Numerical Study on the Thawing of Frozen Biological Tissue Induced by Laser Irradiation

2002 ◽  
Author(s):  
Jianhua Zhou ◽  
Dengying Liu
Keyword(s):  
Heat Source ◽  
Biological Tissue ◽  
Food Industry ◽  
Near Infrared ◽  
Laser Light ◽  
Numerical Study ◽  
Infrared Wavelength ◽  
Precise Control ◽  
Strong Scattering ◽  
High Intensity Light

Because of its strong scattering effect in biological tissue, laser light (especially at near-infrared wavelength) can heat a comparatively large volume of tissue. This volume heating, coupled with other advantages (e.g. lasers can deliver high intensity light to small well-defined areas under precise control), makes the laser an excellent heat source. It can thus be used to achieve the thawing of frozen biological tissue. This may have great potentials in medicine (e.g. rewarming of cryopreserved biological tissue) and food industry.

Nanocrystals: The Preparation, Precise Control and Application Toward the Pharmaceutics and Food Industry

2018 ◽  
Vol 24 (21) ◽  
pp. 2425-2431 ◽  
Author(s):  
Cao Wu ◽  
Zhou Chen ◽  
Ya Hu ◽  
Zhiyuan Rao ◽  
Wangping Wu ◽  
...  
Keyword(s):  
Food Industry ◽  
Chemical Properties ◽  
Preparation Methods ◽  
Precise Control ◽  
Significant Process ◽  
Technology Applications ◽  
And Performance ◽  
Physical And Chemical ◽  
Analytical Technology ◽  
And Chemical Properties

Crystallization is a significant process employed to produce a wide variety of materials in pharmaceutical and food area. The control of crystal dimension, crystallinity, and shape is very important because they will affect the subsequent filtration, drying and grinding performance as well as the physical and chemical properties of the material. This review summarizes the special features of crystallization technology and the preparation methods of nanocrystals, and discusses analytical technology which is used to control crystal quality and performance. The crystallization technology applications in pharmaceutics and foods are also outlined. These illustrated examples further help us to gain a better understanding of the crystallization technology for pharmaceutics and foods.

scholarly journals Stripping of the Positive-tone Diazonaphthoquinone / Novolak Resist using Laser Irradiation from Visible to Near Infrared Wavelength

2012 ◽  
Vol 25 (6) ◽  
pp. 741-746 ◽  
Author(s):  
Tomosumi Kamimura ◽  
Hiroki Muraoka ◽  
Yuki Yamana ◽  
Yoshiaki Matsura ◽  
Hideo Horibe
Keyword(s):  
Laser Irradiation ◽  
Near Infrared ◽  
Infrared Wavelength

Employing CuInS2 quantum dots modified with vancomycin for detecting Staphylococcus aureus and iron(Ⅲ)

2021 ◽  
Author(s):  
Ziang Guo ◽  
Xiaowei Huang ◽  
Zhihua Li ◽  
Jiyong Shi ◽  
Xuetao Hu ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Quantum Dots ◽  
Biological Tissue ◽  
Near Infrared ◽  
Cuins2 Quantum Dots ◽  
Tissue Permeability

This paper describes a Near-infrared quantum dots (CuInS2 QDs)/antibiotics (vancomycin) nanoparticle-based assay for Staphylococcus aureus and iron(Ⅲ) detection. CuInS2 QDs with good biological tissue permeability and biocompatibility are combined with...

scholarly journals Application of Artificial Intelligence in Food Industry—a Guideline

2021 ◽  
Author(s):  
Nidhi Rajesh Mavani ◽  
Jarinah Mohd Ali ◽  
Suhaili Othman ◽  
M. A. Hussain ◽  
Haslaniza Hashim ◽  
...  
Keyword(s):  
Artificial Intelligence ◽  
Intelligent Systems ◽  
Food Industry ◽  
Near Infrared ◽  
Vision System ◽  
Electronic Tongue ◽  
World Population ◽  
Computer Vision System ◽  
The Past

AbstractArtificial intelligence (AI) has embodied the recent technology in the food industry over the past few decades due to the rising of food demands in line with the increasing of the world population. The capability of the said intelligent systems in various tasks such as food quality determination, control tools, classification of food, and prediction purposes has intensified their demand in the food industry. Therefore, this paper reviews those diverse applications in comparing their advantages, limitations, and formulations as a guideline for selecting the most appropriate methods in enhancing future AI- and food industry–related developments. Furthermore, the integration of this system with other devices such as electronic nose, electronic tongue, computer vision system, and near infrared spectroscopy (NIR) is also emphasized, all of which will benefit both the industry players and consumers.

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