Microalgae continue to gain in importance as a bioresource, while their harvesting remains a major challenge at the moment. This study presents findings on microalgae separation using low-cost, easy-to-process bare iron oxide nanoparticles with the additional contribution of the upscaling demonstration of this simple, adhesion-based process. The high affinity of the cell wall for the inorganic surface enables harvesting efficiencies greater than 95% for Scenedesmus ovalternus and Chlorella vulgaris. Successful separation is possible in a broad range of environmental conditions and primarily depends on the nanoparticle-to-microalgae mass ratio, whereas the effect of pH and ionic strength are less significant when the mass ratio is chosen properly. The weakening of ionic concentration profiles at the interphase due to the successive addition of deionized water leads the microalgae to detach from the nanoparticles. The process works efficiently at the liter scale, enabling complete separation of the microalgae from their medium and the separate recovery of all materials (algae, salts, and nanoparticles). The current lack of profitable harvesting processes for microalgae demands innovative approaches to encourage further development. This application of magnetic nanoparticles is an example of the prospects that nanobiotechnology offers for biomass exploitation.

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The hypothesis was that saccharides mediate interactions between surface-active components and that this will have an impact on foam decay during the drying process. Static light scattering was performed to determine changes in interactions between the foam stabilizer on a molecular level. Furthermore, pendant drop and oscillating drop measurements were performed to examine the surface tension and surface rheology. Foams were dried in conventional dryers as well as microwave-supported vacuum dryers. Final foam properties were determined. It was shown that the addition of sugars, often added as protective substances for sensitive organic molecules, resulted in lower repulsion between different types of surface-active components, namely polysorbate 80 and β-lactoglobulin (β-lg). Differences in impact of the types of sugars and between different types of surfactant, protein, and small molecules were observed influencing the foam decay behavior. The interfacial properties of polysorbate 80 and β-lg were influenced by the type of the used sugars. The surface elasticity of protein stabilized surfaces was higher compared to that of polysorbate stabilized systems. Protein stabilized systems remained more stable compared to polysorbate systems, which was also affected by the used saccharide. Overall, a correlation between molecular interactions and foam decay behavior was found.

This study aimed to identify the water-vapor transport mechanisms through an aerated matrix during microwave freeze-drying. Due to the larger surface area and lower water vapor transport resistance of an aerated product compared to the solution, foam structures dry faster. Different foam structures were produced with different maltodextrin (MD) concentrations (10–40%) as a foam-stabilizing agent. Depending on the initial viscosity of the solution prior to foaming, the samples differed in overrun (41–1671%) and pore size (d50 = 58–553 µm). Experiments were partially performed in a freeze-drying chamber of a light microscope to visualize structural changes in-situ. Different mechanisms were identified explaining the accelerated drying of foams, depending on the MD concentration, above or below 30%. At lower MD concentration, high overruns could be produced prior to freezing with big bubbles and thin lamellae with short diffusion pathway length. At 40% MD concentration, the viscosity was too high to integrate much air into the product. Therefore, the foam overrun was low and the bubble size small. Under these conditions, the water vapor generates high pressure, resulting in the formation of channels between bubbles, thus creating the pathways with low resistance for a very fast water vapor mass transfer. In addition, microwave freeze-drying experiments using a pilot plant unit were conducted to validate the findings of the freeze-drying microscope. A reduction of the drying time from 150 min (10% MD) to 78 min (40% MD) was achieved.