Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish

Freezing methods have evolved over the last 30 years. This review states the effect of various freezing methods on the quality of fish and seafood. Freezing temperatures, freezing, and frozen storage temperatures were also analyzed and reviewed. The changes in the ice crystal, protein, and lipid affect the fish quality and nutritional value during freezing and frozen storage. Freezing methods when combined with various additives or preprocessing approaches help improve the efficacy of freezing and frozen storage. Several experimental or emerging methods also have positive effects on the products' quality. According to the metadata reanalysis of quality markers, freshly frozen fish using different freezing methods may vary much in terms of ice diameter, but not others. High pressure freezing or immersion freezing-derived fish retains the best quality through frozen storage. More data are required on freezing methods (electrical-assisted freezing, microwave-assisted freezing, magnetic-assisted freezing, radiofrequency-assisted freezing, and the commercial's application and investment should be considered in the future. This review sheds light on finding a balanced initial shear force during freezing and the use of certain additives to control freezing-related damages. Focusing on ice diameter alone may be futile (e.g., liquid N₂ freezing). Future optimization of technologies should be in a way that several processes along the farm to fork such as freezing, frozen storage, thawing, thermal processing of fish, and even refabrication of food should mutually complement each other's needs to deliver safe and high-quality fish to the consumer's plate, even after a prolonged shelf-life.     

基于分形理论的黄河内蒙古段河势演变特征及其与凌汛灾害关联研究

寒区河道凌汛灾害河势“弯道效应”的量化评估十分重要。基于分形理论提出河道横断面-纵剖面-平面多维度河势分形维数计算方法及其物理机制，并探讨黄河内蒙古段不同维度河势演变分形特征及其与凌汛灾害的关联关系。结果表明，黄河内蒙古段不同维度河势均具有多尺度自相似分形特征，且具有多年记忆周期的长程相关性；冰坝（严重性冰塞）发生频次与河道主槽弯曲分形维数呈正相关指数型函数关系，与河相系数、深泓点高程和河段平均底坡分形维数负相关，与水深-面积分形维数正相关，总体表明冰坝灾害更易发生于主槽偏移摆动大、蜿蜒曲折、河湾发育程度高的宽浅型弯曲河道，研究成果可为凌汛期冰塞冰坝灾害易发河段诊断及预测提供重要理论依据。     

纳米TiO2流体表面改性及对真空闪蒸制冰的影响

利用电镜扫描法、紫外分光光度法及烘干称重法对纳米TiO₂流体的分散稳定性进行了综合评价，研究了表面活性剂种类及浓度对其分散稳定性的影响。将纳米TiO₂流体引入真空闪蒸制取冰浆系统，研究了纳米TiO₂浓度、表面活性剂浓度及对吸附作用下纳米TiO₂流体真空闪蒸制冰的影响。结果表明，表面活性剂类型对纳米TiO₂流体分散稳定性的影响很大，复合型的分散稳定性最佳，其次是阴离子型；纳米粒子及表面活性剂可以增强真空下纳米TiO₂流体的成核效果，增大含冰率，降低过冷度；表面活性剂浓度是影响真空闪蒸制冰系统压力及闪蒸率的重要因素，系统压力及闪蒸率均随着表面活性剂浓度的增大而增大；另外，确定了在吸附作用下真空闪蒸制冰系统中使用纳米TiO₂流体的最佳条件。在最佳条件下，含冰率为18.35%，过冷度为0.51℃，热导率为0.920W/(m·K)，对比蒸馏水有较大改善。吸附作用下真空闪蒸制冰可行性较高，制取冰浆效果优良。     

柿子山楂复合果酱的研究及配方优化

以新鲜柿子为原料,辅以新鲜山楂,经打浆、调配、均质、浓缩和杀菌等工艺,开发研究出一款新型的复合型果酱。通过感官评定、单因素试验和正交实验,确定了柿子山楂复合果酱的最佳配方:柿浆与山楂浆的添加比例为3∶2,白砂糖添加量为40%,柠檬酸添加量为0.5%,黄原胶添加量为0.8%,所得复合果酱色泽金黄,口感细腻,酸甜适中,组织形态和涂抹性较好,同时具备柿子和山楂特有的果香味。     

亚麻蛋白冰淇淋品质影响因素及评价

以冷榨法榨油后的亚麻籽饼粕为原料，亚麻籽饼粕采用酶制剂提取脱胶、脱脂获得亚麻蛋白，研究亚麻蛋白在冰淇淋配方中的应用。影响亚麻蛋白冰淇淋的因素为：亚麻蛋白、奶油、脱脂奶粉和蔗糖，以感官评价为指标，采用单因素实验和正交实验优化亚麻蛋白冰淇淋配方。确定最佳配方为：亚麻蛋白含量3%、脱脂奶粉含量13%、奶油含量15%、蔗糖含量16%。应用此配方亚麻蛋白冰淇淋感官评分为95.32±0.41分，膨胀率为69.67%±0.91%，抗融性5.28%±0.98%。     

船体结构冰载荷反演方法及试验验证

冰载荷是影响船舶冰区航行期间结构安全的重要环境载荷。船舶的冰压监测通常采用应变传感器，合理地布放传感器是识别冰载荷的基础。通过对比船体外板结构试验中的冲击载荷和不同测试方案下的应变信号，确定了最佳应变传感器布放方案；采用Green核函数方法建立了船体外板结构应变冲击载荷间的响应关系，并对采集信号在噪声影响下反演的不适定性进行了分析；采用Tikhonov正则化方法克服了载荷反演过程中出现的数值不稳定问题；最后将试验中的响应用到载荷识别分析中，反演的载荷可以较为准确地反映冲击载荷的时域特征并且载荷识别精度良好。     

黄河万家寨河段河冰冰厚遥感提取及年内变化特征分析

冰凌观测是防凌的前提,是冰凌研究的基础,因此全面准确的冰凌观测可为科学防凌提供可靠的依据。为此,以黄河万家寨库区河段为例,通过冰厚反演算法对其冰厚数据进行遥感反演,利用Lebedev模型对反演结果进行验证,并对结果进行年内变化特征分析。结果表明,卫星遥感反演结果与实测及模型验证结果接近,相关系数为0.8;冰厚演变总体呈成冰、流凌、初封、稳封、融冰、开河的生消演变过程。反演冰厚结果可为黄河内蒙段防凌减灾等实际工作提供参考依据。     

Hydroxyl Group Separation Distances in Anti-Freeze Compounds and Their Effects on Ice Nucleation

Since the discovery of biological antifreeze glycoproteins (AFGPs), which can inhibit ice nucleation, there has been considerable interest in understanding their mechanisms and mimicking them in synthetic polymers. In this study, we used molecular dynamics simulations of modified polyvinyl alcohol (PVA) compounds to show that the hydroxyl (OH) group distance is a key factor in whether certain compounds promote or inhibit ice nucleation. A hydroxyl distance smaller than ~2.8 Å but greater than ~7.1 Å in modified PVA (MPVA) compounds was associated with the promotion of ice nucleation, while a hydroxyl group separation distance of approximately ~5.0 Å was correlated with a delay in ice nucleation, owing to changes in the energy of the system. Thus, these results may help explain some of the mechanisms of current known anti-freeze compounds and may have implications for designing new anti-freeze compounds in the future.     

Effect of cytoskeleton on ice crystal growth in cells during freezing

The factors affecting intracellular ice formation (IIF) and growth is essential to the mechanistic understanding of cellular damage through freezing. In the aid of high speed and high-resolution cryo-imaging technology, the broad bean intracellular ice formation and growth processes were successfully captured during freezing. Cytochalasin B（CB）was used to solubilize the cytoskeleton. Images of IIF were compared between cells with and without cytoskeleton. The behavior of intracellular ice crystal formation in plant tissues with or without CB was evaluated using changes of cell areas, the probability of crystallization, and growing rate of intracellular ice crystal. Moreover, light intensity figures were used to determine cell damage. This study showed that the cytoskeleton was involved in ice crystal nucleation mechanism during freezing responses of the plant cells.