Conduction Properties and Scattering Mechanisms in F-doped Textured Transparent Conducting SnO_2 Films Deposited by APCVD

Transparent conducting F-doped texture SnO2 films with resistivity as low as 5× 10-4 Ω ·cm,with carrier concentrations between 3.5 × 1020 and 7× 1020 cm-3 and Hall mobilities from 15.7 to 20.1 cm2/(V/s) have been prepared by atmosphere pressure chemical vapour deposition (APCVD). These polycrystalline films possess a variable preferred orientation, the polycrystallite sizes and orientations vary with substrate temperature. The substrate temperature and fluorine flow rate dependence of conductivity, Hall mobility and carrier conentration fOr the resultingfilms have been obtained. The temperature dependence of the mobiity and carrier concentrationhave been measured over a temperature range 16～400 K. A systematically theoretical analysis on scattering mechanisms for the highly conductive SnO2 films has been given. Both theoretical analysis and experimental results indicate that for these degenerate, polycrystalline SnO2 :F films in the low temperature range (below 100 K), ionized impurity scattering is main scattering mechanism. However, when the temperature is higher than 100 K, the lattice vibration scattering becomes dominant. The grain boundary scattering makes a small contribution to limit the mobility of the films.     

低温静水解冻对鸡胸肉品质特性的影响

以经包装和未包装的冷冻鸡胸肉为研究对象,通过测定其全质构特性、剪切力值、肉色、蒸煮损失、全蛋白质含量、pH、TVB-N值、TBARS值及菌落总数,研究不同静水解冻温度对冷冻鸡胸肉品质特性的影响。研究表明,低温静水解冻后包装冷冻鸡胸肉的品质特性优于未包装的;与其他解冻温度相比,12℃下解冻鸡胸肉的剪切力值更接近新鲜鸡胸肉,且菌落总数、脂肪和蛋白质的氧化和降解程度均较低;16℃下解冻鸡胸肉的颜色和全质构特性较好,且总蛋白质含量损失和蒸煮损失较低,鸡胸肉的保水性较好。因此,12~16℃包装静水解冻能更好地保持鸡胸肉的品质。     

大豆油在油炸鸡米花过程中品质的变化

以大豆油为主要原料,鸡米花为炸制食品,通过测定大豆油的色泽、酸价、过氧化值、羰基价等理化指标,研究炸制时间、炸制温度,每批次炸制量对大豆油品质变化的影响,并且结合低频核磁共振成像(MRI)技术对理化指标进行比较验证。研究结果表明:在油炸过程中,大豆油的色泽、酸价、羰基价均随油炸时间的延长、油炸温度的升高、鸡米花煎炸量的增大而上升;过氧化值随着油炸时间延长先快速升高,再缓慢下降,随着煎炸温度的升高、鸡米花煎炸量的增加而不断增大。根据MRI比较法进行验证,随着煎炸时间的延长,低频核磁为可见明显深红色氢质子堆积,存在密集絮凝,边缘模糊,液体流动性偏差。