Solid oxide cells(SOCs)are emerging devices for efficient energy storage and conversion.However,during SOC operation,gaseous chromium(Cr)species released from Fe-Cr alloy interconnect can lead to Cr deposition and poi...Solid oxide cells(SOCs)are emerging devices for efficient energy storage and conversion.However,during SOC operation,gaseous chromium(Cr)species released from Fe-Cr alloy interconnect can lead to Cr deposition and poisoning of air electrodes,causing substantial degradation in electrochemical performance and compromising the longterm stability of SOCs.This mini-review examines the mechanism of Cr deposition and poisoning in air electrodes under both fuel-cell and electrolysis modes.Furthermore,emphasis is placed on the recent advancements in strategies to mitigate Cr poisoning,offering insights into the rational design and development of active and Cr-tolerant air electrodes for SOCs.展开更多
针对传统鱼糕货架期短、运输条件苛刻、食用方法单一等问题,本研究通过配方优化与真空冷冻干燥技术开发新型鱼糕产品,旨在延长其保质期、提升营养均衡性并拓展即食化、多场景应用潜力,同时为水产制品的工业化加工提供工艺参考。以鲢鱼...针对传统鱼糕货架期短、运输条件苛刻、食用方法单一等问题,本研究通过配方优化与真空冷冻干燥技术开发新型鱼糕产品,旨在延长其保质期、提升营养均衡性并拓展即食化、多场景应用潜力,同时为水产制品的工业化加工提供工艺参考。以鲢鱼为主要原料,基于层次分析-熵权法构建综合评分模型,选择猪肥肉、鸡肉、玉米淀粉和蛋清添加量进行单因素实验,并在单因素实验基础上通过遗传算法结合Box-Behnken响应面法对鱼糕冻干配方进行优化。通过扫描电子显微镜(scanning electron microscopy,SEM)分析微观结构,测定蛋白质、脂肪、水分、灰分等理化指标,并基于Arrhenius方程预测货架期。确定了鱼糕冻干最优配方为:相对碎鱼肉用量,猪肥肉添加量10%(质量分数),鸡肉添加量20%,玉米淀粉添加量11%,蛋清添加量8%,综合评分达0.87±0.34。微观结构显示孔隙分布均匀,真空冷冻干燥处理前后关键理化指标无显著变化。基于Arrhenius方程的货架期模型预测25℃贮藏期为77 d,较鲜切鱼糕(4~7 d)延长11倍。本研究得到了色泽均匀、口感酥脆、货架期长以及营养均衡的鱼糕冻干制品,为鱼糕制品常温储运与即食化应用提供借鉴。展开更多
基金supported by National Natural Science Foundation of China(22279018)National Natural Science Foundation of China(22005055)Natural Science Foundation of Fujian Province(2022J01085).
文摘Solid oxide cells(SOCs)are emerging devices for efficient energy storage and conversion.However,during SOC operation,gaseous chromium(Cr)species released from Fe-Cr alloy interconnect can lead to Cr deposition and poisoning of air electrodes,causing substantial degradation in electrochemical performance and compromising the longterm stability of SOCs.This mini-review examines the mechanism of Cr deposition and poisoning in air electrodes under both fuel-cell and electrolysis modes.Furthermore,emphasis is placed on the recent advancements in strategies to mitigate Cr poisoning,offering insights into the rational design and development of active and Cr-tolerant air electrodes for SOCs.
文摘针对传统鱼糕货架期短、运输条件苛刻、食用方法单一等问题,本研究通过配方优化与真空冷冻干燥技术开发新型鱼糕产品,旨在延长其保质期、提升营养均衡性并拓展即食化、多场景应用潜力,同时为水产制品的工业化加工提供工艺参考。以鲢鱼为主要原料,基于层次分析-熵权法构建综合评分模型,选择猪肥肉、鸡肉、玉米淀粉和蛋清添加量进行单因素实验,并在单因素实验基础上通过遗传算法结合Box-Behnken响应面法对鱼糕冻干配方进行优化。通过扫描电子显微镜(scanning electron microscopy,SEM)分析微观结构,测定蛋白质、脂肪、水分、灰分等理化指标,并基于Arrhenius方程预测货架期。确定了鱼糕冻干最优配方为:相对碎鱼肉用量,猪肥肉添加量10%(质量分数),鸡肉添加量20%,玉米淀粉添加量11%,蛋清添加量8%,综合评分达0.87±0.34。微观结构显示孔隙分布均匀,真空冷冻干燥处理前后关键理化指标无显著变化。基于Arrhenius方程的货架期模型预测25℃贮藏期为77 d,较鲜切鱼糕(4~7 d)延长11倍。本研究得到了色泽均匀、口感酥脆、货架期长以及营养均衡的鱼糕冻干制品,为鱼糕制品常温储运与即食化应用提供借鉴。
