Droplet nucleation and evaporation are ubiquitous in nature and many technological applications, such as phase-change cooling and boiling heat transfer. So far, the description of these phenomena at the molecular scale has posed challenges for modelling with most of the models being implemented on a lattice. Here, we propose an off-lattice Monte-Carlo approach combined with a grid that can be used for the investigation of droplet formation and evaporation. We provide the details of the model, its implementation as Python code, and results illustrating its dependence on various parameters. The method can be easily extended for any force-field (e.g., coarse-grained, all-atom models, and external fields, such as gravity and electric field). Thus, we anticipate that the proposed model will offer opportunities for a wide range of studies in various research areas involving droplet formation and evaporation and will also form the basis for further method developments for the molecular modelling of such phenomena.

Fresh fruit are highly perishable commodities, facing significant postharvest losses primarily due to physiological deterioration and microbial spoilage. Conventional preservation methods often face limitations regarding safety, residue, and environmental impact. Because of its rapid decomposition and low-residue-impact characteristics, ozone has proven superior as an efficient and eco-friendly solution for preserving fruit quality after harvest. The maturation and aging processes of kiwifruit are closely linked to the involvement of reactive oxygen species (ROS) metabolism. This study aimed to investigate the effects of intermittent ozone treatment (21.4 mg/m³, applied for 0, 1, 3, or 5 h weekly) on ROS metabolism, the antioxidant defense system, and storage quality of kiwifruit during cold storage (0.0 ± 0.5 °C). The results showed ozone treatment slowed the decline in titratable acid (TA) content and fruit firmness, inhibited increases in total soluble solids (TSSs) and weight loss, and maintained the storage quality. Additionally, ozone treatment enhanced the activities of antioxidant-related enzymes. This includes superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and ascorbate peroxidase (APX). Furthermore, it delayed the reduction in ascorbate (ASA), glutathione (GSH), total phenolic compounds, and flavonoid content, while also preventing the accumulation of ROS and the rise in malondialdehyde (MDA) levels. In summary, the results indicate that ozone treatment enhances the antioxidant capacity of kiwifruit by increasing the structural integrity of cell membranes, preserving the structural integrity of cell membranes, and effectively maintaining the storage quality of the fruit.

Heat pumps are widely investigated for their versatile use in a wide range of applications. In this study, three types of heat pumps were experimentally compared. These heat pumps include an one-stage without injection vapor heat pump, an one-stage injection vapor heat hump and a two-stage injection vapor heat pump with an economizer. The results showed that the heating capacity of all three variants of heat pumps decreases with the decrease of the evaporation temperature. However, the attenuation ratio of the heating capacity is found to be different from one pump to another. On the one hand, the largest attenuation rate is found to be 68.84% for evaporating temperatures ranging from −1 °C to −23 °C and for the case of one-stage heat pump. On the other hand, the smallest attenuation rate is found to be 31% for the two-stage injection vapor heat pump in the same temperature range. It is worth noting that the heating efficiency is improved by the amount of vapor injection, nevertheless, there is a maximum value due to the limitations of the economizer. The two-stage injection vapor heat pump can exhibit an enhanced heating efficiency of 127% compared to the one-stage without injection vapor heat pump and 13% compared to the one-stage injection vapor heat pump for an evaporating temperature of −23 °C.