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Background: Hyperthermia is an adjuvant oncologic thermal therapy. In the case of deep-seated bone cancers, the interstitial hyperthermia treatment can be performed using thermo-seeds, implanted biomaterial components that are able to convert external electromagnetic power into thermal one. Several magnetic biomaterials have been synthesized for thermal treatments of cancer. However, less attention has been paid to the modeling description of the therapy, especially when the bio-heat transfer process is coupled to the electromagnetic heating. Objective: In this work, a comparison between the available analytical and numerical models is presented. Methods: A non-linear multiphysics model is used to study and describe the performance of cylindrical magnetic hydroxyapatite thermo-seeds to treat residual cancer cells of bone tumours. Results: The thermal dynamics and treatment outcome are carefully evaluated. Under the exposure of a magnetic field of 30 mT, working at 300 kHz, it was found that magnetic hydroxyapatite implants with a size of 10 mm × 10 mm could increase the temperature above 42 °C for 60 min. Conclusion: The proposed model overcomes the limitations of the available theoretical frameworks, and the results reveal the relevancy of the implant geometry to the effectiveness of the hyperthermia treatment.
Fabio Fanari; Lorena Mariani; Francesco Desogus. Heat Transfer Modeling in Bone Tumour Hyperthermia Induced by Hydroxyapatite Magnetic Thermo-Seeds. The Open Chemical Engineering Journal 2020, 14, 77 -89.
AMA StyleFabio Fanari, Lorena Mariani, Francesco Desogus. Heat Transfer Modeling in Bone Tumour Hyperthermia Induced by Hydroxyapatite Magnetic Thermo-Seeds. The Open Chemical Engineering Journal. 2020; 14 (1):77-89.
Chicago/Turabian StyleFabio Fanari; Lorena Mariani; Francesco Desogus. 2020. "Heat Transfer Modeling in Bone Tumour Hyperthermia Induced by Hydroxyapatite Magnetic Thermo-Seeds." The Open Chemical Engineering Journal 14, no. 1: 77-89.
Microwave heating offers a lot of advantages compared to conventional heating methods in the chemical reactions field due to its positive effects on reaction time and selectivity. Dielectric properties, and in particular permittivity, of substances and mixtures, are important for the optimization of microwave heating processes; notwithstanding this, specific databases are poor and far from being complete, and in the scientific literature very little data regarding these properties can be found. In this work, impedance measurements were carried out using a specially designed system to get the real and imaginary parts of the dielectric constant. The apparatus was tested in the estimation of permittivity of water–ethanol and water–NaCl mixtures, varying their composition to obtain a wide range of permittivity values. The results were compared to literature data and fitted with available literature models to verify the correspondence between them, finding that permittivity dependence on mixture composition can be effectively described by the models.
Fabio Fanari; Giacomo Muntoni; Chiara Dachena; Renzo Carta; Francesco Desogus. Microwave Heating Improvement: Permittivity Characterization of Water–Ethanol and Water–NaCl Binary Mixtures. Energies 2020, 13, 4861 .
AMA StyleFabio Fanari, Giacomo Muntoni, Chiara Dachena, Renzo Carta, Francesco Desogus. Microwave Heating Improvement: Permittivity Characterization of Water–Ethanol and Water–NaCl Binary Mixtures. Energies. 2020; 13 (18):4861.
Chicago/Turabian StyleFabio Fanari; Giacomo Muntoni; Chiara Dachena; Renzo Carta; Francesco Desogus. 2020. "Microwave Heating Improvement: Permittivity Characterization of Water–Ethanol and Water–NaCl Binary Mixtures." Energies 13, no. 18: 4861.
“Pani carasau” is a traditional Sardinian bread, made with re-milled durum wheat semolina, with a long shelf-life. The production process is highly energy consuming, but its automation can make it more energy-efficient and sustainable. This requires a deep knowledge of the rheological parameters of the doughs. This study investigated the rheological properties of doughs—prepared by mixing semolina with water, yeast, and salt—as a function of the relative amount of the ingredients. The rheological measurements were carried out by an Anton Paar MCR 102 rheometer, equipped with a plate–plate fixture. In more detail, frequency sweep and creep tests were performed. It was found that doughs obtained with different amounts of ingredients showed significant differences in the rheological responses. The addition of water led to a significant decrease in the viscosity and improved the deformability of the dough. In addition, the yeast addition produced a viscosity decrease, while the presence of salt produced an improvement of the three-dimensional gluten network characteristics and, consequently, of the strength of the dough. In addition to the production process of pani carasau, this work contributes to improving the general performance of the doughs used in the production of flour-and-semolina-based foods.
Fabio Fanari; Francesco Desogus; Efisio Antonio Scano; Gianluca Carboni; Massimiliano Grosso. The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs. Sustainability 2020, 12, 2705 .
AMA StyleFabio Fanari, Francesco Desogus, Efisio Antonio Scano, Gianluca Carboni, Massimiliano Grosso. The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs. Sustainability. 2020; 12 (7):2705.
Chicago/Turabian StyleFabio Fanari; Francesco Desogus; Efisio Antonio Scano; Gianluca Carboni; Massimiliano Grosso. 2020. "The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs." Sustainability 12, no. 7: 2705.
The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions. The gelatinized flour fraction plays an important role in the thermal properties’ definition, while the water amount influences the development of the dough network and, consequently, the starch gelatinization phenomena. Furthermore, the amount of yeast and salt influences the dough network force and, consequently, the thermal properties. The TGA technique was applied in order to evidence the mass loss as a function of the increasing temperature, considering that this behavior depends on the dough network force and extension. In such a way, it was possible to find some information on the relationship between the dough characteristics and the thermogravimetric analysis outputs. The study is devoted to acquiring deeper knowledge about the thermophysical characteristics of doughs in the breadmaking industrial processes, where the controllability and the energy performances need to be improved. A deeper knowledge of the dough properties, in terms of measurable parameters, could help to decrease the amounts of off-specification products, resulting in a much more energy-efficient and sustainable processing.
Fabio Fanari; Gianluca Carboni; Massimiliano Grosso; Francesco Desogus. Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients. Sustainability 2020, 12, 2235 .
AMA StyleFabio Fanari, Gianluca Carboni, Massimiliano Grosso, Francesco Desogus. Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients. Sustainability. 2020; 12 (6):2235.
Chicago/Turabian StyleFabio Fanari; Gianluca Carboni; Massimiliano Grosso; Francesco Desogus. 2020. "Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients." Sustainability 12, no. 6: 2235.
The use of electromagnetic fields to solve issues related to agriculture is an interesting, cost‐effective and eco‐friendly possibility to be explored. One of the most promising applications is the disinfection of soils obtained by microwave‐induced heating. This work deals with the non‐linear computational modelling of such microwave heating of soils in metal raised bed cultivations within a greenhouse. By modelling the dielectric properties of soil, in terms of composition, moisture content and actual temperature, and accounting for the exact thermal and electromagnetic conditions in raised beds inside the greenhouse, several realistic and non‐linear multiphysics simulations were carried out. The disinfection is directed to fungi, such as Sclerotium rolfsii, and weeds, e.g. ryegrass and fleabane. The effectiveness of the proposed procedure is quantified and critically discussed exploiting analytical thermal death kinetics of soilborne plant pathogens and compared to the solarisation technique.
Sergio Casu; Alessandro Fanti; Matteo Bruno Lodi; Michele Spanu; Francesco Desogus; Giuseppe Mazzarella. Numerical Estimation of Agricultural Raised Bed Microwave Disinfection. Radio Science 2018, 53, 1176 -1186.
AMA StyleSergio Casu, Alessandro Fanti, Matteo Bruno Lodi, Michele Spanu, Francesco Desogus, Giuseppe Mazzarella. Numerical Estimation of Agricultural Raised Bed Microwave Disinfection. Radio Science. 2018; 53 (10):1176-1186.
Chicago/Turabian StyleSergio Casu; Alessandro Fanti; Matteo Bruno Lodi; Michele Spanu; Francesco Desogus; Giuseppe Mazzarella. 2018. "Numerical Estimation of Agricultural Raised Bed Microwave Disinfection." Radio Science 53, no. 10: 1176-1186.
The paper presents an experimental study of the behaviour of a minced biomass bed advancing into an inclined rotating drum to be used for biomass pyrolysis in the slipping regime. Minced rape straw was fed into the reactor with different feed rates, and its axial motion was examined at different slopes and cylinder rotating rates. By collecting and analysing images of the bed during the experimental runs, axial flow rates were determined; a mathematical model derived from mass and momentum balances was then applied, and the main parameter, the bed-wall friction factor, was obtained by regression of experimental data. Finally, in order to generalize bed dynamics, residence times and flow rates (mean values) were related to the experimental conditions by parametric semi-empirical and dimensionless correlations. Apart from its essential role in the future development of a whole chemical process model (including heat exchange, gas fluid dynamics, pyrolysis and gas phase reaction kinetics) to determine optimal working conditions, the dynamic model proposed here could also be of more general interest and be applied with other kinds of material and conditions on both an experimental and industrial scale.
Francesco Desogus; Francesco Pili; Renzo Carta. Experimental study on the axial mass transport of minced biomass (rape straw) into a pyrolysis rotating reactor working in the slipping regime. Chemical Engineering Science 2016, 145, 80 -89.
AMA StyleFrancesco Desogus, Francesco Pili, Renzo Carta. Experimental study on the axial mass transport of minced biomass (rape straw) into a pyrolysis rotating reactor working in the slipping regime. Chemical Engineering Science. 2016; 145 ():80-89.
Chicago/Turabian StyleFrancesco Desogus; Francesco Pili; Renzo Carta. 2016. "Experimental study on the axial mass transport of minced biomass (rape straw) into a pyrolysis rotating reactor working in the slipping regime." Chemical Engineering Science 145, no. : 80-89.
We present here the design and analysis of a microwave resonant cavity to evaluate the effect of RF electromagnetic field on enzyme reactions. The cavity has been first designed using CST Microwave Studio. Then, its behaviour in the actual use has been evaluated using the COMSOL multiphysics. The presented results show that such cavity can be quite effective.
Alessandro Fanti; Sergio Casu; Francesco Desogus; Giorgio Montisci; Marco Simone; Giovanni Andrea Casula; Paolo Maxia; Giuseppe Mazzarella; Renzo Carta. Evaluation of a microwave resonant cavity as a reactor for enzyme reactions. Journal of Electromagnetic Waves and Applications 2015, 29, 2380 -2392.
AMA StyleAlessandro Fanti, Sergio Casu, Francesco Desogus, Giorgio Montisci, Marco Simone, Giovanni Andrea Casula, Paolo Maxia, Giuseppe Mazzarella, Renzo Carta. Evaluation of a microwave resonant cavity as a reactor for enzyme reactions. Journal of Electromagnetic Waves and Applications. 2015; 29 (17):2380-2392.
Chicago/Turabian StyleAlessandro Fanti; Sergio Casu; Francesco Desogus; Giorgio Montisci; Marco Simone; Giovanni Andrea Casula; Paolo Maxia; Giuseppe Mazzarella; Renzo Carta. 2015. "Evaluation of a microwave resonant cavity as a reactor for enzyme reactions." Journal of Electromagnetic Waves and Applications 29, no. 17: 2380-2392.
The consumption of phenol during its oxidation process in an aqueous solution containing ferrous ions\ud and hydrogen peroxide (Fenton process) was studied in a microwave irradiated environment at a\ud frequency of 2.45 GHz and at a power of 3W for different Fe2+ and phenol initial concentrations; the\ud system was maintained at a constant temperature (25 8C). Experimental results were compared to those\ud obtained in the same system and under the same experimental conditions, but in the absence of\ud irradiation, in order to highlight non-thermal microwave magnetic effects on phenol degradation\ud kinetics, as the temperature of the reacting system was strictly controlled and maintained at the fixed\ud value. This comparison highlighted a great promoting effect of microwaves on the reaction rate not due\ud to a thermal effect, resulting in an about tripled phenol consumption reaction rate; about the same\ud increasing ratio was maintained for systems with the same ratio between ferrous ions and phenol initial\ud concentrations. The authors think that coupling low power microwaves with other advanced oxidation\ud processes for phenol removing, like the Fenton process, could be a very promising method, particularly\ud with respect to costs, as energy consumption is very low if compared to the possible advantages
Renzo Carta; Francesco Desogus. The enhancing effect of low power microwaves on phenol oxidation by the Fenton process. Journal of Environmental Chemical Engineering 2013, 1, 1292 -1300.
AMA StyleRenzo Carta, Francesco Desogus. The enhancing effect of low power microwaves on phenol oxidation by the Fenton process. Journal of Environmental Chemical Engineering. 2013; 1 (4):1292-1300.
Chicago/Turabian StyleRenzo Carta; Francesco Desogus. 2013. "The enhancing effect of low power microwaves on phenol oxidation by the Fenton process." Journal of Environmental Chemical Engineering 1, no. 4: 1292-1300.