Phase Diagram of Polyelectrolyte Solutions in Ice and Water DOI

George Mallinos,

Ali Dhinojwala

The Journal of Physical Chemistry B, Journal Year: 2025, Volume and Issue: unknown

Published: April 7, 2025

Strong interactions of polyelectrolytes (PEs) with water have been used to control many technological applications PEs in cryopreservation as well anti-icing or lubricating coatings. In all these cases, knowledge the phase diagrams PE is important, particularly at low temperatures, where ice more stable. this work, we study negatively and positively-charged by using infrared spectroscopy (IR) differential scanning calorimetry (DSC). The results show a coexistence curve equilibrium PE-rich water. for positively- negatively-charged were similar, nearly 40% volume fraction polymer remains unfrozen. Comparison collected data predictions from theoretical model based on Gibbs-Thomson Flory-Huggins models reveals that concentrated PE-water has closely associated counterions, entropy counterions does not play dominant role. This finding surprising since are expected strongly dissociated charges under conditions. Interestingly, also found evidence stable unfrozen change upon further cooling -100 °C. These observations important controlling formation critical.

Language: Английский

Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability DOI
Haibo Shi, Mengxin Zhang, Xiaochen Liu

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 109971 - 109971

Published: March 6, 2024

Language: Английский

Citations

20

Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges DOI
Siqi Zhao, Jiawei Wu,

Guo Zhen-qi

et al.

Journal of Stored Products Research, Journal Year: 2024, Volume and Issue: 106, P. 102254 - 102254

Published: Feb. 9, 2024

Language: Английский

Citations

15

Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings DOI Creative Commons
Ying Fu, Yuqiao Ren, Da‐Wen Sun

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104463 - 104463

Published: March 25, 2024

Process analysis is an important step for online food quality control during processing. Among the emerging non-destructive examination techniques that offer rapid detection, terahertz spectroscopy has attracted attention in analysing processes based on various parameters. Moreover, calibration and chemometric methods are frequently used spectral data analysis. The system normally consists of processing equipment time-domain imaging (THz-TDS), which often exhibits high prediction accuracy combined with appropriate chemometrics methods. Therefore, been considered highly suitable on-site in-situ process to enhance manufacturing thus improve product quality. In this review, applications THz-TDS dehydration, storage, freezing, fermentation, as well other areas, introduced discussed. these, technology intensive research related moisture changes, such dehydration storage under natural drying conditions. Emerging techniques, hot air (HAD) microwave vacuum (MVD), investigated. Applications including hygroscopic processes, were also reported. For freezing analysis, it mainly analyze (i) effect repeated thawing meat (ii) growth rate ice crystals. fermentation processing, although most confirmed feasibility THz-TDS, further investigation regarding still awaited. combination widely employed non-linear changes attributes emergence numerous recent years. It content polar substances hydrogen sulfide ammonia. Despite performance, drawbacks cost, interference from content, disturbance constituents protein significant obstacles universalization THz-TDS.

Language: Английский

Citations

11

Dual-bioinspired and ultra-flexible photothermal eutectogels for highly efficient passive anti-freezing DOI Creative Commons
You Tian, Da‐Wen Sun, Liang Xu

et al.

Chemical Engineering Journal, Journal Year: 2024, Volume and Issue: 488, P. 151143 - 151143

Published: April 8, 2024

Icing and frosting always cause troubles in present-day human activities, appealing for effective anti-freezing strategies to break through the bottleneck. Inspired by "predominant metabolites body fluid of cold-tolerant animals" "poikilotherms that increase temperature absorbing solar energy", natural deep eutectic solvents (NADES) carbon nanotubes (CNTs) were incorporated within calcium alginate (CA) backbone fabricate dual-bioinspired ultra-flexible photothermal eutectogels (CNTs/NADES@CA). Normal CNTs (nCNTs) hydroxylated (hCNTs) used investigate effects hydrogen-bonding networks NADES on dispersal/aggregation behaviours nCNTs/hCNTs. Molecular dynamics (MD) simulation proved hCNTs could form intense interactions with disperse more uniformly, ultimately contributing better mechanical properties. Spectral characteristics covering absorption infrared emissivity showed higher nanofiller loading increased emissivity, leading thermal energy loss during conversion. Besides, moisture absorption–desorption tests further confirmed excellent function reproducibility sustainability materials. One hCNTs-based (4%-hCNTs) behaving best conversion was selected concerning anti-frosting, anti-icing, deicing capacities, announcing CNTs/NADES@CA be highly efficient passive anti-freezing. This study proposed a dispersion strategy enabled eutectogel physically simple method, it is hoped this work open up new avenues bioinspired materials attract concerns strategy.

Language: Английский

Citations

10

Pulsed electric field as a pre-treatment in food freezing processes: Fundamentals, mechanisms, applications and impacts on frozen food quality DOI

Adriano Rondineli,

Eric Keven Silva

Food Bioscience, Journal Year: 2024, Volume and Issue: 60, P. 104275 - 104275

Published: May 7, 2024

Language: Английский

Citations

10

Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives DOI
Yangyang Jia, Lanlan Hu, Ruifeng Liu

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2023, Volume and Issue: 91, P. 103521 - 103521

Published: Nov. 26, 2023

Language: Английский

Citations

18

Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan DOI Open Access
Hao Liu, Ying Liang,

Shengyang Zhang

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 147, P. 109381 - 109381

Published: Oct. 1, 2023

Language: Английский

Citations

15

Development of Microstructured Chitosan Nanocapsules with Immobilized Lipase DOI
Eduardo Silveira Ribeiro, Bruno Roswag Machado, Bruna Silva de Farias

et al.

Journal of Polymers and the Environment, Journal Year: 2024, Volume and Issue: 32(8), P. 3627 - 3639

Published: Feb. 3, 2024

Language: Английский

Citations

5

The cryoprotective effect of Litopenaeus vannamei head-derived peptides and its ice-binding mechanism. DOI Creative Commons
Julieth Joram Majura, Xiujuan Chen, Zhongqin Chen

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100886 - 100886

Published: Jan. 1, 2024

Language: Английский

Citations

5

Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing DOI
Xinwei Xu, Feng Jiang,

Kuncheng Lin

et al.

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 150, P. 109726 - 109726

Published: Dec. 31, 2023

Language: Английский

Citations

12