Article
Materials Science, Ceramics
Xinyu Ping, Bin Meng, Chen Li, Wu Lin, YingQuan Chen, CongCong Fang, Han Zhang, Wenke Liang, Qian Zheng
Summary: The new rare-earth-cerate high-entropy ceramics exhibit a high configurational entropy and a lower grain growth rate during the fabrication process, while maintaining a relatively stable chemical compositional uniformity. Compared to traditional samples, these materials show lower thermal conductivity and higher thermal expansion coefficients.
JOURNAL OF THE AMERICAN CERAMIC SOCIETY
(2022)
Review
Chemistry, Physical
Akbar Maleki, Arman Haghighi, Ibrahim Mahariq
Summary: In recent years, models based on intelligence methods have been introduced to predict the thermophysical properties of hybrid nanofluids, with artificial neural networks considered a very attractive approach for modeling dynamic viscosity and thermal conductivity. Other intelligent methods such as support vector machine and adaptive neuro fuzzy interface system are also applicable for accurate modeling of the rheological properties of hybrid nanofluids. Confidence and accuracy of these models are influenced by factors such as the modeling algorithm used and the input parameters considered.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Materials Science, Multidisciplinary
S. S. Parker, S. Newman, A. J. Fallgren, J. T. White
Summary: The miscibility, lattice parameter, and thermophysical properties of (Th0.2U0.8)N and (Th0.5U0.5)N have been investigated for their potential as mixed nitride fuel forms. Additions of thorium nitride (ThN) to uranium nitride (UN) were found to affect the thermophysical performance and neutron absorption characteristics of the fuel. The study also provides input parameters for finite element modeling of temperature distribution in a compact reactor design.
Article
Chemistry, Multidisciplinary
Jin Meng, Jie Huang, Xuelu Xu
Summary: In order to improve the thermophysical properties of Al alloy for thermal management materials, Cu-coated carbon fibers (CFs) were used as reinforcement to enhance the thermal conductivity (TC) and coefficient of thermal expansion (CTE) of Al-12Si. CFs/Al composites with different CFs contents were prepared by stir casting, and the effects of CFs volume fraction and Cu coating on the microstructure, composition, TC, and CTE were investigated. The results showed that Cu coating effectively improved the interface between CFs and the Al-12Si matrix, and the CFs/Al composites exhibited enhanced TC and CTE with increased CFs volume fraction. The CFs/Al composite with 8% CFs volume fraction displayed the best thermophysical properties, with a TC of 169.25 W/mK and a CTE of 15.28 x 10(-6)/K. The excellent thermophysical properties of CFs and good interface bonding were identified as the main contributors to the improved thermophysical properties of the composites. This research is expected to enhance the application of Al matrix composites in heat dissipation areas and provide a theoretical foundation.
Article
Materials Science, Multidisciplinary
Xuemei Song, Yi Ding, Jimei Zhang, Caifen Jiang, Ziwei Liu, Chucheng Lin, Wei Zheng, Yi Zeng
Summary: This study investigates the effect of phase composition and microstructure on the thermophysical and mechanical properties of Yttrium-stabilized zirconia (YSZ) materials. The results show that YSZ materials with cubic (c-YSZ) phase are more suitable as thermal barrier coatings (TBCs) due to their superior heat insulation, thermal expansion match, and strain tolerance. The c-YSZ phase also has lower thermal conductivity and greater lattice distortion, oxygen vacancies, and sound velocity due to Y2O3 doping. Additionally, the c-YSZ phase exhibits lower elastic modulus, better malleability and plasticity, while the tetragonal (t-YSZ) phase has better fracture toughness.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2023)
Article
Engineering, Chemical
Gustavo A. Iglesias-Silva, Jose J. Cano-Gomez, Mariana Ramos-Estrada, Kenneth R. Hall
Summary: This paper presents an improved correlation for thermophysical properties of binary mixtures, allowing calculation of excess properties and property deviations for different functional forms of the thermophysical properties within experimental uncertainties.
CHEMICAL ENGINEERING COMMUNICATIONS
(2023)
Article
Materials Science, Ceramics
Chen Xiaoge, Sang Weiwei, Zhang Hongsong, Guo Yihao, Zhao Xiaoli, Song Jie, Li Zhengzhuo, Zhao Yuzhu, Tang An
Summary: Novel (Er1-xYbx)3TaO7 oxides were synthesized via high-temperature sintering method and their lattice structure and properties were investigated. Results showed that the addition of Yb2O3 reduced the thermal conductivity and increased the thermal expansion coefficient of (Er1-xYbx)3TaO7 oxides.
CERAMICS INTERNATIONAL
(2022)
Article
Chemistry, Multidisciplinary
Atta Muhammad, Carlos Saenz Ezquerro, Rajat Srivastava, Pietro Asinari, Manuel Laspalas, Agustin Chiminelli, Matteo Fasano
Summary: This research presents a multiscale model for determining the thermophysical properties of nanofiller-enhanced thermoset polymer composites. By analyzing the properties of an epoxy resin containing bisphenol-A diglyceryl ether as the epoxy monomer and cross-linking agents, we developed a coarse-grained molecular dynamics model that accurately reproduces their thermophysical properties. Furthermore, we simulated nanocomposites made of this epoxy with graphene nanofillers and verified the results against continuum approaches, demonstrating the potential for designing composites with tunable thermophysical properties for various applications.
Review
Energy & Fuels
Giampaolo D'Alessandro, Michele Potenza, Sandra Corasaniti, Stefano Sfarra, Paolo Coppa, Gianluigi Bovesecchi, Filippo de Monte
Summary: This review provides an up-to-date status of the evaluation of thermophysical properties of materials, including modeling, measurements, and analytical methods. Methods for specific heat and thermal conductivity measurements are described in detail, as well as measurement and calculation methods for thermal diffusivity and thermal effusivity. The experiments can be conducted in different modes. In terms of modeling, special emphasis is given to inverse methods and parameter estimation procedures, which help evaluate thermophysical properties and provide measurement uncertainty. Common data processing algorithms, such as Gauss-Newton and Levenberg-Marquardt least squares minimization algorithms, are also mentioned, along with methods to retrieve TP values from other data. Optimization criteria for designing experiments are also discussed.
Letter
Materials Science, Multidisciplinary
Longkang Cong, Shouyang Zhang, Shengyue Gu, Wei Li
Summary: High-entropy oxide (HEO) materials, such as (La0.2Ce0.2Pr0.2Sm0.2Eu0.2)(2)Hf2O7, synthesized using a solution combustion method, exhibit excellent phase stability and low thermal conductivity, providing a new perspective for the next generation of TBC materials with improved performance.
JOURNAL OF MATERIALS SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Callebe Camelo-Silva, Marcio Augusto Ribeiro Sanches, Renata Moraes Brito, Ivano Alessandro Devilla, Loyse Tussolini, Paula Becker Pertuzatti
Summary: This study aimed to determine the thermophysical properties and antioxidant capacity of buriti pulp with different concentrations of Brix. The results showed that changes in Brix concentration affected the total solids, moisture content, and specific mass of the pulp, but did not influence the specific heat, thermal diffusivity, and thermal conductivity. The antioxidant capacity of buriti pulp varied depending on the method used, with different ranges for the ABTS and DPPH methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Multidisciplinary
Yehong Chen, Congyuan Zeng, Huan Ding, Selami Emanet, Paul R. Gradl, David L. Ellis, Shengmin Guo
Summary: Additive manufacturing has opened up new possibilities for using high-performance alloys in complex components in various industries. This paper examines the thermophysical properties of GRCop-84 and GRCop-42 produced using laser powder bed fusion, specifically focusing on thermal conductivity and thermal expansion. Understanding and controlling these properties is important for establishing process capabilities and design guidelines.
MATERIALS TODAY COMMUNICATIONS
(2023)
Article
Energy & Fuels
L. Jiang, Y. C. Lin, W. Liu, Z. W. Ma, R. Q. Wang, X. J. Zhang, A. P. Roskilly
Summary: Sorption thermal energy storage is a promising method for reducing building heating energy consumption. MgCl2·6H2O shows high energy storage density and good performance in open sorption thermal energy storage systems.
SOLAR ENERGY MATERIALS AND SOLAR CELLS
(2022)
Article
Chemistry, Multidisciplinary
Chenfei Xu, Shen Xu, Zhi Zhang, Huan Lin
Summary: Biomass pyrolysis is a significant method for producing biofuels, and the heating rate greatly affects the yield and composition of the biofuels. Understanding the heat transfer inside biomass pellets is crucial for determining the rate of temperature rise in the pellets. This study proposes a continuous in situ thermal characterization method based on transient thermoelectric technology, which measures multiple thermophysical properties of corn leaves during a heating process. The results show that the volumetric heat capacity slightly increases and the thermal conductivity gradually decreases below 100 degrees C, while the organic components in the corn leaves crack and carbonize above 100 degrees C, leading to an increase in thermal conductivity and a decrease in volumetric heat capacity with temperature.
Article
Food Science & Technology
Ufaq Fayaz, Sobiya Manzoor, Aamir Hussain Dar, Kshirod K. Dash, Iqra Bashir, Vinay Kumar Pandey, Zakiya Usmani
Summary: Nanofluids are homogeneous mixtures of solid nanoparticles and base fluid, and their thermophysical characteristics and heat transmission attributes are influenced by the properties of the solid nanoparticles and base fluid. The type, size, and concentration of nanoparticles significantly affect the effectiveness of nanofluids. Metal nanoparticles have been found to have superior thermal conductivity compared to oxide nanoparticles. The use of nanofluids in various unit operations in the food industry can enhance heat transfer processes.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)