High‐Performance Flexible Transparent Electrode with an Embedded Metal Mesh Fabricated by Cost‐Effective Solution Process

A new structure of flexible transparent electrodes is reported, featuring a metal mesh fully embedded and mechanically anchored in a flexible substrate, and a cost‐effective solution‐based fabrication strategy for this new transparent electrode. The embedded nature of the metal‐mesh electrodes provides a series of advantages, including surface smoothness that is crucial for device fabrication, mechanical stability under high bending stress, strong adhesion to the substrate with excellent flexibility, and favorable resistance against moisture, oxygen, and chemicals. The novel fabrication process replaces vacuum‐based metal deposition with an electrodeposition process and is potentially suitable for high‐throughput, large‐volume, and low‐cost production. In particular, this strategy enables fabrication of a high‐aspect‐ratio (thickness to linewidth) metal mesh, substantially improving conductivity without considerably sacrificing transparency. Various prototype flexible transparent electrodes are demonstrated with transmittance higher than 90% and sheet resistance below 1 ohm sq^?1, as well as extremely high figures of merit up to 1.5 × 10⁴, which are among the highest reported values in recent studies. Finally using our embedded metal‐mesh electrode, a flexible transparent thin‐film heater is demonstrated with a low power density requirement, rapid response time, and a low operating voltage.     

Improvement of frozen banana (Musa cavendishii, cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

 Browning in banana (Musa cavendishii, cv. Enana) processed products is a result of phenol oxidation catalysed by polyphenol oxidase (PPO) and peroxidase (POD) or of other non-enzymatic reactions (Maillard and Strecker mechanisms). Microwave and steam blanching significantly reduced PPO and POD activities and phenol levels in banana flesh, steam blanching being the most effective method for enzyme inactivation. Freezing/thawing processes produced a significant increase in phenol levels in all samples, due to cellular breakdown. After microwave heating browning processes occurred while steam-treated samples did not exhibit a significant colour change. Extractable PPO and POD activities in all banana samples increased as a consequence of freezing/thawing: steam-blanched slices exhibited lower residual activities. High correlations occurred between phenols and browning (r=0.86) in control samples. Blanched samples (microwave or steam) only exhibited correlations between PPO (r=0.80) and POD (r=0.80) activities and browning. Received: 22 February 1996     

Optimisation of the determination of deoxynivalenol in wheat flour by HPLC and a comparison of four clean-up procedures

The determination of deoxynivalenol (DON) in wheat flour by liquid chromatography with photodiode array (PDA) detection was optimised. Response surface methodology (RSM) was used to determine the optimum chromatographic conditions for the determination of DON. The influence of three variables, acetonitrile (ACN) volume in mobile phase (9.5–24.5, v/v), flow rate (0.5–1.5 ml min^?1) and wavelength (215–221 nm) on DON peak area was evaluated. The best separation was achieved using a symmetry column (150 × 3.9 mm; particle size 5 µm) by isocratic elution (1.0 ml min^?1) and a mobile phase consisting of ACN/water in the ratio 17 : 83 (v/v). UV detection was performed at 218 nm. Linear calibration curves were constructed in the concentration range 1–1000 ng ml^?1. The detection limit measured as the signal-to-noise ratio (3 : 1) was 0.03 ng ml^?1. RSM results showed that the experimental data could be adequately fitted to a second-order polynomial model with multiple regression coefficients (R ²) of 0.968. The efficiency of four clean-up procedures for wheat flour extract was compared. Recovery of DON using a Mycosep #225 column was highest with a value of 99%, while that of Mycosep #227 was 65%. In contrast, DON recovery using immunoaffinity columns (IAC) and an Oasis® HLB column was only 53 and 42%, respectively. The trueness of the method using the Mycosep #225 column was established with a certified reference material CRM 379. The result obtained from three replicates was 0.66 ± 0.04 µg g^?1 and the certified value was 0.67 µg g^?1.     

一种改进的理想滤波器方位模糊抑制方法

合成孔径雷达(SAR)图像的方位模糊问题是由于方位向欠采样引起的,其严重影响判读人员对SAR图像的解译.阐述了方位模糊的来源及其建模,进一步总结了利用理想滤波器进行方位模糊抑制的方法及其局限性,针对该方法的参数失配问题,从主像和模糊像在方位向和距离向上的偏移距离的角度出发,提出并明确分块处理大区域方位模糊抑制的思路及分...     

Study on the effect of grain storage and processing on deltamethrin residues in post-harvest treated wheat with regard to baby-food safety requirements

The effects of storage intervals and of milling procedures on dissipation of deltamethrin residues in post-harvest treated wheat grain were studied with the aim to obtain scientific data on compliance of the processed products with the safety requirements concerning baby foods. The insecticide formulation was applied on stored wheat at a recommended rate of active ingredient of 0.5 mg kg^-1 and at a higher rate of 4 mg kg^-1, performing the highest protective effect. The dissipation of residues and their distribution in different fractions of the milled grain were studied after various storage intervals, from 7 to 270 days after treatment. Eight fractions—bran, semolina, three types of groats, and three types of flour—were collected after milling of grain and analysed for determination of pesticide residues. The residues were determined by gas chromatography characterized by the limit of determination of 0.005 mg kg^-1, low enough for enforcement of the maximum residue level of 0.01 mg kg^-1 established by the European Commission Directive for any pesticide in cereal-based foods. Deltamethrin applied post-harvest on wheat as grain protectant was distinguished by low rate of degradation on the grain under practical storage conditions. One hundred and eighty days after treatment at an application rate of 0.5 mg kg^-1, the residues were between 0.03 and 0.2 mg kg^-1 in the various types of flour. Two hundred and seventy days after treatment at a rate of 4 mg kg^-1, the residues in the flour were in the range of 0.4-1.5 mg kg^-1.     

Modified atmosphere packaging of fresh meats–sudden partial adaptation caused an increase in sustainability of dutch supply chains of fresh meats

In the past decade, a major transition evolved in the Dutch fresh meat industry with ramifications for the entire meat business. In 1995, more than 95% of all fresh meat products for consumers were either sold loose or packed in the traditional way, i.e. on a white styrofoam tray with stretch wrap. Almost a decade later, about half of the meat industry has adapted the modified atmosphere packaging (MAP) technology. Strikingly, the first trials with this technology had already been conducted in The Netherlands in 1964, but it took four decades for the technology to conquer the Dutch meat industry. This paper argued that the partial adaptation of MAP diminished the product losses in fresh meat sales and hence the environmental impact of meat production and consumption. Copyright © 2007 John Wiley & Sons, Ltd.     

Survival and Growth of Salmonella hadar on Minimally Processed Cabbage as Influenced by Storage Abuse Conditions

Shredded, washed and centrifuged cabbage was packaged in monooriented polypropylene (OPP) bags, inoculated with Salmonella hadar and stored 10 days at 4°C, 12°C and 20°C. Microbiological, appearance, odor and headspace gas analysis were evaluated throughout storage. S. hadar and mesophilic aerobic and psychrotrophic microorganism growth was affected by storage time and temperature. S. hadar counts were lower (p<0.05) at 4°C than at 12°C and 20°C. The score ratings for general appearance, wilting, browning and off-odor showed that all samples were commercially acceptable. Results indicated that S. hadar could survive and proliferate on minimally processed cabbage, thereby posing a potential hazard to consumers.     

Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

Frozen poultry meat is the most widely consumed animal-based food. However, water loss often leads to quality loss of poultry meat. Therefore, the present study sought to investigate the combined effect of calcium chloride (CaCl₂) and pulsed electric fields (PEF) treatment on chicken breast meats and the mechanisms underlying protein degradation. The results showed that the synergistic effect was superior to the single treatment. Compared with the untreated group, the combination of CaCl₂ and PEF increased water holding capacity of chicken breast meats by 16.61% and decreased cooking loss by 28.93%. Low-field nuclear magnetic resonance (LF-NMR) results indicated that the synergistic treatment promoted water molecules' binding capacity in myofibrils of poultry meat, which exhibited higher immobilised water. Additionally, the combination of CaCl₂ and PEF led to increased degradation of proteins of high-molecular weight and surface hydrophobicity of myofibrillar protein. Furthermore, the extension of the protein molecule and microenvironmental changes promoted interaction between protein and water. In conclusion, the synergistic treatment of CaCl₂ and PEF enhanced water retention and improved physicochemical properties of the myofibrillar protein in chicken breast meats.     

ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats

ABSTRACT: The content of nucleotide metabolites in the muscle L.dorsi from 9 exudative and 9 acceptable quality pork carcasses was determined during 7 d of aging in order to establish a period postmortem for detecting exudative meats. Hypoxanthine and inosine levels in exudative meats were different (p < 0.05) from those of normal meats up to 3 days of aging, while 5'-inosine monophosphate (IMP) and 5'-adenosine triphosphate (ATP) contents only differed during the 1st 4 and 6 h postmortem, respectively. The IMP/ATP ratio was only different (p < 0.05) at 2 h. Thus, 2 h postmortem is proposed as the optimal sampling time for the detection of exudative pork meats.