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Large-Scale Underground Storage of Renewable Energy Coupled with Power-to-X:Challenges,Trends,and Potentials in China

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Engineering 2023年第10期29卷 15-21页

作者： Yachen Xie Jiashun Luo Zhengmeng Hou Gensheng Li Jianhua Liu Jianwei Tang Liangchao Huang Hans-Peter Beck Chunhe Yang Sino-German Research Institute of Carbon Neutralization and Green Development Zhengzhou UniversityZhengzhou 450000China Research Centre of Energy Storage Technologies Clausthal University of TechnologyGoslar 38640Germany Sino–German Energy Research Center Sichuan UniversityChengdu 610065China State Key Laboratory of Oil and Gas Reservoir Geology and Exploitation Southwest Petroleum UniversityChengdu 610500China State Key Laboratory of Petroleum Resources and Prospecting China University of PetroleumBeijing 102249China Yunnan Key Laboratory of Sino–German Blue Mining and Utilization of Special Underground Space Kunming 650093China State Key Laboratory of Geomechanics and Geotechnical Engineering Institute of Rock and Soil MechanicsChinese Academy of SciencesWuhan 430071China

1.Introduction Promoting the green and low-carbon transition of energy systems and constructing a new renewable-dominated power system is essential to achieving carbon neutrality in China[1,2].Furthermore,implementing electrification and hydrogenation strategies to address energy consumption is necessary for a successful energy transition.China’s share of electricity in its total energy consumption is estimated to increase from 26%in 2021 to more than 70%by 2060.

关键词： transition constructing Storage

Revealing the process of Storage protein rebalancing in high quality protein maize by proteomic and transcriptomic

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Journal of Integrative Agriculture 2023年第5期22卷 1308-1323页

作者： ZHAO Hai-liang QIN Yao XIAO Zi-yi SUN Qin GONG Dian-ming QIU Fa-zhan National Key Laboratory of Crop Genetic Improvement/Hubei Hongshan Laboratory/College of Plant Science and Technology Huazhong Agricultural UniversityWuhan 430070P.R.China

Quality protein maize(QPM)(Zea mays L.) varieties contain enhanced levels of tryptophan and lysine, exhibiting improved nutritive value for humans and livestock. However, breeding QPM varieties remains challenging due to the complex process of rebalancing Storage protein. This study conducted transcriptome and proteome analyses to investigate the process of Storage proteins rebalancing in opaque2(o2) and QPM. We found a weak correlation between the transcriptome and proteome, suggesting a significant modulating effect of post-transcriptional events on non-zein protein abundances in Mo17o2 and QPM. These results highlight the advantages of proteomics. Compared with Mo17, 672 differentially expressed proteins(DEPs) were identified both in Mo17o2 and QPM, and several of them were associated with Storage protein, starch, and amino acid synthesis. We identified 178 non-zeins as DEPs in Mo17o2 and QPM kernels. The up-regulated non-zein DEPs were enriched in lysine, tryptophan, and methionine, which affected the protein quality. Co-expression network analysis identified regulators of Storage protein synthesis in QPM, including O2,PBF1, and several transcription factors. Our results revealed how Storage protein rebalancing occurs and identified nonzein DEPs that may facilitate superior-quality QPM breeding.

关键词： quality protein maize opaque2 qy27 protein body Storage protein iTRAQ

Influence of stir-frying on the lipid stability and flavor substances in oat flour during Storage using HS-SPME-GC-MS and electronic nose

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Food Quality and Safety 2023年第1期7卷 30-39页

作者： Yuanyuan Zhang Meili Zhang Xue Bai Yakun Zhang Jing Zhang Rui Huo College of Food Science and Engineering Inner Mongolia Agricultural UniversityHuhhotChina Agricultural and Livestock Products Processing Research Institute Inner Mongolia Academy of Agricultural and Animal Husbandry SciencesHuhhotChina

Objectives:We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the Storagequalityofoatflour.Materials and Methods:The HS-SPME-GC-MS method combined with electronic nose technology was used to understand the lipid stability and analyze the changes in the flavor of the substances during the entire Storage period.Results:It was observed that during the Storage period,stir-fried oat flour contained less water than raw oat flavor.The former was characterized by a lower fatty acid value,lower acid value,and lower linoleic acid content,but higher oleic acid content and palmitic acid content compared to the latter.With the passage of Storage time,the palmitic acid content significantly increased,and the linoleic acid content significantly decreased in raw and stir-fried oats flour(PStorage period than raw oat flour.

关键词： Stir-frying oat flour lipid stability flavor substances Storage

Effects of fresh-cut and Storage on glucosinolates profile using broccoli as a case study

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Horticultural Plant Journal 2023年第2期9卷 285-292页

作者： Xiaoxin Huang Bing Cheng Yaqin Wang Guangmin Liu Liping Hu Xiaolu Yu Hongju He Institute of Agri-food Processing and Nutrition Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China Beijing Vegetable Research Center Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China School of Chinese Materia Medica Beijing University of Chinese MedicineBeijing 100029China

Glucosinolates(GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh-cut types, whole flower(W),floret(F), quarterly cut floret(QF) and shredded floret(FS) of broccoli, were stored for 0, 1, 2 and 3 day(s) to explore GLS responses to postharvest treatments. As a result, seven GLS were identified, mainly including glucoraphanin(RAA), neoglucobrassicin(NEO), and glucobrassicin(GBC)and accounting for 52.69%, 20.12% and 14.99% of the total GLS(21.92 ± 0.48) μmol · g ^(-1 )DW, respectively. FS had the sharpest decrease in GLS after three days of Storage(6.55 ± 0.37) μmol · g-1DW, while QF had the least(10.16 ± 0.33) μmol · g ^(-1 )DW. All GLS components decreased over Storage, except for 4-methoxyglucobrassicin(4 ME) in FS and QF, suggesting its key role in serious wound defence. The results suggested certain postharvest approaches influenced the flavour and nutrition of broccoli.

关键词： Cruciferous vegetables Broccoli Glucosinolate Wound stress Storage Fresh-cut

Utilization of microwave steam pyrolysis to produce biochar for thermal energy Storage

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Waste Disposal and Sustainable Energy 2022年第4期4卷 335-341页

作者： Wahap bin Abu Bakar Peter Nai Yuh Yek Kah Yein Cheong Augustine Chioma Affam Chee Chung Wong Rock Keey Liew Yie Hua Tan Su Shiung Lam Centre for Research of Innovation and Sustainable Development University of Technology SarawakNo.1Jalan University96000SibuMalaysia Centre on Technological Readiness and Innovation in Business Technopreneurship(CONTRIBUTE) University of Technology Sarawak96000SibuSarawakMalaysia NV Western PLT No.208BSecond FloorMacalister Road10400GeorgetownPenangMalaysia Department of Chemical and Energy Engineering Faculty of Engineering and ScienceCurtin University MalaysiaCDT 25098009MiriSarawakMalaysia Higher Institution Centre of Excellence(HICoE) Institute of Tropical Aquaculture and Fisheries(AKUATROP)Universiti Malaysia Terengganu21030 Kuala NerusTerengganuMalaysia

Microwave steam pyrolysis(MSP)is an innovative thermochemical approach to converting biomass into high-quality biochar using steam to improve the dielectric heating of microwave radiation.Biochar shows high fixed carbon and carbon contents at a maximum temperature of 550℃in 10 min.The MSP achieved a heating rate of 112℃/min from 200℃to 400℃to produce biochar effectively.Furthermore,the thermal properties of biochar in microwave heating were investigated in this study to explore its potential as a microwave heat-absorbent material.Microwave is able to perform volumetric and controllable heating to the biochar.Moreover,biochar shows good microwave heat absorbency,storing and transferring heat effectively.The temperature profile of three different sizes of biochar was investigated to examine the efficiency of biochar in heat absorption from microwave radiation.It was found that the powder form of biochar showed a higher heat transfer rate of 40℃/min and a low cooling rate of 7.5℃/min.The presented results are useful for evaluating the application of biochar as a promising medium for heat Storage systems.

关键词： Microwave Steam Pyrolysis Biochar Thermal Storage

Refrigerated and frozen Storage impact aronia berry quality

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Food Production, Processing and Nutrition

Food Production, Processing and Nutrition 2022年第1期4卷 13-24页

作者： Erica S.King Andrea Noll Susan Glenn Bradley W.Bolling Department of Food Science University of Wisconsin-Madison1605 Linden Dr.MadisonWI53706USA Department of Statistics Medical Sciences CenterUniversity of Wisconsin-Madison1300 University Ave Rm 1220MadisonWI53706USA

Postharvest Storage of many freshly picked berries affects polyphenol and sugar content. However, little is known about the impact of refrigerated and frozen Storage on aronia berry composition. Therefore, the objective of this study was to characterize how Storage at 4 ± 2 °C and − 20 ± 2 °C, and temperature cycles affect aronia berry polyphenols, total solid content, pH, titratable acidity, polyphenol oxidase (PPO) activity, sugar content, acid content, color, and cell structure. Refrigerated Storage reduced proanthocyanidins (21%), anthocyanins (36%), and total phenols (21%) after 12 weeks. Frozen Storage increased polyphenols in the first 6 mo. of frozen Storage but then decreased polyphenols at mo. 8 to levels similar to initial values. Frozen temperature cycling reduced anthocyanins 18% but did not affect total phenols or proanthocyanidins. Scanning electron microscopy analysis indicated temperature cycling induced cell damage, shrinking, and fusion. This disruption led to the release of anthocyanins inside the berry tissue. PPO activity did not significantly correlate with the decrease in polyphenol content during Storage. °Brix did not significantly change during refrigeration and frozen Storage but did during the 12th temperature cycle. Aronia berries’ pH and titratable acidity were affected more by refrigeration than frozen and temperature Storage. The pH increased by 4% during refrigeration, and titratable acidity decreased by 17% at 12 weeks. In conclusion, refrigerated Storage results in a modest reduction of aronia berry polyphenols, but absolute extractable polyphenols are stable for up to 8 months of frozen Storage.

关键词： Aronia berry Polyphenols Storage Refrigeration Sugars Acids Frozen

Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated Storage

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Food Production, Processing and Nutrition

Food Production, Processing and Nutrition 2022年第1期4卷 351-364页

作者： Samar Aref Ramadan Habiba Noha Morsy Mohamed Abdel-Daim Fatma Zayet Department of Food Technology Faculty of AgricultureSuez Canal Univer-sityIsmailiaEgypt Department of Food Technology(Home Economics) Faculty of AgricultureSuez Canal UniversityIsmailiaEgypt Department of Pharmacology Faculty of Veterinary MedicineSuez Canal UniversityIsmailiaEgypt

The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refriger-ated Storage (4 °C) for 24 days were evaluated. The data indicated that metrics for all of these characteristics were improved significantly (P ≤ 0.05) in coated fish steak samples compared to the control sample. The coated steaks texture values were higher than those of control sample through Storage time with nanochitosan coating containing clove oil having best value 2.51 kg/cm2 among tested samples at the end of Storage period. However, pH values of coated samples were lower, a good indicator, than corresponding one of the control (6.46) with nanochitosan coatings with or without clove oil showed low mean values (6.11-6.13). Similar trend regarding chemical indices, i.e. total volatile basic-nitrogen, trimethylamine, peroxide, and thiobarbituric acid reactive substances values for samples coated with nanochitosan with or without clove oil giving better lower values than control or other treatments. Also, the coating delayed microbial (aerobic plate count, psychrotrophic bacteria, yeasts and molds, and total coliform bacteria) growth during the refrigeration Storage period, and coated samples produced better results compared to the control sample. Sensory evaluations showed that the treatment enhanced the scores of fish steak samples compared to the control. The results showed that a nanochitosan coating with clove oil was the best treatment prolonged the shelf life of mullet steaks and efficiently maintained the quality attributes to an acceptable level during refrigerated Storage for 24 days. Thus, these findings can be bases for producer to provide consumers with fresh fish steaks with good shelf life at refrigerated temperature for up to 24 days.

关键词： Edible coating Chitosan Nanochitosan Clove oil Grey mullet fish Storage

Ellagic Acid Enhances Antioxidant System Activity and Maintains the Quality of Strawberry Fruit during Storage

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Phyton-International Journal of Experimental Botany 2024年第1期93卷 15-28页

作者： Jian Chen Jing Zhang Gang Pan Dandan Huang Shuhua Zhu College of Chemistry and Material Science Shandong Agricultural UniversityTaian271018China Agriculture and Rural Bureau of Penglai District Yantai265699China Laiyang Inspection and Testing Center Yantai265299China

Ellagic acid(EA)is a natural antioxidant,widely present in a lot of forms’soft fruits,nuts,and other plant tissues,and helpful for promoting human health;however,its protective effect on postharvest fruit and improving the quality index of postharvest fruit have rarely been studied.In this experiment,the strawberries were soaked in 0,100,200,300,400,and 500 mg L^(−1) EA,respectively,and the influential EA on fruit quality and the antioxidant system of strawberries were studied.Compared with the control,EA treatment can reduce the browning degree and rotting rate of strawberry fruit during Storage and augment the soluble solid content(SSC).EA treatment can also increase the content of related stuff and enzyme activity in antioxidant systems;the gene expression level of polyphenol oxidase(PPO)in strawberries treated with EA was always down-regulated,correspondingly,the expression of other antioxidant enzyme genes was enhanced.Among the strawberry fruits treated with EA of different concentrations,300 mg L^(−1) EA had the best effect in the process of strawberry preservation.The results suggested that the proper concentration of exogenous EA at 300 mg L−1 could maintain strawberries’quality and enhance the antioxidant system by improving the activities of antioxidative enzymes and the ascorbateglutathione(AsA-GSH)cycle during Storage.

关键词： Strawberry ellagic acid antioxidative enzyme AsA-GSH cycle Storage

Roles of Bioenergy and Green Hydrogen in Large Scale Energy Storage for Carbon Neutrality

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Engineering 2023年第10期29卷 32-34页

作者： Chunbao Xu School of Energy and Environment City University of Hong KongHong Kong 999077China

1.Roles of biomass and bioenergy in solar energy Storage Biomass comprises plant-based material,for example,wood,microalgae,energy crops,and agro-forestry residues,as well as organic waste from industries,farms,and ho... 详细信息

关键词： crops energy Storage