Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Ferruccio GIAMETTA"'
Publikováno v:
Sci, Vol 6, Iss 3, p 53 (2024)
The aim of this study was to evaluate the influence of different ventilation systems in two aging cells. One cell featured transverse airflow starting from the top, while the other had a dual-flow system with vertical air motion from top to bottom an
Externí odkaz:
https://doaj.org/article/d1818b638f61462d9e2fa634df31ba8a
Autor:
Simona Marianna Sanzani, Pasquale Catalano, Gianluca Tanucci, Ferruccio Giametta, Biagio Bianchi
Publikováno v:
Sci, Vol 6, Iss 3, p 43 (2024)
This study explores the feasibility of producing electrolyzed water (EW) for post-harvest treatment of fruits and vegetables as a new substitute for current chemical products. A prototype generator using tap water and NaCl solution was tested for EW
Externí odkaz:
https://doaj.org/article/de303bd5a0c54d8e9629f4846c1264eb
Autor:
Biagio Bianchi, Bruno Molino, Filippo Catalano, Ferruccio Giametta, Antonio Jacopo Molino, Luigi Ambrosone
Publikováno v:
ChemEngineering, Vol 7, Iss 3, p 48 (2023)
Nanofiltration and reverse osmosis are used in the concentration of grape musts in winemaking. Both technologies offer an effective way to concentrate the grape musts, reducing the volume and the solids content to achieve desired characteristics in t
Externí odkaz:
https://doaj.org/article/0bf44dff431b4e90b7bd510e85b690e4
Autor:
Filippo Catalano, Roberto Romaniello, Michela Orsino, Claudio Perone, Biagio Bianchi, Ferruccio Giametta
Publikováno v:
Applied Sciences, Vol 13, Iss 10, p 5941 (2023)
Energy efficiency is an increasingly important issue in the wine industry worldwide. The focus on quality in wine production has led to increased attention being paid to the product at all stages of processing. The interaction with mechanical compone
Externí odkaz:
https://doaj.org/article/56fdaf07fb8c48048ae814fbef9da30a
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4191 (2023)
The production of minimally processed vegetables generates large amounts of by-products whose concentrations in bioactive compounds is comparable to those of the edible part. The aim of this work was the optimization of sustainable processes for the
Externí odkaz:
https://doaj.org/article/fb58a1b2d0d84e73aae9d7974a5ca726
Autor:
Michela Orsino, Claudio Perone, Giovanna La Fianza, Lucio Brunetti, Ferruccio Giametta, Pasquale Catalano
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Microclimatic control is having an increasingly widespread in confined agricultural environment. This is important especially for plants cultivations that tolerate thermal and hygrometric conditions significantly different. Nevertheless, there is muc
Externí odkaz:
https://doaj.org/article/37e0d2c8a5f84417bdd36aeba179fe6a
Autor:
Ferruccio Giametta, Claudio Perone, Michele Di Iorio, Giusy Rusco, Pasquale Catalano, Nicolaia Iaffaldano
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Sperm freezing is of interest not only for animal breeding. The ability to use sperm in frozen form for AI is a key factor in ensuring the long-term preservation of genetic diversity through the creation of a sperm cryobank. The most widely used free
Externí odkaz:
https://doaj.org/article/c8a1400590cc4968ae5b9a33762263f2
Autor:
Biagio Bianchi, Antonia Tamborrino, Ferruccio Giametta, Giacomo Squeo, Graziana Difonzo, Pasquale Catalano
Publikováno v:
Foods, Vol 9, Iss 6, p 813 (2020)
The properties of food products are the result of changes produced in raw materials as a result of process treatments. In the olive oil extraction process, these changes can be observed as differences in quality, nutritional characteristics, taste, a
Externí odkaz:
https://doaj.org/article/835f17b2f39c43a99c4cb1efa3c8f75e
Publikováno v:
Journal of Agricultural Engineering (2018)
Front-face fluorescence method has been used to obtain Fluorescence Excitation Emission Matrix (EEM) characteristic of various Italian monocultivar Extra Virgin Olive Oil (EVOO), Mixed EVOO, and lower grade Virgin Olive Oil (VOO). Specific region of
Externí odkaz:
https://doaj.org/article/557bf227f9674d9ea389d61682aeb089
Autor:
Lucio Brunetti, Ferruccio Giametta, Pasquale Catalano, Francesco Villani, Jonathan Fioralba, Flavio Fucci, Giovanna La Fianza
Publikováno v:
Journal of Agricultural Engineering, Vol 46, Iss 4, Pp 167-171 (2015)
The article presents results concerning the energy needs and the CO2 emissions resulting from the production process of a small factory (located in Molise region) producing fresh pasta. Two production processes are responsible for the most of energy
Externí odkaz:
https://doaj.org/article/caf4a571325a414fb65d860e098dcb95