Extreme solidification processes in advanced manufacturing (e.g., laser additive manufacturing and in space fabrication) amplify challenges in predicting phase selection under severe thermodynamic non-equilibrium. Using aerodynamic levitation containerless processing, we investigate the solidification behavior of pseudo-binary MgTiO 3 -TiO 2 system. Our experiments reveal an anomalous trans-phase-regime selection phenomenon in which the thermodynamically stable MgTi 2 O 5 phase is kinetically suppressed from precipitation. This selection arises from nucleation kinetic barriers of MgTi 2 O 5 , where coupled undercooling and compositional fluctuations destabilize critical nuclei formation. By integrating composition- and temperature-dependent interfacial energy dynamics into classical nucleation theory , we develop a predictive framework that quantitatively maps anomalous phase selection regions. This approach establishes the first non-equilibrium kinetic phase diagram of this system with experimental validation, resolving long-standing discrepancies between equilibrium predictions and non-equilibrium experimental outcomes. The proposed methodology establishes a generalized paradigm for phase selection prediction, offering transformative insights into microstructure and phase control under extreme non-equilibrium solidification conditions.
The development of food-grade hydrogels is an important topic for the encapsulation of bioactive substances. Herein, a dual gelation method of cold-setting with ion-alginate (ALG) cross-linking was developed to fabricate fish oil-loaded fish gelatin (FG)/ion-ALG dual hydrogels with five types of ions (H+, Ca2+, Ba2+, Fe2+, and Fe3+). The fish oil-loaded fish gelatin/ion-ALG mono hydrogels were also developed with Na+ and Mg2+. Four dual hydrogels had quicker diffusion and ion-cross-linking (H+, Ca2+, Ba2+, and Fe2+) than the FG/Fe3+-ALG dual hydrogel. All of the hydrogels showed similar water activity (0.94). The dual hydrogels had lower water contents than the mono hydrogels. Fe3+ induced the highest hydrogel hardness (28.6 ± 0.4 N) and Ba2+ induced the highest chewiness (6.3 ± 0.3 N) and gumminess (6.9 ± 0.3 N). The dual hydrogels showed lower peroxide values than the mono hydrogels. Compared with Na+, all other ions induced higher free fatty acid release percentages in the small intestinal phase. All results suggested that the cold-setting gelation and ion-ALG gelation method could be combined to prepare nutrient-loaded hydrogels. The obtained hydrogels could be applied to prepare hydrogel foods with good encapsulation of lipophilic nutrients.
危险品化学品经营许可证（带存储）