RESUMEN
Thermally conductive cellulose-based composites have great application potential in the thermal management of portable and wearable electronic devices. In this work, cellulose-based composites with excellent mechanical and thermal properties were developed by using lysozyme-modified graphene nanoplatelets (LmGNP), epichlorohydrin (ECH), and hydrolyzed cellulose via forming strong double-cross-linked interface interactions, including the hydrogen bond network generated between LmGNP and cellulose and the chemical cross-link of ECH. As for the composites containing 8 wt % LmGNP, the in-plane thermal conductivity was 3.341 W·m-1K-1, while the tensile stress was 114.60 MPa, which increased by 297.3 and 146.2%, respectively, compared to pure cellulose. Along with the good stability, insulation, and lightweight properties, the fabricated composites have the potential to become a promising heat dissipation material for wearable electronic devices.
RESUMEN
The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20, 40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus vannamei) were studied in the present study. The results showed that, compared with immersion freezing (IF), 60 mT MF (MF-60) shortened the total freezing time, reduced thawing loss and cooking loss, and helped to maintain the water holding capacity and texture properties of frozen shrimp samples. In addition, the increase in the L* value of frozen shrimp samples was also inhibited by MF-60. The result of water distribution revealed that MF-60 reduced the mobility and loss of immobilized water and free water. The microstructure of MF-60 was characterized by smaller pores, indicating that MF-60 promoted the generation of fine ice crystals. Overall, MF-60 was beneficial in reducing ice crystal size and inhibiting the loss of shrimp muscle quality loss during the freezing process.