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2. Foundry manufacturing of tight-confinement, dispersion-engineered, ultralow-loss silicon nitride photonic integrated circuit

Author

Ye, Zhichao, Jia, Haiyan, Huang, Zhangjun, Shen, Chen, Long, Jinbao, Shi, Baoqi, Luo, Yi-Han, Gao, Lan, Sun, Wei, Guo, Hairun, He, Jijun, and Liu, Junqiu

Subjects
Physics - Optics, Physics - Applied Physics
Abstract

The foundry development of integrated photonics has revolutionized today's optical interconnect and datacenters. Over the last decade, we have witnessed the rising of silicon nitride (Si$_3$N$_4$) integrated photonics, which is currently transferring from laboratory research to foundry manufacturing. The development and transition are triggered by the ultimate need of low optical loss offered by Si$_3$N$_4$, which is beyond the reach of silicon and III-V semiconductors. Combined with modest Kerr nonlinearity, tight optical confinement and dispersion engineering, Si$_3$N$_4$ has today become the leading platform for linear and Kerr nonlinear photonics, and has enabled chip-scale lasers featuring ultralow noise on par with table-top fiber lasers. However, so far all the reported fabrication processes of tight-confinement, dispersion-engineered Si$_3$N$_4$ photonic integrated circuit (PIC) with optical loss down to few dB/m have only been developed on 4-inch or smaller wafers. Yet, to transfer these processes to established CMOS foundries that typically operate 6-inch or even larger wafers, challenges remain. In this work, we demonstrate the first foundry-standard fabrication process of Si$_3$N$_4$ PIC with only 2.6 dB/m loss, thickness above 800 nm, and near 100% fabrication yield on 6-inch wafers. Such thick and ultralow-loss Si$_3$N$_4$ PIC enables low-threshold generation of soliton frequency combs. Merging with advanced heterogeneous integration, active ultralow-loss Si$_3$N$_4$ integrated photonics could pave an avenue to addressing future demands in our increasingly information-driven society.

Published
2023
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10. Spatial and time distribution of 30 organic acids during fermentation in fermented grains of nongxiangxing Baijiu.

Author

YU Songbai, ZHAO Xingrong, SHAO Yan, WU Qixiao, JIA Junjie, HUANG Zhangjun, WANG Songtao, and SHEN Caihong

Subjects
MULTIVARIATE analysis, OLEIC acid, LINOLEIC acid, SUCCINIC acid, LACTIC acid, ACETIC acid, BUTYRIC acid, ORGANIC acids
Abstract

Thirty organic acids in fermented grains of nongxiangxing Baijiu were determined by HPLC and LC-MS/MS, and the spatial and time distribution of organic acids in fermented grains during fermentation were analyzed with multivariate statistics. The results showed that the linear relationships of 30 organic acids were good within the detection ranges (R²≥0.998), the recovery rates were 82.29%-113.20%, the limits of quantitation for HPLC analysis were 0.500-5.050 mg/L, and the limits of quantitation for LC-MS/MS analysis were 0.005-1.380 mg/L. The total content of organic acids in the lower layer of fermented grains was the highest, lactic acid and acetic acid were the two organic acids with the highest content, and the contents of higher fatty acids of linoleic acid and oleic acid with higher contents in fermented grains were 306.06-814.66 μg/g and 150.31-440.52 μg/g, respectively. The OPLS-DA model could identify the spatial distribution of different fermented grains, and VIP analysis screened out the key differential substances which were lactic acid, acetic acid, succinic acid, butyric acid, and linoleic acid. The total content of organic acids in fermented grains with a long fermentation was higher than that with a short fermentation, and hexanoic acid had the highest increase ratio. The PCA analysis could distinguish fermented grains at different fermentation stages and analyze the characteristic organic acids that affected their distribution. The accurate quantitative analysis and distribution study of organic acids in fermented grains would provide a reference for the process control of brewing. [ABSTRACT FROM AUTHOR]

Published
2024
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16. Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Author

Liu Wenhu, Wang Songtao, Yunhang Zeng, Bi Shi, Huang Zhangjun, and Caihong Shen

Subjects
Ketone, Metal ions in aqueous solution, Organoleptic, metals, lcsh:TX341-641, 01 natural sciences, Aldehyde, storage, chemistry.chemical_compound, 0404 agricultural biotechnology, strong‐flavor baijiu, Furan, Flavor, Aroma, Original Research, chemistry.chemical_classification, biology, aroma compounds, 010401 analytical chemistry, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 0104 chemical sciences, Fluorescence intensity, chemistry, lcsh:Nutrition. Foods and food supply, Food Science, Nuclear chemistry
Abstract

Storage is essential in improving the quality of strong‐flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty‐six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless‐steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe3+ and Cu2+. All these results suggested that some metals released from containers had binding affinities with acids, thereby reducing SFB organoleptic stimulation by forming metal‐aroma compound complexes during storage., Some metals were dissolved out from containers such as pottery jar and stainless‐steel vessel into strong‐flavor baijiu (SFB) during storage. These metals had binding affinities with aroma compounds, thereby reducing SFB organoleptic stimulation by forming metal‐aroma compound complexes during storage.

Published
2020

18. Integration of spent coffee grounds valorization for co-production of biodiesel and activated carbon:An energy and techno-economic case assessment in China

Author

Tian, Hong, Zhou, Tong, Huang, Zhangjun, Wang, Jiawei, Cheng, Hua, and Yang, Yang

Abstract

Over 10 million tons of coffee were consumed globally every year, resulting in an enormous amount of spent coffee grounds (SCG) waste to be processed. However, in many parts of the world, the SCG is treated as general waste and usually ends up in landfill or incineration. This practice is a waste of resource and also can cause environmental pollution. SCG has a fine cellulosic fiber structure and contains a considerable amount of lipid. It can be considered as a promising feedstock for bioenergy and biomaterials production. Before building a processing plant, it is essential to evaluate the feedstock characteristics and thermal conversion routes to fully understand the process's technical feasibility and economic viability. This work developed a comprehensive process model for the integrated SCG valorization process to evaluate the energy flow, process efficiencies, and costs for co-production of biodiesel (BD) and activated carbon (AC) in Changsha, China. The results showed that the SCG valorization system can co-produce BD, AC and glycerol with product yields of 13.41%, 14.06% and 2.24% (wet feed basis), respectively. The overall process efficiency was calculated to be 30.5%. The fuel gas produced from the pyrolysis process can meet part of the process heat demand, but additional natural gas is required to provide sufficient heat for the conversion process. Significant energy consumption occurs in hexane recovery, char activation, and SCG carbonization subsystems, accounting for 39.4%, 21.0%, and 18.4% of the total energy consumption, respectively. The minimum selling prices of the BD and AC are calculated to be CNY 1.83/kg and CNY 4.42/kg, respectively, which are well below their current market prices. The base case scenario can make the plant profitable, but the investment return and payback time may not be attractive enough to the investors. Process developers should identify optimum plant locations and endeavor to improve the market values of the products in order to enhance the economic viability.

Published
2021

19. Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation

Author

Caihong Shen, Qingyong Sun, Bi Shi, Wenhua Zhang, Yunhang Zeng, Wang Songtao, and Huang Zhangjun

Subjects
Chemistry, Hydrogen bond, Organoleptic, Protonation, General Medicine, Activation energy, Molecular Dynamics Simulation, Analytical Chemistry, Flavoring Agents, Molecular dynamics, Mechanism (philosophy), Computational chemistry, Taste, Fermentation, Density functional theory, Flavor, Density Functional Theory, Food Science
Abstract

The aging procedure/storage is essential to enhance the organoleptic quality of strong flavor baijiu (SFB). How the storage affects flavor changes in SFB, that is, the aging mechanisms remains unclear. Herein, the physical and chemical effects on the main flavor compounds of SFB during storage were investigated using the density functional theory (DFT) and molecular dynamics (MD) simulation. DFT calculation results showed that the activation energy of ester alkyl-oxygen protonation was lower than that of acid hydroxyl-oxygen protonation, which explained the reason why the concentrations of acids increased and those of esters decreased during SFB storage. MD simulation results showed that electrostatic interaction was a major contributor to SFB and that the ethanol–water system containing acids had a stronger electrostatic energy and more hydrogen bonds than the ethanol–water system containing esters. These findings revealed that acids are prone to generating and strengthening associative structures in SFB during storage.

Published
2021

23. An Efficient Approach to Fabricate Air‐Stable Perovskite Solar Cells via Addition of a Self‐Polymerizing Ionic Liquid

Author

Xia, Rui, primary, Gao, Xiao‐Xin, additional, Zhang, Yi, additional, Drigo, Nikita, additional, Queloz, Valentin I. E., additional, Tirani, Farzaneh Fadaei, additional, Scopelliti, Rosario, additional, Huang, Zhangjun, additional, Fang, Xiaodong, additional, Kinge, Sachin, additional, Fei, Zhaofu, additional, Roldán‐Carmona, Cristina, additional, Nazeeruddin, Mohammad Khaja, additional, and Dyson, Paul J., additional

Published
2020
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28. Retarding Thermal Degradation in Hybrid Perovskites by Ionic Liquid Additives

Author

Xia, Rui, primary, Fei, Zhaofu, additional, Drigo, Nikita, additional, Bobbink, Felix D., additional, Huang, Zhangjun, additional, Jasiūnas, Rokas, additional, Franckevičius, Marius, additional, Gulbinas, Vidmantas, additional, Mensi, Mounir, additional, Fang, Xiaodong, additional, Roldán‐Carmona, Cristina, additional, Nazeeruddin, Mohammad Khaja, additional, and Dyson, Paul J., additional

Published
2019
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33. Universal Soft Robotic Microgripper

Author

Jia, Haiyan, primary, Mailand, Erik, additional, Zhou, Jiangtao, additional, Huang, Zhangjun, additional, Dietler, Giovanni, additional, Kolinski, John M., additional, Wang, Xinling, additional, and Sakar, Mahmut Selman, additional

Published
2018
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40. Indirect CO2 Methanation: Hydrogenolysis of Cyclic Carbonates Catalyzed by Ru‐Modified Zeolite Produces Methane and Diols.

Author

Lee, Wei‐Tse, van Muyden, Antoine P., Bobbink, Felix D., Huang, Zhangjun, and Dyson, Paul J.

Subjects
CARBON dioxide, METHANATION, HYDROGENOLYSIS, CARBONATES, RUTHENIUM catalysts, ZEOLITES, GLYCOLS
Abstract

We report a ruthenium‐modified zeolite which efficiently transforms propylene carbonate to propylene glycol and methane, under solvent‐free conditions. The catalyst achieved high product selectivity and no significant ageing effect was observed after multiple cycles. The resulting liquid product (water‐containing glycol) can be directly used as anti‐freeze solution and the gas phase can directly be used as an energy carrier in the form of H2‐enriched methane. This process efficiently bridges energy storage and an important chemical synthesis under sustainable (CO2 consuming) conditions. OMEGA is not the end: A nanocrystalline ruthenium catalyst, embedded into a zeolite, catalyses the hydrogenolysis of cyclic carbonates into glycols and methane. The catalyst displays unprecedented selectivity towards methane, and the reaction may be considered as an extension of the OMEGA process, in which both a valuable liquid and gaseous product are formed. [ABSTRACT FROM AUTHOR]

Published
2019
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41. Ordered Nanoporous Silica with Periodic 30−60 nm Pores as an Effective Support for Gold Nanoparticle Catalysts with Enhanced Lifetime

Author

Ma, Guicen, Yan, Xiaoqing, Li, Yunlong, Xiao, Liping, Huang, Zhangjun, Lu, Yanping, and Fan, Jie

Abstract

We demonstrate that supermolecular templating allows tuning the pore size of ordered mesoporous materials in the once elusive range from 30 nm to more than 60 nm through simple control of synthetic variables (salt/supermolecule concentration and hydrothermal temperature). Gold nanoparticles (AuNPs) within the extra-large pores exhibit dramatically increased lifetime compared to those located within relatively small mesopores due to the enhanced mass diffusion that suppresses coke deposition on AuNPs.

Published
2024
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42. A strategy for the synthesis of cyclomatrix-polyphosphazene nanoparticles from non-aromatic monomers

Author

10073817 - Van Sittert, Cornelia Gertina Catharina Elizabeth, Huang, Zhangjun, Van Sittert, Cornelia Gertina Catharina Elizabeth, Zheng, Feng, Chen, Shuangshuang, Lu, Xuemin, Lu, Qinghua, 10073817 - Van Sittert, Cornelia Gertina Catharina Elizabeth, Huang, Zhangjun, Van Sittert, Cornelia Gertina Catharina Elizabeth, Zheng, Feng, Chen, Shuangshuang, Lu, Xuemin, and Lu, Qinghua

Abstract

Cyclomatrix-polyphosphazenes (C-PPZs) are a new class of nanomaterials that have attracted significant interest owing to their unique inorganic–organic hybrid structure and tunable properties. The limited success that has been achieved in producing C-PPZs from non-aromatic organic monomers is ascribed to an insufficient understanding of their polymerization mechanism. In this work, by using a new strategy termed solubility-parameter-triggered polycondensation, we demonstrate experimentally and computationally that C-PPZs nanoparticle synthesis from non-aromatic monomers is feasible and solubility-parameter (SP)-dependent. The precipitation polycondensation of C-PPZ occurs once the solution SP is outside a critical SP range, while within the critical range only oligomers are detected from the reaction; this SP-dependent rule is applicable for C-PPZ oligomers from both aromatic and non-aromatic monomers. The upper/lower critical SP values increase with the increase of organic monomer hydrophilicity. The morphologies of C-PPZ products exist as clusters or nanoparticles when the reaction solvent SP is controlled below the upper critical SP or exceeds the lower critical SP, respectively. This theory presents a feasible way to predict and determine the precipitation polycondensation conditions and product morphology of any novel C-PPZ nanomaterial

Published
2016

43. Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities.

Author

Yang, Yanli, Huang, Lunjie, Huang, Zhangjun, Ren, Yao, Xiong, Yanfei, Xu, Zhenghong, and Chi, Yuanlong

Abstract

AbstractInnovating food additives stands as a cornerstone for the sustainable evolution of future food systems. Peptides derived from food proteins exhibit a rich array of physicochemical and biological attributes crucial for preserving the appearance, flavor, texture, and nutritional integrity of foods. Leveraging these peptides as raw materials holds great promise for the development of novel food additives. While numerous studies underscore the potential of peptides as food additives, existing reviews predominantly focus on their biotic applications, leaving a notable gap in the discourse around their abiotic functionalities, such as their physicochemical properties. Addressing this gap, this review offers a comprehensive survey of peptide-derived food additives in food systems, accentuating the application of peptides’ abiotic properties. It furnishes a thorough exploration of the underlying mechanisms and diverse applications of peptide-derived food additives, while also delineating the challenges encountered and prospects for future applications. This well-time review will set the stage for a deeper understanding of peptide-derived food additives. [ABSTRACT FROM AUTHOR]

Published
2024
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