Developments in organic solid–liquid phase change materials and their applications in thermal energy storage

Novel strategies and supporting materials applied to shape-stabilize organic phase change materials for thermal energy storage–A review

A review of available technologies for seasonal thermal energy storage

Preparation and thermal characterization of paraffin/metal foam composite phase change material

Shape-stabilized phase change materials based on porous supports for thermal energy storage applications

Preparation and thermal energy storage properties of paraffin/expanded graphite composite phase change material

With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products. 

Ni Zhang

Papers

Preparation and thermal energy storage properties of paraffin/expanded graphite composite phase change material

Application of sous vide cooking to aquatic food products: a review