Search results for "Process Engineering"
showing 10 items of 931 documents
Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration
2020
DYNAMIC MODELING TOOLS FOR SOLAR POWERED DESALINATION PROCESSES DURING TRANSIENT OPERATIONS
2007
Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review
2016
Abstract Inulin constitutes an important food ingredient, widely used for its fiber content, and its ability to substitute fat and sugar ingredients. Traditionally, industrial inulin production from chicory roots requires high extraction temperature (70–80 °C) and long extraction time (1–2 h). This conventional extraction is generally accompanied with the presence of a large amount of impurities in the extracted juice, mainly due to the application of high temperature, requiring thus further purification steps. To overcome these issues, developing novel extraction technologies, consuming less energy, faster, and providing high yield and purity, is of paramount importance to meet the require…
Calibration of a knock prediction model for the combustion of gasoline-LPG mixtures in spark ignition engines
2015
Gaseous fuels, such as liquefied petroleum gas (LPG) and natural gas (NG), thanks to their good mixing capabilities, allow complete and cleaner combustion than gasoline in spark ignition (SI) engines, resulting in lower pollutant emissions and particulate matter. In a previous work the authors showed that the simultaneous combustion of gasoline and LPG improves an SI engine efficiency with respect to pure gasoline operation with any significant power loss. The addition of LPG to the gasoline-air mixture produces an increase in knock resistance that allows running the engine at full load with overall stoichiometric mixture and better spark advance. In order to predict both performance and ef…
On the residual of a direct product
1978
Assessment of a pilot system for seawater desalination based on vacuum multi-effect membrane distillation with enhanced heat recovery
2018
Abstract This work presents the evaluation of an innovative system based on vacuum multi-effect membrane distillation modules (V-MEMD) for seawater desalination at pilot scale. This four-effect unit introduces a remarkable modification from previous V-MEMD systems, consisting of the use of the seawater feed flow as cooling in the condenser, rather than a separate circuit. Preheating the feed in the condenser improved heat efficiency (maximum gained output ratio obtained for seawater was 3.2). Maximum distillate fluxes reached 8.5 l h−1 m−2 for hot feed temperature 75 °C and feed flow rate 150 l h−1. Increasing both parameters to raise the productivity was hindered by the inability of the co…
Economic Analysis of a Building Integrated Photovoltaic System Without and With Energy Storage
2019
Abstract A grid-connected solar photovoltaic (PV) system with energy storage can help in overcoming the intermittency as well as in reducing the peak demand on the network. It also benefits in electricity bills savings. In this context, it is significant to examine the appropriate use of local energy storage (i.e. battery) connected with PV for reducing the energy supply from the grid, and also its contribution in peak demand reduction with more emphasis on reduction in annual consumer electricity bill. In this paper, a techno-economic analysis of Building Integrated Photovoltaic (BIPV) system with energy storage has been presented. A typical South Norwegian house, installed with PV, has be…
PROCESS AND PRODUCT OPTIMIZATION IN THE ARTISANAL PRODUCTION OF SICILIAN COFFE GELATO
2020
The production of artisan gelato has always been a very important sector for the Italian economy, the aim of this work is to highlight the peculiarity of production in Sicily, in synergy with a young economic reality and the production reality that is expanding Gelateria Cappadonia, Caffè Morettino Srl Palermo and the academic world. The aim of this research is to solve the color change during the production of artisan coffee gelato.
Hollandaise sauce and the chemistry behind old and new preparation techniques
2013
Hollandaise sauce has been part of western gastronomy since 1593. Being both an emulsion and a foam, it is a good educational platform for heterophasic systems. Preparing Hollandaise sauce generally includes two phases: forming the foam and forming the emulsion. The sauce is a challenging product and fails easily. Improved preparation techniques have been introduced throughout history. This work combines food historical, scientific and educational perspectives to Hollandaise sauce and introduces an experimental setup to compare the quality of sauces prepared with different techniques.
Effects of passive and active modified atmosphere packaging conditions on quality parameters of minimally processed table grapes during cold storage
2015
BACKGROUND: Table grape is a non-climacteric berry, sensitive to water loss and gray mold during postharvest storage. OBJECTIVE: To assess the effect of passive and active modified atmosphere packaging on quality parameters of minimally processed table grapes. METHODS: 'Red Globe' minimally processed table grapes were dipped in a sodium hypochlorite solution and irradiated with ultraviolet-C, before being packaged in a rigid polypropylene boxes, sealed with a micro perforated polypropylene film (PP) or a continuous polyethylene film, with: a) 5% O2 + 15% CO2 + 80% N (PET1); b) 20% CO2 + air (PET2). Samples were stored at 5°C for 21 days plus and additional 6-day period at 20°C to simulate s…