Search results for "lcsh:Computer engineering. Computer hardware"
showing 10 items of 94 documents
Case Study of Potential Production of Renewable Energy Sources (RES) from Livestock Wastes in Mediterranean Islands
2017
The aim of this work is to evaluate the potential production of Renewable Energy Sources (RES) from livestock wastes that are commonly found on Mediterranean islands, by using the island of Malta as a case study. Organic wastes in the form of livestock manure and slurry, as well as other by-products originating from the food transformation industry in the making of alcoholic beverages and the processing of olives, tomatoes and other streams, if mixed in such a way to achieve a correct C/N ratio, can be subjected to anaerobic co-digestion for the production of biogas and digestate. Biogas can be further transformed into biomethane, a fuel that can be used to power surface transportation and …
Pressure Retarded Osmosis: a Membrane Process for Environmental Sustainability
2016
Salinity Gradient Power (SGP) based on the controlled mixing between two solutions at different salinities is a viable alternative to produce power from renewable sources. Pressure Retarded Osmosis (PRO) is one of the most promising technologies proposed so far for the exploitation of such energy source. Apart from the typical source of salinity gradients, namely river water and seawater, more and more interest has been raised recently towards the use of non-conventional saline solutions. In this work, water originating from a sewage treatment plant is used as the dilute solution (feed solution), while brine exiting from a desalination plant is used as the concentrate (draw solution), thus …
Effects of Rapid Refrigeration and Modified Atmosphere Packaging on Litchi (Litchi chinensis Sonn.) Fruit Quality Traits
2017
Litchi (Litchi chinensis Sonn.) is a tropical fruit characterized by a rapid pericarp browning and dehydration during postharvest, resulting in an accelerated shelf life and in a loss of consumer appreciation and consequently of its market value. The aim of our study was to assess litchi fruit chemical-physical and sensory quality changes during postharvest and shelf life using rapid refrigeration (RR) and active modified atmosphere packaging (MAP). Litchi fruits were picked at commercial harvest and were divided in 4 groups: not treated fruit (CTR); rapid refrigerated fruit (RRF); modified atmosphere packed fruit (MAP); hydrogen peroxide treated and modified atmosphere packed fruit (MAP+).…
Consumer Assessment on Sensory Attributes of Fresh Table Grapes Cv 'Italia' and 'Red Globe' after Long Cold Storage Treatment
2017
The impact of research that is being carried out into the relationship between food and consumers is progressively reinforced by continuous findings in literature confirming that consumers choose foods basing on their functional cognition and sensory perception, especially when buying fruit and vegetables. Therefore, it is important for table grape producers to be aware of consumers' concerns and preferences both, during the purchasing stage and after, during consumption at home, when experiential attributes have more importance. In both cases, sensory attributes play an important role in determining consumers’ purchase behavior of table grape. Table grapes cv ‘Italia’ and ‘Red Globe’ are p…
High quality extra virgin olive oil from olives attacked by the olive fruit fly, Bactrocera oleae (Rossi) (Diptera Tephritidae): which is the tolerab…
2017
The infestation due to the olive fruit fly, Bactrocera oleae (Rossi), the key pest in most of world olive groves, has been monitored in six years, from 2004 to 2008 and in 2014, in eight coastal Sicilian olive groves consisting of ‘Cerasuola’ and ‘Nocellara del Belice’ cultivars. Infestation was recorded following the classical sampling method based on olive collection and dissection, in order to count live olive fruit fly instars (eggs, larvae and pupae) and exit holes. Four different infestation indexes, all of them calculated using data recorded at harvest, have been used to assess their relationship with the main three quality parameters of the olive oil obtained from the same olive sam…
Quality Changes of Tropical and Subtropical Fresh-Cut Fruits Mix in Modified Atmosphere Packaging
2017
Application of passive modified atmosphere packaging (MAP) for shelf life extension of mixed pineapple slices, mango pieces and orange segments, was evaluated. Fruits of Ananas cv ‘Gold’, Mango cv ‘Keitt’ and Orange cv ‘Washington Navel’ were washed, sanitized, peeled and cut. Minimal processed fruits were packed under 2 different atmospheres, passive (air) and active MAP (70% N2, 10 %O2, 20 %CO2), and stored at 10±1 °C with 85±5% RH for 12 days. Changes in package atmosphere composition, weight loss, color, texture, pH, soluble solids, sensory attributes, were evaluated after cutting and at three subsequent stages of storage (the 3 day, 6d, 9d, and the 12 day). Color parameters L* and b* s…
Shelf-Life and Quality of Fresh-Cut Peach Cv ‘Ruby Rich’ at Different Maturity Stage
2017
‘Ruby Rich’ is a yellow-flesh peach cultivar that ripens during the last week of May and the first of June. This fruit is characterized by distinct colour and size, which make it highly appreciated by consumers, particularly, in the local markets. However, is known about ‘Ruby Rich’ minimal processing physiology. The aim of this study was to investigate the effect of passive atmosphere, during 12 d, on shelf-life and quality of fresh cut peach fruit, at different ripening stages. ‘Ruby Rich’ peach fruits were picked at mature-green stage (MG) (55.0 ± 0.5 N), and ripe stage (RP) (35.7 ± 0.7 N) determined by flesh firmness. Fruits were washed, peeled, sliced and stored for 0, 3, 5, 7 and 12 d…
Postharvest Application of Sulphur Dioxide Fumigation to Improve Quality and Storage Ability of "Red Globe" Grape Cultivar During Long Cold Storage
2017
Table grape cv 'Red Globe' is produced in Sicily and in other areas of Southern Italy. This produce is very appreciated by consumers, having the best rankings in the world market for exports and quality. Nevertheless, despite it is a non-climacteric fruit, table grape is very perishable, both after harvest, and during postharvest handling and cold storage. In fact, also at low temperatures, table grape is very sensitive to fungal infection (Botrytis cinerea) and other diseases, like gray mold, which is very aggressive. For this reason, a standard practice is to fumigate table grape with sulphur dioxide (SO2), after storage in chambers. The growing market request of table grape cv. 'Red Glob…
Performance of Nanostructured Electrode in Lead Acid Battery
2015
Lead acid batteries have a large number of potential advantages, but the high weight of lead limits their use in new technologies, like hybrid or electrical cars, which require light batteries with high specific energy. We tried to overtake this limit with nanostructured electrodes of PbO2 and Pb, obtained by electrodeposition in polycarbonate template. In the case of lead, to obtain electrodes with very good mechanical stability, a systematic investigation of electrodeposition process was needed to overcome the formation of dendrites that is the principal limitation of electrochemical production of metal lead. Nanostructured electrodes were tested in a zero gap configuration, using commerc…
Study of a Novel Electrochemical Method for Copper Recovery from Waste Printed Circuit Boards
2017
This study was carried out to recover copper from printed circuit boards of waste computers through an electrochemical process. To simplify the overall recovery process, large pieces of printed circuit boards were used instead of pulverized samples. In particular, these large pieces were directly used as an anode for copper electrorefining. For this purpose, electronic components and solder mask were initially removed from the boards. The electronic components can be treated separately to recover precious metals using various methods. The removal of solder mask was necessary to expose copper layers to the electrolytic solution and it was removed by a chemical treatment with sodium hydroxide…