Fang Yong

Multiferroic properties in terbium orthoferrite

Multiferroic properties in a polycrystalline terbium orthoferrite are investigated. Different thermomagnetic behaviors are observed in different magnetic fields, which is attributed to the suppression of the low temperature magnetic phase by an external magnetic field. Further studies reveal that the ferroelectricity originates from the spin configuration below 3.5 K. In addition, the magnetic field control of electric polarization and dielectric constant is observed, which suggests a magnetoelectric effect in TbFeO3. The origin of ferroelectricity in this rare-earth orthoferrite is discussed.

Multiferroicity in B-site ordered double perovskite Y2MnCrO6

Double perovskite manganite Y2MnCrO6 ceramic is synthesized and its multiferroic properties are investigated. Novel multiferroic properties are displayed with respect to other multiferroics, such as high ferroelectric phase transition temperature, and the coexistence of ferrimagnetism and ferroelectricity. Moreover, the ferroelectric polarization of Y2MnCrO6 below the magnetic phase temperature can be effectively tuned by an external magnetic field, showing a remarkable magnetoelectric effect. These results open an effective avenue to explore magnetic multiferroics with spontaneous magnetization and ferroelectricity, as well as a high ferroelectric transition temperature.

Comparison of osmotic dehydration and ultrasound-assisted osmotic dehydration on the state of water, texture, and nutrition of Agaricus bisporus

ABSTRACT To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient composition, the results showed that UOD produced samples with reducing sugar, ascorbic acid, and soluble protein content at significantly higher rates than OD process. Meanwhile, UOD reduced the losses in titratable acidity, free amino acids, and 5′-nucleotides compared to the OD process, and the UOD samples also showed a better texture and microstructure. In addition, low-field nuclear magnetic resonance data revealed that the relative signal intensity of vacuole protons declined during OD process; meanwhile, the UOD was more efficient than the OD treatment. Overall, UOD process not only retained nutrient composition and flavor material more effectively but also improved the texture and efficiency of mushrooms treated with osmosis.