Article
Chemistry, Applied
Roujia Zhang, Fuyuan Ding, Yang Zhang, Chenguang Zhou, Wen Zhang, Jiyong Shi, Xiaobo Zou, Jianbo Xiao
Summary: The study found that pulsed electric field assisted freezing treatment can reduce the phase change time of rice flour gel and lead to the formation of rounder and smaller ice crystals. Salt was proven to be an effective additive for increasing the relative permittivity of rice flour gel.
Article
Energy & Fuels
Parth Patel, Amrita Sharma, Aniket D. Monde, Manvendra Sharma, Bobin Mondal, Hardik B. Kothadia
Summary: This study presents a new concept of utilizing similar heat transfer fluid and phase change material in a direct contact PCM heat exchanger. Through numerical simulations, it is found that this technique enhances heat transfer efficiency during the melting process, with three distinct melting stages observed.
JOURNAL OF ENERGY STORAGE
(2022)
Review
Food Science & Technology
Tobi Fadiji, Seyed-Hassan Miraei Ashtiani, Daniel Onwude, Zhiguo Li, Umezuruike Linus Opara
Summary: Freezing of food products is a complex process involving heat and mass transfer, which can affect the quality of the frozen product. Numerical modeling, particularly Finite Element Modeling (FEM), is a widely applied tool in the food industry to monitor and control quality changes during freezing and thawing processes. This technique provides accurate predictions and visual information for improved quality control and advancements in cold storage and transport technologies.
Review
Food Science & Technology
Yashmita Grover, Pradeep Singh Negi
Summary: This review discusses the adoption of novel freezing technologies for maintaining the quality of fruits and vegetables with extended storage.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Food Science & Technology
Jiaxin Wu, Xiwu Jia, Kai Fan
Summary: This review paper explores the application of ultrasound to improve the freezing process of fruits and vegetables. The results show that ultrasound can shorten freezing time and enhance the physicochemical quality of frozen FVs.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Construction & Building Technology
Yingbin Wang, Xinmao Li, WenJuan Miao, Bo Jiang, Ying Su, Xingyang He, Mengyang Ma, Bohumir Strnadel
Summary: The study demonstrates that both nano-MPCM and micro-MPCM can improve the compressive strength of cement based materials, with the compressive strength of specimens containing micro-MPCM being lower than those containing nano-MPCM. Additionally, the production of C-S-H gel and other hydration products increased with the incorporation of MPCM.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Chemistry, Physical
Ziyang Wang, Yegang Lu
Summary: The addition of Si3N4 can tune the crystallization mode of Sb, improve its thermal stability, and inhibit the nano-size growth of grain Sb. This unique microstructure contributes to the improvement of thermal stability of Sb film, opening up possibilities for exploring novel PCMs.
JOURNAL OF ALLOYS AND COMPOUNDS
(2021)
Article
Thermodynamics
Hooman Daghooghi-Mobarakeh, Varun Subramanian, Patrick E. Phelan
Summary: The application of ultrasound in the freezing process can reduce supercooling effects and save energy. Intermittent ultrasound application at power levels of 3.52 W and 8.25 W was found to be more effective than constant-power application. Energy savings of 12.4% and 10.8% were observed with intermittent ultrasound experiments at 3.52 W and 8.25 W power levels, respectively, compared to processes without ultrasound.
APPLIED THERMAL ENGINEERING
(2022)
Article
Thermodynamics
Jingfu Jin, Yiying Chen, Tingkun Chen, Yingchun Qi, Qian Cong, Chaozong Liu
Summary: Changes in the freezing interface during the freezing process were studied to explain the ice-adhesion mechanism. Experimental results showed that the interface strain had the same formation and variation law despite the volume of water and ambient temperature. The freezing interface strain gradually increased with lower ambient temperatures or an increase in the volume of water. This study laid a theoretical foundation for developing process-intervention anti/de-icing technology.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2023)
Article
Materials Science, Multidisciplinary
Yuntao Wu, Linying Cai, Libo Miao, Ziyang Wang, Yegang Lu
Summary: This paper investigates the influence of the interface between Si3N4 and PCMs on phase change behavior. The phase change performance and crystallization behavior of homogeneous Sb film are adjusted by changing the thickness of the Si3N4 film and the iteration period. Sb film covered by Si3N4 shows better thermal stability, data retention, and crystallization rate. The low element diffusion between Sb and Si3N4 stabilizes the nano-interface and significantly improves resistance drift.
MATERIALS RESEARCH BULLETIN
(2023)
Article
Materials Science, Ceramics
Atta Ullah, Hanxing Liu, Abdul Manan, Arbab Safeer Ahmad, Zhai Pengcheng, Hua Hao, Minghe Cao, Zhonghua Yao, Amjad Ullah, Abdullah Jan, Marwa Emmanuel, Javed Iqbal
Summary: The solid-state sintering method was used to produce a range of Bi-2(Li0.5Ta1.5)O-7-xTiO(2) ceramics, with the addition of TiO2 influencing the phase structure and microwave dielectric properties. The composition with x = 0.04 exhibited excellent dielectric properties and is suitable for 5G base station resonator applications.
CERAMICS INTERNATIONAL
(2021)
Review
Green & Sustainable Science & Technology
Saad Akhtar, Minghan Xu, Mohammaderfan Mohit, Agus P. Sasmito
Summary: This article reviews various mathematical approaches used to model droplet freezing at different stages. It analyzes the application of these approaches in pharmaceutical, food, energy storage, meteorology, and process industry fields. The review concludes that while significant progress has been made in macro-scale modeling of droplet solidification, there is a need for further development of holistic mathematical models that incorporate nucleation dynamics.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2023)
Article
Chemistry, Multidisciplinary
Sebastian Ohman, Olivier Donzel-Gargand, Mats Boman, Tobias Torndahl
Summary: Understanding crystallization and its controlling mechanisms is crucial for improving the design of inorganic materials. In this study, in situ heating in a transmission electron microscope (TEM) was used to investigate the crystallization phenomena in an Al-Ti-O system. The results indicate that crystallization occurs through a two-step process, with initial formation of numerous smaller crystals followed by rapid growth. The study also reveals the polymorphic nature of the amorphous-to-crystalline transformation and the preferential growth into larger crystals, suggesting a diffusionless mechanism.
CRYSTAL GROWTH & DESIGN
(2023)
Article
Food Science & Technology
Michal Stebel, Jacek Smolka, Michal Palacz, Edyta Piechnik, Michal Halski, Magdalena Knap, Ewa Felis, Trygve Magne Eikevik, Ignat Tolstorebrov, Juan Manuel Peralta, Susana E. Zorrilla
Summary: This paper presents a novel and promising hydrofluidisation method for food freezing, with high heat transfer coefficients. The study focused on investigating the geometrical parameters that govern the freezing process, and the results showed significant reduction in freezing time by controlling parameters such as the position, diameter, and spacing of orifices. Comparing with immersion freezing, the hydrofluidisation method resulted in a reduction of process time by 35% to over 60% for spherical products of different sizes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Materials Science, Multidisciplinary
Govindhasamy Murugadoss, Prabhakarn Arunachalam, Subhendu K. Panda, Manavalan Rajesh Kumar, Jothi Ramalingam Rajabathar, Hamad Al-Lohedan, M. D. Wasmiah
Summary: This study introduced a facile sequential rapid annealing method to produce highly stable photoactive alpha-FAPbI(3) perovskite on an industrial scale at room temperature. The experimental results demonstrate that the additive-free preparation method is more suitable for preparing high-quality perovskite for optoelectronic applications.
JOURNAL OF MATERIALS RESEARCH AND TECHNOLOGY-JMR&T
(2021)
Article
Plant Sciences
Junhong Wang, Jun-Hu Cheng, Da-Wen Sun
Summary: Previous studies have shown the potential of plasma-activated water (PAW) to improve wheat seed germination and seedling growth. This research further investigates the effect of PAW on the nutritional properties of wheat plantlet juice. The results demonstrate that PAW can enhance both wheat seed germination and seedling growth, with PAW-3 showing the best performance. Additionally, the application of PAW can improve the nutritional properties of wheat plantlet juice.
JOURNAL OF PLANT GROWTH REGULATION
(2023)
Article
Chemistry, Applied
Swati Mahato, Da-Wen Sun, Zhiwei Zhu
Summary: This study investigated the effects of electromagnetic fields with frequencies between 100 and 400 Hz on cold storage of grass carp. The results showed that EMF treatment at frequencies between 100 and 400 Hz could improve the quality of grass carp during cold storage by increasing Ca(2+)ATPase activities and reducing protein oxidation. The effects on lipid oxidation varied with different frequencies.
Article
Engineering, Chemical
Clement Kehinde Ajani, Zhiwei Zhu, Da-Wen Sun
Summary: In this study, a conjugate modelling approach was used to investigate the momentum, heat, mass transport, and structural deformation during vacuum cooling of steamed bread. The results showed that the three-parameter Maxwell model accurately described the viscoelastic behavior of the bread, and the model predictions were accurate for moisture variation and areal shrinkage. Sensitivity analysis revealed that the deformation model was more sensitive to water transport parameters, particularly the hydrous compressibility factor.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Analytical
Zhihui Wu, Da-Wen Sun, Hongbin Pu, Qingyi Wei
Summary: A novel fluorescence biosensor based on CRISPR/Cas12a and MXenes was developed for AFB1 detection in food. The biosensor showed a wide detection range, low detection limit, and rapid detection time, and demonstrated excellent detection performance in real samples.
Article
Cell Biology
Jiawei Tang, Miao Tan, Siqi Liao, Mengwei Pang, Jie Li
Summary: This review summarizes the impact and mechanism of BMP-8a in female and male reproduction, teeth formation and eruption, bone and cartilage development, tissue differentiation, disease occurrence, progression, and prognosis. BMP-8a regulates the development of the uterus and plays a crucial role in late spermatogenesis. It is highly expressed in osteogenesis and differentially expressed in chondrogenesis. Furthermore, BMP-8a has a significant impact on the occurrence, development, and prognosis of various diseases.
CONNECTIVE TISSUE RESEARCH
(2023)
Review
Food Science & Technology
Qingxia Li, Tong Lei, Da-Wen Sun
Summary: Carbohydrates play an important role in human diet and conventional analysis methods are time-consuming and destructive. In recent years, terahertz (THz) spectroscopy has shown great potential in dietary carbohydrate analysis. This review provides an overview of research advances in using THz spectroscopy in analysis and detection of dietary carbohydrates, including quantitative and qualitative analysis, foreign body detection, fermentation monitoring, and crystallinity examination. The future development trends of THz spectroscopy in this field are also highlighted.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Jun-Hu Cheng, Sang Zou, Ji Ma, Da-Wen Sun
Summary: This review provides an update and comprehensive overview of the reconfiguration of central carbon metabolism (CCM) in foodborne bacteria under toxic reactive oxygen species (toxROS) stresses. Two types of toxROS, exogenous and endogenous toxROS, are introduced. The three main CCM pathways in foodborne bacteria under toxROS stress, glycolysis (EMP), pentose phosphate pathway (PPP), and tricarboxylic acid cycle (TCA), are highlighted, along with energy metabolisms throughout these pathways. Challenges and future work in this area are suggested.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Analytical
Zhihui Wu, Da-Wen Sun, Hongbin Pu, Qingyi Wei
Summary: In this study, a dual signal-on biosensor based on surface-enhanced Raman scattering (SERS) and fluorescence was developed for the detection of highly toxic mycotoxin Aflatoxin B1 (AFB1). The biosensor exhibited high sensitivity and specificity, and can be applied for the detection of AFB1 in real food samples.
Article
Chemistry, Analytical
Haoyang He, Da-Wen Sun, Hongbin Pu, Zhihui Wu
Summary: In this study, a dual-signal aptasensor combining surface-enhanced Raman scattering and fluorescence signals was developed for sensitive detection of AFB1 contamination in nut samples. The aptasensor showed satisfactory linear ranges and detection limits for both SERS and fluorescence methods, and achieved high recovery rates in the nut samples.
Review
Food Science & Technology
Zhuoyun Chen, Ji Ma, Da-Wen Sun
Summary: Aggregates, as a form of materials, offer modified or new properties compared to their molecular elements, which make them advantageous. Molecular aggregation can cause changes in photoluminescence properties, leading to aggregation-causing quenching (ACQ) or aggregation-induced emission (AIE) effects. These changes have potential applications in food hazard detection by combining recognition units. This review summarizes aggregation mechanisms, structural characteristics of fluorescent materials, and their applications in food hazard detection with or without recognition units, as well as discusses the future trends in developing aggregate-based fluorescence sensing technology.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Yunlu Zhao, Mysore Lokesh Bhavya, Apurva Patange, Da-Wen Sun, Brijesh K. Tiwari
Summary: Plasma-activated liquids (PALs) are emerging and promising alternatives to traditional decontamination technologies. They show efficient impact against microorganisms and their biofilms, with various reactive species and physiochemical properties playing a crucial role in mitigating biofilms. The implementation of PALs in the food industry could help overcome disinfection hurdles and enhance biofilm inactivation efficacy.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Jiafei Tang, Xianglu Zhu, Anet Rezek Jambrak, Da-Wen Sun, Brijesh K. Tiwari
Summary: Compared with traditional methods, cavitation-based processing technology has attracted extensive attention for its low energy consumption and high processing efficiency. This review provides a detailed account of the cavitation mechanism, factors affecting cavitation, application in food processing, extraction of natural ingredients, and discusses safety, nutrition, and future research directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Physics, Fluids & Plasmas
Kexin Zhang, Ming Zhao, Da-Wen Sun, Brijesh K. Tiwari
Summary: Reactive species generated during plasma applications were investigated in both aqueous and gas phases using two types of plasma jets with different feeding gases. Optical absorption spectroscopy and wet chemical-based colorimetric methods were applied to determine the reactive species in ambient air and plasma-activated water respectively. Partial least squares regression modelling and selectivity ratio algorithm were used to analyze the correlations and select important spectral wavelengths for these reactive species.
PLASMA SOURCES SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Yuandong Lin, Ji Ma, Da-Wen Sun, Jun-Hu Cheng, Qijun Wang
Summary: A novel strategy combining a pH-responded colourimetric sensor array (CSA) with machine learning models was developed to effectively monitor beef freshness in real time by detecting total volatile basic nitrogen (TVB-N) contents. Sequential forward selection (SFS), random forest (RF), and principal component analysis (PCA) were used to extract effective colour features sensitive to changes in TVB-N contents. Linear regression (PLSR), as well as nonlinear regression models (RFR and SVR), were established to predict TVB-N values based on full and effective colour features. The RF-SVR model showed the best performance, with a determination coefficient of prediction (Rp2) of 0.9596, a root-mean-square error of prediction (RMSEP) of 1.89 mg/100 g, and a relative prediction deviation (RPD) of 4.98. The CSA based on the RF-SVR model was applied to quantify beef freshness at 4 degrees with validation using a standard method. This study demonstrated that the CSA, combined with machine learning, can objectively and nondestructively monitor TVB-N contents for evaluating beef freshness.
Article
Biotechnology & Applied Microbiology
Yuan-Yuan Pan, Da-Wen Sun, Jun-Hu Cheng, Henrike Brust, Klaus-Dieter Weltmann
Summary: The aim of this study is to understand the inactivation and molecular response of sublethal Listeria monocytogenes to cold plasma-mediated oxidative microenvironments. The results revealed that cold plasma-induced oxidative stress triggered intracellular ferroptosis and pathogenicity attenuation in L. monocytogenes, leading to significant perturbations in various pathways. This study provides new insights into the control and inactivation of microorganisms in cold plasma non-thermal processing.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
