Two lanthanide metal-organic frameworks (Ln-MOFs) with similar structures have been synthesized through objective synthesis. The two compounds are both 2-fold interpenetrating 3D frameworks. Topological analyses reveal that complexes 1 and 2 are 6-connected pcu net. In addition, both structures were embedded in uncoordinated nitrogen atoms. As the uncoordinated pyridine groups can be used as functional groups, we tested their sensing ability toward metal ions and small organic molecules. To our delight, fluorescence measurements show the two complexes can selectively and sensitively detect for Fe ion and nitromethane, which suggests that the two Ln-MOFs are promising bifunctional luminescence sensor materials with sensing metal ions and small organic molecules.

Polyimide nanocomposites with boron nitride-coated multi-walled carbon nanotubes (BN-c-MWCNTs) were successfully prepared with enhanced thermal conductivity and electrical insulation.

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Ultrasound as an eco-friendly green technology has been widely studied in food processing. Nevertheless, there is a lack of publications regarding the application of ultrasound in food processing using large-scale reactors. In this paper, the mechanisms and the devices of multi-frequency power ultrasound (MFPU) are described. Moreover, the MFPU applied in enzymolysis of protein, and washing of fruits and vegetables are reviewed. The application of MFPU can improve the enzymolysis of protein through modification on enzyme, modification on substrate materials, and facilitation of the enzymatic hydrolysis process. The ultrasound treatment can enhance the removal of microorganisms, and pesticides on the surface of fruits and vegetables. Furthermore, the reactors of ultrasound-assisted enzymolysis of protein, and washing of fruits and vegetables on the industrial scale are also detailed. This review paper also considers future trends, limitations, drawbacks, and developments of ultrasound application in enzymolysis and washing.

Three different combined microwave (MW) drying methods were compared, namely microwave-assisted vacuum drying (MWVD), microwave-assisted freeze drying (MWFD), microwave-enhanced spouted bed drying (MWSD), in terms of drying rate, drying uniformity, product colour, rehydration ratio, retention of b-carotene and vitamin C, and energy consumption. The drying rate of MWVD and MWSD were much faster than that of MWFD. The largest drying rate was obtained in MWSD with 3.5 W g )1 . In general, the colour of MWSD products was very uniform. Rehydration ratio of MWFD carrot pieces was almost the same as the freeze-dried (FD) products and better than MWVD and MWSD products. In addition, the highest retention of carotene and vitamin C was observed in MWFD carrot pieces. No significant differences were observed in carotene and vitamin C between MWVD and MWSD products. However, the energy consumption in MWFD was the highest. Figure 7 The retention of vitamin C (based on original sample weight) in carrot slices by different drying methods. Note: Different letters indicate a significant difference (P £ 0.05). Studies on combined MW drying of carrot W.-Q. Yan et al.

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