The extensive use of polymeric materials in single-use packaging has driven the need to develop biodegradable alternatives.This study investigates the incorporation of graphene oxide(GO)and Moringa oleifera seed oil(M...The extensive use of polymeric materials in single-use packaging has driven the need to develop biodegradable alternatives.This study investigates the incorporation of graphene oxide(GO)and Moringa oleifera seed oil(MOSO)into a gelatin matrix to create polymer films and evaluate their potential as active packaging materials.The properties of these films were evaluated using structural,thermal,mechanical,optical,and physicochemical methods to determine their suitability for food packaging applications.The results showed that GO and MOSO were homogeneously dispersed in the gelatin matrix,forming colloidal particles(around 5μm in diameter).The addition of GO increased opacity by approximately 20 times the base value while MOSO affected light transmittance without impacting opacity.Mechanical properties were affected differently,GO acted as a crosslinking agent reducing elongation and increasing tensile strength at break,on the other hand MOSO acted as a plasticizer,making films more plastic increasing elongation a 30%.These effects counteracted each other,and similar behavior was recorded in differential scanning calorimetry.The films exhibited an improved water vapor resistance,which is crucial for food packaging.These findings indicate that the incorporation of GO and MOSO into a gelatin matrix may produce biodegradable polymer films with enhanced properties,suitable for active packaging in the food industry.展开更多
The rapid solidified process and hot press method were performed to produce three hypereutectic 55%Si-Al, 70%Si-Al and 90%Si-Al alloys for heat dissipation materials. The results show that the atomization is an effect...The rapid solidified process and hot press method were performed to produce three hypereutectic 55%Si-Al, 70%Si-Al and 90%Si-Al alloys for heat dissipation materials. The results show that the atomization is an effective rapid solidified method to produce the Si-Al alloy and the size of atomized Si-Al alloy powder is less than 50 μm. The rapid solidified Si-Al alloy powder were hot pressed at 550 ℃ with the pressure of 700 MPa to obtain the relative densities of 99.4%, 99.2% and 94.4% for 55%Si-Al, 70%Si-Al and 90%Si-Al alloys, respectively. The typical physical properties, such as the thermal conductivity, coefficient of thermal expansion （CTE） and electrical conductivity of rapid solidified Si-Al alloys are acceptable as a heat dissipation material for many semiconductor devices. The 55%Si-Al alloy changes greatly （CTE） with the increase of temperature but obtains a good thermal conductivity. The CTE of 90%Si-Al alloy matches with the silicon very well but its thermal conductivity value is less than 100 W/（m.K）. Therefore, the 70%Si-Al alloy possesses the best comprehensive properties of CTE and thermal conductivity for using as the heat sink materials.展开更多
Polylactic acid,a biodegradable polymer derived from renewable resources,is increasingly used in food packaging due to its transparency,renewability,and food safety.However,its mechanical properties,heat resistance,an...Polylactic acid,a biodegradable polymer derived from renewable resources,is increasingly used in food packaging due to its transparency,renewability,and food safety.However,its mechanical properties,heat resistance,and barrier performance present significant challenges that limit its application.Currently,there is a lack of comprehensive literature addressing methods to optimize polylactic acid’s performance for various food packaging application.Hence,this review provides an overview of polylactic acid production processes,including the synthesis of lactic acid and lactide,as well as methods such as polycondensation and ring-opening polymerization.We critically examine the advantages and limitations of polylactic acid in various food packaging contexts,focusing on strategies to enhance its mechanical properties,barrier performance against oxygen and water vapor,surface hydrophobicity,thermal stability,and resistance to ultraviolet light.Furthermore,we summarize recent advancements in polylactic acid applications for food packaging,highlighting innovations in antioxidant,antimicrobial,and freshness indicator packaging.These developments underscore the significant potential of polylactic acid in the food packaging sector and offer valuable insights for future research directions.展开更多
Single Cell Protein(SCP)refers to dry cells of microorganisms,and it constitutes a highly promising and alternative protein source for multiple applications.SCP presents a rich nutritional profile containing valuable ...Single Cell Protein(SCP)refers to dry cells of microorganisms,and it constitutes a highly promising and alternative protein source for multiple applications.SCP presents a rich nutritional profile containing valuable amino acids and fatty acids,nucleic acids,minerals,and several vitamins.Several businesses worldwide have introduced SCP into their production cycles,hence expanding the scope of its application in value added market chains such as the edible food packaging.SCP is produced by a plethora of microorganisms,including fungi,yeasts,bacteria,and algae while many of them are Generally Recognized as Safe(GRAS).Selected microbial strains present satisfying growth capability with high yields when cultivated in renewable feedstock.Thus,production rates and process sustainability could be enhanced via the valorization of industrial and agricultural wastes as the nutrient sources,combined with optimization of process parameters,i.e fermentation mode and feeding strategy,pH,temperature,C/N ratio,agitation rate and oxygen supply.This review addresses the latest developments made towards the SCP production,highlighting efficient microbial SCP producers,and production systems that valorize solid and liquid streams from several agricultural wastes.Potential applications,challenges in sensorial-,and safety-aspects as well as consumers perception issues of SCP incorporation into food-related matrices are also discussed.展开更多
In this paper we study how organizational learning impacts organizational behavior, and how vendor support quality enhances product adoption and usage behavior. These constructs were verified using Application Softwar...In this paper we study how organizational learning impacts organizational behavior, and how vendor support quality enhances product adoption and usage behavior. These constructs were verified using Application Software Packages (ASP) - a prewritten, precoded, commercially available set of programs that eliminates the need for individuals or organizations to write their own software programs for certain functions. The relationship between ASP usage, usage outcomes and use processes were also investigated. Two hundred and ninety-five Chinese, Indian, and Malay entrepreneurships were studied. It was found that usage outcome strongly determines usage, while use process has only an indirect relationship (via outcome) on usage. The impact of organizational learning and vendor service quality on usage, usage outcome, and use process were robust. Theoretical and practical implications of the research are discussed.展开更多
基金the University of Cartagena for funding through the Strengthening Project Acta 048-2023.
文摘The extensive use of polymeric materials in single-use packaging has driven the need to develop biodegradable alternatives.This study investigates the incorporation of graphene oxide(GO)and Moringa oleifera seed oil(MOSO)into a gelatin matrix to create polymer films and evaluate their potential as active packaging materials.The properties of these films were evaluated using structural,thermal,mechanical,optical,and physicochemical methods to determine their suitability for food packaging applications.The results showed that GO and MOSO were homogeneously dispersed in the gelatin matrix,forming colloidal particles(around 5μm in diameter).The addition of GO increased opacity by approximately 20 times the base value while MOSO affected light transmittance without impacting opacity.Mechanical properties were affected differently,GO acted as a crosslinking agent reducing elongation and increasing tensile strength at break,on the other hand MOSO acted as a plasticizer,making films more plastic increasing elongation a 30%.These effects counteracted each other,and similar behavior was recorded in differential scanning calorimetry.The films exhibited an improved water vapor resistance,which is crucial for food packaging.These findings indicate that the incorporation of GO and MOSO into a gelatin matrix may produce biodegradable polymer films with enhanced properties,suitable for active packaging in the food industry.
基金Project (2011) supported by the Hunan Nonferrous Research Funding of Hunan Nonferrous Metals Holding Group Co.,Ltd.,China
文摘The rapid solidified process and hot press method were performed to produce three hypereutectic 55%Si-Al, 70%Si-Al and 90%Si-Al alloys for heat dissipation materials. The results show that the atomization is an effective rapid solidified method to produce the Si-Al alloy and the size of atomized Si-Al alloy powder is less than 50 μm. The rapid solidified Si-Al alloy powder were hot pressed at 550 ℃ with the pressure of 700 MPa to obtain the relative densities of 99.4%, 99.2% and 94.4% for 55%Si-Al, 70%Si-Al and 90%Si-Al alloys, respectively. The typical physical properties, such as the thermal conductivity, coefficient of thermal expansion （CTE） and electrical conductivity of rapid solidified Si-Al alloys are acceptable as a heat dissipation material for many semiconductor devices. The 55%Si-Al alloy changes greatly （CTE） with the increase of temperature but obtains a good thermal conductivity. The CTE of 90%Si-Al alloy matches with the silicon very well but its thermal conductivity value is less than 100 W/（m.K）. Therefore, the 70%Si-Al alloy possesses the best comprehensive properties of CTE and thermal conductivity for using as the heat sink materials.
基金supported by the“14th Five-Year Plan”National Key Research and Development Plan Project(Grant No.2023YFE0105500)support of the collaborative project titled‘Research and Application of High Transparent and High Strength Degradable Polylactic Acid(PLA)Membrane’(Contract No.2023-0166)with Wuhan Hongzhicai Packaging and Printing Company。
文摘Polylactic acid,a biodegradable polymer derived from renewable resources,is increasingly used in food packaging due to its transparency,renewability,and food safety.However,its mechanical properties,heat resistance,and barrier performance present significant challenges that limit its application.Currently,there is a lack of comprehensive literature addressing methods to optimize polylactic acid’s performance for various food packaging application.Hence,this review provides an overview of polylactic acid production processes,including the synthesis of lactic acid and lactide,as well as methods such as polycondensation and ring-opening polymerization.We critically examine the advantages and limitations of polylactic acid in various food packaging contexts,focusing on strategies to enhance its mechanical properties,barrier performance against oxygen and water vapor,surface hydrophobicity,thermal stability,and resistance to ultraviolet light.Furthermore,we summarize recent advancements in polylactic acid applications for food packaging,highlighting innovations in antioxidant,antimicrobial,and freshness indicator packaging.These developments underscore the significant potential of polylactic acid in the food packaging sector and offer valuable insights for future research directions.
基金funded by the project“Infrastructure of Microbiome Applications in Food Systems-FOODBIOMES”(MIS 5047291)which is implemented under the Action“Regional Excellence in R&D Infrastructures”+1 种基金funded by the Operational Programme“Competitiveness,Entrepreneurship and Innovation”(NSRF 2014-2020)co-financed by Greece and the European Union(European Regional Development Fund).
文摘Single Cell Protein(SCP)refers to dry cells of microorganisms,and it constitutes a highly promising and alternative protein source for multiple applications.SCP presents a rich nutritional profile containing valuable amino acids and fatty acids,nucleic acids,minerals,and several vitamins.Several businesses worldwide have introduced SCP into their production cycles,hence expanding the scope of its application in value added market chains such as the edible food packaging.SCP is produced by a plethora of microorganisms,including fungi,yeasts,bacteria,and algae while many of them are Generally Recognized as Safe(GRAS).Selected microbial strains present satisfying growth capability with high yields when cultivated in renewable feedstock.Thus,production rates and process sustainability could be enhanced via the valorization of industrial and agricultural wastes as the nutrient sources,combined with optimization of process parameters,i.e fermentation mode and feeding strategy,pH,temperature,C/N ratio,agitation rate and oxygen supply.This review addresses the latest developments made towards the SCP production,highlighting efficient microbial SCP producers,and production systems that valorize solid and liquid streams from several agricultural wastes.Potential applications,challenges in sensorial-,and safety-aspects as well as consumers perception issues of SCP incorporation into food-related matrices are also discussed.
文摘In this paper we study how organizational learning impacts organizational behavior, and how vendor support quality enhances product adoption and usage behavior. These constructs were verified using Application Software Packages (ASP) - a prewritten, precoded, commercially available set of programs that eliminates the need for individuals or organizations to write their own software programs for certain functions. The relationship between ASP usage, usage outcomes and use processes were also investigated. Two hundred and ninety-five Chinese, Indian, and Malay entrepreneurships were studied. It was found that usage outcome strongly determines usage, while use process has only an indirect relationship (via outcome) on usage. The impact of organizational learning and vendor service quality on usage, usage outcome, and use process were robust. Theoretical and practical implications of the research are discussed.
