Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast.

Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3 kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts.

Ionic liquids as electrolytes in aluminum electrolysis.

Herein, the characteristics, research progress, and application prospects of ionic liquid-based electrolytic aluminum deposition are reviewed and analyzed in comparison with the Hall-Héroult method. The reaction conditions and production procedures of this material are discussed alongside the problems ionic liquids face in the electrolytic aluminum industry. Ionic liquid-based electrolytic aluminum deposition realizes the electrolytic aluminum reaction at low temperatures, achieving a reaction energy consumption close to the theoretical minimum value.