Article
Food Science & Technology
Iolanda Nicolau-Lapena, Ingrid Aguilo-Aguayo, Marina Anguera, Inmaculada Vinas, Maribel Abadias
Summary: The study investigated the efficacy of using sonication at different frequencies and temperatures to reduce Listeria innocua population in strawberries. The results showed that sonication combined with temperature treatments could effectively decrease bacterial population, but may have some impact on the quality of strawberries. Further research is needed to optimize the conditions for enhancing the effects of temperature.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zehra Durak, T. Koray Palazoglu, Welat Miran, Mahir Cin
Summary: The aim of this study is to dry whole strawberries using different heating rate approaches in different drying stages, and compare the quality of microwave freeze-drying and freeze-dried strawberries. The results show that microwave freeze-drying can preserve the vitamin C content and achieve a similar quality to freeze-drying.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Seraina Schudel, Chandrima Shrivastava, Severine Gabioud Rebeaud, Lena Karafka, Kanaha Shoji, Daniel Onwude, Thijs Defraeye
Summary: Soft fruits like strawberries are prone to postharvest decay due to fungal infestation, which can be exacerbated by elevated temperatures and condensation in packaging. Optimal packaging, such as top sealed paperboard, is essential for homogenous fruit cooling and ventilation. Through laboratory experiments, simulations, and physics-based models, the study found that top sealed paperboard packaging performed best in terms of respiration-dependent quality, mass loss, and time of wetness, with minimal heterogeneities in fruit quality attributes. Experimenting in combination with mechanistic modeling provides a deeper understanding of fruit evolution in a supply chain.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Bo Yi, Ankang Kan, Hao Peng, Ning Wang, Xingguang Sun
Summary: The effect of different post-harvest storage pressures on strawberry quality was investigated, and it was found that 50 kPa is the optimal storage pressure for strawberries. Hypobaric storage can maintain the texture and flavor of strawberries and inhibit structural depresion and mold growth. Kinetic models can effectively assess the nutritional value of strawberries.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Chemistry, Multidisciplinary
Ramzi Rzig, Fathi Troudi, Nidhal Ben Khedher, Ismail Boukholda, Fuhaid Aziz Alshammari, Naif Khalaf Alshammari
Summary: This study investigates the effect of flow-induced vibration on heat transfer enhancement in a porous ceramic heat exchanger. A numerical model is developed to assess the vibration effect on heat and mass transfer. The results of numerical tests show that vibration can highly enhance the heat and mass transfer inside the ceramic exchanger.
Article
Chemistry, Multidisciplinary
Ramzi Rzig, Fathi Troudi, Nidhal Ben Khedher, Ismail Boukholda, Fuhaid Aziz Alshammari, Naif Khalaf Alshammari
Summary: This study investigates heat transfer enhancement in a porous ceramic heat exchanger through flow-induced vibration. A numerical model is developed to assess the vibration effect on heat and mass transfer in the exchanger. The results show that vibration greatly enhances the heat and mass transfer inside the ceramic exchanger.
Article
Multidisciplinary Sciences
Grecia Hurtado, Moritz Knoche
Summary: This study investigates the effects of calcium (Ca) on water soaking in strawberries. The results show that CaCl2 can decrease water soaking and anthocyanin leakage, but has no effect on water uptake. Different calcium salts and chloride ions have varying effects on water soaking, with only CaCl2 significantly reducing water soaking. CaCl2 is found to decrease microcracking of the strawberry cuticle and reduce leakage of plasma membranes, thus decreasing water soaking.
Article
Food Science & Technology
Begum Onal, Giuseppina Adiletta, Marisa Di Matteo, Paola Russo, Ines N. Ramos, Cristina L. M. Silva
Summary: The combined application of ultrasound pre-treatment and higher drying temperature showed significant improvement in drying quality of Rocha pears, maintaining color stability and nutritional content. The use of the Page model provided the best prediction of drying behavior.
Article
Chemistry, Applied
Wendy Guadalupe Garcia-Villalba, Raul Rodriguez-Herrera, Luz Araceli Ochoa-Martinez, Olga Miriam Rutiaga-Quinones, Mercedes G. Lopez, Jose Alberto Gallegos-Infante, Gabriela Bermudez-Quinones, Silvia Marina Gonzalez-Herrera
Summary: In this study, four extraction methods, ultrasound (U), microwave (M), simultaneous ultrasound-microwave (UM), and heat treatment (HT), were evaluated for their use in developing functional foods. The results showed that UM method had a similar yield (72%) to the other methods but with a shorter extraction time (5 min). In addition, FTIR spectra analysis revealed the presence of regions corresponding to fatty acids and carbohydrates. Therefore, using UM to obtain agavins is a more environmentally friendly and fast process.
Review
Acoustics
Nerea Munoz-Almagro, Eduardo Morales-Soriano, Mar Villamiel, Luis Condezo-Hoyos
Summary: The application of ultrasound combined with microwaves in food preservation, extraction, and hydrolysis shows great potential in improving product quality and efficiency, as well as extracting bioactive compounds with promising activities.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Fatiha Brahmi, Inmaculada Mateos-Aparicio, Khokha Mouhoubi, Sara Guemouni, Tassadit Sahki, Farid Dahmoune, Ferroudja Belmehdi, Chafiaa Bessai, Khodir Madani, Lila Boulekbache-Makhlouf
Summary: This study investigates the drying properties of potato peels (PP) using two different processes: convection drying (CD) and microwave drying (MD). The drying kinetics were analyzed at various temperatures for CD and different powers for MD. The study also evaluated the effectiveness of these processes in terms of antioxidant contents and capacity. A total of 22 mathematical models were used to predict the drying kinetics, and the Sledz model was found to be the most suitable. The best drying rates for PP were achieved at a temperature of 120 degrees C and a power of 600 W. The energy consumption increased with higher temperature or power. MD showed shorter drying time, lower energy consumption, and better preservation of antioxidants compared to CD. The proposed microwave drying process for PP is recommended for various industries, including food processing.
Article
Food Science & Technology
Fen Yu, Na Wan, Qin Zheng, Yuanhui Li, Ming Yang, Zhenfeng Wu
Summary: The study revealed that ultrasound pretreatment and microwave pretreatment can reduce extraction time, increase yield, and enhance DPPH radical-scavenging activity of kumquat peel essential oil. Compared to microwave pretreatment, ultrasound pretreatment showed higher essential oil yield and antioxidant activity.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Rui Zhu, Juan Shen, Chung Lim Law, Xiaoxuan Ma, Dandan Li, Yongbin Han, Hossein Kiani, Sivakumar Manickam, Yang Tao
Summary: In this study, black chokeberries were dehydrated using sequential calcium pretreatment and ultrasonic/microwave drying. The study investigated the water transport mechanisms and polyphenol metabolic pathways. A diffusional model was modified to simulate moisture transport by considering factors such as shrinkage, porosity, and temperature-dependent water diffusivity. The study revealed the spatio-temporal evolutions of cytoplasm water, extracellular water, and total water content in black chokeberry during drying. The quality attributes related to polyphenol metabolic pathways and the effects of drying treatments were analyzed in detail.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Computer Science, Interdisciplinary Applications
Dimitre Hristov, Lauri Mustonen, Rie von Eyben, Sebastian Gotschel, Michael Minion, Ahmed El Kaffas
Summary: Tumor perfusion and vascular properties are crucial for cancer therapy response, and various imaging approaches are being explored. In this study, we propose using 3D DCE ultrasound as an alternative to IVIM MRI for perfusion imaging. By modeling the propagation of contrast agents, we successfully reconstructed parametric maps of pseudo-diffusivity.
IEEE TRANSACTIONS ON MEDICAL IMAGING
(2022)
Article
Engineering, Chemical
Lucija Hladnik, Filipa A. Vicente, Andraz Kosir, Miha Grilc, Blaz Likozar
Summary: In recent years, natural colorant materials have gained attention due to the public awareness of the health hazards of synthetic chemical dyes. This study focused on the efficient extraction of β-carotene, which is used as a pigment in the food industry and has medical benefits. Solid-liquid (SLE), ultrasound-assisted (UAE), and microwave-assisted (MAE) extraction techniques were compared using 4 organic solvents. Results showed that UAE performed similarly to SLE, while MAE was not as effective. The extraction efficiency varied depending on the solvent used.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Energy & Fuels
J. M. Lechtanska, J. Szadzinska, S. J. Kowalski
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2015)
Article
Engineering, Chemical
S. J. Kowalski, J. Szadzinska, A. Pawlowski
Article
Food Science & Technology
Stefan Jan Kowalski, Andrzej Pawlowski, Justyna Szadzinska, Joanna Lechtanska, Marcin Stasiak
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2016)
Article
Acoustics
Justyna Szadzinska, Joanna Lechtanska, Stefan Jan Kowalski, Marcin Stasiak
ULTRASONICS SONOCHEMISTRY
(2017)
Article
Engineering, Chemical
Justyna Szadzinska, Joanna Lechtanska, Reihaneh Pashminehazar, Abdolreza Kharaghani, Evangelos Tsotsas
Article
Acoustics
Joanna Kroehnke, Justyna Szadzinska, Marcin Stasiak, Elibieta Radziejewska-Kubzdela, Roza Bieganska-Marecik, Grzegorz Musielak
ULTRASONICS SONOCHEMISTRY
(2018)
Article
Engineering, Chemical
Dominik Mierzwa, Justyna Szadzinska, Andrzej Pawlowski, Reihaneh Pashminehazar, Abdolreza Kharaghani
Article
Engineering, Chemical
Dominik Mierzwa, Justyna Szadzinska
JOURNAL OF FOOD PROCESS ENGINEERING
(2019)
Article
Engineering, Chemical
Justyna Szadzinska, Dominik Mierzwa, Andrzej Pawlowski, Grzegorz Musielak, Reihaneh Pashminehazar, Abdolreza Kharaghani
Article
Acoustics
Joanna Kroehnke, Justyna Szadzinska, Elzbieta Radziejewska-Kubzdela, Roza Bieganska-Marecik, Grzegorz Musielak, Dominik Mierzwa
Summary: This study evaluated the impact of ultrasound on the osmotic dehydration and drying processes of kiwifruit, finding that ultrasound can enhance water loss and solid gain during osmotic dehydration, reduce drying time, and increase the retention of valuable components, thus ensuring microbiological stability of the samples.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Green & Sustainable Science & Technology
Dominik Mierzwa, Justyna Szadzinska, Elzbieta Radziejewska-Kubzdela, Roza Bieganska-Marecik
Summary: Food wastage is a significant issue in the modern world, requiring new technologies for solutions. This study analyzed the enrichment of by-products through vacuum impregnation, finding that ultrasound can improve impregnation efficiency, save energy, and maintain quality.
Article
Energy & Fuels
Justyna Szadzi, Dominik Mierzwa, Grzegorz Musielak
Summary: This study investigated the drying of white mushrooms using a laboratory hybrid dryer with an airborne ultrasound system. The results showed that the application of ultrasound improved the drying kinetics, increasing the drying rate and reducing the drying time, while maintaining the product quality. Ultrasound-assisted drying resulted in smaller color changes, higher phenolic content, and softer peel in the mushroom samples. The approximation of the experimental data also confirmed the positive effect of ultrasound on the drying process.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2022)
Article
Energy & Fuels
Justyna Szadzinska, Dominik Mierzwa
Summary: The study demonstrated that microwave-assisted convective drying of white mushrooms resulted in shorter drying time, increased drying rate, and higher moisture diffusivity, making it more energy efficient. The Page and Weibull models were found to be the most valid for approximating experimental drying curves. Although mushrooms dried using hybrid methods experienced discoloration and shrinkage, those dried with 200 W microwave power at 30 degrees C had the highest polyphenol content, and both drying techniques produced microbiologically stable dry products with water activity below 0.5.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION
(2021)
Article
Acoustics
Dominik Mierzwa, Justyna Szadzinska, Bartosz Gapinski, Elzbieta Radziejewska-Kubzdela, Roza Bleganskap-Marecik
Summary: Combined vacuum impregnation and ultrasound can improve the infusion of ascorbic acid in berry fruit. Ultrasound application during the relaxation stage contributes to higher ascorbic acid content and antioxidant properties.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Thermodynamics
Mahsa Taghavi, Swapnil Sharma, Vemuri Balakotaiah
Summary: This study investigates the natural convection effects in the insulation layers of spherical storage tanks and their impact on the tanks' performance. The permeability and Rayleigh number of the insulation material are considered as key factors. The results show that as the Rayleigh number increases, new convective cells emerge and cause the cold boundary to approach the external hot boundary. In the case of large temperature differences, multiple solutions may coexist.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Jinyang Xu, Fangjun Hong, Chaoyang Zhang
Summary: This study introduces a self-induced jet impingement device for enhancing pool boiling performance in high power electronic cooling. Through visualization and parametric investigations, the effects of this device on pool boiling performance are studied, revealing the promotion of additional liquid supply and vapor exhausting. The flow rate of the liquid jet is found to positively impact boiling performance.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Wenchao Ke, Yuan Liu, Fissha Biruke Teshome, Zhi Zeng
Summary: Underwater wet laser welding (UWLW) is a promising and labor-saving repair technique. A thermal multi-phase flow model was developed to study the heat transfer, fluid dynamics, and phase transitions during UWLW. The results show that UWLW creates a water keyhole, making the welding environment similar to in air laser welding.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Xingrong Lian, Lin Tian, Zengyao Li, Xinpeng Zhao
Summary: This study investigates the heat transfer mechanisms in natural fiber-derived porous structures and finds that thermal radiation has a significant impact on the thermal conductivity in low-density regions, while natural convection rarely occurs. Insulation materials derived from micron-sized natural fibers can achieve minimum thermal conductivity at specific densities. Strategies to lower the thermal conductivity include increasing porosity and incorporating nanoscale pores using nanosize fibers.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Yasir A. Malik, Kilian Koebschall, Stephan Bansmer, Cameron Tropea, Jeanette Hussong, Philippe Villedieu
Summary: Ice crystal icing is a significant hazard in aviation, and accurate modeling of sticking efficiency is essential. In this study, icing wind tunnel experiments were conducted to quantify the volumetric liquid water fraction, sticking efficiency, and maximum thickness of ice layers. Two measurement techniques, calorimetry and capacitive measurements, were used to measure the liquid water content and distribution in the ice layers. The experiments showed that increasing wet bulb temperatures and substrate heat flux significantly increased sticking efficiency and maximum ice layer thickness.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Jinqi Hu, Tongtong Geng, Kun Wang, Yuanhong Fan, Chunhua Min, Hsien Chin Su
Summary: This study experimentally examined the heat dissipation of vibrating fans and demonstrated its inherent mechanism through numerical simulation. The results showed that the flow fields induced by the vibrating blades exhibited pulsating features and formed large-scale and small-scale vortical structures, significantly improving heat dissipation. The study also identified the impacts of different blade structures and developed a trapezoidal-folding blade, which effectively reduced the maximum temperature of the heat source and alleviated high-temperature failure crisis.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Dan-Dan Su, Xiao-Bin Li, Hong-Na Zhang, Feng-Chen Li
Summary: The boiling heat transfer of low-boiling-point working fluid is a common heat dissipation technology in electronic equipment cooling. This study analyzed the interfacial boiling behavior of R134a under different conditions and found that factors such as the initial thickness of the liquid film, solid-liquid interaction force, and initial temperature significantly affect the boiling mode and thermal resistance.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Jinyi Wu, Dongke Sun, Wei Chen, Zhenhua Chai
Summary: A unified lattice Boltzmann-phase field scheme is proposed to simulate dendrite growth of binary alloys in the presence of melt convection. The effects of various factors on the growth are investigated numerically, and the model is validated through comparisons and examinations.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Shaokun Ge, Ya Ni, Fubao Zhou, Wangzhaonan Shen, Jia Li, Fengqi Guo, Bobo Shi
Summary: This study investigated the temperature distribution of main cables in a suspension bridge during fire scenarios and proposed a prediction model for the maximum temperature of cables in different lane fires. The results showed that vehicle fires in the emergency lane posed a greater thermal threat to the cables.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Shuang-Ying Wu, Shi-Yao Zhou, Lan Xiao, Jia Luo
Summary: This paper investigates the two-phase flow and heat transfer characteristics of low-velocity jet impacting on a cylindrical surface. The study reveals that the heat transfer regimes are non-phase transition and nucleate boiling with the increase of heat transfer rate. The effects of jet impact height and outlet velocity on local surface temperatures are pronounced at the non-phase transition stage. The growth rates of heat transfer rate and liquid loss rate increase significantly from the non-phase transition to nucleate boiling stage.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Emad Hasani Malekshah, Wlodzimierz Wlodzimierz, Miros law Majkut
Summary: Cavitation has significant practical importance and can be controlled by air injection. This study investigates the natural to ventilated cavitation process around a hydrofoil through numerical and experimental methods. The results show that the location and rate of air injection have a meaningful impact on the characteristics of cavitation.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Feriel Yahiat, Pascale Bouvier, Antoine Beauvillier, Serge Russeil, Christophe Andre, Daniel Bougeard
Summary: This study explores the enhancement of mixing performance in laminar flow equipment by investigating the generation of chaotic advection using wall deformations in annular geometries. The findings demonstrate that the combined geometry can achieve perfect mixing at various Reynolds numbers.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Hui He, Ning Lyu, Caihua Liang, Feng Wang, Xiaosong Zhang
Summary: This study investigates the condensation, frosting, and defrosting processes on superhydrophobic surfaces with millimeter-scale structures. The results reveal that the structures can influence the growth and removal of frost crystals, with the bottom grooves creating a frost-free zone and conical edges promoting higher frost crystal heights. Two effective methods for defrosting are observed: hand-lifting the groove and airfoil retraction contraction on protruding structures. This research provides valuable insights into frost formation and defrosting on millimeter-structured superhydrophobic surfaces, with potential applications in anti-frost engineering.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Thiwanka Arepolage, Christophe Verdy, Thibaut Sylvestre, Aymeric Leray, Sebastien Euphrasie
Summary: This study developed two thermal concentrators, one with a 2D design of uniform thickness and another with a 3D design, using the coordinate transformation technique and metamaterials. By structuring the thermal conductor, the desired local density-heat capacity product and anisotropic thermal conductivities were achieved. The homogenized thermal conductivities were obtained from finite element simulations and cylindrical symmetry consideration. A 3D concentrator was fabricated using 3D metal printing and characterized using a thermal camera. Compared to devices that solely consider anisotropic conductivities, the time evolution characteristics of the metadevice designed with coordinate transformation were closer to those of an ideal concentrator.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
Article
Thermodynamics
Liangyuan Cheng, Qingyang Wang, Jinliang Xu
Summary: In this study, we investigated the supercritical heat transfer of CO2 in a horizontal tube with a diameter of 10.0 mm, covering a wide range of pressures, mass fluxes, and heat fluxes. The study revealed a non-monotonic increase in wall temperatures along the flow direction and observed both positive and negative wall temperature differences between the bottom and top tube. The findings were explained by the thermal conduction in the solid wall interacting with the stratified-wavy flow in the tube.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2024)
