Publications by authors named "R Bhar"

We present a table-top setup for x-ray absorption spectroscopy (XAS) based on high harmonic generation (HHG) in noble gases. Using sub-millijoule pump pulses at a central wavelength of 1550 nm, broadband HHG in the range of 70-350 eV was demonstrated. The HHG coherence lengths of several millimeters were achieved by reaching the nonadiabatic regime of harmonic generation.

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Bread waste (BW), a rich source of fermentable carbohydrates, has the potential to be a sustainable feedstock for the production of lactic acid (LA). In our previous work, the LA concentration of 155.4 g/L was achieved from BW via enzymatic hydrolysis, which was followed by a techno-economic analysis of the bioprocess.

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Microbial production of 2,3-butanediol (BDO) has received considerable attention as a promising alternate to fossil-derived BDO. In our previous work, BDO concentration >100 g/L was accumulated using brewer's spent grain (BSG) via microbial routes which was followed by techno-economic analysis of the bioprocess. In the present work, a life cycle assessment (LCA) was conducted for BDO production from the fermentation of BSG to identify the associated environmental impacts.

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Chlorinated paraffins (CPs) involve a wide range of complex mixtures of chlorinated alkanes. The versatility of their physicochemical properties and their wide range of use has turned them into ubiquitous materials. This review covers the scope of remediating CP-contaminated water bodies and soil/sediments via thermal, photolytic, photocatalytic, nanoscale zero-valent iron (NZVI), microbial and plant-based remediation techniques.

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In order to identify the most environmental-friendly pretreatment for pyrolsis of wood residue to levoglucosan (LG), for the first time a comparative life cycle assessment (LCA) was carried out for hot water treatment (HWT), torrefaction, acid pretreatment (AP) and salt pretreatment (SP) pathways. Since LG production can facilitate both resource recovery (RR) and wood residue handling (WRH), two different functional units (FUs), i.e.

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