Effects of intermittent radio frequency drying on structure and gelatinization properties of native potato flour.

Radio frequency (RF) treatment technology has now been studied and used for kinds of food products as its rapid and volumetric heating effects. It is meaningful to study the characteristics of potato drying with a new RF treatment method. In this study, intermitted RF combined treatments were used to get high-efficiency dehydration effects for potato drying, but the impact and mechanism of RF radiation on drying efficiency or quality is still unknown.

Generation and electric control of spin-valley-coupled circular photogalvanic current in WSe2.

The valley degree of freedom in layered transition-metal dichalcogenides provides an opportunity to extend the functionalities of spintronics and valleytronics devices. The achievement of spin-coupled valley polarization induced by the non-equilibrium charge-carrier imbalance between two degenerate and inequivalent valleys has been demonstrated theoretically and by optical experiments. However, the generation of a valley and spin current with the valley polarization in transition-metal dichalcogenides remains elusive.