The nonthermal diffusion effects on the dispersion equations of ion-acoustic space-charge wave (SCW) in a nonthermal plasma column composed of nonthermal turbulent electrons and cold ions are investigated based on the analysis of normal modes and the separation of variables. It is found that the real portion of the wave frequency of the SCW in a Maxwellian plasma is greater than that in a nonthermal plasma. It is also found that the magnitude of the damping rate of the SCW decreases with an increase of the spectral index of the nonthermal plasma. It is also shown that the magnitude of the scaled damping rate increases with an increase of the Dupree diffusion coefficient. Moreover, the influence of the nonthermal character of the nonthermal plasma on the damping rate is found to be more significant in turbulent plasmas with higher diffusion coefficient. The variations of the wave frequency and the growth rate due to the characteristics of nonthermal diffusion are also discussed.
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http://dx.doi.org/10.3390/e22020257 | DOI Listing |
Food Chem X
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Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China.
Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins frequently exhibit inferior functional properties and palatability compared to animal proteins.
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Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation procedure for removing fouling deposits. Traditional CIP includes a series of chemical cleaning cycles, including alkaline, acid, and sanitizer. However, these chemicals are hazardous to the environment and employees.
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Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box 15551, Al Ain, Abu Dhabi, United Arab Emirates.
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College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce.
View Article and Find Full Text PDFJ Prosthodont
January 2025
School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan.
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