ArticleJournal of food science2025
Microwave Processing at the 915 MHz Frequency for Efficient Cleavage of Cellulose and Lipids in Vegetable and Meat Wastewater Treatment.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Microwave Processing at the 915 MHz Frequency for Efficient Cleavage of Cellulose and Lipids in Vegetable and Meat Wastewater Treatment.Journal of food science · 2025Article
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat and vegetable processing wastewaters are challenging to treat due to high concentrations of recalcitrant organic compounds-such as fats, oils, and cellulose-that resist conventional degradation. This study systematically evaluated the use of 915 MHz microwave (MW) processing, focusing on the effects of specific energy flux (SEF, in J/kg·s), total solids (TS) concentration, and flow rate on enzymatic activity and physicochemical properties. In vegetable processing wastewater, optimized MW conditions (SEF = 3,244.21 J/kg·s, TS = 2%) maximized cellulase activity (50.09 U/mL) and glucose release (0.1551 mg/mL), whereas higher TS (4%) reduced treatment efficacy. In meat processing wastewater, increased SEF (up to 2,775.51 J/kg·s) enhanced lipase activity (29.88 U/mL, 0.45 mg/mL), reduced viscosity and density, and altered the organic acid profile by increasing propionic acid and decreasing acetic acid. Statistical analysis confirmed SEF as the primary driver of biochemical and thermal changes (R
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