Search Results (784)

Phosphine (PH₃) is an important functional material that plays a pivotal role in semiconductor fields. As semiconductor technology rapidly advances toward smaller sizes and higher performance, the requirements for the purity of phosphine in chip manufacturing are becoming increasingly stringent. To address this, this study has designed a purification process for ultra-high purity phosphine, capable of achieving a purity level of 6N (99.9999%) for phosphine products. The process was simulated and analyzed using Aspen Plus to investigate the influence of various factors on the purity of phosphine products. In this design, the sensitivity analysis function was used to determine the optimal number of theoretical stages, feed stage, and reflux ratios for each rectifying column in the process. It was also found that an increase in rectifying column pressure is detrimental to the removal of low-boiling-point substances such as N₂ and O₂ from phosphine. Furthermore, a double-effect distillation process was designed. After adopting the double-effect distillation process, the heat duty on all condensers and reboilers would decrease by 27%, but the purity of the phosphine product would decrease from 99.999943% to 99.999936%. Finally, a control scheme was designed for the distillation column used to extract phosphine products, and the control effect was dynamically simulated and tested using Aspen Plus Dynamics. The test results showed that disturbances caused by a decrease in feed were much more difficult to control than those caused by an increase in feed, and that low-boiling-point impurities had a much greater impact on the purity of phosphine products than high-boiling-point impurities. In addition, the results of steady-state simulation indicate that CO₂ in phosphine is difficult to remove through distillation processes. Adding adsorption processes or membrane separation processes after distillation to remove CO₂ from phosphine is a research direction for improving the purity of phosphine. Full article

This study proposes an analytical model for the long-term prediction of boil-off gas (BOG) generation in cryogenic storage tanks. The model assumes a saturated liquid and a superheated vapor under open-vent conditions. Heat ingress is estimated using steady-state thermal conduction analysis, and evaporation is then computed from thermodynamic equilibrium. In the first stage, a thermal resistance network quantifies the heat flux transferred to the liquid and vapor regions inside the tank. The network represents external convection, insulation conduction, and internal convection as thermal resistances. In particular, natural convection on the external and internal tank walls, as well as heat transfer at the liquid–vapor interface, are incorporated through appropriate convective heat-transfer correlations. In the second stage, the temporal variations in temperature and phase change of the vapor and liquid are computed. Each phase is modeled as a lumped mass at equilibrium, and the heat ingress obtained from the thermal resistance network is used to simulate the temperature evolution and evaporation process. A numerical model is also developed to capture the time-dependent variations in liquid and vapor heights and the corresponding BOG generation. The proposed model is applied to a 1.0 m³ liquid nitrogen storage tank and validated through comparison with the BoilFAST and SINDA/FLUINT models. The results confirm the validity of the model in terms of heat ingress, vapor temperature evolution, and BOG history. This study provides a practical framework for predicting long-term evaporation phenomena in cryogenic storage tanks and is expected to contribute to the thermal design and performance evaluation of cryogenic storage systems. Full article

Small pelagic fish, such as sardines and sprats, are an affordable and nutritionally rich source of omega-3 fatty acids and bioactive peptides. While their nutritional value is well established, the impact of standard household cooking methods on their immunomodulatory potential and effects on intestinal integrity remains poorly understood. Fish were prepared using five culinary techniques (raw, boiled, steamed, baked, and fried), digested via the INFOGEST protocol, and applied at 1% concentration in a Caco-2 co-culture model combined with lipopolysaccharide-stimulated RAW264.7 macrophages. NO and TNF-α production, and epithelial permeability were assessed. Steamed sardines induced the highest NO levels (122%) in activated macrophages, while raw sardines inhibited NO production (73%). Baked sardines and raw sprats triggered higher TNF-α production (>400 pg/mL). Boiled sardines and baked sprats caused the strongest disruption of epithelial permeability (>13%), whereas steamed sardines and raw sprats preserved barrier integrity (<11%). Notably, digested baked and fried fish preserved suppressive effects on NO and TNF-α even after translocation across the epithelial layer. Culinary processing significantly modulates the bioactivity of fish. In general comparison, steaming is gentler than dry heat cooking methods, as it better preserves anti-inflammatory effects and barrier-promoting properties. These findings highlight the relevance of cooking practices in modulating the functional benefits of fish consumption. Full article

This study evaluated the effect of two cooking methods on food quality indicators in eight varieties of lima bean (Phaseolus lunatus L.), a species that in its raw state is characterized by high hardness and elevated levels of antinutritional compounds. After washing and soaking in distilled water (1:4 grain/water ratio, 3 h), two cooking methods were applied: autoclaving at 121 °C (steam cooking) and boiling in an open system at 91 °C, until reaching a defined hardness endpoint. Both cooking techniques significantly reduced grain hardness, from 2975 to 427.26 kgf in variety V3 (Torta IM. 003 red). Protein content increased up to 33.48% in V5 (Torta IM. 006 cream-black), while protein digestibility reached 89% in V1 (Pallar PE. 001), with steam cooking showing superior results. Likewise, non-nutritional components predominant in raw grains were more effectively reduced by steam cooking. The findings highlight varietal differences in response to processing and confirm steam cooking as the most efficient method to enhance nutritional quality and minimize non-nutritional components in P. lunatus. These results provide relevant insights for improving the use of P. lunatus in human nutrition. Full article

Currently, few studies have revealed the comprehensive effects of environmental organic matter, freeze–thaw and oxidative aging on the adsorption performance of cadmium (Cd(II)), which is essential for the sustainable stability evaluation of the adsorbent. Herein, we observed that humic acids (HAs) extracted from different soils inhibited the adsorption performance of Cd(II) onto the cuttlebone-derived samples by occupying the different major adsorption active sites of the adsorbent, and the lower cadmium-complexation ability of HAs would increase the occupation of adsorption sites. The freeze–thaw process increased the pore size and volume of the cuttlebone-derived samples, while oxidative aging enhanced the specific surface area and introduced additional C–O/C=O groups. These changes promoted the adsorption performance of Cd(II) in the cuttlebone-derived samples after freeze–thaw or oxidative aging. Additionally, the resistances of cuttlebone-based adsorbents to HAs, freeze–thaw, and oxidative aging were elucidated and optimized by simple alkali boiling or carbonization treatment. Furthermore, the adsorption capacities of Cd(II) by samples in the natural cadmium-contaminated river ranged from 548.99 mg g⁻¹ to 571.55 mg g⁻¹, which are higher values than those of most reported adsorbents. Therefore, this work provides an important experimental basis for the practical application and sustainable design of adsorbents under real environmental conditions. Full article

The retention of polyphenols in thermally processed noodles is constrained by interactions with starch and glutenin, critically impacting functional properties (antioxidant activity, starch digestibility modulation) and quality attributes. Current understanding lacks quantitative links between initial pomace particle size, polyphenol behavior throughout processing, and the resulting noodle properties. This study systematically investigated how Rosa roxburghii pomace particle size (0.1–250 μm), fractionated into five ranges, governs polyphenol extractability, retention in fresh/boiled noodles, and their functional and quality outcomes. Mathematical modeling established quantitative particle size–property relationships. The results indicated that polyphenol release was maximized at the 1–10 μm particle size. Total phenolic retention in boiled noodles was highest with 0.1–1 μm pomace, while the retention of specific phenolics peaked with 60–80 μm pomace. Fresh noodle hardness and gumminess decreased significantly, particularly with extracts from 1 to 40 μm pomace, whereas boiled noodles showed increased chewiness/adhesiveness. All polyphenol-enriched noodles exhibited suppressed starch digestibility and enhanced antioxidant capacity. Robust quadratic regression models predicted key properties based on particle size. Molecular interactions (hydrogen bonding, hydrophobic contacts, π–cation stacking, salt bridges) between key phenolics (EGCG, hydroxybenzoic acid, gallic acid, quercetin, and isoquercitrin) and the gluten–starch matrix, critically involving residues Arg-86 and Arg-649, were identified as the underlying mechanism. These results demonstrate that precise control of pomace particle size regulates extract composition and molecular binding dynamics, providing a strategic approach to optimize functional noodle design. Full article

Self-emulsifying delivery systems (SEDSs) generate micro/nanoemulsions within the gastrointestinal tract, enhancing the bioavailability of hydrophobic phytochemicals. Turmeric rice is a staple across Asia, yet the mechanism of curcumin binding with rice remains unclear. This study utilized curcumin SEDS and pre-heating to produce curcumin instant rice (CIR). The CIR maintained its appearance and increased the levels of slowly digestible starch to 26.43–28.38% following steamer steaming (SST). In contrast, cooker water-boiling treatment (CWBT) enhanced resistant starch (16.73–38.24%), curcumin loading (3.77–61.39 mg/100 g), total phenolic content (23.09–193.79 mg GAE/100 g DW), and antioxidant activity. Following 50 min of CWBT, the gelatinization process disrupted the ordered structure of starch, facilitating the formation of amylose–lipid complexes. This process resulted in a maximum resistant starch content of 47.81% and a curcumin loading of 66.50 mg/100 g. Differential scanning calorimetry revealed an endothermic peak for type II crystals (105–130 °C), while X-ray diffraction exhibited V-type patterns, confirming the observed changes. Pre-heating enhanced the curcumin encapsulation and RS of CIR, thereby enhancing its bioavailability relative to conventional turmeric rice. Full article

This study presents a carbon footprint assessment of a novel electroslag method for cadmium (Cd) recovery from spent nickel–cadmium (Ni-Cd) batteries in comparison with the carbon footprints of pyrometallurgical and hydrometallurgical cadmium recovery methods. A comparison of CO₂ emissions in three types of technological processes during the recovery of 1 kg of cadmium is carried out. Energy inputs and CO₂ emissions are calculated for the electroslag process and compared to conventional methods, such as pyrometallurgical and hydrometallurgical reduction methods. The electroslag process eliminates cadmium vaporization by using molten KCl–NaCl flux and carbon under electromagnetic stirring. Cadmium reduction occurs under a layer of flux, which prevents the contact of the reduced cadmium with the atmosphere. The electroslag process temperature is limited to 700 °C, which is lower than the boiling point of cadmium (767 °C). The electroslag remelting process uses molten KCl–NaCl flux and carbon as a reductant under electrovortex flow stirring. The pyrometallurgical method for extracting cadmium from nickel–cadmium batteries is based on the reduction of cadmium with carbon at high temperatures. In the pyrometallurgical process, coal (anthracite) is used as the carbonaceous material, which can extract 99.92% of cadmium at 900 °C. Cadmium is separated using a vacuum at temperatures ranging from 800 °C to 950 °C for several hours. Hydrometallurgy is a metal extraction process involving chemical reactions that occur in organic or aqueous solutions at low temperatures. The hydrometallurgical process involves a series of acid or alkaline leaches, followed by separation and purification methods such as absorption, cementation, ion exchange, and solvent extraction to separate and concentrate metals from leach solutions. Full article

The global rise in obesity and metabolic disorders has intensified the demand for safe and effective sugar alternatives. Monellin, a naturally sweet protein derived from Dioscoreophyllum cumminsii, serves as an excellent sugar alternative, but its broader application has been constrained by poor thermal stability and limited evaluation of long-term metabolic effects. In this study, we evaluated the metabolic effects of MNEI-Mut6, a boiling-resistant single-chain monellin variant, in male C57BL/6 mice fed standard chow supplemented with either 4% sucrose or an equivalent sweetness concentration of MNEI-Mut6 for 16 weeks. Compared with sucrose, MNEI-Mut6 did not promote weight gain, preserved insulin sensitivity, and maintained glucose homeostasis. In addition, MNEI-Mut6 reduced hepatic lipid accumulation and adipocyte hypertrophy without inducing hepatotoxic or nephrotoxic effects. Collectively, these findings demonstrate that MNEI-Mut6, a thermally stable and metabolically neutral sweetener, is a promising and safer alternative to sucrose and artificial sweeteners suitable for application in food processing and product formulation. Full article

As a key zero-carbon energy carrier, the accurate measurement of liquid hydrogen flow in its industrial chain is crucial. However, the ultra-low temperature, ultra-low density and other properties of liquid hydrogen can introduce calibration errors. To enhance the measurement accuracy and reliability of liquid hydrogen flow, this study investigates the heat and mass transfer within a 1 m³ non-vented storage tank during the calibration process of a liquid hydrogen flow standard device that integrates combined dynamic and static gravimetric methods. The vertical tank configuration was selected to minimize the vapor–liquid interface area, thereby suppressing boil-off gas generation and enhancing pressure stability, which is critical for measurement accuracy. Building upon research on cryogenic flow standard devices as well as tank experiments and simulations, this study employs computational fluid dynamics (CFD) with Fluent 2024 software to numerically simulate liquid hydrogen flow within a non-vented tank. The thermophysical properties of hydrogen, crucial for the accuracy of the phase-change simulation, were implemented using high-fidelity real-fluid data from the NIST Standard Reference Database, as the ideal gas law is invalid under the cryogenic conditions studied. Specifically, the Lee model was enhanced via User-Defined Functions (UDFs) to accurately simulate the key phase-change processes, involving coupled flash evaporation and condensation during liquid hydrogen refueling. The simulation results demonstrated good agreement with NASA experimental data. This study systematically examined the effects of key parameters, including inlet flow conditions and inlet liquid temperature, on the flow characteristics of liquid hydrogen entering the tank and the subsequent heat and mass transfer behavior within the tank. The results indicated that an increase in mass flow rate elevates tank pressure and reduces filling time. Conversely, a decrease in the inlet liquid hydrogen temperature significantly intensifies heat and mass transfer during the initial refueling stage. These findings provide important theoretical support for a deeper understanding of the complex physical mechanisms of liquid hydrogen flow calibration in non-vented tanks and for optimizing calibration accuracy. Full article

This study aimed to develop an industrially viable method for rapid detoxification of raw kidney beans (Phaseolus vulgaris L.) while enhancing nutritional properties. Through optimized 5 min water soaking combined with intermittent microwaving (500 W, 5 min), we achieved significant reductions in key antinutrients, namely phytic acid (43–49%), tannins (74–90%), and saponins (59–68%)—all below safety thresholds—concurrently elevating antioxidant capacity (e.g., Ferric Reducing Antioxidant Power: +66–115%) across four colored varieties. Metabolomic analysis of 412 identified metabolites revealed substantial accumulation of key antioxidants including glutathione and quercetin derivatives. Pathway analysis demonstrated dual mechanisms: (1) Detoxification via activated phenylpropanoid biosynthesis degrading tannin precursors and glutathione metabolism reducing phytate; (2) Nutrient enrichment through upregulated phenolic biosynthesis and color-specific flavonoid/betalain pathways. This integrated approach achieves comparable detoxification to 30 min boiling in just 5 min, establishing water-assisted microwave processing as an efficient strategy for industrial-scale production of safer, nutrient-enhanced legumes. Full article

Background: Accurately detecting the onset of saturated boiling in herbal medicine extraction processes is critical for improving production efficiency and reducing energy consumption. However, the traditional monitoring methods based on temperature suffer from time delays. To address the challenge, acoustic emission (AE) signals were used in this study owing to its sensitivity to bubble behavior. Methods: An AE signal acquisition system was constructed for herbal extraction monitoring. Characteristics of AE signals at different boiling stages were analyzed in pure water systems with and without herbs. The performance of AE-based and temperature-based recognition of boiling stages was compared. To enhance applicability in different herb extraction systems, multivariate statistical analysis was adopted to compress spectral–frequency information into Hotelling’s T² and SPE statistics. For real-time monitoring, a self-adaptive decision-making boiling judgment method (BoilStart) was proposed. To evaluate the robustness, the performance of BoilStart under different conditions was investigated, including extraction system mass and heating medium temperature. Furthermore, BoilStart was applied to a lab-scale extraction process of Dabuyin Wan, which is a practical formulation, to assess its performance in energy conservation and efficiency improvement. Results: AE signal in the 75–100 kHz frequency band could reflect the boiling states of herbal medicine extraction. It was more sensitive to the onset of saturated boiling than the temperature signal. Compared with SPE, Hotelling’s T² was identified as the optimal indicator with higher accuracy. BoilStart could adaptively monitor saturated boiling across diverse herbal systems. The absolute error of BoilStart’s boiling determination ranged from 1.5 min to 2.0 min. The increasing-temperature time was reduced by about 22–36%. For the extraction process of Dabuyin Wan, after adopting BoilStart, the increasing-temperature time was reduced by about 29%, and the corresponding energy consumption was lowered by about 26%. Conclusions: The first AE-based method for precise boiling state detection in herbal extraction was established. BoilStart’s model-free adaptability met industrial demands for multi-herb compatibility. This offered a practical solution to shorten ineffective heating phases and reduce energy consumption. Full article

Msalais is a type of wine made by a series of processes such as boiling and fermentation from Hotan red grape juice. The Maillard reaction occurs during the boiling of the grape juice. The Amadori compound is a product of the early stage of the Maillard reaction, which has physiological activities such as antioxidation, anti-hypertension, and anti-hyperglycemia. The purpose of this study was to develop Msalais rich in Amadori compounds by utilizing the fermentative capabilities of different yeasts. The optimal fermentation process was obtained by response surface optimization, with the key parameters as follows: Saccharomyces cerevisiae Y4 and Wickerhamomyces anomalus Y2 (as the fermenting yeasts), fermentation temperature of 28 °C, fermentation time of 14 days, yeast inoculation amount of 2% (V/V), and ratio of Saccharomyces cerevisiae to non-Saccharomyces cerevisiae of 2:1. At the same time, HPLC-ELSD was used to detect Amadori compounds in the product of this optimal fermentation process. The contents of Fru-Pro and Fru-Asp in the optimal fermentation process were 0.2867 ± 0.0115 g/L and 0.0203 ± 0.0014 g/L, respectively, which were 0.0702 g/L and 0.026 g/L higher than those of commercially available commercial Msalais (0.2165 ± 0.0022 g/L and 0.0177 ± 0.0008 g/L, respectively). With the increase in the content of Amadori compounds, the antioxidant activity was significantly improved. The DPPH free radical scavenging ability was 116.37 ± 1.79 μmol Trolox/sample, which was 53.01 μmol Trolox/L sample higher than that of commercial Msalais. The ABTS free radical scavenging ability was 142.51 ± 1.98 μmol Trolox/L sample, which was 68.23 μmol Trolox/L sample higher than that of commercial Msalais. The total oxygen free radical absorption capacity was 132.74 ± 6.36 μmol Trolox/L sample, which was 60.12 μmol Trolox/L higher than that of the commercial Msalais. Compared with traditional Msalais produced by natural fermentation, the quality of Msalais fermented by specific yeasts has been significantly improved. These results provide a reliable basis for the fermentation of Msalais by specific yeasts and its quality optimization. Full article

Since H₂O and Ethylene Glycol Monomethyl Ether (EM) form a minimum-boiling azeotrope, 1-pentanol, 1-hexanol, and 1-heptanol are selected as entrainers to separate the azeotropic mixture (H₂O/EM) using azeotropic distillation. The binary vapor liquid equilibrium (VLE) data were determined at 101.3 kPa, including H₂O/EM, EM/1-pentanol, EM/1-hexanol, EM/1-heptanol, H₂O/1-pentanol, H₂O/1-hexanol and H₂O/1-heptanol. Meanwhile, the Herington area test was used to validate the thermodynamic consistency of the experimental binary data. The VLE data for the experimental binary system were analyzed using the NRTL, UNIQUAC, and Wilson activity coefficient models, showing excellent agreement between predictions and measurements. Finally, molecular simulations were employed to calculate interaction energies between components, providing insights into the VLE behavior. The azeotropic distillation process was simulated using Aspen Plus to evaluate the separation performance and determine the optimal operating parameters. Therefore, this study provides guidance and a foundational basis for the separation of H₂O/EM systems at 101.3 kPa. Full article

The paper explores the application of heat pipes in thermal management for efficient heat dissipation, particularly in electrical equipment with high heat loads. Heat pipes are devices that transfer heat with high efficiency through the phase transition of the working medium (e.g., water, alcohol, ammonia) between the evaporator and the condenser, while they have no moving parts and are distinguished by their simplicity of construction. Different types of heat pipes—gravity, capillary, and closed loop (thermosiphon loop)—are suitable according to specific applications and requirements for the working position, temperature range, and condensate return transport. An example of an effective application is the removal of heat from the internal winding of a static energy converter transformer, where the use of a gravity heat pipe has enabled effective cooling even through epoxy insulation and kept the winding temperature below 80 °C. Other applications include the cooling of mounting plates, power transistors, and airtight cooling of electrical enclosures with the ability to dissipate lost thermal power in the order of 102 to 103 W. A significant advantage of heat pipes is also the ability to dust-tightly seal equipment and prevent the build-up of dirt, thereby increasing the reliability of the electronics. In the field of environmental technology, systems have been designed to reduce the radiant power of fireplace inserts by up to 40%, or to divert their heat output of up to about 3 kW into hot water storage tanks, thus optimising the use of the heat produced and preventing overheating of the living space. The use of nanoparticles in the working substances (e.g., Al₂O₃ in water) makes it possible to intensify the boiling process and thus increase the heat transfer intensity by up to 30% compared to pure water. The results of the presented research confirm the versatility and high efficiency of the use of heat pipes for modern cooling requirements in electronics and environmental engineering. Full article