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Traditional humidity sensors for respiration monitoring applications have faced technical challenges, including low sensitivity, long recovery times, high parasitic capacitance and uncalibrated temperature drift. To overcome these problems, we present a triple-layer humidity sensor that comprises a nanoforest-based sensing capacitor, a thermistor, a microheater and a reference capacitor. When compared with traditional polyimide-based humidity sensors, this novel device has a sensitivity that is improved significantly by 8 times within a relative humidity range of 40–90%. Additionally, the integration of the microheater into the sensor can help to reduce its recovery time to 5 s. The use of the reference capacitor helps to eliminate parasitic capacitance, and the thermistor helps the sensor obtain a higher accuracy. These unique design aspects cause the sensor to have an excellent humidity sensing performance in respiration monitoring applications. Furthermore, through the adoption of machine learning algorithms, the sensor can distinguish different respiration states with an accuracy of 94%. Therefore, this humidity sensor design is expected to be used widely in both consumer electronics and intelligent medical instrument applications.

Shell-and-tube heat exchangers (STHXs) have been widely used in many industrial processes. In the present paper, flow and heat transfer characteristics of the shell-and-tube heat exchanger with continuous helical baffles (CH-STHX) and segmental baffles (SG-STHX) were experimentally studied. In the experiments, these STHXs shared the same tube bundle, shell geometrical structures, different baffle arrangement, and number of heat exchange tubes. Experimental results suggested that the CH-STHX can increase the heat transfer rate by 7–12% than the SG-STHX for the same mass flow rate although its effective heat transfer area had 4% decrease. The heat transfer coefficient and pressure drop of the CH-STHX also had 43–53% and 64–72% increase than those of the SG-STHX, respectively. Based on second-law thermodynamic comparisons in which the quality of energy are evaluated by the entropy generation number and exergy losses, the CH-STHX decreased the entropy generation number and exergy losses by 30% and 68% on average than the SG-STHX for the same Reynolds number. The analysis from nondimensional correlations for Nusselt number and friction factor also revealed that if the maximal velocity ratio R>2.4, the heat transfer coefficient of CH-STHX was higher than that of SG-STHX, and the corresponding friction factor ratio kept at constant fo,CH/fo,SG=0.28.

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Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil.