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Objective: Solving the problems of high feed requirement, low flow rate and poor treatment effect of industrial-scale microfluidizer （ISM） in practical application. Methods: Combining CFD-PBM simulation and emulsion preparation test, four kinds of interactive chambers were optimized, and the final shape was obtained by size optimization. Results: Four kinds of interactive chambers had larger flow rate and hole diameter than the original interactive chamber. The effect of particle size reduction was T-impact type ＞ T double impact type ＞ cross impact type ＞ two shunt type. Shear force mainly existed in the shunt zone, impact force mainly existed in the impact zone, shear force and cavitation force mainly existed in the jet zone. Turbulent motion existed in the above three zones. The geometric parameters of T-shaped impact reaction chamber were optimized to obtain the final reaction chamber model. The minimum hole diameter was 0.7 mm, and the flow rate was 878 L/h at 120 MPa. The emulsion partical size prepared by the optimized chamber was 249 nm, which was in good agreement with the simulation results. Conclusion: T-impact type interactive chamber has the advantage of particle size reduction, and the impact force is the main factor.

Background: Many researchers have explored the impact of various technologies in museums on learning effects. Whether the application of technology in informal museum learning is effective, is the current issue that scholars pay more attention to. Objectives: This study will find the evidence to determine the effects of technology use on museum learning outcomes, and identify the future research trends in the field of technology application in museum learning. Methods: This study used a meta-analysis method to statistically analyse the experimental and quasi-experimental research in this field, and explored the effect sizes of technology application on the learning effect of museums. And the co-citation network analysis method was used to analyse the distribution of academic groups and research institutions in this field and the changes in research hotspots. Results and Conclusions: The results show that technologies significantly enhance noncognitive learning. Significant differences exist in the effects of the moderating variables on the influence of technology on the learning outcomes of museum learning. The scholars engaged in this research field come from various countries or regions and institutions. The research hotspots of and extended research on technically supported museum learning have changed continually in the past decade. Major Takeaways: This study answers the question of "whether, how, and to what extent does the application of technology affect the learning effect of museums". According to the research conclusions, certain suggestions are proposed in this paper from the perspectives of researchers and museum institutions for the effective application of museum technology.

In order to solve the problems of flesh loss in the process of navel orange juice extraction and poor suspension stability of navel orange juice, this study used an industrial-scale microfluidizer system (ISMS) to prepare whole-flesh Gannan navel orange pulp, achieving ultra-fine pulp of Gannan navel orange. The effects of different ISMS processing pressures (0, 60, 90, and 120 MPa) on the physicochemical properties (particle size distribution, rheological properties, micro morphology, suspension stability, color, pH) and nutritional qualities (soluble solids, VC, carotenoids, limonin, naringin content) of Gannan navel orange pulp was investigated. The results showed that the particle size of whole-flesh Gannan navel orange pulp gradually decreased, and D[3,2] decreased from 59.77 μm to 26.47 μm when the ISMS pressure increased from 0 MPa to 120 MPa. The pulp particles were refined and dispersed more evenly. In addition, the apparent viscosity of orange pulp gradually increased, and the consistency coefficient K increased from 0.126 to 0.165. Compared with whole-flesh Gannan navel orange pulp without ISMS processing, when the ISMS processing pressure was 90 MPa, the instability index of navel orange pulp was the smallest, decreasing from 0.504 to 0.374, and the precipitation weight ratio was the highest, increasing from 40.80% to 59.48%, indicating that the suspension stability of the whole-flesh Gannan navel orange pulp was the best at this time. In addition, after ISMS processing, the C* of the whole flesh Gannan navel orange pulp gradually increased, and the overall color of the navel orange pulp became more saturated. Moreover, ISMS processing did not affect its pH and total soluble solid content. With the increase of ISMS processing pressure, the VC content in navel orange pulp increased by 11%, the total carotenoid content increased by 15%, and the limonin content increased by 10% after ISMS processing, but the naringin content remained was not changed. In summary, in order to preserve as much nutrients as possible, 120 MPa was chosen as the optimal pressure. This study shows that ISMS can produce whole-flesh Gannan navel orange pulp with good suspension stability and nutritional quality at the industrial level, providing a new pulping route for the navel orange industry. [ABSTRACT FROM AUTHOR]

In order to solve the problem of rancidity of rice polishing powder and improve its physicochemical properties, the effects of twin-screw extrusion under different extrusion temperatures on the storage stability and nutritional properties of rice polishing powder were studied. Under the optimum extrusion temperature, the rice polishing powder (SR-1, SR-2, SR-3, and SR-4) with different particle sizes was prepared by low temperature impact mill (LTIM) under different air classifier speeds (300, 600, 1200, and 1800 r/min). The effects of the air classifier speed on volatile aroma compounds and physicochemical properties of rice polishing powder were studied. The results showed that the lipase activity of rice polishing powder decreased significantly from 12.94 mg/g to 2.18 mg/g after extrusion treatment. Stored at the 150th day, the fatty acid value of untreated rice polishing powder was 255.57 mg KOH/100 g, while the fatty acid value of the extruded sample was only 121.90 mg KOH/100 g. After extrusion treatment, dietary fiber, γ-aminobutyric acid, and γ- oryzanol in rice polishing powder were also well retained. LTIM promoted the release of volatile aroma compounds in rice polishing powder, and SR-3 had the highest concentration. Based on the partial least square discriminant, 9 differentially labeled components were screened according to the importance projection of variables, and it was confirmed that SR-3 had the strongest flavor. With the decrease of particle size, the specific surface area of rice polishing powder gradually increased, and the bulk density showed a decreasing trend. The whiteness index increased significantly from 66.08 to 76.61. Water absorption ability and solubility increased significantly from 1.77 g/g and 24% to 2.37 g/g and 31%, respectively. Fourier transform infrared spectroscopy analysis showed that LTIM destroyed hydrogen bonds in starch particles, resulting in more free hydroxyl group exposure. The results can provide a theoretical basis and technical support for the processing of high-quality rice polishing powder. [ABSTRACT FROM AUTHOR]