (SA) dramatically increased. As a result, CS was more readily accessible, attached and utilized by microorganisms and enzymes, causing the hydrolysis and acidification of AD to be greatly facilitated. Compared with the untreated group, the cumulative methane production (CMP) increased by 35.83 %-101.97 %, and the lag phase time (λ) was shortened by 33.04 %-71.17 %. The results of redundancy analysis, Pearson analysis and Mantel test showed that BM pretreatment affects the process of AD by changing the physicochemical factors of CS. The normalization analysis showed that particle size (D90) and BD can be used as direct indicators to evaluate the performance of AD and predict the threshold of biodegradation of CS. Energy analysis and energy conversion assessment showed that BM is a green and efficient AD pretreatment strategy. This result provides a theoretical basis for the industrial application of BM pretreatment towards more energy-efficient and sustainable development.
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http://dx.doi.org/10.1016/j.scitotenv.2024.173943 | DOI Listing |
PLoS One
September 2025
Department of Science, LLP "Research and Production Enterprise "Innovator", Astana, Kazakhstan.
This study investigates the physicochemical, microbiological, and microstructural changes in soft wheat grain during germination under varying moisture conditions: moderately dry, moist, and wet. Pre-harvest sprouting can severely compromise grain quality and usability; however, understanding germination-induced changes offers insights into potential utilization strategies. Physical parameters-including thousand-kernel weight, test weight, and falling number-showed strong correlation with germination time, decreasing by 8.
View Article and Find Full Text PDFFood Res Int
November 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Anqing Yixiu Green Food Innovation Research Institute, Anqing 246000, PR China. Electronic address:
This study presents a biopreservation method using sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii, optimizing conditions to 220 hydration and 24 h fermentation. The composite sourdough bread quality was evaluated through physicochemical, storage, sensory, and microbial tests, with mechanisms analyzed based on microstructure, rheology, and dough structure. Results showed that: first, the composite sourdough enhanced bread physicochemical properties, increasing volume, height-to-diameter ratio, elasticity, and resilience, while reducing baking loss, hardness, chewiness, and adhesiveness.
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November 2025
School of Life and Health Sciences, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430
This study aimed to examine the impact of composite enzymatic treatment on the physicochemical properties of oat milk, which would provide an effective strategy to improve the stability of plant-based milk. Oat milks treated with individual α-amylase or in combination with the protein glutaminase were produced. The result indicated that composite enzyme treatment significantly changed the physicochemical properties and significantly improved the stability of oat milk.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Engineering, Changchun University, Changchun 130022, Jilin Province, China.
Hydrocolloids are effective in modulating the processing characteristics of native starches, with their efficacy depending on the structural properties of the colloid. This study focused on the effects of different Sanxan gum (SG) concentrations on multiple dimensions of Cyperus esculentus starch (CES), including viscosity, rheology, structural properties, and in vitro digestibility. Viscosity results indicated that SG reduced the peak temperature (70.
View Article and Find Full Text PDFFood Chem X
August 2025
College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing, Hainan Key Laboratory of Herpetological Research, Sanya 5
Enhancing both structural integrity and nutritional properties is crucial for developing a functional three-dimensional (3D)-printed surimi formulation. Herein, deep-sea salt was used as a substitute for conventional salt to develop 3D-printed surimi. The physicochemical properties, sensory scores, microstructural examinations, chemical bonding analysis, digestion studies, and antioxidant activity of the 3D-printed surimi were systematically evaluated.
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