FeO0.7F1.3/C Nanocomposite as a High‐Capacity Cathode Material for Sodium‐Ion Batteries

Searching high capacity cathode materials is one of the most important fields of the research and development of sodium‐ion batteries (SIBs). Here, we report a FeO_0.7F_1.3/C nanocomposite synthesized via a solution process as a new cathode material for SIBs. This material exhibits a high initial discharge capacity of 496 mAh g^?1 in a sodium cell at 50 °C. From the 3^rd to 50^th cycle, the capacity fading is only 0.14% per cycle (from 388 mAh g^?1 at 3^rd the cycle to 360 mAh g^?1 at the 50^th cycle), demonstrating superior cyclability. A high energy density of 650 Wh kg^?1 is obtained at the material level. The reaction mechanism studies of FeO_0.7F_1.3/C with sodium show a hybridized mechanism of both intercalation and conversion reaction.     

A novel high voltage lateral double diffused metal oxide semiconductor (LDMOS) device with a U-shaped buried oxide feature

A novel U-shape buried oxide lateral double diffused metal oxide semiconductor (LDMOS) is reported in this paper. The proposed structure features ionized charges in both sides of dielectric between source and gate region to enhance the breakdown voltage. The dielectric between drain and drift region affects on the breakdown voltage by adding a new peak in the electric field profile. Two dimensional simulation with a commercial software tool predicts significantly improved performance of the proposed device as compared to conventional LDMOS structures.     

Evaluation of the Effects of Hydrothermal Treatment on Rice Flour and Its Related Starch

The main aim of this research was to compare the effects of hydrothermal treatment on rice flour and its related rice starch. The treatment was performed at 120°C for 3 and 5 h. Scanning electron microscopy results showed that the proteins of hydrothermaled rice flour were denatured and formed clusters and the granules of hydrothermaled rice starch became aggregated and had an irregular surface. The treatment reduced water solubility and water absorption and decreased peak viscosity while increased pasting temperature. It increased the final visosity of modified rice flour while reduced the final viscosity of modified rice starch. Following hydrothermal treatment, the hardness and elasticity of the gels increased. The cohesiveness of rice flour gels decreased while that of the rice starch gels remained unchanged. This study showed how the hydrothermal treatment can have different effects on rice flour and its related rice starch. The effects of hydrothermal treatment on rice flour were stronger than rice starch. Increasing the treatment time from 3 to 5 h was more effective on rice starch.     

Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ

Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.     

Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten‐free cake.