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To elucidate the puffing characteristics of the berry slice under continuous microwave conditions, heat and mass transfer and deformation of slices were investigated based on the models of coupled multi‐physics fields involving electromagnetic heating, heat and mass transfer and solid mechanics. The results indicated that transmission mode of microwaves in a microwave cavity determined the electric field distribution inside slices with interior focusing phenomenon described by higher temperature and lower moisture content at the central region of slices than that of edge. The berry slice volume showed a "invisible‐rapid‐maintained" deformation under the synergistic effects of temperature, moisture and internal pressure with sample movement. This study may provide guidance for the elucidation of microwave puffing process of the moving slice and the underlying applications such as technology optimization and quality control of slices like berry. Novelty impact statement: This work investigates the puffing characteristics of the moving berry slices under a continuous microwave dryer, and elucidates the heat and mass transfer and deformation process of berry slices by means of experiment and simulation. The distribution of alternating electric field profiles with high and low levels determine the absorption of microwave energy, heat and mass transfer in berry slices to induce the volume deformation and uneven distribution. The volume of berry slices laid on moving conveyor belt under continuous microwave puffing undergoes three deformation trends as invisible change followed by rapid expansion till desired shape. [ABSTRACT FROM AUTHOR]

This study presents a theoretical study on the super thin and conductive thermal absorber with built-in corrugated channels on the basis of previous field experiments. The flow and heat transfer characteristics of the corrugated channels are simulated to identify the factors affecting photovoltaic/thermal (PV/T) system efficiency. The influences of the structural parameters such as the corrugation number, the corrugation area, and the flow channel width on the water outlet temperature and heat collection are discussed in order to support the structural optimization design of the hybrid PV/T system. The simulation results were validated to be in good agreement with experimental results. The results indicate that increasing inlet water velocity leads to a decrease in the outlet temperature. It was found that the corrugation area and the flow channel width have impacts on the outlet temperature of the hybrid PV/T collector panel. When the flow channel width of the absorber plate is reduced from 4 mm to 3 mm, the outlet temperature attained is between 298 and 302 K, and the heat collection is in the range of 16.2–51.4 MJ/h. This led to an increase in the amount of heat collected by 18.6%. [ABSTRACT FROM AUTHOR]

To improve the texture quality of blue honeysuckle berry (BHB) snack under continuous microwave puffing and obtain suitable process parameters, the effects of technology parameters, such as microwave intensity, ventilation velocity, and puffing time, on the objective indexes in terms of temperature, moisture content, expansion ratio, porosity, hardness, and brittleness of BHB snack were investigated via response surface method and pore distribution analysis. The results showed that microwave intensity and puffing time had the highest effects for the objective indexes. The formation of texture quality of snack depended on the structure and distribution of internal pores inside the product. The optimal parameters for continuous microwave of snack were obtained as the microwave intensity of 9.23 W/g, ventilation velocity of 0.76 m/s, and puffing time of 3.26 min to produce a desirable texture quality. This study may provide guidance for the industrial production development of novel snack products for berry fruits like BHB. Novelty impact statement: This work investigated the puffed BHB snack under continuous microwave puffing and optimized the process parameters to achieve a desirable texture quality. Microwave intensity lower than 10 W/g achieved desired texture quality with suitable hardness and brittleness of BHB snack. The size and distribution of internal pores determined the formation of texture quality of BHB snack. [ABSTRACT FROM AUTHOR]

To enrich the berry product variety and improve the edible quality of blue honeysuckle berry (BHB), on the basis of determining the mixture recipe of the BHB pulp, fructose, and yoghurt (BHBY), the combined technology of microwave vacuum concentration (MVC) and freeze‐drying (FD) was proposed to produce novel BHBY snack. The results showed that the highest retention rate of anthocyanin content was 94.83% under a vacuum pressure of −0.05 MPa and a temperature of 50°C. The optimal FD parameters for the concentrated BHBY were determined as critical moisture content of 1.89 g/g (dry basis), material thickness of 13 mm, and desorption temperature of 36.9°C with a snack of hardness of 1,943.9 g, brittleness of 604 peaks, L* value of 36.7, and a* value of 20.7. The final BHBY snack presents acceptable taste with crispy texture and desired color. The developed processing technology is feasible for BHB snack. Practical applications: This work developed a novel BHB snack by the application of MVC followed by FD technology and optimized the processing technology to achieve the desired product with high drying efficiency, preferable texture taste, and considerable retention of anthocyanin content. The recipe of BHBY and the processing technology proposed was beneficial for improving the edible quality of BHB. Further, it may provide guidance for the development of novel snack and deep processing of berry fruits like BHB. [ABSTRACT FROM AUTHOR]

Bone resorption occurs after bone grafting, however, contemporaneous reconstruction of the innervation of the bone graft is a potential treatment to maintain the bone mass of the graft. The innervation of bone is an emerging research topic. To understand the potential molecular mechanisms of bone innervation after bone grafting, we collected normal iliac bone tissue as well as bone grafts with or without innervation from nine patients 1 year after surgery and performed RNA sequencing. We identified differentially expressed genes) from these samples and used the gene ontology and Kyoto Encyclopedia of Genes and Genomes databases for functional enrichment and signaling pathway analysis. In parallel, we established protein–protein interaction networks to screen functional modules. Based on bioinformatic results, we validated in vitro the osteogenic differentiation potential of rat bone marrow mesenchymal stem cells (BMMSCs) after calcitonin gene-related peptide (CGRP) stimulation and the expression of p38 MAPK and Wnt6/β-catenin pathways during osteogenesis. Our transcriptome analysis of bone grafts reveals functional modules and signaling pathways of innervation which play a vital role in the structural and functional integration of the bone graft. Simultaneously, we demonstrate that CGRP regulates the differentiation of BMMSCs through p38 MAPK and Wnt6/β-catenin. [ABSTRACT FROM AUTHOR]