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Objectives: This study aimed to summarize the existing literature on risk factors for arrhythmias after chemotherapy in cancer patients. To provide reliable evidence for treating arrhythmias after chemotherapy in oncology patients by assessing multiple biasing factors in the literature and quantifying the risk factors. Methods: The risk factors for arrhythmia following tumor chemotherapy were systematically collected from various reputable databases, including PubMed, Cochrane Library, MEDLINE, EMBASE, and multiple Chinese databases, covering the period from inception to May 2023. Two independent reviewers performed rigorous article screening, data extraction, and assessment of research quality. Data analysis was conducted using Review Manager 5.4 software, ensuring a standardized and robust approach to evaluate the gathered evidence. Results: The analysis of chemotherapy-induced arrhythmias included 16 articles, encompassing 14,785 cancer patients. Among the patients, 3295 belonged to the arrhythmia group, while 11,490 were in the non-arrhythmia group. These studies identified 12 significant risk factors associated with arrhythmias following chemotherapy in cancer patients. The findings of the analysis are as follows. General patient characteristics: The incidence of post-chemotherapy arrhythmias was 14.33 times higher in oncology patients aged ≥60 years compared to patients

Objective： Optimized the drying process of jujube slices and improved the product quality. Methods： Taking jujube slices as the research object, the correlation between conversion moisture content, infrared temperature and slice thickness and drying time and drying rate was studied, and the change rule of effective moisture diffusion coefficient of jujube slices in FD-IRD with conversion moisture content, infrared temperature and slice thickness was calculated, and the drying activation energy of jujube slices in FD-IRD was calculated according to the test data. Results： The lower the conversion moisture content is, the shorter the infrared drying time was. But the lower the conversion moisture content would greatly increase the freeze drying time. Proper increase of infrared drying temperature was beneficial to increase the effective diffusion coefficient of water. The thinner the slice is, the higher the drying rate was. Reducing the slice thickness can improve the effective water diffusion coefficient and shorten the drying time. The front and rear two stages were both speeds reducing drying processes. The effective moisture diffusion coefficients of freeze-drying and infrared drying under different drying conditions by solving Fick's second law were 3.39×10-9~9.47×10-9 and 3.34×10-9~2.01×10-8 m2/s, respectively; The drying activation energy of the infrared drying stage was 59.03 kJ/mol calculated by Anius formula. Conclusion： The conversion moisture content is 30%, and the infrared temperature is 60 ℃. Under the condition of slice thickness of 6 mm, the freeze infrared combined drying technology has short drying time and high efficiency.

The development of food infrared heating theories were discussed in this review, and the advancement of infrared heating in food processing were summarized. Moreover, the principle of food processing and process optimum method in various food infrared thermal treatment technologies, including sterilizing, thawing, blanching, baking, peeling and drying processes were also discussed.

Amines and aminiums play an important role in particle formation, liquid-phase reactions, and climate change and have attracted considerable attention over the years. Here, we investigated the concentrations and compositions of aminiums in PM 2.5 in 11 Chinese cities during the winter, focusing on the characteristics of aminiums during the polluted days and the key factors influencing aminium outbreak. Monomethylaminium was the dominant aminium species in most cities, except Taiyuan and Guangzhou, followed by dimethylaminium. Diethylaminium dominated the total aminiums in Taiyuan and Guangzhou. Thus, the main amine sources in Taiyuan and Guangzhou were significantly different from those in other cities. The concentrations of the total aminiums (TAs) in most cities increased significantly during the polluted days, while relatively weak aminium outbreaks during the polluted days occurred in Xi'an and Beijing. Additionally, the concentrations of TAs in Xi'an and Beijing were insignificantly correlated with those of PM 2.5 and the major acidic aerosol components, while the opposite pattern was observed in nine other cities. Thus, acid–base chemistry was significantly associated with the formation of aminiums in PM 2.5 in all cities, except Xi'an and Beijing. Based on the sensitivity analysis of the aminiums : ammonium ratio to ammonium changes, as well as excluding the effects of relative humidity and atmospheric oxidation, we proposed the possibility of the competitive uptake of ammonia versus amines on acidic aerosols or the displacement of aminiums by ammonia in Xi'an and Beijing (constraining aminium outbreaks). Overall, this study deepens the understanding of the spatiotemporal differences in aminium characteristic and formation in China. However, the uptake of amines on particles to form aminiums and the relevant influencing factors require further mechanistic research. [ABSTRACT FROM AUTHOR]

Storage is an important process involved in the postharvest treatment of grain–oilseed and is necessary for maintaining high quality and ensuring the long‐term supply of these commodities in the food industry. Proper storage practices help prevent spoilage, maintain nutritional value, and preserve marketable quality. It is of great interest for storage to investigate flow, heat and mass transfer processes, and quality change for optimizing the operation parameters and ensuring the quality of grain–oilseed. This review discusses the mathematical models developed and applied to describe the physical field, biological field, and quality change during the storage of grain–oilseed. The advantages, drawbacks, and industrial relevance of the existing mathematical models were also critically evaluated, and an organic system was constructed by correlating them. Finally, the future research trends of the mathematical models toward the development of multifield coupling models based on biological fields to control quality were presented to provide a reference for further directions on the application of numerical simulations in this area. Meanwhile, artificial intelligence (AI) can greatly enhance our understanding of the coupling relationships within grain–oilseed storage. AI's strengths in both qualitative and quantitative analysis, as well as its effectiveness, make it an invaluable tool for this purpose. [ABSTRACT FROM AUTHOR]

Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated significant potential in improving energy efficiency and product quality in the drying of foods and agricultural products. The current work provides a comprehensive analysis of the latest advancements in PVD technology, including its historical development, fundamental principles, and mechanistic aspects. The impact of periodic pulsed pressure changes between vacuum and atmospheric pressure on heat and moisture transfer, as well as structural changes in foods at micro‐ and macro‐scales, is thoroughly discussed. The article also highlights the influential drying parameters, the integration of novel auxiliary heaters, and the applications of PVD across various fruits, vegetables, and herbs. Furthermore, the review examines the current status and needs for mathematical modeling of PVD processes, identifying key challenges, research opportunities, and future trends for industrial application. The findings suggest that PVD not only enhances drying efficiency and reduces energy consumption but also preserves the nutritional value, color, and texture of dried products better than traditional methods. Future research should focus on optimizing process parameters and integrating advanced control systems to further improve the scalability and applicability of PVD technology in the food industry. [ABSTRACT FROM AUTHOR]