Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Pasquale, Catalano"'
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
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Noise pollution is one of the most important risk factors in industrial settings. This study is assessing ambient and personal noise exposure among workers of a pasta factory. Two kinds of measurements were taken; at a fixed work point in three areas
Externí odkaz:
https://doaj.org/article/8c87283becdd40b79329965beb03388a
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:
Claudio Perone, Roberto Romaniello, Alessandro Leone, Antonio Berardi, Pasquale Catalano, Antonia Tamborrino
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
The pre-heating of the paste could reduce the malaxation time and enhance the temperature control during this process. In this study a 3D CFD analysis of a tube-in-tube heat exchanger was carried out to predict its behaviour when the rheology of the
Externí odkaz:
https://doaj.org/article/8d933194fe574fcf81df1ad93b5ba243
Autor:
Antonia Tamborrino, Claudio Perone, Hazar Mojaed, Roberto Romaniello, Antonio Berardi, Pasquale Catalano, Alessandro Leone
Publikováno v:
Chemical Engineering Transactions, Vol 87 (2021)
Food matrix structures are becoming more and more investigated from a rheological characterization point of view because this influences their behavior in the food process phases. In this study, a brief characterization of olive paste is attempted ac
Externí odkaz:
https://doaj.org/article/5ef021020117406aa85c1ecd2ddb42ce
Publikováno v:
Applied Sciences, Vol 11, Iss 4, p 1858 (2021)
The use of a heat exchanger for the conditioning of the olive paste could enhance the olive oil extraction process. Particularly, paste pre-heating could reduce the malaxation time and, most of all, improve the temperature control during this process
Externí odkaz:
https://doaj.org/article/e99f4757d6404cffbba72eb70e0729fc
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
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