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Inspired by superhydrophobic leaves of water plants, a flexible superhydrophobic self-cleaning, transparent thin polymeric nanofur film was fabricated through highly scalable hot embossing and hot pulling techniques. Nanofur can retain an air film underwater, whose stability against external stimuli such as high pressure and movement through fluids is investigated. Additionally, the optical properties of nanofur are investigated and exploited to enhance the efficiency of optoelectronic devices.

Superhydrophobiztät --- Optoelectronics --- Bionik --- Biomimetic --- Air-retention --- Optoelektronik --- Superhydrophobicity --- Hot embossing --- Lufthaltung --- Heißprägen

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The revealing of the phenomenon of superhydrophobicity (the "lotus-effect") has stimulated an interest in wetting of real (rough and chemically heterogeneous) surfaces. In spite of the fact that wetting has been exposed to intensive research for more than 200 years, there still is a broad field open for theoretical and experimental research, including recently revealed superhydrophobic, superoleophobic and superhydrophilic surfaces, so-called liquid marbles, wetting transitions, etc. This book integrates all these aspects within a general framework of wetting of real surfaces, where physical and chemical heterogeneity is essential. Wetting of rough/heterogeneous surfaces is discussed through the use of the variational approach developed recently by the author. It allows natural and elegant grounding of main equations describing wetting of solid surfaces, i.e. Young, Wenzel and Cassie-Baxter equations. The problems of superhydrophobicity, wetting transitions and contact angle hysteresis are discussed in much detail, in view of novel models and new experimental data.

Wetting. --- Surface tension. --- Capillarity. --- Surfaces (Technology) --- Materials --- Surface phenomena --- Friction --- Surfaces (Physics) --- Tribology --- Matter --- Physics --- Permeability --- Surface chemistry --- Surface tension --- Capillarity --- Liquids --- Surface energy --- Wetting --- Surfaces --- Properties --- Mouillage (chimie des surfaces) --- Tension superficielle. --- Capillarité. --- Surfaces (technologie) --- Hysteresis --- Solid-liquid interfaces --- Liquid-solid interfaces --- Interfaces (Physical sciences) --- Elasticity --- Magnetic induction --- Solid-liquid interfaces. --- Hysteresis. --- Cassie Wetting. --- Contact Angle Hysteresis. --- Electrowetting. --- Non Stick Droplets. --- Superhydrophobicity. --- Surface Tension. --- Surface Wetting. --- Wenzel Wetting. --- Wetting Dynamics. --- Wetting Transitions.

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Water is necessary to produce energy, and energy is required to pump, treat, and transport water. The energy–water nexus examines the interactions between these two inextricably linked elements. This Special Issue aims to explore a single "system of systems" for the integration of energy systems. This approach considers the relationships between electricity, thermal, and fuel systems; and data and information networks in order to ensure optimal integration and interoperability across the entire spectrum of the energy system. This framework for the integration of energy systems can be adapted to evaluate the interactions between energy and water. This Special Issue focuses on the analysis of water interactions with and dependencies on the dynamics of the electricity sector and the transport sector

waste heat recovery --- absorption cooling --- water–energy nexus --- steelworks --- TRNSYS --- non-equilibrium molecular dynamics --- deformed carbon nanotubes --- deformed boron nitride nanotubes --- water transport --- diffusion --- Z-distortion --- XY-distortion --- screw distortion --- oil/water separation --- superhydrophilic/underwater-superoleophobic membranes --- opposite properties --- superhydrophobicity/superoleophilicity --- selective wettability --- micro/nanoscale composite structure --- virtual water network --- inter-provincial electricity transmission --- structural decomposition analysis --- electricity-water nexus --- cooling tower --- response surface model --- water --- power plant --- decarbonization --- energy concepts --- long-term energy storage --- power-to-gas --- power-to-X --- wastewater treatment --- anaerobic digestion --- water-energy nexus --- demand response --- energy consumption optimization --- multi-objective model --- urban water system --- local water supply --- electricity demand --- index decomposition analysis

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The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods.

Research & information: general --- active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC-GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses --- active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC-GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses

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The food packaging industry is experiencing one of the most relevant revolutions associated with the transition from fossil-based polymers to new materials of renewable origin. However, high production costs, low performance, and ethical issues still hinder the market penetration of bioplastics. Recently, coating technology was proposed as an additional strategy for achieving a more rational use of the materials used within the food packaging sector. According to the packaging optimization concept, the use of multifunctional thin layers would enable the replacement of multi-layer and heavy structures, thus reducing the upstream amount of packaging materials while maintaining (or even improving) the functional properties of the final package to pursue the goal of overall shelf life extension. Concurrently, the increasing requirements among consumers for convenience, smaller package sizes, and for minimally processed, fresh, and healthy foods have necessitated the design of highly sophisticated and engineered coatings. To this end, new chemical pathways, new raw materials (e.g., biopolymers), and non-conventional deposition technologies have been used. Nanotechnology, in particular, paved the way for the development of new architectures and never-before-seen patterns that eventually yielded nanostructured and nanocomposite coatings with outstanding performance. This book covers the most recent advances in the coating technology applied to the food packaging sector, with special emphasis on active coatings and barrier coatings intended for the shelf life extension of perishable foods.

active food packaging --- antimicrobial --- antioxidant --- biocatalytic --- surface modification --- pectin --- edible films --- biopolymer coatings --- fruits --- vegetables --- agricultural wastes --- revalorisation --- fresh-cut --- conditioning liquid --- coatings --- spoiling microorganisms --- probiotics --- Citrus spp. --- postharvest --- disease control --- fruit quality --- fungicide alternatives --- edible coatings --- chitosan --- antifungal ingredients --- gas barrier --- coating --- thin film --- PET bottle --- DLC --- SiOx --- SiOC --- isotactic polypropylene --- zinc oxide --- properties --- active packaging --- composites --- carvacrol --- coextrusion --- lysozyme --- lactoferrin --- salmon --- n/a --- food coatings --- food preservation --- biopolymers --- antioxidant and antimicrobial agents --- burrata cheese --- shelf life --- antimicrobial coating --- packaging design --- bilayer films --- strawberry --- packaging --- chitosan hydrochloride --- edible film --- food safety --- antimicrobial properties --- Botrytis cinerea --- Pectobacterium carotovorum subsp. carotovorum --- rotting --- cellulose nanocrystals (CNC) --- starch nanoparticles (SNP) --- barrier films --- nanomaterials --- nanocomposites --- bio-coatings --- oxygen barrier --- water vapor barrier --- paper --- surface --- Raman --- microscopy --- mapping --- barrier coating --- paper-based food packaging material --- alginate --- water vapor transmission rate --- MOSH/MOAH migration --- permeation --- grease barrier --- water absorptiveness --- HPLC–GC coupled with a flame ionization detector (FID) --- structural changes --- egg preservation --- Carica papaya L. --- starch --- image analysis --- porphyrin --- chlorophyllin --- active coating --- photoactivation --- self-sanitizing --- bologna --- electrospinning --- electrospraying --- superhydrophobicity --- polyethylene terephthalate (PET) --- polylactide (PLA) --- active films --- thermogravimetric analysis --- UV protection --- X-ray diffraction --- PET --- lamination --- nanoindentation --- interface --- edible coating --- hairy fig fruits --- navel oranges --- physicochemical responses --- HPLC-GC coupled with a flame ionization detector (FID)