气候变化领域集成服务门户(CCPortal): On the Role of Starchy Grains in Ice Nucleation Processes

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DOI	10.1021/acsfoodscitech.3c00561
	On the Role of Starchy Grains in Ice Nucleation Processes
	Bose, Sandeep; Pal, Devendra; Ariya, Parisa A.
发表日期	2024
EISSN	2692-1944
起始页码	4
结束页码	5
卷号	4 期号:5
英文摘要	Little is known about the role of starchy food on climate change processes like ice nucleation. Here, we investigate the ice nucleation efficiency (INE) of eight different starchy food materials, namely, corn (CO), potato (PO), barley (BA), brown rice (BR), white rice (WR), oats (OA), wheat (WH), and sweet potato (SP), in immersion freezing mode under mixed-phase cloud conditions. Notably, among all these food materials, PO and BA exhibit the highest ice nucleation efficiency with ice nucleation temperatures as high as -4.3 degrees C (T-50 similar to -7.0 +/- 0.5 degrees C) and -6.5 degrees C (T-50 similar to -7.2 +/- 0.2 degrees C), respectively. We also explore the effect of environmentally relevant physicochemical conditions on ice nucleation efficiency, including different pH, temperature, UV/O-3/NOx exposure, and various cocontaminants. The change in shape, size, surface properties, hydrophobicity, and crystallinity of materials accounted for the altered INE. The increase in shape, size, and hydrophobicity of the sample generally reduces the INE, whereas an increase in crystallinity enhances the INE of the sample under our experimental conditions. The results suggest that environmentally relevant concentrations slightly alter INE, indicating their role as catalysts in environmental matrices. The outcome of studies on the ice nucleation properties of these food-containing aerosols might help in the physicochemical understanding of other biomolecule-induced ice nucleation, which is still an underdeveloped research area.
英文关键词	ice nucleation; starchy food materials; environmentallyrelevant; crystallinity; catalyst
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:001203901300001
来源期刊	ACS FOOD SCIENCE & TECHNOLOGY
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/298217
作者单位	McGill University; McGill University
推荐引用方式 GB/T 7714	Bose, Sandeep,Pal, Devendra,Ariya, Parisa A.. On the Role of Starchy Grains in Ice Nucleation Processes[J],2024,4(5).
APA	Bose, Sandeep,Pal, Devendra,&Ariya, Parisa A..(2024).On the Role of Starchy Grains in Ice Nucleation Processes.ACS FOOD SCIENCE & TECHNOLOGY,4(5).
MLA	Bose, Sandeep,et al."On the Role of Starchy Grains in Ice Nucleation Processes".ACS FOOD SCIENCE & TECHNOLOGY 4.5(2024).