Ethylene is a plant hormone emitted during fruit ripening that affects growth and development. Managing ethylene levels is crucial for preserving the quality of harvested fruit, and a sensor for detecting ethylene levels can help reduce food waste. Recent literature has focused on developing cost-effective, high-performance ethylene sensors, with carbon nanotubes being a promising material for chemiresistor-based sensors. In their paper Shaalan et al. used a Linkam HFS600E-PB4 stage with electrical connectors to test the performance of their sensor at 30 °C.
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream
Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
Biodegradable Poly(Butylene Succinate)-Based Composites for Food Packaging
Food-grade monoglyceride oil foams: the effect of tempering on foamability, foam stability and rheological properties
Plasticizing effect of coconut oil on morphological, mechanical, thermal, rheological, barrier, and optical properties of poly(lactic acid): A promising candidate for food packaging
Key composition optimization of meat processed protein source by vacuum freeze-drying technology
This study, using Linkam’s Freeze Drying system FDCS196, shows how the freeze-drying process can be used to preserve meat, discussing the effect of system pressure on the freeze drying efficiency.
Full Open Access article available via CC BY NC 4.0.
Prickett, Richelle C., et al. "Effect of supercooling and cell volume on intracellular ice formation." Cryobiology 70.2 (2015): 156-163.
