Using a recently established liquid crystal model for vesicles, we present a theoretical method to analyze the morphological stability of liquid crystal vesicles in an electric field. The coupled mechanical-electrical...Using a recently established liquid crystal model for vesicles, we present a theoretical method to analyze the morphological stability of liquid crystal vesicles in an electric field. The coupled mechanical-electrical effects associated with elastic bending, osmotic pressure, surface tension, Max- well pressure, as well as flexoelectric and dielectric proper- ties of the membrane are taken into account. The first and second variations of the free energy are derived in a com- pact form by virtue of the surface variational principle. The former leads to the shape equation of a vesicle embedded in an electric field, and the latter allows us to examine the stabil- ity of a given vesicle morphology. As an illustrative exam- ple, we analyze the stability of a spherical vesicle under a uniform electric field. This study is helpful for understanding and revealing the morphological evolution mechanisms of vesicles in electric fields and some associated phenomena of cells.展开更多
We incorporated a superheated steam blanching pretreatment step into a paprika drying process and compared the far-infrared(FIR)drying rates,hardness of the sample surfaces,cell membrane stabilities,and energy consump...We incorporated a superheated steam blanching pretreatment step into a paprika drying process and compared the far-infrared(FIR)drying rates,hardness of the sample surfaces,cell membrane stabilities,and energy consumption of blanched and non-blanched paprika.The average drying rate of blanched paprika samples during FIR drying was higher than that of non-blanched samples.The hardness and cell membrane stability of dried blanched samples were lower than those of non-blanched samples.We estimated that the softening of the sample surfaces and injury to the cell membranes caused the drying rate to increase.The total energy consumption of the FIR drying of paprika was reduced by approximately 30%by introducing the blanching pretreatment.These findings contribute to the development of environmentally friendly FIR drying techniques for paprika.展开更多
基金supported by the National Natural Science Foundation of China(10972121,10732050 and 10525210)973 Program(2010CB631005)
文摘Using a recently established liquid crystal model for vesicles, we present a theoretical method to analyze the morphological stability of liquid crystal vesicles in an electric field. The coupled mechanical-electrical effects associated with elastic bending, osmotic pressure, surface tension, Max- well pressure, as well as flexoelectric and dielectric proper- ties of the membrane are taken into account. The first and second variations of the free energy are derived in a com- pact form by virtue of the surface variational principle. The former leads to the shape equation of a vesicle embedded in an electric field, and the latter allows us to examine the stabil- ity of a given vesicle morphology. As an illustrative exam- ple, we analyze the stability of a spherical vesicle under a uniform electric field. This study is helpful for understanding and revealing the morphological evolution mechanisms of vesicles in electric fields and some associated phenomena of cells.
基金JSPS KAKENHI,grant number JP16H05001[Grant-in-Aid for Scientific Research(B)]JP17K08015[Grant-in-Aid for Scientific Research(C)]。
文摘We incorporated a superheated steam blanching pretreatment step into a paprika drying process and compared the far-infrared(FIR)drying rates,hardness of the sample surfaces,cell membrane stabilities,and energy consumption of blanched and non-blanched paprika.The average drying rate of blanched paprika samples during FIR drying was higher than that of non-blanched samples.The hardness and cell membrane stability of dried blanched samples were lower than those of non-blanched samples.We estimated that the softening of the sample surfaces and injury to the cell membranes caused the drying rate to increase.The total energy consumption of the FIR drying of paprika was reduced by approximately 30%by introducing the blanching pretreatment.These findings contribute to the development of environmentally friendly FIR drying techniques for paprika.
