ABSTRACT
Low cost is the eternal theme for any commercial production. Numerous efforts have been explored to realize low-cost, high-efficiency perovskite solar cells (PSCs), such as replacing the traditional spin-coating method with an economical printing strategy, simplifying the device structure, reducing the number of functional layers, etc. However, there are few reports on the use of low-cost precursors. Herein, we enable the low-cost fabrication of efficient PSCs based on a very cheaper low-purity PbI2 via powder engineering. The low-purity PbI2 is blended with formamidinium iodide followed by dissolving in a 2-methoxyethanol solvent, and then, the high-quality FAPbI3 powders are formed via an inverse temperature crystallization process and solvent washing after several simple processes to reduce the impurities. As a result, the devices fabricated using the as-synthesized black powders based on the low-purity PbI2 exhibit a champion power conversion efficiency (PCE) of 23.9% and retained â¼95% of the initial PCE after â¼400 h of storage in the conditions of 25 ± 5 °C and 25 ± 5 RH% without encapsulation. In addition, the upscaling fabrication of a 5 cm × 5 cm solar minimodule also demonstrates an impressive efficiency of 19.5%. Our findings demonstrate an economic strategy for the commercialization of PSCs from the perspective of low-cost production.
ABSTRACT
In this study, two types of cooling methods (vacuum cooling and air cooling) were used to cool cooked macro-porous sausage. Alterations in the microbiological conditions, pH, instrumental color (L*, a*, and b*), total volatile nitrogenous bases (TVB-N), lipid oxidation (TBARS), water activity (aW), moisture content, and texture indicators were evaluated to determine sausages' quality changes during storage under refrigeration for up to 10 days. In general, the shelf life of sausages chilled by vacuum cooling (8 days) was similar to that of sausages cooled by air cooling (9 days). For pH, no significant difference (p > .05) was obtained between two cooling methods. However, vacuum-cooled sausages have lower L* value (p < .05), lower moisture content, and water activity compared with the air-cooled sausages. However, sausages cooled by vacuum cooling showed a sharp increase in TBARS and TVB-N values but maintained texture characteristics for a longer time compared with air-cooled sausages. Although the results indicated that the quality of sausages treated by those two methods remarkably decreased after 7 days, characteristics of sausages cooled by vacuum cooling are better within accepted standards compared with air-cooled sausages. In conclusion, vacuum cooling can be a feasible cooling method with great potential to be used in cooked macro-porous sausages to maintain the quality and may provide reference experiences for the food with similar structure.
ABSTRACT
A microwave photonic synthetic aperture radar (MWP SAR) is developed and experimentally demonstrated. In the transmitter, microwave photonic frequency doubling is used to generate a linearly-frequency-modulated (LFM) radar signal; while in the receiver, photonic stretch processing is employed to receive the reflection signal. The presented MWP SAR operates in Ku band with a bandwidth of 600MHz, and is evaluated through a series of inverse SAR imaging tests both in a microwave anechoic chamber and in a field trial. Its imaging performance verifies that the proposed MWP SAR works perfect and shows the potential of overcoming the conventional radar bandwidth bottleneck.
