In order to investigate the dynamic changing pattern of the chamber temperature with chamber pressure during vacuum cooling, 10 repeated experiments were conducted to evaluate the time-dependent temperature and pressure in the vacuum chamber during vacuum cooling of water. Water was chosen in the experiment as it is the main component of most foods. The results showed that the temperature in the vacuum chamber significantly depended on variation in pressure at different pumping stages. The temperature changes in the chamber generally followed a certain pattern. In the early stage of vacuum cooling, the chamber temperature dropped very quickly (0.26 K/s), while at the end of vacuum cooling, it increased rapidly (0.22 K/s), and was about 11.8 K higher than the ambient temperature when the vacuum was released with ambient air flowing back to the chamber. PRACTICAL APPLICATIONSVacuum cooling is a rapid cooling method for the food industry; further understanding of the vacuum cooling mechanism can help to control and improve this cooling process. Temperature changing pattern and distribution affects the quality of the food product in vacuum cooling process. As the main component of most foods is water, it is necessary to investigate the dynamic 3 Corresponding authors. 177 temperature changing pattern and distribution with vacuum pressure during vacuum cooling of water so that the information obtained could be used as a reference for vacuum cooling of food products. 178R. ZHAO ET AL.
Several new biased sampling methods were summarized for solution chemical potential calculation methods in the field of emulsion microencapsulation. The principles, features, and calculation efficiencies of various biased Widom insertion sampling methods were introduced, including volume detection bias, simulation ensemble bias, and particle insertion bias. The proper matches between various types of solution in emulsion and biased Widom methods were suggested, following detailed analyses on the biased insertion techniques. The volume detection bias methods effectively improved the accuracy of the data and the calculation efficiency by inserting detection particles and were suggested to be used for the calculation of solvent chemical potential for the homogeneous aqueous phase of the emulsion. The chemical potential of water, argon, and fluorobenzene (a typical solvent of the oil phase in double emulsion) was calculated by a new, optimized volume detection bias proposed by this work. The recently developed Well-Tempered(WT)-Metadynamics method skillfully constructed low-density regions for particle insertion and dynamically adjusted the system configuration according to the potential energy around the detection point, and hence, could be used for the oil-polymer mixtures of microencapsulation emulsion. For the macromolecule solutes in the oil or aqueous phase of the emulsion, the particle insertion bias could be applied to greatly increase the success rate of Widom insertions. Readers were expected to choose appropriate biased Widom methods to carry out their calculations on chemical potential, fugacity, and solubility of solutions based on the system molecular properties, inspired by this paper.
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