0000000000673376
AUTHOR
Salvatore Barbagallo
showing 3 related works from this author
Evaluation of clogging in full-scale subsurface flow constructed wetlands
2016
Abstract Treatment processes that occur in constructed wetlands can result in gradual clogging of the porous medium. Clogging may result in hydraulic malfunction and/or reduced treatment performance. The aim of this study was to analyze the hydraulic aspects of horizontal subsurface flow (H-SSF) constructed wetlands (CWs), and, in particular, to investigate the clogging phenomena through in situ measurements of hydraulic conductivity of the gravel bed, quantification of accumulated clog matter and flow paths visualization by means of tracer tests. Removal efficiencies of chemical and physical contaminants were also assessed. Experiments were carried out in three full-scale H-SSF CWs in Sici…
An assessment of the Beerkan method for determining the hydraulic properties of a sandy loam soil
2014
Abstract Establishing the ability of the Beerkan Estimation of Soil Transfer parameters (BEST) procedure to reproduce soil properties is necessary for specific soil types. In this investigation, the BEST predictions for a sandy loam soil were compared with water retention data obtained by a standard laboratory method and with the saturated soil hydraulic conductivity, K s , obtained by both the Wu et al. (1999) method, applied to the BEST infiltration data, and the Simplified Falling Head (SFH) technique. When the original BEST-slope algorithm with the infiltration constants fixed at β = 1.9 and γ = 0.79 was applied, the agreement between the predicted and the measured retention data was sa…
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
2020
Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as "pastazzo"). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide range of healthy bioactive compounds and dietary fibers. In the present work, a debittered food grade orange fiber (DOF), extracted from orange juice by-product, was experimentally obtained and tested as fat-replacer at different percentages (30, 50, and 70%) in bakery confectionery products (brioches). The DOF showed high total fiber content, low water activity and a high water binding capacity. T…