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Surface-enhanced Raman scattering on nanodiamond-derived carbon onions

Nanotechnology and Precision Engineering 2019年第1期2卷 35-39页

作者： Ying Song Zongwei Xu Andreas Rosenkranz Mathias Rommel Changkun Shi Fengzhou Fang State Key Laboratory of Precision Measuring Technology & Instruments Centre of MicroNano Manufacturing Technology Tianjin University Department of Chemical Engineering Biotechnology and Materials Universidad de Chile Fraunhofer Institute for Integrated Systems and Device Technology (IISB)

Annealing nanodiamonds(ND) at high temperatures up to 1700 ℃ is a common method to synthesize carbon onions. The transformation from NDs to carbon onions is particularly interesting because of carbon onions' potential in the field of tribology and their application in ultra-charge/discharge devices. In this paper, a novel surface-enhanced Raman scattering technique that involves coating the sample with nanoscopic gold particles is proposed to characterize the NDs after different annealing treatments. Conventional Raman and surfaceenhanced Raman spectra were obtained, and the changes of peak parameters as the function of annealing temperature were evaluated. It was found that the widths of the D and the G peaks decreased with increasing annealing temperature, reflecting an improved order in the sp^2-hybridized carbon during the transformation from NDs to carbon onions. After annealing at 1700 ℃, the sp^2?carbon was highly ordered, indicating desirable electrical conductivity and lubricity. With increasing annealing temperature, the D peak showed a blue shift of almost30 cm^(-1), while the G peak merely shifted by 5 cm^(-1). For annealing temperatures above 1100 ℃, an increase of intensity ratio ID/IGwas observed. Compared to the uncoated area, red shifts of 0.5-2 cm^(-1) and of 5-9 cm^(-1) for the G and D peaks, respectively, were detected for the gold-coated area, which was due to the coupling of the plasmons and the phonons of the samples.

关键词： Nanodiamonds Carbon onions Surface-enhanced Raman scattering LOPC mode

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Relationships between Microbial Growth Parameters and Shelf Life of MAP Sliced onions

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Journal of Shanghai Jiaotong university(Science) 2005年第S1期10卷 125-131页

作者：刘芳李云飞 Dept. of Food Science and Technology Shanghai Jiaotong Univ. Shanghai 201101 ChinaSchool of Mechanical &Power Engineering Shanghai Jiaotong Unive. Shanghai 200030 Dept. of Food Science and Technology Shanghai Jiaotong Univ. Shanghai 201101 China

Microbial counts （total aerobic psychrotrophic count （TPC）, lactic acid bacteria （LAB）, coliforms, pseudomonads, yeasts） and sensory properties of sliced onions stored at different temperatures and air compositions were investigated. Microbial counts were fitted to the modified Gompertz equation and the growth parameters of microorganisms (the initial cell number （N0）, maximum cell number (Nmax), maximum specific growth rate (μmax), lag-phase （（λ）） were obtained as derived parameters. The relationships between growth parameters of microorganisms and the microbial or sensory shelf life were built. The results showed that microbial counts increased and sensory qualities decreased during storage. TPC was predominant bacteria associated with spoilage of sliced onions under tested temperatures and air conditions. High correlation coefficients （r） were found between the lag time （λ） of TPC, coliforms, pseudomonads, yeasts and the microbial or sensory shelf life. The correlations between microbial or sensory shelf life and μmax of five microorganisms were between -0.69 and -0.86. The initial microbial counts （N0） of five microorganisms strains only showed a little correlation, and the maximum microbial counts (Nmax) showed no obvious correlation with shelf life except for LAB and yeasts.

关键词： onions spoilage microorganisms growth parameters shelf life

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