Water Mobility Research Articles

Nanoparticles assisted polymer flooding: Comprehensive assessment and empirical correlation

Conventional Polymer flooding is considered the most promising chemical-enhanced oil recovery by reducing water mobility, and hence increasing the sweep efficiency. However, there are certain drawbacks associated with polymer flooding as the degradation of its molecular structure in severe reservoir environments. Recently, it is experimentally adopted that attachment of nanoparticles (NPs) toward polymer macromolecule may ameliorate the flooding performance and hence increase the oil recovery further than conventional polymer flooding. The potential of NPs assisted polymer flooding has been extensively studied in porous media through core flooding. The target of this work is to statistically scrutinize the previous core flooding experiments and investigate the parameters that affect the incremental oil recovery by NPs assisted polymer flooding. To accomplish this target, a robust investigation of the outcome of over 350 core-flood tests from the literature was gathered to investigate the impacts of rock-oil properties, flooding conditions, polymer, and NPs characteristics on incremental oil recovery. Additionally, Fractional factorial design (FFD) was used to analyze core flood results and screen the effects of reservoir rock, fluid, polymer, and NPs properties on the performance of assisted polymer flooding. Furthermore, an empirical model was built using an Artificial neural network (ANN) to predict the incremental oil recovery for polymeric nanofluid. The results of the investigation indicated that NPs assisted polymer flooding with optimum concentration of both polymer and NPs may result in an incremental recovery of 18% of oil-in-place. Furthermore, the results of FFD revealed that NPs concentration, polymer concentration, and rock permeability are the most significant parameters of oil recovery. The results outcome showed that there is an optimal concentration of both polymer and NPs assisted polymer. In addition, the results revealed that core-flooded viscous oil needs a highly permeable rock to guarantee successful flooding. The coefficient of determination (R2) between the real and calculated incremental oil from the ANN model was established to be 0.953 and 0.952 with an error of 5.6 and 8.7% respectively for the training and testing approaches. Such statistical investigations and ANN approaches afford new insights and guidelines for preliminary assessment, designing, and execution of Nanohybrid polymer upcoming projects on a field scale.

Investigation of Water Distribution and Mobility Dynamics in Recalcitrant Quercus acutissima Seeds during Desiccation Using Magnetic Resonance Methods

Recalcitrant seed vigor is closely related to seed moisture, so how do the water distribution and status change during seed drying? In this study, we investigated the association between water content (WC) and germination of Quercus acutissima seeds and used nuclear magnetic resonance (NMR) to monitor the water dynamics during seed drying. Results showed that freshly dispersed seeds had 38.8% WC, but drying to 14.8% WC resulted in a complete loss of vigor. Magnetic resonance images (MRI) reveal that the embryonic axis had the highest WC and the fastest rate of water loss, and seeds lost water from the embryonic axis to the apex and from the center to the end of cotyledons during desiccation. According to low-field NMR results, the proportion of free water in fresh seeds was the highest at 55%, followed by bound water at 10% and immobile water at 35%. During drying, the bound water and free water of seeds were lost simultaneously, and free water was lost most when the seeds died. Our results revealed that Q. acutissima seeds are highly sensitive to desiccation and that the water loss sites of the seeds were at the micropyle and scar. During desiccation, the bound water could not be retained, and the water balance in the seeds was broken, eventually leading to seed death.

A method for measuring dielectric relaxation of water by NIR spectroscopy: Applicability and application to measurement of water diffusion coefficient

AbstractDeterioration of biomaterial is subject to the interaction between biomolecules and water, which is often of special interest to the realization of long‐term preservation. In previous study, we reported the relationship between dielectric rotational relaxation time and the ν2 + ν3 NIR combination band of water as well as the theory behind it using saccharide solutions as examples and proposed a method accordingly which takes advantages of the infrared microscope to measure the dielectric relaxation time of water in biomaterials. In this work, we examined protein, polypeptide, sugar alcohol and some shelf‐stable vegetables to further discuss its applicability and limit. We also proved that this method can be used for measuring water diffusion coefficient and showed example of how the diffusion coefficient can be used to predict water distribution during drying process at a significantly enhanced spatial resolution relative to other techniques.Practical applicationsMolecular mobility of water determines many properties of biomaterials and can be characterized by different spectroscopies. This paper examined the applicability of a method of calculating the dielectric relaxation time of water using NIR spectrum on different solutions and proved that this method may also be used for calculating the diffusion coefficient of water, a parameter subject to molecular mobility and crucial in the drying process. This paper also provided example of the application of this method in the calculation of water distribution during drying process. The high spatial resolution of infrared microscope relative to other techniques may enable the measurement of water dynamics in biomaterials in a much quicker way and smaller scale.

A Comparative Study of the Dam Stability at Various Stages using Numerical Modeling and in Situ Measurements

Earth dams remain the most used means of water mobilization in Algeria, due to their lower cost compared to concrete gravity dams and their capacity to resist better to seismic excitations. A study of the hydraulic structure was carried out in this paper, according to simple rules and empirical approaches. During the last decade, several high earth dams have suffered significant failures of the upstream or downstream slopes at the end of construction, after the initial impoundment, and under seismic loads. To prevent this occurrence or to minimize the damage in these hydraulic structures, a reexamination of the earth dams' behavior using more elaborate calculation methods is necessary. The purpose of the current study is to numerically model the behavior and analyze the stability of earth dams in terms of displacements at the end of construction, after the initial impoundment, during an earthquake, and compare these displacements with those measured in situ. A case study was conducted for the Taksebt - Tizi Ouzou dam by using the Plaxis 2D calculation code and the finite element method. The comparison of the obtained results shows a close concordance with the monitoring results of the dam carried out by various specialized organizations.

Using Water Stable Isotopes and Cross-Correlation Analysis to Characterize Infiltration of Precipitation through Unsaturated Zone at the Velika Gorica Site of Zagreb Aquifer

The unsaturated zone plays a crucial role in the hydrological cycle and is a key factor in modeling and understanding hydrological processes. It regulates water transfer from the land surface to the groundwater while providing protection, transfer, and attenuation of potential groundwater contaminants. This research presents the first results of continuous in situ monitoring of all soil horizons of the Eutric Cambisols and the remaining unsaturated zone of the Zagreb aquifer (Velika Gorica well field). The Zagreb aquifer is the main source of potable water for the inhabitants of the City of Zagreb and Zagreb County, which is protected by the Republic of Croatia. Cross-correlation analysis and water stable isotopes (δ2H and δ18O) were used to investigate whether there is a hydraulic connection between precipitation and groundwater, the approximate duration of percolation, and whether there are indicators that suggest the presence of preferential flow or processes such as water mixing and/or evaporation. The cross-correlation analysis showed and confirmed the assumption of the presence of preferential flow with average lag times ranging from 1.59 up to 3.63 h. The results also indicate that low organic matter content may contribute to higher lag times associated with precipitation infiltration. It was found that only high-intensity precipitation events allow effective infiltration, and that the amount of infiltration depends on the water content of the soil at the beginning of each precipitation event. The isotopic results showed that the isotopic composition of the soil water in the first three soil horizons follows the one of precipitation, while deuterium excess confirmed that the sampled water is mobile water and that an evaporation process is possible in the A horizon. The results also show that suction cups can be used to determine the isotopic signature of both bulk and mobile water, depending mainly on the granulometric composition of the material in which they are installed.

Subsurface Porewater Flow Accelerates Talik Development Under the Alaska Highway, Yukon: A Prelude to Road Collapse and Final Permafrost Thaw?

AbstractThe presence of taliks (perennially unfrozen zones in permafrost areas) adversely affects the thermal stability of infrastructure in cold regions, including roads. The role of heat advection on talik development and feedback on permafrost degradation has not been quantified methodically in this context. We incorporate a surface energy balance model into a coupled groundwater flow and energy transport numerical model (SUTRA‐ice). The model, calibrated with long‐term observations (1997–2018 on the Alaska Highway), is used to investigate and quantify the role of heat advection on talik initiation and development under a road embankment. Over the 25‐year simulation period, the new model is driven by reconstructed meteorological data and has a good agreement with near surface soil temperatures. The model successfully reproduces the increasing depth to the permafrost table (mean absolute error <0.2 m), and talik development. The results demonstrate that heat advection provides an additional energy source that expedites the rate of permafrost thaw and roughly doubles the rate of permafrost table deepening, compared to purely conductive thawing. Talik initially formed and grew over time under the combined effect of water flow, snow insulation, road construction and climate warming. Talik formation creates a new thermal state under the road embankment, resulting in acceleration of underlying permafrost degradation, due to the positive feedback of heat accumulation created by trapped unfrozen water. In a changing climate, mobile water flow will play a more important role in permafrost thaw and talik development under road embankments, and is likely to significantly increase maintenance costs and reduce the long‐term stability of the infrastructure.

Shale gas transport in nanopores with mobile water films and water bridge

Gas flow properties in nanopores are significantly determined by the flow patterns. Slug flow pattern is a potential water–gas two phase flow pattern, in which gas molecules flow in form of gas slugs and water molecules separate gas slugs. Considering water slippage, a portion of water molecules accumulates at the wall with lower mobility, while the remaining water molecules take the shape of a water bridge. Adopting foam apparent viscosity model to represent slug rheological behavior, how water bridge disturbs on gas flow capacity is estimated. The results are compared with the water–gas two phase flow model that assumes annular flow pattern as well as the single gas flow model without the consideration of water. The comparison illustrates that gas molecular movement is significantly hindered by flow space reduction and loss of gas slippage. The impact from water phase of slug flow pattern is more significant than that of annular flow pattern on gas flow capacity. It is discovered that larger nanopores improves gas flow capacity while maintaining bulk water layer thickness and increasing water bridge thickness tend to reduce gas transport ability. A better understanding of the structure and transport of water and gas molecules are conducive to figure out the specific gas–water flow behavior and predict shale gas production.

Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying

Dried clam is a widely consumed marine product, with extended shelf-life and pleasant taste. The drying profiles and moisture distribution of Mactra veneriformis at different temperatures were obtained during hot air drying (HAD) with or without boiling pretreatment using kinetic models and low-field nuclear magnetic resonance (LF-NMR) combined with magnetic resonance imaging (MRI). Quantity analysis showed that boiling pretreatment significantly enhanced drying efficiency from 7.36 ± 0.71 to 4.47 ± 0.68 at 80 °C and Page model was optimal to predict water variation during drying. Moreover, boiled samples dried at 80 °C possessed good rehydration rate (213 ± 16%), texture (Hardness 9.87 ± 0.56, Cohesiveness 0.54 ± 0.06, Springiness 2.55 ± 0.44, Cheswiness 13.63 ± 4.03) and color properties. Structure analysis showed that heating, especially boiling, converted stable and orderly α-helix into β-turn and random coil. Low molecular weight protein was accumulated more in groups with boiling pretreatment than those without boiling. The obtained structure and denatured sarcoplasmic proteins during boiling significantly inhibited the formation of hardened surface and accelerated the drainage of immobilized water during HAD. The results indicate that the boiling pretreatment is essential for drying clams.

Enhanced freeze-thawing stability of water-in-oil Pickering emulsions stabilized by ethylcellulose nanoparticles and oleogels

This study developed water-in-oil (W/O) Pickering emulsions stabilized by ethylcellulose (EC) nanoparticles and EC oleogels, which presented significantly improved freeze-thawing (F/T) stability. Microstructural observation suggested EC nanoparticles were distributed at the interface and within the water droplets, and the EC oleogel trapped oil in the continuous phase. Freezing and melting temperatures of water in the emulsions with more EC nanoparticles were lowered and the corresponding enthalpy values were reduced. F/T led to lower water binding capacity but higher oil binding capacity of the emulsions, compared to the initial emulsions. Low field-nuclear magnetic resonance confirmed the increased mobility of water but decreased mobility of oil in the emulsions after F/T. Both linear and nonlinear rheological properties proved that emulsions exhibited higher strength and higher viscosity after F/T. The widened area of the elastic and viscous Lissajous plots with more nanoparticles suggested the viscosity and elasticity of emulsions were increased.

Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage

Abstract This study aimed to investigate effects of ellagic acid (EA) and ε-polylysine hydrochloride (ε-PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε-PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε-PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε-PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε-PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA-s-PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε-PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.

Nitrate leaching and its implication for Fe and As mobility in a Southeast Asian aquifer.

The drinking water quality in Southeast Asia is at risk due to arsenic (As) groundwater contamination. Intensive use of fertilizers may lead to nitrate (NO3-) leaching into aquifers, yet very little is known about its effect on iron (Fe) and As mobility in water. We ran a set of microcosm experiments using aquifer sediment from Vietnam supplemented with 15NO3- and 13CH4. To assess the effect of nitrate-dependent anaerobic methane oxidation (N-DAMO) we also inoculated the sediment with two different N-DAMO enrichment cultures. We found that native microorganisms and both N-DAMO enrichments could efficiently consume all NO3- in 5 days. However, CH4 oxidation was observed only in the inoculated microcosms, suggesting that the native microbial community did not perform N-DAMO. In uninoculated microcosms, NO3- was preferentially used over Fe(III) as an electron acceptor and consequently inhibited Fe(III) reduction and As mobilization. The addition of N-DAMO enrichment cultures led to Fe(III) reduction and stimulated As and Mn release into the water. The archaeal community in all treatments was dominated by Ca. Methanoperedens while the bacterial community consisted of various denitrifiers. Our results suggest that input of N fertilizers to the aquifer decreases As mobility and that CH4 cannot serve as an electron donor for NO3- reduction.

Delaying In vitro gastric digestion of myofibrillar protein gel using carboxymethylated cellulose nanofibrils: Forming a compact and uniform microstructure

In this study, the reinforcement effects of carboxymethylated cellulose nanofibrils (CNF) with different carboxyl degree of substitution (0, 0.36, 0.72, and 1.24 mmol/g) on microstructure and gastric digestion in vitro of myofibrillar protein (MP) gel were investigated. The results showed that the addition of carboxymethylated CNF formed a dense and homogeneous gel network microstructure, thereby increasing the gel hardness and decreased the water mobility. The reinforcement of carboxymethylated CNF in gel structure was greatly depended on the surface charge, but it tended to strengthen and then weaken. The maximum value of hardness and lowest water mobility (T21 and T22) were shown in C0.72 gel, indicating the excessive surface charge would weaken the strengthening effects of particle fillers. Interestingly, the diffusion rate of pepsin was significantly correlated (p < 0.05) with T22, dry mass loss, and degree of hydrolysis (DH), suggesting that water mobility might be a factor associated to diffusion of pepsin, thereby affecting the MP gel gastric digestion. Moreover, a negative and significant correlation (p < 0.05) was observed between gel hardness and gel digestion. To sum up, the gel microstructure was greatly affected by the surface charge of carboxymethylated CNF and denser microstructure could delay the gastric digestibility of MP gel.

Effects of interfacial molecular mobility on thermal boundary conductance at solid-liquid interface.

The effects of interfacial molecular mobility on the thermal boundary conductance (TBC) across graphene-water and graphene-perfluorohexane interfaces were investigated using non-equilibrium molecular dynamics simulations. The molecular mobility was varied by equilibrating nanoconfined water and perfluorohexane at different temperatures. The long-chain molecules of perfluorohexane exhibited a prominent layered structure, indicating a low molecular mobility, over a wide temperature range between 200 and 450K. Alternatively, water increased its mobility at high temperatures, resulting in an enhanced molecular diffusion that significantly contributed to the interfacial thermal transport, in addition to the increasing vibrational carrier population at high temperatures. Furthermore, the TBC across the graphene-water interface exhibited a quadratic relationship with the rise in temperature, whereas for the graphene-perfluorohexane interface, a linear relationship was observed. The high rate of diffusion in interfacial water facilitated additional low-frequency modes, and a spectral decomposition of the TBC also indicated an enhancement in the same frequency range. Thus, the enhanced spectral transmission and higher molecular mobility of water with respect to perfluorohexane explained the difference in the thermal transport across the interfaces considered herein.

Correlating 3D printing performance with sol-gel transition based on thermo-responsive k-carrageenan affected by fructose

Thermo-responsive food inks occupy an important part of 3D food printing materials. A great challenge of their accurate 3D printing is to ensure sol-gel transition is adapted to 3D printing process. In this study, k -carrageenan (KG) incorporated with fructose (0–30%, w/v) was selected as a representation of thermo-responsive inks, and their interactive mechanism was investigated. Sol-gel transition and rheology were correlated with 3D printing process in terms of extrusion stage, formation stage, and self-supporting stage. Results indicated that fructose addition increased ink's gelation temperature (Tg) and affected printing temperature selection. During extrusion stage, ink in sol-state with a low viscosity was desirable to enable proper extrudability. While, during formation stage, sol-gel transition speed (gelation time) was important for extruded ink to solidify to avoid continuous spreading. Increased elastic modulus (G′) with fructose addition was beneficial for printed structures to be self-supportable during self-supporting stage. Low field nuclear magnetic resonance (LF-NMR) indicated that water mobility was increasingly restricted with addition of fructose. Hydrogen bond, hydrophobic and electrostatic interactions all significantly affected the KG/fructose ink. Scanning electron microscopy (SEM) suggested that fructose addition resulted in a denser network structure. This study would provide insights on 3D printing of thermo-responsive food inks by correlating with sol-gel transition. • 3D printing behavior was correlated with sol-gel transition process. • 3D printing was divided into three stages and correlated with rheology change. • Fructose addition increased Tg, gelation speed and resultant 3D printing behavior.

Effect of water-retention agents on Scomberomorus niphonius surimi after repeated freeze–thaw cycles: low-field NMR and MRI studies

Abstract Repeated freeze–thaw cycles can directly cause the changes in the water distribution, physicochemical characteristics, and microstructure of Scomberomorus niphonius surimi. To improve the quality of S. niphonius surimi, the effect of water retention agents (phosphate and trehalose) was investigated during freeze-thaw cycles. The results of low-field nuclear magnetic resonance (LF-NMR) combined with magnetic resonance imaging (MRI) analysis showed that the water retention agents could obviously decrease the water loss and water mobility during repeated freeze–thaw cycles. Water retention agent significantly reduced the cook loss and improved the surimi quality by decreasing the surimi protein denaturation. The scanning electron microscopy (SEM) characterization revealed that water retention agents could obviously ameliorate the protein structure damage. In addition, the principal component analysis combined with LF-NMR parameters showed clear discrimination between samples supplemented with different water retention agents. In a word, the LF-NMR and MRI might provide useful information in a non-invasive manner for monitoring the effects of water-retention agents on surimi after repeated freeze–thaw cycles.

Mechanism of freezing treatment to improve the efficiency of hot air impingement drying of steamed Cistanche deserticola and the quality attribute of the dried product

Cistanche deserticola is a famous herb owing to its kidney tonifying and anti-aging value. Freshly harvested Cistanche deserticola has an extremely short shelf life even under low temperature conditions due to chilling. Steaming followed by drying is the main way to extend its shelf life. However, the energy consumption of the drying process of the steamed Cistanche deserticola (SCD) is extremely high due to the low drying efficiency caused by steaming. This study investigated the effect of freezing treatment (FT) on the drying characteristics and quality attributes of SCD from the aspects of cell wall, microstructure, texture properties and moisture state by using X-ray micro-tomography, scanning electron microscopy and low-field pulsed nuclear magnetic resonance analyses. The Results indicated that FT improved the tissue porosity and electrolyte leakage due to ice crystal formation, reduced the tissue hardness due to the microstructural disruption, enhanced the water mobility through the conversion of bound water to free water, as well as altered the cellular structure by reducing the cell wall thickness, which promoted the moisture migration during the drying process and revealed the mechanism of 37.55 % reduction in drying time and 36.64 % reduction in energy consumption, for frozen samples. Regarding the quality attributes of the dried SCD with different FT times, rehydration capacity decreased by increasing the FT time but was still higher than the unfrozen sample. With FT for 7 days, the destruction of the internal structure shortened the drying time and enhanced the extraction process, increasing the bioactive content and antioxidant activity of SCD by 13.90 % and 48.71 %, respectively. The obtained results are expected as a experimental basis for processing and storing Cistanche deserticola on an industrial scale.

Effect of Ultrafiltered Milk on the Rheological and Microstructure Properties of Cream Cheese Acid Gels

The addition of ultrafiltered (UF) milk retentate is known to impact milk properties during mozzarella and cheddar cheese production, but the effect during cream cheese production is less well understood. Little is known about the impact of UF retentate on the intermediate stages of manufacture, such as protein assembly and the formation of hydrated acid gel structures. Here, milk prepared for cream cheese manufacture using a concentration factor of 2.5 or 5 had a similar particle size distribution to unconcentrated cheese milk after homogenization but increased viscosity and a slower rate of acidification, which could be altered by increasing starter culture concentration. The acid gels formed contained more protein and fat, resulting in a higher storage modulus, firmness, and viscosity. A denser microstructure was observed in acid gels formed with UF retentate addition, and quantitative two- or three-dimensional analysis of confocal images found a greater volume percentage of protein and fat, decreased porosity, and increased coalescence of fat. The mobility of water, as assessed by proton nuclear magnetic resonance, was reduced in the dense UF gel networks. Water movement was partially obstructed, although diffusion was possible between interconnected serum pores. These insights improve our understanding of acid gel formation. They can be used by manufacturers to further optimize the early and intermediate stages of cream cheese production when using concentrated milk to reduce acid whey production and lay the foundation for larger pilot scale studies of intermediate and final cream cheese structure.

Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties

The effect of carboxymethyl chitosan (CMCH) on the oxidation stability and gel properties of myofibrillar protein (MP) from frozen pork patties was investigated. The results showed that CMCH could inhibit the denaturation of MP induced by freezing. Compared with the control group, the protein solubility was significantly (P < 0.05) increased, while the carbonyl content, the loss of sulfhydryl groups, and the surface hydrophobicity were decreased, respectively. Meanwhile, the incorporation of CMCH could alleviate the influence of frozen storage on water mobility and reduce the water loss. With the increased concentration of CMCH, the whiteness, strength, and water-holding capacity (WHC) of MP gels were significantly improved, in which the maximum value was at addition level of 1 %. In addition, CMCH inhibited the decrease in the maximum elastic (G′) value and loss factor (tan δ) value of samples. By scanning electron microscopy (SEM) observation, CMCH stabilized the microstructure of the gel and maintained the relative integrity of the gel tissue. These findings suggest that CMCH could be used as a cryoprotectant to maintain the structural stability of MP in pork patty during frozen storage.

Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides

Emulsion gels with unique structural and mechanical properties have promising applications in 3D food printing. The purpose of this paper was to investigate the rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate (WPI) emulsion gels by adding guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA). The results showed that all samples exhibited shear thinning behavior and elastic characteristic. XG could reduce water mobility and increase WHC of WPI emulsion gel. The disulfide bond was the main chemical molecular force of emulsion gels, and XG significantly increased the hydrophobic interactions. GG and LBG increased gel strength, hardness and gumminess, reduced springiness, cohesiveness and chewiness of emulsion gels. GG sample had the best printing performance, more uniform network structure and better stability of β-carotene. This study provided a theoretical basis for 3D printing functional food.

Effect of Ultrasound Combinated with Sodium Hypochlorite Treatment on Microbial Inhibition and Quality of Fresh-Cut Cucumber

The influence of ultrasound combined with sodium hypochlorite (US-NaClO) treatment on microorganisms and quality of fresh-cut cucumber during storage were investigated. Ultrasound (400 W, 40 kHz, US: 5, 10 and 15 min) and sodium hypochlorite (NaClO: 50, 75, 100 ppm) were used to treat fresh-cut cucumber in a single or combined treatment and stored at 4 °C for 8 days and analyzed for texture, color and flavor. The results showed that US-NaClO treatment had a synergistic effect on the inhibition of microorganisms during storage. It could significantly reduce (p < 0.05) the number of microorganisms by 1.73 to 2.17 log CFU/g. In addition, US-NaClO treatment reduced the accumulation of malondialdehyde (MDA) during storage (4.42 nmol/g) and water mobility, and maintained the integrity of the cell membrane, delayed the increase of weight loss (3.21%), reduced water loss, thus slowing down the decline of firmness (9.20%) of fresh-cut cucumber during storage. The degradation of chlorophyll (6.41%) was reduced to maintain the color of freshly cut cucumbers. At the same time, US-NaClO could maintain the content of aldehydes, the main aromatic substance of cucumber, and reduced the content of alcohols and ketones during storage. Combined with the electronic nose results, it could maintain the cucumber flavor at the end of the storage period and reduce the odor produced by microorganisms. Overall, US-NaClO was helpful to inhibit the growth of microorganisms during storage, improve the quality of fresh-cut cucumber.