Search results for "Thermomechanical behavior"

showing 2 items of 2 documents

Experimental analysis of a thermoactive underground railway station

2022

Little is known about the real energy potential of thermoactive underground infrastructures, such as railway stations, that can act as a heating/cooling provider for the built environment. This study presents the results of thermomechanical full-scale in situ testing and numerical analysis of a thermoactive underground train station. The thermal performance and related geostructural impact of a portion of the new underground energy infrastructure (UEI) installed at the Lancy-Bachet train station in Geneva (Switzerland) are analyzed. Heating and cooling tests simulating real operative geothermal conditions are considered. Particular attention is given to ((i) the monitored wall-tunnel hydrot…

Energy geostructuresThermomechanical behaviorSoil–structure interactionUnderground infrastructuresGeotechnical Engineering and Engineering GeologyThermal response testSoil structure interactionEnergy wallsGeotechnical engineeringComputers in Earth SciencesUnderground railway stationSafety Risk Reliability and QualityThermal response testGeologyGeomechanics for Energy and the Environment
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Water and temperature contribution to the structuration of starch matrices in the presence of flavour.

2016

The effect of hydrothermal treatments and flavours addition on starch structure and its physical properties were studied. Native wheat starch was treated at 2 different hydrations (water-starch ratios: 50/50 and 80/20 g w/w) and temperatures (65 and 85 °C) in the presence of flavours (ethyl hexanoate and 2-hexanone). The freshly prepared samples were subjected to DSC and flavour analysis. Flavour inclusion complex could not be detected by DSC, however the result of flavour analysis proved that there were flavours interactions with starch. Both ethyl hexanoate and 2-hexanone interacted with starch at similar rates. The highest flavour loss was found in the samples at high hydration and heate…

GelatinizationStarchPhysicochemical propertiesFlavourAmylopectinAqueous-solutionsAnalytical Chemistrychemistry.chemical_compoundCrystallinity0404 agricultural biotechnologyPartial gelatinisationComplexesAmylose[SDV.IDA]Life Sciences [q-bio]/Food engineeringFreezingChromatographyThermomechanical behaviorChemistrySmall-angle X-ray scatteringGranule (cell biology)Wheat starch[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringTemperatureEthyl hexanoateWaterStarch04 agricultural and veterinary sciencesGeneral MedicineHeat-moisture treatment040401 food sciencePasting propertiesRVAAroma compoundsAmylopectinTasteFlavourAmyloseFood ScienceNuclear chemistryFood chemistry
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