Hybrid hard carbon framework derived from polystyrene bearing distinct molecular crosslinking for enhanced sodium storage

Exploiting high-performance yet low-cost hard carbon anodes is crucial to advancing the state-of-the-art sodium-ion batteries.However,the achievement of superior initial Coulombic efficiency(ICE)and high Na-storage capacity via low-temperature carbonization remains challenging due to the presence of tremendous defects with few closed pores.Here,a facile hybrid carbon framework design is proposed from the polystyrene precursor bearing distinct molecular bridges at a low pyrolysis temperature of 800℃ via in situ fusion and embedding strategy.This is realized by integrating triazine-and carbonylcrosslinked polystyrene nanospheres during carbonization.The triazine crosslinking allows in situ fusion of spheres into layered carbon with low defects and abundant closed pores,which serves as a matrix for embedding the well-retained carbon spheres with nanopores/defects derived from carbonyl crosslinking.Therefore,the hybrid hard carbon with intimate interface showcases synergistic Na ions storage behavior,showing an ICE of 70.2%,a high capacity of 279.3 mAh g^(-1),and long-term 500 cycles,superior to carbons from the respective precursor and other reported carbons fabricated under the low carbonization temperature.The present protocol opens new avenues toward low-cost hard carbon anode materials for high-performance sodiumion batteries.

Low-Temperature Hydrogen Storage Alloy and Its Application in Ni-MH Battery

Rare earth compositions, La, Ce and Pr in Mm(NiCoMnAl)(5) hydrogen storage alloy, were arranged by uniform design method. The discharge performances and kinetics parameters including capacity, exchange current density, symmetry factor and hydrogen diffusion coefficient of the alloy at -40degreesC, were tested in standard tri-electrode cell. And linear regression method was used to analyze the effect of rare earth compositions on the performances of hydrogen storage alloys. The results show that the capacities of the alloys are positively correlative to the square of Ce content at -40degreesC and under both 0.4 and 0.2C rate. The kinetics parameters and hydrogen diffusion coefficient indicate that the low-temperature performances of the alloys are mainly controlled by hydrogen diffusion process, and the surface electrochemical reaction affects the low-temperature performances to a certain extent. The low-temperature discharge capacities of the battery were also tested. The results show excellent low-temperature performances. The battery delivers 69.6% of its room-temperature capacity at -40degreesC and 0.2C rate, 77.7% at -40degreesC and 0.4C rate, 59.1% at -45degreesC and 0.2C rate.

ZnO-Embedded Expanded Graphite Composite Anodes with Controlled Charge Storage Mechanism Enabling Operation of Lithium-Ion Batteries at Ultra-Low Temperatures

As lithium(Li)-ion batteries expand their applications,operating over a wide temperature range becomes increasingly important.However,the lowtemperature performance of conventional graphite anodes is severely hampered by the poor diffusion kinetics of Li ions(Li^(+)).Here,zinc oxide(ZnO) nanoparticles are incorporated into the expanded graphite to improve Li^(+)diffusion kinetics,resulting in a significant improvement in lowtemperature performance.The ZnO-embedded expanded graphite anodes are investigated with different amounts of ZnO to establish the structurecharge storage mechanism-performance relationship with a focus on lowtemperature applications.Electrochemical analysis reveals that the ZnOembedded expanded graphite anode with nano-sized ZnO maintains a large portion of the diffusion-controlled charge storage mechanism at an ultra-low temperature of-50℃ Due to this significantly enhanced Li^(+)diffusion rate,a full cell with the ZnO-embedded expanded graphite anode and a LiNi_(0.88)Co_(0.09)Al_(0.03)O_(2)cathode delivers high capacities of 176 mAh g^(-1)at20℃ and 86 mAh g^(-1)at-50℃ at a high rate of 1 C.The outstanding low-temperature performance of the composite anode by improving the Li^(+)diffusion kinetics provides important scientific insights into the fundamental design principles of anodes for low-temperature Li-ion battery operation.

Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products

[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.

A review of low-temperature heat recovery technologies for industry processes

The amount of low-temperature heat generated in industrial processes is high,but recycling is limited due to low grade and low recycling efficiency,which is one of the reasons for low energy efficiency.It implies that there is a great potential for low-temperature heat recovery and utilization.This article provided a detailed review of recent advances in the development of low-temperature thermal upgrades,power generation,refrigeration,and thermal energy storage.The detailed description will be given from the aspects of system structure improvement,work medium improvement,and thermodynamic and economic performance evaluation.It also pointed out the development bottlenecks and future development trends of various technologies.The low-temperature heat combined utilization technology can recover waste heat in an all-round and effective manner,and has great development prospects.

Effect of electrolyte concentration on low-temperature electrochemical properties of LaNi_5 alloy electrodes at 233 K

The effect of KOH electrolyte concentration on low-temperature electrochemical properties of LaNi5 alloy electrodes at 233 K was studied. The results indicated that the electrolyte concentration had great influence on discharge capacity and discharge voltage plateau of LaNi5 alloy electrode at 233 K, and the highest discharge capacity and discharge voltage plateau were both obtained at 6 mol/L KOH. When the KOH electrolyte concentration changed from 5 to 9 mol/L at 233 K, the high rate discharge ability （HRD） had the same change tendency as the diffusion coefficient, but the exchange current density did not change significantly, which implied that hydrogen diffusion was the control step at low temperature 233 K for discharge process of LaNi5 alloy electrode.

Surface group directed low-temperature synthesis and self-assembly of Al nanostructures for lithium storage

Nanostructured aluminum recently delivers a variety of new applications of the earth-abundant Al resource due to the unique properties,but its controllable synthesis remains very challenging with harsh conditions and spontaneously flammable precursors.Herein,a surface group directed method is developed to efficiently achieve low-temperature synthesis and selfassembly of zero-dimensional(0D)Al nanocrystals over one-dimensional(1D)carbon fibers(Al@CFs)through non-flammable AlCl3 reduction at 70°C.Theoretical calculations unveil surface‒OLi groups of carbon fibers exert efficient binding effect to AlCl3,which guides intimate adsorption and in-situ self-assembly of the generated Al nanocrystals.The distinctive 0D-over-1D Al@CFs provides long 1D conductive networks for electron transfer,ultrafine 0D Al nanocrystals for fast lithiation and excellent buffering effect for volume change,thus exhibiting high structure stability and superior lithium storage performance.This work paves the way for mild and controllable synthesis of Al-based nanomaterials for new high-value applications.

Physicochemical,rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration

Evidences show that the storage period greatly affects the quality of yogurt.In this study,three types of yogurt:control yogurt(CY),non-hydrolyzed potato powder yogurt(PPY)and enzymatically hydrolyzed potato powder yogurt(EHPPY)were prepared at 42℃ for 5 h and stored for 28 days at 4℃.The yogurts were evaluated for quality characteristics at different storage periods.Negligible differences in pH values,titratable acidities and viable counts were detected in all three types of yogurt during storage.However,compared to other yogurts,EHPPY exhibited desirable water holding capacity,throughout the storage period.Apart from this,sensory properties and antioxidant activities(2-diphenyl-1-picryl-hydrazyl(DPPH)free radical scavenging activity and ferric reducing antioxidant power(FRAP))of EHPPY were also significantly improved during the storage period.Furthermore,the storage(G’)and loss(G”)modulus of PPY,EHPPY were lower than CY at 4℃ while a hysteresis loop was shown by all yogurts at the temperature range of 4-50℃ indicating higher G’(elasticity)than G”(viscosity).Based on our findings,EHPP could be an important functional ingredient in improving the quality and storage stability of yogurt for its production at an industrial level.

甜瓜酸奶发酵工艺优化及其品质分析

该研究以纯牛奶和甜瓜汁为原料制备甜瓜酸奶,以酸度、持水力和感官评分为考察指标,在单因素试验的基础上采用响应面法对甜瓜酸奶的发酵工艺进行优化,并对其贮藏特性、抗氧化活性、流变特性、微观结构以及挥发性风味成分进行分析。结果表明,甜瓜酸奶的最佳发酵工艺条件为:甜瓜汁添加量7%,赤藓糖醇添加量7%,发酵时间8 h,接种量0.3%。在此优化条件下,甜瓜酸奶酸度为82.62°T,持水力为81.13%,感官评分为90.70分。在贮藏21 d后,甜瓜酸奶的感官评分、酸度、持水力分别为73.0分、88.4°T、68.2%;甜瓜酸奶具有均一、连续、紧密蛋白质网络结构和更好的流变性能;共检出33种挥发性风味成分,包括7种醇类、9种酯类、7种醛类、4种酮类、2种酸类和4种其他类化合物,相对含量分别为19.64%、28.43%、27.70%、11.69%、9.18%、3.36%。甜瓜汁的添加能改善酸奶的品质,赋予酸奶甜瓜香气。

黑木耳黑色素酸奶的研制及其抗氧化活性

黑色素作为黑木耳主要生物活性成分之一,具有较强的抗氧化性能。在酸奶中添加了黑木耳黑色素,进行了工艺优化,包括单因素及正交试验。获得的最佳制备工艺参数为:黑木耳黑色素添加量10%、菌种添加量10%、发酵时间5.0 h。用此工艺参数制得的酸奶色泽正常,呈淡灰色,组织状态均匀细腻,奶香浓郁,酸甜比例适宜,感官评分为95分。同时,测得其黏稠度为74.23 g,储藏期为13 d,抗氧化能力及乳酸菌总数指标也均高于未加黑木耳黑色素的酸奶。该酸奶营养丰富,有更高的保健功能和饮用价值,增加了人们对市售酸奶的选择。

潮州柑果皮多糖对凝固型酸奶冷藏期品质的影响

以潮州柑果皮多糖为原料,通过评价凝固型酸奶的理化和感官特性,探讨潮州柑果皮多糖添加量对酸奶冷藏过程中品质的影响。研究结果表明:在7 d的冷藏期内,添加潮州柑果皮多糖可提高酸奶的可溶性固形物含量、黏度、持水力和悬浮稳定性,降低酸奶的乳清析出率;当多糖添加量为2.0%时,酸奶的综合品质最佳。冷藏第7天,添加2.0%多糖的酸奶pH值为4.12,可滴定酸度为96.61°T;相比对照组,可溶性固形物含量、黏度、持水力和悬浮稳定性分别提高了9.08%、40.59%、25.41%和145.83%,乳清析出率降低了55.37%。另外,相比其他组,添加1.5%和2.0%潮州柑果皮多糖的酸奶感官评分更高。因此,潮州柑果皮多糖可作为一种天然稳定剂可用于提高冷藏期凝固型酸奶品质。

不同发酵剂对发酵驴乳酸奶在冷藏期间品质的影响

目的研究不同发酵剂对发酵驴乳酸奶在冷藏期间品质的影响。方法对3种发酵剂发酵的驴乳酸奶在冷藏期间微生物指标、理化指标和感官品质进行检测分析。结果用市售酸奶A发酵的驴乳酸奶LR-A在冷藏的1~26 d中乳酸菌活菌数由69.33×10^(7)CFU/mL下降至0.50×10^(7)CFU/mL,用市售酸奶B发酵的驴乳酸奶LR-B冷藏前7 d乳酸菌活菌数显著下降(P<0.05),7 d后又逐渐上升,而用传统酸奶C发酵的驴乳酸奶LR-C在冷藏过程中乳酸菌活菌数一直呈上升趋势;3种发酵剂发酵的驴乳酸奶在冷藏第14d时细菌菌落总数均达到最高值,持水力在冷藏前14 d均呈现下降趋势,总体口感较佳,LR-C冷藏第7~26 d的持水力均高于LR-A和LR-B;随冷藏时间的延长,pH整体呈下降趋势(LR-B>LR-A>LR-C),总酸度值的变化趋势与pH相反(LR-C>LR-A>LR-B)。结论不同发酵剂对发酵驴乳酸奶在冷藏期间品质影响差异较大,LR-A和LR-B在冷藏至26 d时仍可饮用,LR-C在冷藏14 d后因酸度太高,超出可接受范围。

Highly active copper-intercalated weakly crystallized δ-MnO_(2) for low-temperature oxidation of CO in dry and humid air

Copper intercalated birnessite MnO_(2)(δ-MnO_(2))with weak crystallinity and high specific surface area(421 m^(2)/g)was synthesized by a one-pot redox method and investigated for low-temperature CO oxidation.The molar ratio of Cu/Mn was as high as 0.37,which greatly weakened the Mn-O bond and created a lot of low-temperature active oxygen species.In situ DRIFTS revealed strong bonding of copper ions with CO.As-synthesized MnO_(2)-150Cu achieved 100%conversion of 250 ppm CO in normal air(3.1 ppm H_(2)O)even at−10°C under the weight-hourly space velocity(WHSV)of 150 L/(g·h).In addition,it showed high oxygen storage capacity to oxidize CO in inert atmosphere.Though the concurrent moisture in air significantly inhibited CO adsorption and its conversion at ambient temperature,MnO_(2)-150Cu could stably convert CO in 1.3%moisture air at 70°C owing to its great low-temperature activity and reduced competitive adsorption of water with increased temperature.This study discovers the excellent low-temperature activity of weakly crystallized δ-MnO_(2) induced by high content intercalated copper ions.

不同贮藏温度对常见低温酸奶品质的影响

[目的]探究不同贮藏温度对4种常见低温酸奶品质的影响。[方法]以4种苏州地区常见低温酸奶为研究对象,在不同恒定贮藏温度(4℃、28℃)及温度波动(37℃、4 h、2次)情况下,测定酸奶酸度、pH值、持水性、乳酸菌、霉菌和酵母菌变化趋势。[结果]保存温度为4℃时,酸奶各项品质指标较好,28℃存储后,乳酸菌数快速增加,酸度升高更明显;且模拟冷链断裂(37℃、4 h)当天,酸度明显升高,乳酸菌数量有快速增加趋势。此外,试验期内未检测到霉菌和酵母菌,说明只要酸奶生产过程未污染霉菌和酵母菌,温度升高不会造成霉菌和酵母菌数量超标。[结论]贮藏温度对低温酸奶的酸度、pH值和乳酸菌数有明显影响,为保证酸奶品质,应加强生产过程的污染控制及贮运过程中的温度控制。

低温贮藏时间对黄浆水酸奶稳定性的影响

【目的】探索搅拌型黄浆水酸奶的稳定性随贮藏时间延长而变差的主要原因,为提高黄浆水酸奶的稳定性提供参考。【方法】以普通酸奶、大豆多糖酸奶为参照,以还原糖、粗多糖、pH、滴定酸度、持水力、表面疏水性、δ-电位、粒径、硬度和黏性以及微观结构为指标,将黄浆水酸奶于4℃下贮藏1,3,5,7,9 d后,取样分析其理化指标、凝乳结构及其间相互作用的变化,探究黄浆水酸奶的失稳机理。【结果】4℃低温贮藏过程中,黄浆水酸奶、大豆多糖酸奶和普通酸奶分别在贮藏的第5,7和9天出现乳清析出和油脂上浮现象。随贮藏时间延长,3种酸奶的还原糖含量总体均呈缓慢增加趋势,且在第7天开始大豆多糖酸奶及黄浆水酸奶中的还原糖增加幅度均显著高于普通酸奶,而3种酸奶中的粗多糖含量总体均始终呈减少趋势且无差异。低温贮藏1 d时,大豆多糖酸奶和黄浆水酸奶的pH均显著低于普通酸奶(P<0.05),随贮藏时间延长,3种酸奶的pH均总体呈下降趋势,至第9天时均稳定在4.3左右。黄浆水酸奶滴定酸度贮藏1 d就达100°T以上,显著高于大豆多糖酸奶,且均显著高于普通酸奶;3种酸奶的滴定酸度均随贮藏时间延长而持续上升,但普通酸奶和大豆多糖酸奶的滴定酸度值均未超过100°T,且均显著低于黄浆水酸奶(P<0.05)。低温贮藏过程中,普通酸奶和黄浆水酸奶持水力均呈先增加后降低趋势,分别在第5天和第3天达到峰值,大豆多糖酸奶的持水力整体呈升高趋势,且第7天起显著高于其余2种酸奶(P<0.05)。大豆多糖酸奶和黄浆水酸奶的疏水性在贮藏7 d后仍能保持在300以上,且均显著高于普通酸奶(P<0.05)。大豆多糖酸奶的δ-电位绝对值始终维持在6.8 mV以上,而另外2种酸奶在贮藏3~5 d后迅速下降到5 mV左右。在贮藏过程中,所有酸奶的粒径均呈增长趋势,但黄浆水酸奶和大豆多糖酸奶的粒径均维持在1μm以下,显著低于普通酸奶(1.4~2.0μm)(P<0.05)。低温贮藏1 d时,大豆多糖酸奶的硬度显著高于另外2种酸奶;随贮藏时间延长,普通酸奶的硬度持续增加,而大豆多糖酸奶和黄浆水酸奶的硬度随贮藏时间总体呈波动下降趋势,均于第9天达到最低。随贮藏时间延长,普通酸奶的黏性持续上升,黄浆水酸奶和大豆多糖酸奶的黏性呈波动下降,并分别在第7和9天呈显著下降趋势。【结论】影响黄浆水酸奶稳定性的关键因素是其黏性的显著降低,其次是静电作用和疏水作用的变化。

自制与市售酸奶贮藏过程品质变化对比研究

[目的]对比自制酸奶与市售酸奶在贮藏期间的品质变化。[方法]通过乳酸菌活菌数、酸度、pH值等指标,先探究自制酸奶在发酵过程中的品质变化,后与市售酸奶进行对比研究。[结果]自制酸奶过程中,发酵开始3 h后,随着乳酸菌发酵产物乳酸的累积,酸度上升、pH值下降,乳酸菌活菌数大幅度上升。发酵开始7 h后,乳酸菌总数开始下降,酸度的增加趋势和pH的降低趋势都有所减缓。在贮藏阶段,随着贮藏时间的增长,各种酸奶品质变化基本相同,乳酸菌含量先升后降,pH值下降,酸度上升。在4℃贮藏条件下,品质变化小于25℃。[结论]冷藏处理下酸奶的品质下降更慢,在自制或者购买酸奶时应该尽可能选择冷藏处理,开盖后尽快饮用完。两种酸奶具有不同的特点,消费者可以根据需求进行选择。总之,本研究为酸奶的安全贮藏提供参考依据。

功能性椰子植物酸奶贮藏过程中功能成分及活性的变化

通过椰浆和浓缩椰子水为原料研制功能性椰子植物酸奶,选取未添加浓缩椰子水的酸奶作为对照,以总酚、黄酮含量以及自由基清除能力、还原力、抗脂质过氧化能力、铜离子螯合能力及α-葡萄糖苷酶和α-淀粉酶抑制能力作为评价指标,研究酸奶在贮藏期0~28 d内的功能成分及活性动态变化。结果表明,随着贮藏时间的延长,功能性椰子植物酸奶的多酚和黄酮含量均呈现降低趋势。在贮藏28 d,功能性椰子植物酸奶的ABTS自由基清除率和抗脂质过氧化能力分别为77.84%±1.91%、41.93%±2.09%,较0 d没有显著差异(P>0.05),α-葡萄糖苷酶抑制率为58.81%±6.63%,较0 d提高了28.66%,而DPPH、羟基和超氧阴离子自由基清除率、总还原力、铁离子和铜离子还原力、铜离子螯合能力、α-淀粉酶抑制率较0 d均有所下降。整个贮藏期内,功能性椰子植物酸奶的多酚和黄酮含量、抗氧化及降血糖活性都远远高于对照酸奶。

滨海白首乌酸乳的制备及其抗氧化能力

该文以滨海白首乌粉和全脂乳粉为主要原料,通过单因素试验研究白首乌粉添加量、发酵剂接种量、蔗糖添加量及发酵温度对滨海白首乌酸乳的品质和总抗氧化能力的影响,并利用正交试验对其制备条件进行优化,同时研究其贮藏特性。结果表明,全脂乳粉中添加2.0%的滨海白首乌粉和5.0%的蔗糖,接种0.015 U/kg Y450A发酵剂,40.0℃发酵5 h,制备的滨海白首乌酸乳总抗氧化能力为0.1292 mmol/L,显著高于未发酵和不含滨海白首乌粉的酸乳(P<0.05),且酸甜适中,风味和口感良好。异丙醇、2,3-丁二酮、正己醇、2-庚酮、仲丁基亚硝酸酯及三乙二醇单乙醚为其主要的风味物质。4℃贮藏9 d后,滨海白首乌酸乳的总抗氧化能力为0.1035 mmol/L,乳酸菌活菌数为1.57×10^(8)CFU/mL,并保持了良好的感官品质。

乳铁蛋白在酸奶中的应用研究

试验以全脂奶粉、乳铁蛋白为主要材料,以pH、持水力、黏度、乳铁蛋白活性、感官评价以及体系稳定性为评价指标,通过单因素试验,研究了发酵条件、发酵剂种类、糖添加量、乳铁蛋白添加量、乳铁蛋白添加方式对乳铁蛋白酸奶品质的影响以及储存期内酸奶品质和乳铁蛋白活性变化。试验结果表明,乳铁蛋白酸奶最优生产工艺及配方为:糖添加量8%,使用0.004%YF-L 904发酵剂,在接种时添加0.03%乳铁蛋白,42℃发酵6 h。这种条件下得到的酸奶口感最为细腻、酸甜适中,品质优良。在储存期(0~28 d)中,乳铁蛋白酸奶在0~14 d有较好品质,各项测定指标包括乳铁蛋白活性均维持在良好水平,14 d后品质明显下降,因此建议将其货架期设置为14 d。研究结果为乳铁蛋白在酸奶生产中的应用提供了一定的基础依据。

基于温度对酸奶储藏期品质影响的研究

以不同储藏温度(4℃、15℃、30℃)下酸奶为研究对象,检测临近保质期(过期)前后9天内的乳酸菌数量、理化指标和三维荧光光谱信息,探讨温度对酸奶储藏品质影响。结果表明,储藏温度越高,酸奶中乳酸菌的存活数越少,pH值越低,酸度越高。低温储藏的酸奶过期前的各项指标相对稳定,过期后则逐渐发生变化,其中微生物指标下降得尤为明显。高温储藏酸奶即使在保质期内,酸奶质量已无法保障。结合三维荧光光谱等高线图发现激发波长为250~400 nm,激发—发射波长差(Δλ)为10~180 nm区域内的荧光峰在不同温度下随时间荧光强度呈现显著规律变化,在一定程度上快速反馈了酸奶品质。