I materiali ceramici trasparenti: preparazione, caratterizzazione e correlazione microstruttura-proprietà

This thesis focuses on the ceramic process for the production of optical grade transparent materials to be used as laser hosts. In order to be transparent a ceramic material must exhibit a very low concentration of defects. Defects are mainly represented by secondary or grain boundary phases and by residual pores. The strict control of the stoichiometry is mandatory to avoid the formation of secondary phases, whereas residual pores need to be below 150 ppm. In order to fulfill these requirements specific experimental conditions must be combined together. In addition powders need to be nanometric or at least sub-micrometric and extremely pure. On the other hand, nanometric powders aggregate easily and this leads to a poor, not homogeneous packing during shaping by pressing and to the formation of residual pores during sintering. Very fine powders are also difficult to handle and tend to absorb water on the surface. Finally, the powder manipulation (weighting operations, solvent removal, spray drying, shaping, etc), easily introduces impurities. All these features must be fully controlled in order to avoid the formation of defects that work as scattering sources thus decreasing the transparency of the material. The important role played by the processing on the transparency of ceramic materials is often underestimated. In the literature a high level of transparency has been reported by many authors but the description of the experimental process, in particular of the powder treatment and shaping, is seldom extensively described and important information that are necessary to reproduce the described results are often missing. The main goal of the present study therefore is to give additional information on the way the experimental features affect the microstructural evolution of YAG-based ceramics and thus the final properties, in particular transparency. Commercial powders are used to prepare YAG materials doped with Nd or Yb by reactive sintering under high vacuum. These dopants have been selected as the more appropriate for high energy and high peak power lasers. As far as it concerns the powder treatment, the thesis focuses on the influence of the solvent removal technique (rotavapor versus spray drying of suspensions in ethanol), the ball milling duration and speed, suspension concentration, solvent ratio, type and amount of dispersant. The influence of the powder type and process on the powder packing as well as the pressure conditions during shaping by pressing are also described. Finally calcination, sintering under high vacuum and in clean atmosphere, and post sintering cycles are studied and related to the final microstructure analyzed by SEM-EDS and HR-TEM, and to the optical and laser properties.

Nuovi ingredienti funzionali per l'applicazione in campo alimentare

The Mediterranean diet is rich in healthy substances such as fibres, vitamins and phenols. Often these molecules are lost during food processing. Olive oil milling waste waters, brans, grape skins are some of the most relevant agri-food by-products in the Mediterranean countries. These wastes are still rich in extremely valuable molecules, such as phenolic antioxidants, that have several interesting health promoting properties. Using innovative environmental friendly technologies based in the rational use of enzymatic treatment is possible to obtain from agri-food by-products new ingredients containing antioxidants that can be used as functional ingredients in order to produce fortified foods. These foods, having health protecting/promoting properties, on top of the traditional nutritional properties, are attracting consumer’s attentions due to the increasing awareness on health protection through prevention. The use of these new ingredients in different food preparation was studied in order to evaluate the effects that the food processing might have on the antioxidant fraction, the effect of these ingredient on foods appearances as well as the impact in terms of taste and scent, crucial feature for the acceptability of the final product. Using these new ingredients was possible to produce antioxidant bred, pasta, cheese, cookies and ice-cream. These food products retains very well the antioxidant properties conferred by the added ingredients despite the very different treatments that were performed. The food obtained had a good palatability and in some cases the final product had also a good success on the market.

Caratterizzazione avanzata in laboratorio di materie prime secondarie rigenerate o stabilizzate con emulsione di bitume e leganti cementizi

Il recupero dei materiali di scarto è un aspetto di grande attualità in campo stradale, così come negli altri ambiti dell’ingegneria civile. L’attenzione della ricerca e degli esperti del settore è rivolta all’affinamento di tecniche di riciclaggio che riducano l’impatto ambientale senza compromettere le prestazioni meccaniche finali. Tali indagini cercano di far corrispondere le necessità di smaltimento dei rifiuti con quelle dell’industria infrastrutturale, legate al reperimento di materiali da costruzione tecnicamente idonei ed economicamente vantaggiosi. Attualmente sono già diversi i tipi di prodotti rigenerati e riutilizzati nella realizzazione delle pavimentazioni stradali e numerosi sono anche quelli di nuova introduzione in fase di sperimentazione. In particolare, accanto ai materiali derivanti dalle operazioni di recupero della rete viaria, è opportuno considerare anche quelli provenienti dall’esercizio delle attività di trasporto, il quale comporta ogni anno il raggiungimento della fine della vita utile per centinaia di migliaia di tonnellate di pneumatici di gomma. L’obiettivo della presente analisi sperimentale è quello di fornire indicazioni e informazioni in merito alla tecnica di riciclaggio a freddo con emulsione bituminosa e cemento, valutando la possibilità di applicazione di tale metodologia in combinazione con il polverino di gomma, ottenuto dal recupero degli pneumatici fuori uso (PFU). La ricerca si distingue per una duplice valenza: la prima è quella di promuovere ulteriormente la tecnica di riciclaggio a freddo, che si sta imponendo per i suoi numerosi vantaggi economici ed ambientali, legati soprattutto alla temperatura d’esercizio; la seconda è quella di sperimentare l’utilizzo del polverino di gomma, nelle due forme di granulazione tradizionale e criogenica, additivato a miscele costituite interamente da materiale proveniente da scarifica di pavimentazioni esistenti e stabilizzate con diverse percentuali di emulsione di bitume e di legante cementizio.

Possibilities for the healthy and nutritional improvement of confectionery and sweet products.

The overall objective of this PhD was to investigate the possibility to increase the nutritional value of confectionary products by the use of natural ingredients with healthy functions. The first part of the thesis focused on the possible substitution of the most characteristic component of confectionary products, i.e. refined sugar. Many natural whole sweetening alternatives are available, though not widely used; the use of molasses, the byproduct of sugar beet and cane production, still rich in healthy components as minerals and phytochemicals is hereby discussed; after having verified molasses effectiveness in oxidative stress counteraction on liver cultured cells, the higher antioxidant capacity of a sweet food prepared with molasses instead of refined sugar was confirmed. A second step of the project dealt with another main ingredient of various sweet products, namely wheat. Particularly, the exploitation of soft and durum wheat byproducts could be another sustainable strategy to improve the healthy value of confectionery. The isolation of oligosaccharides with bioactive functions form different fractions of the wheat milling stream was studied and the new ingredients were shown to have a high dietary fiber and antioxidants content. As valid alternative, product developers should consider the appealing and healthy addition of ancient grains flour to sweet baked goods. The possibility of substituting the modern whole durum wheat with the ancient Kamut® khorasan was considered, and the antioxidant and anti-inflammatory effects of these grains were evaluated and compared both in vitro and in vivo on rats. Finally, since high consumption of confectionery is a risk factor for obesity, a possible strategy for the counteraction of this disease was investigated. The ability of three bioactives in inhibiting adipocytes differentiation was investigated. In fact, theoretically, compounds able to influence adipogenesis could be used in the formulation of functional sweet products and contribute to prevent obesity.

Safety by design: production of engineering surface modified nanomaterials

This PhD thesis focused on nanomaterial (NM) engineering for occupational health and safety, in the frame of the EU project “Safe Nano Worker Exposure Scenarios (SANOWORK)”. Following a safety by design approach, surface engineering (surface coating, purification process, colloidal force control, wet milling, film coating deposition and granulation) were proposed as risk remediation strategies (RRS) to decrease toxicity and emission potential of NMs within real processing lines. In the first case investigated, the PlasmaChem ZrO2 manufacturing, the colloidal force control applied to the washing of synthesis rector, allowed to reduce ZrO2 contamination in wastewater, performing an efficient recycling procedure of ZrO2 recovered. Furthermore, ZrO2 NM was investigated in the ceramic process owned by CNR-ISTEC and GEA-Niro; the spray drying and freeze drying techniques were employed decreasing NM emissivity, but maintaining a reactive surface in dried NM. Considering the handling operation of nanofibers (NFs) obtained through Elmarco electrospinning procedure, the film coating deposition was applied on polyamide non-woven to avoid free fiber release. For TiO2 NF the wet milling was applied to reduce and homogenize the aspect ratio, leading to a significant mitigation of fiber toxicity. In the Colorobbia spray coating line, Ag and TiO2 nanosols, employed to transfer respectively antibacterial or depolluting properties to different substrates, were investigated. Ag was subjected to surface coating and purification, decreasing NM toxicity. TiO2 was modified by surface coating, spray drying and blending with colloidal SiO2, improving its technological performance. In the extrusion of polymeric matrix charged with carbon nanotube (CNTs) owned by Leitat, the CNTs used as filler were granulated by spray drying and freeze spray drying techniques, allowing to reduce their exposure potential. Engineered NMs tested by biologists were further investigated in relevant biological conditions, to improve the knowledge of structure/toxicity mechanisms and obtain new insights for the design of safest NMs.