Activated-hydrochar (AHC) derived from sugarcane bagasse was synthesized by hydrothermal carbonization (HTC) using phosphoric acid and sodium hydroxide (NaOH) as activators. The properties of AHC were systematically characterized by elemental analysis, BET, SEM, FTIR, XPS and zeta potential, and applied to evaluate the adsorption ability of methylene blue (MB) by batch adsorption tests. The MB adsorption isotherm and kinetics of AHC were well described by the Langmuir model and pseudo-second-order kinetic model. Characteristic analysis suggested electrostatic attraction, hydrogen bonding and π–π interactions were the main contributors to MB adsorption. Analysis of mass transfer mechanisms demonstrated the adsorption process towards MB by AHC involved intra-particle diffusion to some extent. Thermodynamic studies indicated MB adsorption was an endothermic, spontaneous process associated with a disorder increase at the solid–liquid interface. The maximum adsorption capacity of AHC for MB was 357.14 mg g⁻¹ at 303 K. Thus, the combination of HTC in phosphoric acid and NaOH activation offered a facile, green and economical alternative for conversion of sugarcane bagasse into efficient adsorbents used in wastewater treatment.

In this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied. Biscuits were prepared using cassava flour as the main raw material and the optimal technology and formula for the biscuits were determined by single‐factor and orthogonal tests. The effects of xanthan gum and inulin on the quality of cassava flour short biscuits were also investigated, and volatile components in the biscuits were determined using electronic nose technique. The addition of xanthan gum improved the pasting properties and microstructure of cassava flour, and improved the taste and increased hardness and brittleness of the biscuits, making their quality similar to that of commercially available short biscuits. The addition of inulin inhibited the setback of starch and improved starch gelatinization. However, inulin was not suitable for processing of cassava flour biscuits as it decreased their hardness, brittleness, and taste. The optimal formula and baking conditions of cassava flour short biscuits were as follows: cassava flour 100 g, water 24 g, shortening 25 g, sugar 30 g, baking powder 0.6 g, salt 1 g, and egg 25 g; the surface fire and primer fire temperatures were 180°C, and the baking time was 9 min. In addition, although the main aroma volatile components present in cassava flour and low gluten wheat flour short biscuits were similar, the proportions of each component were different.

In this study, a novel polyethyleneimine (PEI) modified MOF-derived carbon adsorbent (PEI@MDC) was proposed, which exhibited significant adsorption capacity for Congo Red (CR) in aqueous solutions. FT-IR and XPS results showed that PEI was successfully grafted onto MDC, increasing the content of amine groups on the surface of MDC. The adsorption process conformed to the Langmuir isotherm adsorption model and pseudo-second-order kinetic equation, indicating that the adsorption of CR on PEI@MDC was covered by a single layer, and the adsorption process was controlled by chemical processes. According to the Langmuir model, the maximum adsorption capacity at 30 °C was 1723.86 mg g⁻¹. Hydrogen bonding and electrostatic interactions between CR and PEI@MDC surface functional groups were the main mechanisms controlling the adsorption process. After five adsorption–desorption cycles, PEI@MDC still showed a high adsorption capacity for CR, indicating that the adsorbent had an excellent regeneration ability.

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.