ABSTRACT
The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed. Oleogels formulated with higher EC concentration had higher brightness and hardness, a higher degree of lipid oxidation, and greater storage (G') and loss (G'') moduli. Oleogels formulated with PO had lower oil loss, flaxseed oil oleogel had higher hardness. Corn oil and PO oleogels had a lower level of lipid oxidation. The texture, lipid oxidation, and sensory attributes of the reformulated sausages, in which 10-30 % pork fat was replaced with PO oleogel, did not significantly differ from those without oleogel replacement. Meanwhile, the reformulated sausages had a healthier fatty acids profile and higher nutritional value.
Subject(s)
Meat Products , Plant Oils , Organic Chemicals , Fatty Acids , Meat Products/analysis , Peanut OilABSTRACT
Inorganic CsPbBr3 perovskite solar cells have attracted widespread attention recently because of their decent efficiency and good ambient stability. Nevertheless, the fabrication of high-quality CsPbBr3 perovskite via the conventional solution-processing strategy still faces great challenges because the solubility of CsBr in the conventional solvent is poor. Here, we develop a facile thiourea-assisted two-step spin-coating process to fabricate a CsPbBr3 perovskite film with high phase purity and crystallinity and enlarged crystal grains. Thiourea is introduced into the PbBr2 layer during the first-step spin-coating process, which promotes the wettability of the PbBr2 layer and produces the space for growing large perovskite grains. The green high-concentration CsBr/H2O solution is adopted at the second-step spin-coating process, enabling enough CsBr to be deposited by a facile one-step process. By optimizing the content of thiourea, a compact CsPbBr3 perovskite film with a smooth surface, large grains, and high phase purity and crystallinity is formed. Consequently, the fabricated perovskite solar cell with the architecture of FTO/TiO2/CsPbBr3 film/carbon exhibits a superior performance with a high efficiency of 9.11%. In addition, the unencapsulated device preserves over 90% of its initial efficiency after storage at ambient conditions for 45 days.
ABSTRACT
In this paper, we proposed an all-sapphire-based extrinsic Fabry-Perot interferometer (EFPI) sensor based on wet etching and the direct bonding process. Temperature measured by the EFPI is used to calibrate pressure measurement. The problem of repeatable measurement of dynamic pressure in a harsh environment is solved. The EFPI sensor can be applied in the temperature range of 25°C to 800°C and the pressure range environment of 0MPa to 5MPa. The pressure sensitivity of 355.8nm/MPa and the temperature sensitivity of 1.64nm/°C are obtained by a cross-correlation function (CCF) algorithm to interrogate the optical sensing system. Therefore, the proposed sensor has a great potential for pressure monitoring, such as jet engines, industrial gas turbine, and so on due to its 8×8mm size and compact structure.
ABSTRACT
The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T2 and a larger peak area P22 were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.
