Perfluorinated compounds (PFCs) are manmade chemicals, containing the covalent C-F bond, which is among the strongest chemical bonds known to organic chemistry. Abundant use of these chemicals contaminates air, water, and soil around the world. Despite recent initiatives and legal regulations set to reduce their omnipresence, conventional water purification processes are either inefficient or very expensive, especially for low PFC contamination levels. This research is focused on the non-thermal atmospheric plasma (NTAP) decomposition of very low concentrations (<1 µg/L) of PFCs (especially perfluorooctanoic acid (PFOA) and perfluorooctanesulfonate (PFOS)), present in the wastewater produced during the process of PFCs removal from contaminated soil. The efficiency of the decomposition process was investigated for air, oxygen, and nitrogen plasma, with exposure times of 1-10 min and different plasma nozzle-and reactor sizes. Experiments demonstrated that the NTAP treatment is an efficient alternative method for degradation of more than 50% of the initial PFC concentration in the water samples, in less than 200 s. The final concentration of PFC showed strong dependency on the tested parameters. The treatment effect showed to be strongly non-linear with time, followed by the reduction of the pH-value of the treated sample, which might present a limiting factor for further PFC decomposition.

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Demand to improve food quality attributes without the use of chemicals has risen exponentially in the past few years. Non-thermal plasma (NTP) (also called ‘cold plasma’) is becoming increasingly popular for this purpose due to its unique low-temperature and non-chemical nature. In the present research, the concept of in situ dielectric barrier discharge (DBD) plasma treatment inside a rotational reactor for the direct treatment of wheat flour was experimentally analyzed. The primary research goal was to determine the effects of short-period NTP treatment of DBD type on flour and dough properties. For this purpose, the influence of different operating parameters was tested, i.e., treatment time, the amount of flour placed in the reactor and the environmental (air) temperature. Changes in the structural attributes of the most commonly used flours (type 550 and 1050) and their respective doughs were studied using a set of analytical techniques. Rheological analysis demonstrated the ability of NTP to significantly intensify the visco-elastic properties of dough produced from wheat flour type 550 that was treated for less than 180 s. This indicated that plasma treatment enhanced intermolecular disulphide bonds in gluten proteins, which resulted in stronger protein–starch network formations. However, longer treatment times did not result in a significant increase in the visco-elastic properties of wheat dough. The obtained results showed a 6–7% increase in flour hydration due to NTP treatment, which also makes a contribution to hydrogen bonding due to changes in the bonded and free water phase. Experimental findings further confirmed the dependence of NTP treatment efficiency on environmental air temperature.

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Wettability, roughness and surface treatment methods are essential for the majority of practical applications, where liquid–solid surface interactions take place. The present study experimentally investigated the influence of different mechanical surface treatment methods on the static wettability of uncoated and amphiphobic-coated aluminium alloy (AlMg3) samples, specially focusing on the interaction between surface finishing and coating. Five different surfaces were prepared: as-received substrate, polished, sandpapered, fleece-abraded and sandblasted. After characterisation, the samples were spray-coated using an amphiphobic coating. The characterisation of the uncoated and coated samples involved measurements of the roughness parameters and the apparent contact angles of demineralized water and rapeseed oil. The coating was initially characterised regarding its adhesion to the sample and elevated temperature stability. The applied surface treatments resulted in the scattered sample roughness in the range of Sa = 0.3–15.8 µm, water contact angles of θ a p , w = 78°–106° and extremely low oil contact angles. Coating the samples more than doubled the surface roughness to Sa = 13.3–29 µm, whereas the initial surface treatment properties (structure, anisotropy, etc.) were entirely repressed by the coating properties. Coating led the water contact angles to increase to θ a p , w _ c o a t e d = 162°–173° and even more pronounced oil contact angles to increase to θ a p , o _ c o a t e d = 139°–150°, classifying the surfaces as superhydrophobic and oleophobic.