Total and individual carotenoid concentrations were determined in raw potato tubers of six varieties, including Kexin No. 1, Xisen No. 6, Atlantic, Xisen No. 5, Shepody, and Favorita. The relationship between colour CIE L*a*b* and total carotenoid concentration and the effect of domestic thermal treatments on the total and individual carotenoid concentrations were also investigated. The total carotenoid content in the six potato varieties ranged from 96.48 to 875.08 µg/100 g FW. The main carotenoids were lutein, zeaxanthin, violaxanthin, and antheraxanthin. The specific composition depended on the variety, and β -carotene was not detected in all tested six potato varieties. The colour value of coordinate b * was positively and significantly correlated with total carotenoid content. Boiling had the smallest effect on the decrease of total and individual carotenoids, while microwave treatment resulted with 52.67% in the highest loss of the total carotenoid in Favorita. As for the individual carotenoids, violaxanthin followed by antheraxanthin was the most heavily affected by cooking. All four thermal treatments, baking, boiling, frying, and microwaving, decreased the carotenoid contents, and boiling is recommended as a preferred method associated with the lowest loss rate of total and individual carotenoids. Through our research, we hope to deepen our understanding of the variability in nutritional content among commonly consumed potato types.
Ran Zhao,Jianmin Gu,Zhihao Shang,Xiaopeng Cheng,Chunxiao Liang,Desong Wang,Shutao Wang,Jingxin Meng
Scale deposition severely degrades the heat-transfer efficiency of industrial equipment, leading to substantial energy wastage. While several advanced scalephobic surfaces have been developed to mitigate scaling, their poor stability under harsh operating conditions hinders practical implementation. Herein, we report a dynamic hydration layer-synergistic ion-releasing (DHLIR) coating that exhibits exceptional energy-saving potential, enabled by ultrahigh scale resistance under boiling conditions. The DHLIR coating was facilely fabricated via a combined spraying and heat-treatment process, utilizing aluminum phosphate (AP) as the inorganic binder, titanium dioxide (TiO₂) nanoparticles as the structural reinforcement phase, and hexagonal boron nitride ( h BN) nanosheets as the thermally conductive filler. Notably, the superior scalephobic performance of the DHLIR coating stems from two key mechanisms: the surface hydration layer minimizes mineral ion adsorption, while the released scale inhibitors reduce scale adhesion. Furthermore, the DHLIR coating demonstrates robust durability under extreme environments, including high temperatures, abrasion, and corrosive liquids. In a simulated industrial boiler setup, the DHLIR coating conserved approximately 15.3 % of energy compared to stainless steel. This work thus presents a promising strategy for anti-scaling and energy conservation in boiling environments.
Wet pre-carbonation of steel slag is an important solution to the steel slag soundness problem. This method, however, can consume a significant amount of silicate phase in steel slag. To address this issue, it is proposed that the consumption of calcium silicate can be reduced while the hydration performance of steel slag can be improved by adding acidic amino acids into the wet carbonation of steel slag. β-C 2 S is the main cementitious component in steel slag. Synthetized β-C 2 S was used to simulate the reaction mechanism of steel slag during carbonation and to study the role of acidic amino acids in carbonation. The carbonation products were characterized by XRD , FT-IR, TG-DTG, and SEM. The results demonstrated that without the addition of acidic amino acids, the carbonation degree of β-C 2 S reaching the maximum at 1 h under the experimental conditions. Calcite and amorphous silica was formed as a result of the carbonation of β-C 2 S. The final carbonation degree was lower after adding higher concentrations (0.1 mol/L) of acidic amino acids than before. Higher concentrations of acidic amino acids increased the content of metastable CaCO 3 , primarily vaterite. Acidic amino acids were added in the pre-carbonation of steel slag, then the steel slag was mixed with cement to prepare cementitious materials . The cementitious materials’ 28-day compressive strength was higher than without amino acids, and the maximum of strength increased by 9.45 % compared to that without amino acids. Whether amino acids were added or not, the boiling expansion value decreased to 0 after 1 h of carbonation, indicating that the carbonation reaction improved the soundness of cementitious materials.
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