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Bubble evolution and shear thinning effect are main factors affecting lubrication behavior of bubbly oil. In this study, a thermohydrodynamic lubrication model for the bubbly oil considering the bubble evolution and the shear thinning effect was established based on the multiphase mixtures theory. The influence of bubble evolution and shear thinning effect on the static behavior of bubbly oil lubricated bearing was analyzed, and an experimental study was conducted to verify the model. The result shows that the bubble radius is mainly dependent on the liquid pressure; the bearing static behavior is affected by the bubble evolution through the interface effect; the shear thinning effect of the pure oil can be enhanced with regarding the bubble evolution effect. • A thermohydrodynamic lubrication model for the bubbly oil was established based on the multiphase mixtures theory. • Bubble evolution and shear thinning effect on the lubrication performance of bubbly oil is discovered. • The bubble evolution process can be calculated with using the thermohydrodynamic lubrication model established. • An in-depth physical research on the bubbly oil lubrication is conducted through a case study with using journal bearing. [ABSTRACT FROM AUTHOR]

Sensory analysis is the evaluation of the signals received through senses of sight, sound, taste, smell, and touch. The traditional methods for the analysis of sensory properties including trained sensory panel, colourimeters and texture analysers are invasive, laborious, and small-scale procedures. Hyperspectral imaging systems (HSI) has emerged as a less time-consuming and non-destructive method to determine the sensory properties of a diverse range of food products. This review provides a comprehensive overview of recent application developments since 2010 for identifying sensory properties including colour, defects, texture, flavour, freshness, and maturity in various food products by HSI. The Vis-NIR (400–1000 nm) hyperspectral imaging is most used for the assessment of sensory properties. Moreover, the commonly applied multivariate analysis in the sensory evaluation by HSI is linear regression algorithms (PLSR and MLR), but non-linear analysis achieves better performance for the prediction of sensory features. Regression models are applied for determining the texture, colour, flavour, and freshness of food products while classification models are used to detect the defects and maturity by which the most accurate results are obtained. Furthermore, the combination of algorithms and the integration of spectral and spatial information yield more accurate results in the assessment of sensory features. Although there are still some limitations to overcome for the improvement of the HSI system, studies on the application of HSI in the real-time monitoring of sensory properties have proved a great potential for industrial applications. • Vis-NIR (400–1000 nm) hyperspectral imaging is most used in sensory evaluation. • The most used chemometric is linear regression algorithms in sensory evaluation. • The most accurate results are obtained in the detection of bruise and maturity. • Regression models are applied to predict texture, color, flavour and freshness. • Classification models are used to detect the defect and maturity. [ABSTRACT FROM AUTHOR]

Although the ingestion of microplastics by fish has been investigated extensively over the last 50 years, the quality of these ingestion studies is questionable due to the lack of standard methods for sampling, extraction, and identification of microplastics. This review aims to provide reliable results of microplastic occurrence in fish sourced from 104 published articles through a rigorous assessment of the data quality. A scoring system was performed to assess ten quality assurance/quality control criteria including sampling methods, sample size, sample processing and storage, laboratory preparation, clean air conditions, negative controls, positive controls, target component, sample treatment and polymer identification. We found that 59 out of 104 articles had scores ≤10, and only two studies are identified with scores higher than 15, demonstrating the urgent need to improve the quality and reliability of fish digestion studies. Particularly, five criteria, namely, the positive controls, sampling method, clean air conditions, sample size, and polymer identification with an average score of less than 1 need attention and improvement in future studies. This review also revealed that the 104 studies considered here originated mainly from five countries, i.e., China (23%), Iran (8%), Thailand (5%), Turkey (4%), and Indonesia (4%). Among 104 studies, the major polymer type found was polyethylene, with a size range of 0–1 mm. The most frequently reported colour and shape of microplastics found in the fish were blue and fibre, respectively. [ABSTRACT FROM AUTHOR]