Design and Analysis of a Novel Ultraviolet-C Device for Surgical Face Mask Disinfection.

This paper deals with the design of a compact sanitization device and the definition of a specific protocol for UV-C disinfection of a surgical face mask. The system was designed considering the material properties, face mask shape, and UV-C light distribution. DIALux software was used to evaluate the irradiance distribution provided by the lamps emitting in the UV-C range. The irradiance needed for UV-C-decontaminated bacteria and virus, and other contaminating pathogens, without compromising their integrity and guaranteeing inactivation of the bacteria, was evaluated. The face mask's material properties were analyzed with respect to UV-C exposure in terms of physicochemical properties, breathability, and bacterial filtration performance. Information on the effect of time-dependent passive decontamination at room temperature storage was provided. Single and multiple cycles of UV-C sanitization did not adversely affect respirator breathability and bacterial filtration efficiency. This multidisciplinal approach may provide important information on how it is possible to correctly sanitize a face mask and, in case of shortage, safely reuse the face mask.

Overnutrition is a significant component of food waste and has a large environmental impact.

Food waste and obesity and overweight conditions are both linked to the unsustainability of current food systems. This article argues that overnutrition should be considered a form of food waste and it provides a first estimation of the quantity of food over-consumed in Italy. This is done by calculating the excess calories consumed by obese and overweight people and converting them into food quantities by comparison with a typical Italian diet. The total quantity of food consumed in excess by Italian citizens due to overnutrition is calculated as 1.553 million tonnes per year, which is comparable to the current national household food waste assessments. The environmental impact arising from production and consumption of this food accounts for 6.15 Mt of CO2-eq per year, as estimated by a Life Cycle Analysis conducted on the 46 food categories which compose the typical Italian diet. Overnutrition in the South-Islands regions of Italy exerts the largest impact (31.6%), followed by the North-West (26.6%), the Centre (22.2%), and the North-East (19.1%).

Environmental assessment and eco-design of a surgical face mask.

After more than one year form the first cases of Sars-Cov-2 infection, it is now clear that the most effective mean to prevent the diffusion of the pandemic is the use of face masks, that however are based on fossil materials and could potentially generate an environmental problem. This study wants to quantitatively investigate the environmental impacts related to the life cycle of a single use surgical mask through the use of the Life Cycle Assessment methodology. Results highlight significant impacts due to the material supply and transport, as well as product packaging and distribution. The study outcomes can be also useful to set potential eco-design strategies for the product environmental improvement.

Valorization of winery and distillery by-products by hydrothermal carbonization.

This work aims at finding an alternative strategy to manage the waste generated by the winemaking industry to obtain a solid biofuel and phenolic compounds. The effect of temperature (180-260 °C), residence time (1-7 h), and biomass-to-liquid ratio (0.05-0.25) on the co-hydrothermal carbonization of vine pruning and exhausted grape pomace, by using vinasse as moisture source, is studied. The effect of the variables is investigated and optimized using the Box-Behnken design of response surface methodology to maximize mass yield, fuel ratio, energy densification yield and phenols extraction yield and to minimize energy consumption. The statistical analysis shows that the carbonization temperature is a crucial parameter of the process, decreasing the product yield on one hand and improving the quality of hydrochar on the other. At the optimal conditions (246.3 °C, 1.6 h, 0.066), an hydrochar yield of 52.64% and a calorific value of 24.1 MJ/kg were obtained. Moreover, the analysis of the H/C and O/C ratios of hydrochars demonstrates that carbonisation significantly improves the fuel properties of solid biofuel. Liquid by-products obtained from the HTC process are found to contain high concentrations of organic matter but the BOD/COD ratios suggest their potential valorization by biological methods.

Kinetic Analysis of Digestate Slow Pyrolysis with the Application of the Master-Plots Method and Independent Parallel Reactions Scheme.

The solid fraction obtained by mechanical separation of digestate from anaerobic digestion plants is an attractive feedstock for the pyrolysis process. Especially in the case of digestate obtained from biogas plants fed with energy crops, this can be considered a lignin rich residue. The aim of this study is to investigate the pyrolytic kinetic characteristics of solid digestate. The Starink model-free method has been used for the kinetic analysis of the pyrolysis process. The average Activation Energy value is about 204.1 kJ/mol, with a standard deviation of 25 kJ/mol, which corresponds to the 12% of the average value. The activation energy decreased along with the conversion degree. The variation range of the activation energy is about 99 kJ/mol, this means that the average value cannot be used to statistically represent the whole reaction. The Master-plots method was used for the determination of the kinetic model, obtaining that n-order was the most probable one. On the other hand, the process cannot be modeled with a single-step reaction. For this reason it has been used an independent parallel reactions scheme to model the complete process.