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In order to improve the drying rate and rehydration of tilapia meat, the freeze-drying characteristics and quality changes of blanched or steamed fish meat were analyzed. The effect of heat pretreatment on the quality of freeze-dried fish meat was elucidated by considering the denaturation degree of myofibrillar protein, water distribution and microstructural changes in fish meat during the drying process. The results showed that heat pretreatment could effectively improve the drying rate of tilapia meat, shortening the drying time by nine hours compared with the control group; blanching was more effective than steaming. The rehydration temperature range for tilapia meat was expanded by heat pretreatment, and good rehydration was observed at 50–80 ℃. The rehydration temperature for the control samples was 80 ℃, and the rehydration rate of the 10 min heat treatment group was more than 60%, indicating that the dried product can be rapidly rehydrated. The hardness of the rehydrated fish meat was similar to that of cooked fresh fish meat, and it had good mouthfeel. Heat pretreatment caused significant denaturation of myofibrillar protein and consequently changes in water distribution and a conspicuous increase in the peak area of transverse relaxation time T23, indicating that the increase in free water content after heat treatment is an important reason for the increase in freeze-drying rate. The experimental results can provide technical support for the development of ready-to-eat dried fish products that are suitable for rehydration.

An articulated pipe composed of a flexible pipe and a rigid pipe is a typical hybrid rigid-flexible dynamical system involving flow-induced vibrations. Based on Hamilton′s principle, the governing equations of motion of the hybrid rigid-flexible pipe system were established. The partial differential equations of motion were discretized via Galerkin′s approach using the modal functions of a cantilevered beam. Instabilities and critical flow velocities were analyzed and calculated as a function of the stiffness of the rotational spring, mass ratio, length ratio of the rigid and flexible pipes. The results show that the critical velocities decrease as the increasing of length ratio and the system mainly suffers second mode instability. The hybrid pipe undergoes complicated transference of “second mode instability-regain stability-third mode instability” at a certain value of stiffness when the flow velocity increases. With the increasing of mass ratio of flexible pipe, a transition from second mode instability to fourth mode instability is observed.

This work presents a novel structure for integrating capacitive touch and electromagnetic resonance (EMR) sensors on thin film encapsulation (TFE) of OLED display. Through co‐layer design of touch bridge electrode and EMR coil, the number of mask can be reduced, and the module thickness can also be decreased. In addition, the Cs loading of touch and the resistance of EMR coils are both reduced by the unique pattern design. Finally, an 8‐inch prototype sample was developed, and the hybrid sensor achieved sensitive touch and EMR stylus scribing functions after debugging. [ABSTRACT FROM AUTHOR]

Aim To investigate the inhibitory impact of chlorogenic acid (CGA) on the growth of Morganella psychrotolerans and its ability to form histamine. Methods and Results The antimicrobial effect of CGA on M. psychrotolerans was evaluated using the minimum inhibitory concentration (MIC) method, revealing an MIC value of 10 mg ml−1. The alkaline phosphatase (AKP) activity, cell membrane potential, and scanning electron microscopy images revealed that CGA treatment disrupted cell structure and cell membrane. Moreover, CGA treatment led to a dose-dependent decrease in crude histidine decarboxylase (HDC) activity and gene expression of histidine decarboxylase (hdc). Molecular docking analysis demonstrated that CGA interacted with HDC through hydrogen bonds. Furthermore, in situ investigation confirmed the efficacy of CGA in controlling the growth of M. psychrotolerans and significantly reducing histamine formation in raw tuna. Conclusion CGA had good activity in controlling the growth of M. psychrotolerans and histamine formation. [ABSTRACT FROM AUTHOR]

Astaxanthin is a powerful antioxidant with a wide array of biological efficacies, such as strong antioxidant properties and blood-sugar-lowering, anti-inflammatory, and anti-cancer properties. Many companies produce and extract astaxanthin locally and abroad. Their products are widely used in aquatic feed, healthcare products, and pharmaceutical industries, which have high requirements for raw materials. However, astaxanthin has low water solubility, poor stability, and high extraction and synthesis costs, which considerably affect its industrial application. Therefore, exploring embedding technology for astaxanthin preservation is gaining considerable research attention. Several types of astaxanthin delivery systems have been shown to improve the stability and bioavailability of astaxanthin. Here, recent advances in astaxanthin delivery systems based on liposomes, microcapsules, and emulsions-based methods are reviewed and discussed. Comparisons of the encapsulation efficiency, bioaccessibility, and advantages and disadvantages of these three delivery systems are expected to provide a reference for research and application of astaxanthin delivery systems and establish a solid scientific foundation for the commercial application of astaxanthin. [ABSTRACT FROM AUTHOR]