In this study, a micro-encapsulated phase change material (PCM) was composed of sugarcane wax-Al2O3composite as the core material and gelatin-gum Arabic as the polymer shell materials prepared by complex coacervation. The thermal behavior of solar panels integrated with this encapsulated PCM (EPCM) was investigated. The heat storage-dissipation performance and thermal stability of the sugarcane wax-based composite PCM layer with the heat capacity of 2.86 J/g·°C was influenced by its thickness. Increasing the composite PCM layer thickness from 4 mm to 7 mm could lower the module's front-facing glass temperature by 4% resulting in enhanced the photovoltaic power generation by 12% at the peak, because of the temperature storage ability of the composite PCM. Moreover, the thermal conductivity of the microencapsulated sugarcane wax was calculated using a steady-state one-dimensional energy balance equation. The thermal conductivities estimated across the composite PCM layer depth were found to be temperature dependent. A nonlinear regression of the power law thermal conductivity model gave a good agreement with the observed EPCM-surface temperatures.

The objective of this study was to investigate the effect of starter culture addition on proteolysis of Thai fermented sausages. Sausages inoculated with six different external starter cultures—Pediococcus pentosaceous, Pediococcus acidilactici, Weissella cibaria, Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus sakei—were compared with naturally fermented sausages. The results of microbiological analysis indicated that the dominance of lactic acid bacteria (LAB) could inhibit the growth of pathogens and spoilage. Proteolysis was observed during fermentation by the reduction of myofibrillar and sarcoplasmic proteins and the increase in nonprotein nitrogen (NPN) and total free amino acids. The highest increase in concentration of NPN and free amino acids was obtained from sausages inoculated with LAB. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) showed a similar pattern of proteolysis of sarcoplasmic proteins in all sausages, while that of the inoculated sausages with L. plantarum, L. pentsus, and L. sakei exhibited increased degradation of myofibrillar protein bands at 200 and 45 kDa.