Stretchable, flexible fabric heater based on carbon nanotubes and water polyurethane nanocomposites by wet spinning process.

Wearable heaters are essential for people living in cold regions, but creating heaters that are low-cost, lightweight, and high air permeability poses challenges. In this study, we developed a wearable heater using carbon nanotube/water polyurethane (CNT/WPU) nanocomposite fibers that achieve high extension rate and conductivity. We produced low-cost and mass-produced fibers using the wet spinning. With heat treatment, we increased the elongation rate of the fibers to 1893.8% and decreased the resistivity to 0.07 Ω*m. then wove the fibers into a heating fabric using warp knitting, that resistance is 493 Ω. Achieved a uniform temperature of 58 °C at voltage of 36 V, with a thermal stability fluctuation of -5.0 °C to +6.3 °C when bent from 0° to 360°. Our results show that wearable heaters have excellent flexibility and stretchability, due to nanocomposite fibers and special braided structure, which offer a novel idea for wearable heaters.

One-Phototransistor-One-Memristor Array with High-Linearity Light-Tunable Weight for Optic Neuromorphic Computing.

The recent advances in optic neuromorphic devices have led to a subsequent rise in use for construction of energy-efficient artificial-vision systems. The widespread use can be attributed to their ability to capture, store, and process visual information from the environment. The primary limitations of existing optic neuromorphic devices include nonlinear weight updates, cross-talk issues, and silicon process incompatibility. In this study, a highly linear, light-tunable, cross-talk-free, and silicon-compatible one-phototransistor-one-memristor (1PT1R) optic memristor is experimentally demonstrated for the implementation of an optic artificial neural network (OANN). For optic image recognition in the experiment, an OANN is constructed using a 16 × 3 1PT1R memristor array, and it is trained on an online platform. The model yields an accuracy of 99.3% after only ten training epochs. The 1PT1R memristor, which shows good performance, demonstrates its ability as an excellent hardware solution for highly efficient optic neuromorphic and edge computing.

Inactivation model and risk-analysis design for apple juice processing by high-pressure CO2.

Sigmoidal microbial survival curves are observed in high-pressure carbon dioxide (HPCD) pasteurization treatments. The objectives of this study were to use the Gompertz primary model to describe the inactivation in apple juice of the pathogen Escherichia coli CGMCC1.90 and to apply probabilistic engineering to select HPCD treatments meeting at least 5 log10 reductions (SV ≥ 5) at 95% confidence. This required secondary models for the temperature (T, °C) and pressure (P, MPa) dependence of the Gompertz model parameters. The expressions [Formula: see text] and [Formula: see text] selected using goodness-of-fit measures and assessments based on Akaike and Bayesian information criteria were consistent with proposed mechanistic models for HPCD bactericidal effects. Monte Carlo simulations accounting for the variability and uncertainty of the parameter b and c estimates were used to predict SV values for a given time, temperature and CO2 pressure combination and desired confidence boundary. A similar approach used to estimate process times meeting SV ≥ 5 at 95% confidence for a given temperature and CO2 pressure combination, showed that HPCD processes met this requirement only for relatively long processing times, i.e., 35-124 min in the experimental range of 32-42 °C and 10-30 MPa. Therefore, further HPCD research is required to reduce processing time.

Analysis of Vibrio vulnificus Infection Risk When Consuming Depurated Raw Oysters.

A beta Poisson dose-response model for Vibrio vulnificus food poisoning cases leading to septicemia was used to evaluate the effect of depuration at 15 °C on the estimated health risk associated with raw oyster consumption. Statistical variability sources included V. vulnificus level at harvest, time and temperature during harvest and transportation to processing plants, decimal reductions (SV) observed during experimental circulation depuration treatments, refrigerated storage time before consumption, oyster size, and number of oysters per consumption event. Although reaching nondetectable V. vulnificus levels (<30 most probable number per gram) throughout the year and a 3.52 SV were estimated not possible at the 95% confidence level, depuration for 1, 2, 3, and 4 days would reduce the warm season (June through September) risk from 2,669 cases to 558, 93, 38, and 47 cases per 100 million consumption events, respectively. At the 95% confidence level, 47 and 16 h of depuration would reduce the warm and transition season (April through May and October through November) risk, respectively, to 100 cases per 100 million consumption events, which is assumed to be an acceptable risk; 1 case per 100 million events would be the risk when consuming untreated raw oysters in the cold season (December through March).

Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat.

This study investigated the survival of Staphylococcus aureus in precooked tuna meat for producing canned products during frozen storage (-20 ± 2 °C) as well as its growth and enterotoxin production at 35 to 37 °C after the storage. Samples (50 ± 5 g) of precooked albacore (loin, chunk, and flake) and skipjack (chunk and flake) tuna were inoculated with 5 enterotoxin-producing strains of S. aureus at a level of approximately 3.5 log CFU/g and individually packed in a vacuum bag after 3 h incubation at 35 to 37 °C. Vacuum-packed samples were stored in a freezer (-20 ± 2 °C) for 4 wk. The frozen samples were then thawed in 37 °C circulating water for 2 h and incubated at 35 to 37 °C for 22 h. Populations of S. aureus in all precooked tuna samples decreased slightly (<0.7 log CFU/g) after 4 wk of storage at -20 ± 2 °C, but increased rapidly once the samples were thawed and held at 35 to 37 °C. Total S. aureus counts in albacore and skipjack samples increased by greater than 3 log CFU/g after 6 and 8 h of exposure to 35 to 37 °C, respectively. All samples became spoiled after 10 h of exposure to 35 to 37 °C, while no enterotoxin was detected in any samples. However, enterotoxins were detected in albacore loin and other samples after 12 and 24 h of incubation at 35 to 37 °C, respectively. Frozen precooked tuna meat should be used for producing canned tuna within 6 to 8 h of thawing to avoid product spoilage and potential enterotoxin production by S. aureus in contaminated precooked tuna meat.