ACS Applied Materials & Interfaces
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2024
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IF 8.3
Shuang Tao,Weikang Cai,Jingtian Han,Chenjie Shi,Zhenggang Fang,Chunhua Lu,Chao Xu,Wenjun Li,Zhongzi Xu
Nowadays, food safety is still facing great challenges. During storage and transportation, perishable goods have to be kept at a low temperature. However, the current logistics still lack enough preservation ability to maintain a low temperature in the whole. Hence, considering the temperature fluctuation in logistics, in this work, the passive radiative cooling (RC) technology was applied to package to enhance the temperature control capability in food storage and transportation. The RC emitter with selective infrared emission property was fabricated by a facile coating method, and Al2O3 was added to improve the wear resistance. The sunlight reflectance and infrared emittance within atmospheric conditions could reach up to 0.92 and 0.84, respectively. After abrasion, the sunlight reflection only decreased by 0.01, and the infrared emission showed a negligible change, revealing excellent wear resistance. During outdoor measurement, the box assembled by RC emitters (RC box) was proved to achieve temperature drops of ∼9 and ∼4 °C compared with the corrugated box and foam box, respectively. Besides, the fruits stored in the RC box exhibited a lower decay rate. Additionally, after printing with patterns to meet the aesthetic requirements, the RC emitter could also maintain the cooling ability. Given the superior optical properties, wear resistance, and cooling capability, the emitter has great potential for obtaining a better temperature control ability in food storage and transportation.
研究领域:
材料科学
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食品科学
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环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Haitao Ye,Zhiqiang Feng,Wei Zhou,Yingle Tao,Haiqing Li
Leveraging hygroscopic sorbents for moisture extraction presents a versatile pathway for atmospheric water harvesting (AWH) and microenvironment humidity control, highlighting the critical need for cost-effective and environmentally friendly production of advanced moisture sorbents. To this end, a facile and green confined-bubbling strategy has been developed for cost-effective fabrication of hygroscopic Janus-structured eutectic gels (JEGs), consisting of a porous body covered by a non-porous layer. This unique structure and composition impart JEGs with large air exposure surfaces and remarkable light-trapping capability, leading to significantly enhanced moisture capture and solar-driven water desorption efficiency compared to conventional eutectic gels. When employed as moisture sorbents in a solar-driven AWH system, JEGs achieve a freshwater production rate of 0.78 L H2O kg JEG3 −1 d −1 during a single harvesting cycle under real-world outdoor conditions. Furthermore, JEGs inherently provide passive microenvironment humidity regulation within the range of 38.8–51.3 % relative humidity, making them ideally suitable for fresh food storage and preservation. The confined-bubbling strategy thus provides an environmentally friendly and cost-effective method for producing Janus-structured eutectic gels, representing a new class of moisture sorbents with significant potential for both AWH and microenvironment regulation applications.
研究领域:
材料科学
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环境工程
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可持续技术
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化学工程
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应用物理
✓ 已验证
DOI
高影响因子
Advanced Science
·
2024
·
IF 14.3
Guoli Chen,Kaimin Wang,Pinghang Chen,Daohang Cai,Yan Shao,Rui Xia,Chun Li,Haochuan Wang,Fuzeng Ren,Xing Cheng,Yanhao Yu
Fully biodegradable packaging materials are demanded to resolve the issue of plastic pollution. However, the fresh food storage performance of biodegradable materials is generally much lower than that of plastics due to their high permeability, microbial friendliness, and limited stretchability and transparency. Here a biodegradable packaging material is reported with high fresh food storage performance based on an oil-infused bacterial cellulose (OBC) porous film. The oil infusion significantly improved cellulose's food-keeping performance by reducing its gas permeability, increasing its stretchability and transparency, and enabling the active release of green vapor-phase preservative molecules, while maintaining its intrinsically high degradability. Strawberries stored in a container with the OBC lid at 23 °C after 5 days exhibited a moldy rate of 0%, in contrast to the 100% moldy rate of those stored by poly(ethylene). Enhanced storage performance is also obtained on tomatoes, pork, and shrimp. The OBC film is naturally degraded after being buried in wet soil at 30 °C for 9 days, identical to the degradation rate of bacterial cellulose. The liquid seal strategy broadly applies to different celluloses, providing a general option for developing cellulose-based biodegradable packaging materials.
研究领域:
材料科学
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食品科学
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Shiqi Xu,Miao Liang,Binshan Liu,Zhimin Zhang,Yuping Liu,Zhengwei Liu,Yudong Wang
To identify the key odorants in braised chicken thigh meat (BCTM) and to investigate their changes during BCTM storage from 1 month to 23 months at room temperature , volatiles were isolated by both solid-phase microextraction and solvent extraction combined with solvent-assisted flavor evaporation; a total of 27 odor-active regions were detected in the isolates by gas chromatography–mass spectrometry–olfactometry. Twenty-four odor-active compounds were identified positively by comparison of their odor characteristics, mass spectral data and retention indices with those of authentic compounds; their flavor dilution (FD) factors ranging from 1 to 512 were measured by aroma extract dilution assay. Eugenol had the highest FD factor of 512. The odorants with FD factors ≥ 4 were quantitated by internal standard curve method, and their odor activity values (OAVs) were calculated. 2-Methyl-3-furanthiol and (E,E) -2,4-decadienal had the highest OAVs. Fourteen compounds with OAVs ≥ 1 were determined to be the key odorants of BCTM; recombination experiments confirmed that these odorants could simulate the overall aroma profile of BCTM. To further investigate the changes in odorants during storage, their concentrations and OAVs were determined. The results showed that the number of key odorants did not change, and no off-odor compound was detected.
研究领域:
食品科学
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香气化学
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食品储存
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）