Search results for " sensor"

A wireless sensor network for vineyard management in Sicily (Italy)

2013

Wine quality depends on many factors, such as the choice of variety, stock, training system, pruning as well as environmental parameters and cultivation techniques performed in the vineyard. Monitoring the micro-climate of grapevine allows to conveniently perform the most important cultivation techniques (soil management, pesticide treatments, green pruning, harvest) thus reducing the operating costs of the vineyard, and increasing the overall quality of the grapes. The aim of the present study is to monitor the micro-climate of grapevine in order to control spring period hazards, to reduce the operating costs of the vineyard and to increase the quality of grapes. For this purpose a Wireles…

VARIABILITÀ SPAZIALE DELLA CONDUCIBILITÀ ELETTRICA SU SUOLI FORESTALI EVOLVENTI SULLA SERIE GESSOSO-SOLFIFERA

2004

In Sicilia, una superficie di circa 250.000 ettari, è interessata da suoli affetti da salinità. In laboratorio, la salinità del suolo può essere stimata, indirettamente, determinando la conducibilità elettrica (CE) dell’estratto di sospensioni suolo/acqua, mentre per la sua stima diretta in campo si sta diffondendo l’uso dei sensori ad induzione elettromagnetica. Scopo del lavoro è stata la valutazione della variabilità spaziale della conducibilità elettrica di suoli affetti da salinità, con un sensore elettromagnetico. L’area di studio ricade nella Sicilia centrale, nel “Complesso Boscato Mustigarufi” i cui suoli presentano un diverso contenuto di sali. Le misure, effettuate in 329 punti s…

Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily

In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results sho…

Effet du système d’élevage et de la technologie fromagère sur les caractéristiques sensorielles du fromage Caciocavallo Palermitano.

2012

Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocaval…

2012

Abstract Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditiona…

The effects of the traditional producing system on physicochemical, microbial and sensory properties of Caciocavallo Palermitano cheese

2015

Caciocavallo Palermitano (CP) is a traditional cheese made with raw milk from cows of Sicilian local breeds fed pasture-based diets in extensive farms (EXT), processed by an artisanal technology (ART) based on wooden tools and the action of native microflora. CP is obtained also in intensive farms (INT) where milk from cows of specialized breeds fed dry diets is transformed by advanced procedures (ADV) using a stainless steel equipment and lactic acid starter cultures. This research was planned to investigate the changes in cheese properties due to production system and ripening., Milk was collected 3 times from an EXT and an INT farm and processed in ART and ADV conditions. The 12 produced…

Self-Cleaning ZnO Nanosheets for Piezoelectric Sensors

2022

The design of wearable sensors coupling versatile analytical detection to self-cleaning is a highly desired combination, tackling the need of smart devices in response to the recent virus pandemics. To this aim, this work shows ZnO nanostructures obtained by a mild wet-chemistry approach onto ITO/PET flexible supports, resulting in wearable piezoelectric sensors exhibiting photocatalytic activity. ITO surfaces are treated with 0.5 mM KMnO4 aqueous solution (20 minutes, 90°C); ZnO growth is subsequently carried out by a previously shown wet-chemistry method [1]. SEM analysis shows the presence of a good surface coverage of ZnO nanosheets (NSs) (about 1.5 NSs/μm2) in the case of treated ITO, …

Oxidized graphene in ionic liquids for assembling chemically modified electrodes: a structural and electrochemical characterization study

2012

Dispersions of graphene oxide (GO) nanoribbons in ionic liquids, ILs (either 1-butyl-3-methylimidazolium chloride (BMIM-Cl-) or 1-butylpyridinium chloride (-Bupy-Cl-)) have been used to assemble modified screen printed electrodes (SPEs). The graphene oxide/ionic liquid dispersions have been morphologically and structurally characterized by the use of several techniques: X-ray photoelectron spectroscopy (XPS), Fourier transform-infrared (FT-IR) spectroscopy, high-resolution-transmission electron microscopy (HR-TEM). The assembled modified SPEs have then been challenged with various compounds and compared to several electro-active targets. In all cases high peak currents were detected, as wel…

SINTESI DI IMIDAZOLI E 4,4’-BISIMIDAZOLI FUNZIONALIZZATI, TRAMITE REAZIONI DI RIARRANGIAMENTO DI ISOSSAZOLI

2010

Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

2021

Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% …