Thermo-electro-optical properties of seamless metallic nanowire networks for transparent conductor applications.

Rapid reaction time, high attainable temperatures, minimum operating voltage, excellent optical transmittance, and tunable sheet resistance are all desirable properties of transparent conductors, which are important thin-film components in numerous electronic devices. A seamless nanowire network (NWN) refers to a structure composed of nanowires that lack interwire contact junctions, resulting in a continuous and uninterrupted network arrangement. This seamless nature leads to unique properties, including high conductivity and surface area-to-volume ratios, which make it a promising candidate for a vast application range in nanotechnology. Here, we have conducted an in-depth computational investigation to study the thermo-electro-optical properties of seamless nanowire networks and understand their geometrical features using in-house computational implementations and a coupled electrothermal model built in COMSOL Multiphysics software. Sheet resistance calculations were performed using Ohm's law combined with Kirchhoff circuit laws for a random resistor network and compared with those obtained employing COMSOL. In this work, aluminium, gold, copper, and silver nanowires are the materials of choice for testing the transparent conduction performance of our systems. We have studied a wide range of tuning parameters, including the network area fraction, the width-to-depth aspect ratio, and the length of the nanowire segments. We obtained corresponding figures of merit (optical transmittance versus sheet resistance) and temperature distributions to provide a complete characterization of the performance of real-world transparent conductors idealized with seamless NWNs. Our analysis accounted for the thermo-electro-optical responses of the NWNs and the inspection of various controlling parameters depending on system design considerations to shed light on how the electrical transport, optical qualities, and thermal management of these systems can be optimized.

Shelf life of packaged bakery goods--a review.

Packaging requirements for fresh bakery goods are often minimal as many of the products are for immediate consumption. However, packaging can be an important factor in extending the shelf life of other cereal-based goods (toast, frozen products, biscuits, cakes, pastas). Some amount of the texture changes and flavor loss manifest over the shelf life of a soft-baked good can usually be minimized or delayed by effective use of packaging materials. The gains in the extension of shelf life will be application specific. It is recognized that defining the shelf life of a food is a difficult task and is an area of intense research for food product development scientists (food technologists, microbiologists, packaging experts). Proper application of chemical kinetic principles to food quality loss allows for efficiently designing appropriate shelf-life tests and maximizing the useful information that can be obtained from the resulting data. In the development of any new food product including reformulating, change of packaging, or storage/distribution condition (to penetrate into a new market), one important aspect is the knowledge of shelf life.