Search results for " valorization"
showing 10 items of 52 documents
Selection of novel geopolymeric mortars for sustainable construction applications using fuzzy topsis approach
2020
Construction is recognized as one of the most polluting and energy consuming industries worldwide, especially in developing countries. Therefore, Research and Development (R&
Neutralization of acid and base solutions by Reverse Electrodialysis with Bipolar Membranes: a sustainable way to recover energy
2020
The large amount of acidic wastewaters produced in various industrial processes can have a large economic and environmental impact. Companies producing waste acid solutions have to send them to specific sites for the neutralization with alkaline solutions. However, efforts have been devoted so far to promote the acid recovery or its reuse. In the perspective of a more circular manufacturing approach, the present work proposes for the first time the use of the novel Bipolar Membrane Reverse Electrodialysis technology as a viable on-site way to convert the chemical energy associated to the pH gradient of waste acid/base solutions into electrical energy. Bipolar Membrane Reverse Electrodialysi…
Chemical Composition of Green Pea (Pisum sativum L.) Pods Extracts and Their Potential Exploitation as Ingredients in Nutraceutical Formulations
2021
Agro-industrial wastes contain a large number of important active compounds which can justify their use as innovative ingredients in nutraceutical products. This study aimed to provide a complete analysis of active molecules, namely (poly)phenols in pea pods water-based extracts, through a UHPLC-Q-Orbitrap HRMS methodology. Data showed that 5-caffeoylquinic acid, epicatechin, and hesperidin were the most relevant (poly)phenols found in the assayed extracts, with a mean value of 59.87, 29.46, and 19.94 mg/100 g, respectively. Furthermore, changes in antioxidant capacity and bioaccessibility of total phenolic compounds (TPC) after the simulated gastrointestinal (GI) process were performed usi…
Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study
2022
The interest in the consumption of health-promoting foods has led to identifying derivatives of the wine industry as products to increase the functional properties of different foods or to design new functional foods. The main goal of this study is to characterize and valorize byproducts and wastes of Sicilian grapes as new sources of bioactive components, from the perspective of a circular economy and a biorefinery approach. In particular, this research investigated: 1. the total phenolic content and antioxidant activities and 2. the phenolic profiles of free and bound fractions of defatted grape seeds and red grape skins from Sicily. Defatted grape seeds (DGS) and red grape skins (RGSK) a…
LAS CUBIERTAS DE HIERRO DE LA PALERMO LIBERTY - THE IRON ROOFS IN PALERMO’S LIBERTY
2016
The iron architecture spreads in Europe in the nineteenth century, coinciding with the advancement of the steel industry and the development of the extraordinary Art Nouveau period, a movement that analyses the evolution of the modern world, the industrial development, the advances in technology, the new social and cultural needs, to find a new suitable form to meet the new demands of representativeness. In this atmosphere of urban renewal, modern technology plays a primary role, and iron is well-suited to adapt to the new demands of taste that draw inspiration from nature and its organic forms. Many of the iron works of the period have disappeared, destroyed or demolished and others are in…
Power Production from Produced Waters via Reverse Electrodialysis: A Preliminary Assessment
2022
Wastewaters generated by crude oil extraction processes, called “produced waters” (PWs), are complex solutions that contain organic compounds, mainly hydrocarbons, and often exhibit high salinity. The large amounts of PWs represent a global issue because of their environmental impact. An approach widely used in the oil industry is the reinjection of this wastewater into the extraction wells after a suitable treatment. The high salt concentration of such solutions may be used in salinity gradient technologies to produce green electricity. Among these technologies, reverse electrodialysis (RED) is one of the most promising. In this work, the application of RED for energy generatio…
Ionic liquids: a highway with many lanes
Hydrothermal liquefaction of municipal sludge in sub- and super- critical water
2020
Hydrothermal liquefaction of municipal sludge was conducted to investigate the effects of sub- and supercritical water and of the fluid dynamic regime on the quality of the products. Preliminary experimental runs were performed at two different temperatures (350°C and 400°C) changing reaction time in order to work at fixed kinetic severity of the process. An improvement of the C content in the solid residues and of the ratio H/C of the biocrude was obtained when a stirred reactor was used both in sub- and supercritical water. A hydrocarbon fraction was separated from biocrude whose maximum yield of 25% w/w was achieved in supercritical conditions. Results showed that the cumulative energy r…
Le Musée Pointe-à-Calliere de Montréal
2010
Sin dalla sua apertura, il 17 maggio 1992, Pointe-à- Callière, Museo di archeologia e storia di Mntreal, ha avuto la missione di promuovere una maggiore consapevolezza della conoscenza storica e archeologica di Montreal attraverso attività formative, la conservazione e attività di ricerca che gravitano intorno al patrimonio culturale della città, in aggiunta alle associazioni regionali, nazionali e internazionali che lavorano a beneficio della collettività. La Société du Musée d'Archéologie et d’histoire de Montréal, Pointe-à- Callière si assicura che la missione venga portata avanti. Il Consiglio di fondazione del Museo è composto da quindici membri che rappresentano la città, le imprese p…
Rosticceria: ibridazioni gustative e logiche identitarie
2020
this contribution is dedicated to the analysis of a particular dish of sicilian, and in particular palermitan, cuisine known as 'rosticceria'. the essay investigates the ambivalent status of such bread dough-based dishes, halfway between street food and other categories of dishes. the analysis concerns both the manner and timing of consumption and the food-object itself from the point of view of its gustatory and sensory characteristics.