Development of a method for plasma - induced combustion of intermediate to low-level radioactive waste

This work demonstrates that the plasma - induced combustion of intermediate to low-level radioactive waste is a suitable method for volume reduction and stabilization. Weaknesses of existing facilities can be overcome with novel developments. Plasma treatment of LILW has a high economical advantage by volume reduction for storage in final repositories.

Radiative neutron capture cross section on 238U at the n_TOF CERN facility: a high precision measurement

The aim of this work is to provide a precise and accurate measurement of the 238U(n,gamma) reaction cross-section. This reaction is of fundamental importance for the design calculations of nuclear reactors, governing the behaviour of the reactor core. In particular, fast neutron reactors, which are experiencing a growing interest for their ability to burn radioactive waste, operate in the high energy region of the neutron spectrum. In this energy region inconsistencies between the existing measurements are present up to 15%, and the most recent evaluations disagree each other. In addition, the assessment of nuclear data uncertainty performed for innovative reactor systems shows that the uncertainty in the radiative capture cross-section of 238U should be further reduced to 1-3% in the energy region from 20 eV to 25 keV. To this purpose, addressed by the Nuclear Energy Agency as a priority nuclear data need, complementary experiments, one at the GELINA and two at the n_TOF facility, were scheduled within the ANDES project within the 7th Framework Project of the European Commission. The results of one of the 238U(n,gamma) measurement performed at the n_TOF CERN facility are presented in this work, carried out with a detection system constituted of two liquid scintillators. The very accurate cross section from this work is compared with the results obtained from the other measurement performed at the n_TOF facility, which exploit a different and complementary detection technique. The excellent agreement between the two data-sets points out that they can contribute to the reduction of the cross section uncertainty down to the required 1-3%.

Integration of by-products and waste from agri-food supply chains into the «water-energy-food» nexus (RECOW-ER): the role of fungi

The agricultural sector is undoubtedly one of the sectors that has the greatest impact on the use of water and energy to produce food. The circular economy allows to reduce waste, obtaining maximum value from products and materials, through the extraction of all possible by-products from resources. Circular economy principles for agriculture include recycling, processing, and reusing agricultural waste in order to produce bioenergy, nutrients, and biofertilizers. Since agro-industrial wastes are principally composed of lignin, cellulose, and hemicellulose they can represent a suitable substrate for mushroom growth and cultivation. Mushrooms are also considered healthy foods with several medicinal properties. The thesis is structured in seven chapters. In the first chapter an introduction on the water, energy, food nexus, on agro-industrial wastes and on how they can be used for mushroom cultivation is given. Chapter 2 details the aims of this dissertation thesis. In chapters three and four, corn digestate and hazelnut shells were successfully used for mushroom cultivation and their lignocellulosic degradation capacity were assessed by using ATR-FTIR spectroscopy. In chapter five, through the use of the Surface-enhanced Raman Scattering (SERS) spectroscopy was possible to set-up a new method for studying mushroom composition and for identifying different mushroom species based on their spectrum. In chapter six, the isolation of different strains of fungi from plastic residues collected in the fields and the ability of these strains to growth and colonizing the Low-density Polyethylene (LDPE) were explored. The structural modifications of the LDPE, by the most efficient fungal strain, Cladosporium cladosporioides Clc/1 strain were monitored by using the Scanning Electron Microscope (SEM) and ATR-FTIR spectroscopy. Finally, chapter seven outlines the conclusions and some hints for future works and applications are provided.

Biotechnological approaches to valorize alternative protein source, waste and by-products from food industries

The PhD research project was a striking example of the enhancement of milling by-product and alternative protein sources from house cricket (Acheta domesticus), conceived as sustainable and renewable sources, to produce innovative food products. During milling processing of wheat and rye, several by-products with high technological and functional potential, are produced. The use of selected microbial consortia, allowed to obtain a pre-fermented ingredient for use in the bakery. The pre-ferments obtained were characterized by a high technological, functional and nutritional value, also interesting from a nutraceutical point of view. Bakery products obtained by the addition of pre-fermented ingredients were characterized by a greater quantity of aromatic molecules and an increase in SCFA, antioxidant activity, total amino acids and total phenols resulting in positive effect on the functionality. Moreover, the industrial scaling-up of pre-ferment and innovative bakery goods production, developed in this research, underlined the technological applicability of pre-fermented ingredients on a large scale. Moreover, the identification of innovative protein sources, can address the request of new sustainable ingredients able to less impact on the environment and to satisfy the food global demand. To upscale the insect production and ensure food safety of insect-based products, biotechnological formulations based on Acheta domesticus powder were optimized. The use of Yarrowia lipolytica in the biotechnological transformation of cricket powder led to the achievement of a cricket-based food ingredient characterized by a reduced content of chitin and an increase of antimicrobial and health-promoting molecules. The innovative bakery products containing cricket-based hydrolysates from Y. lipolytica possessed specific sensory, qualitative and functional characteristics to the final product. Moreover, the combination of Y. lipolytica hydrolysis and baking showed promising results regarding a reduced allergenicity in cricket-based baked products. Thus, the hydrolysate of cricket powder may represent a versatile and promising ingredient in the production of innovative foods.