1,721,002 research outputs found
Analysis and guidelines of the baking process from ancient grains flour
No full textAncient wheats have been introduced back in the bread-making process for their health and nutritional properties. Their cultivation was abandoned for more protein cultivars, which show higher yields and they are easier to process. Contrarily, the flours from ancient wheats have low technological indexes. Hence, they have low attitude to the bread-making and, therefore they require the development of suitable processing protocols.
In this job some steps of the process of bread-making have been analyzed with the purpose to furnish some operational guidelines to produce bakery products with flours of ancient wheats.
The process of bread-making have three main steps: mixing of the ingredients (kneading phase), leavened and baking. This study has been carried on with the objective to characterize with the ancient variety, three of the most diffused kneaders: spiral, fork and plunging arms, at 4 different mixing times in 3 replicates, following a standard recipe.
All the kneaders have made to record an increase of temperature. At the alveographics tests the fork kneader showed higher values of index of strength (W), higher index of swelling, and higher relationship between tenacity and extensibility. The physical measures have shown the greatest values after 23 min for the spiral, after 36 min for the plunging arms and after 55 min for the fork. Thus, fork kneader produce a dough with higher W value than the others, and produces the more strength dough from the weak flour. On the other hand, the fork kneader was the mixer required the longest process time
A device for the monitoring of the cap buoyancy during the red grapes fermentation
Full text linkThe pomace cap formation during the red grape fermentation is widely described in literature. However, the measurement of the cap buoyancy is a less debated issue despite it affects several oenological practices. Particularly, it could affect the pomace cap management strategy and the related operations in order to achieve the extraction of compounds from the skins of the berries. In fact, buoyancy affects the volume of the cap submerged by the juice, and consequently contact between the skins and the must. Thus, understanding the changes in cap buoyancy could help to improve the pomace cap management. In our test we set up a measurement device able to record, with a load cell and a data-logger, the buoyancy of the pomace cap at different times. Afterward, we test the measurement device at laboratory scale. The measurements show the relationship between the buoyancy and the juice density, the berries density (i.e. both real, and apparent density), and the carbon dioxide emission during the alcoholic fermentation. During the alcoholic fermentation, the cap changes the force against the load cell as results of the change in cap buoyancy. At the beginning of the fermentation the berries skins are on the bottom of the fermentation vessel. Then, after roughly one day, the pomace cap raise up and start to float and to push against the load cell. The buoyancy force reaches its maximum in our conditions roughly between the fourth and the fifth days, and finally it decreases until the end of the fermentation. Furthermore, the carbon dioxide escaping from the fermentation vessel produces a vibration on the pomace cap. This vibration is detected by the load cell, and could be related to the fermentation speed. Thus, the measurement of the vibration magnitude allows the monitoring of the flux of the carbon dioxide and, consequently of the fermentation speed. In fact, as expected the maximum has been recorded during the day 3 of the fermentation, namely during the tumultuous phase and when the decrease of the density is maximum. Coherently, the vibration magnitude increases until the third day and decrease up to roughly zero at the end of the fermentation. The relationship between the latter parameter and the buoyancy allows us to monitor the fermentation kinetic. The control of the fermentation kinetic still remain an open issue in oenology, and the development of simple systems for its measure could lead to kept this objective. The presented results could encourage implementing the measurement system in the future vintages. However, further studies are required before the adoption of this system at industrial scale
Environmental Impact Assessment of Municipal Solid Waste (MSW) Management in Florence, Italy
Full text linkResearch Paper - Facing the trouble of municipal solid waste (MSW) management is a rising challenge of urbanized areas. Yearly data of waste management from the city of Florence (Italy) and neighboring municipalities were gathered over 2015 year. About 412105 t of waste were collected, where 202794 t were mixed-waste and 72540 t were organic. Fractions were treated in a centralized selecting-composting plant. The outgoing materials were further treated in external plants for additional selection, composting, incineration, landfilling. The present study was aimed to assess the environmental impact of such waste management applying LCA technique. The functional unit was “one year mixed and organic waste treatment at Florence and neighboring municipalities”. System boundaries included waste collection, final transport, working of the selecting-composting plant. System expansion was used to account for energy recovery (electricity) from waste. Background data were sourced from ELCD-core3-LCI database. Life cycle impact assessment (classification and characterization) was performed by ILCD midpoint method. Sixteen impact categories were computed. Focusing on global warming potential (GWP), the functional unit impacts for roughly 6.99E+8kgCO2eq. This figure drops to 0.212E+8kgCO2eq if urban collection was not considered and further to 0.186E+8kgCO2eq if final transportation was excluded. Results underline the potential benefit of on-site treatment of waste
Thermal effects of pump-overs during red wine fermentation
No full textThe aim of this paper is to measure the thermal effect of pump-overs during winemaking. Temperature control is a key issue in red grape alcoholic fermentation. Aerated and non-aerated pump-overs are usually performed during fermentation in order to improve the extraction of flavanols, tannins and anthocyanins. They have two main effects on grape juice temperature: they reduce the temperature gradient within the juice (homogenizing effect), and they increase the efficiency of heat exchange, thus they reduce the juice temperature. The experiment compares the effect of pump-overs on fermentation temperature in various conditions. It finds a decrease ranging from 1.9 ± 0.5 °C in Test 1 to 4.6 ± 2.7 °C in Test 3. Thus, enhanced heat exchange during the pump-over results in faster juice cooling. This heat exchange is modeled mathematically. The overall heat transfer coefficient (U) has been calculated. It is based on the tank's characteristics (i.e. the materials used and the thickness of the wall) and two convective coefficients: the first between the juice and the tank's wall, and the second between the tank's wall and the environment. Pump-overs increase the first coefficient, and consequently U. Therefore, the effect of a pump-over on grape juice temperature can be easily predicted if U has been calculated. Furthermore, if the overall heat transfer coefficient and the exchange surface are known, the pump-over temperature decrease depends only by the temperature difference between the juice and the environment (or cooling system). Once this temperature decrease is known, pump-overs can be used to improve the temperature control during red grape fermentation. For instance, the frequency of pump-overs can be used when the temperature control with the cooling systems is more difficult
Effects of pressure and air volume on espresso foam
No full textIn order to understand how the operating parameters affects the coffee foam features, we assess the effect of pressure and air volume in the extraction chamber
Evaluation of pump-over thermal effect during red grapes fermentation: preliminary results
No full textIn oenology, pump-over is a mechanical technique used to enhance the fermentative maceration. Pump-overs are conducted, with or without air contact, by taking the must from the bottom of the fermentation tank, and using it to spray the cap. The aim of this practice is the enhancing the phenolic and volatile compounds extraction from grape skins. Consequently, wine quality is improved in this way. During some temperature monitoring tests a “secondary” effect of pump-over has been highlighted. Temperature affects volatile and phenolic compounds concentration too. Particularly, low temperatures may be used to improve volatile production by yeasts during fermentation, and regulate the extraction of polyphenols compounds from the solid to the liquid phase. The aim of the work is to describe the thermal effect of pump-overs with and without air contact during a red fermentation. Tests have been performed during the September 2014 Tenuta Argentiera (Bolgheri (LI), Italy) in a tank of 20 m3 capacity. Six probes were placed into the fermentation tank, for temperature monitoring in different zones during pump-overs. Both kinds of pump-overs produce two main effects during fermentation: a temperature homogenization, reducing the differences among the zones of the tank, and a cooling effect, reducing the average temperature of the must. Hence, in addition to their effect on compounds extraction, pump-overs could be useful to reduce and control the temperature during red fermentatio
Scelta e utilizzo dei gas tecnici nei vasi vinari
No full textPubblicazione divulgativa sull'uso dei gas tecnici in enologi
Updated LCIA computation of an agricultural tractor based on open access datasets
No full textLife Cycle Inventory basato su dati open access per trattric
Ethanol From Olive Paste During Malaxation, Exploratory Experiments
Full text linkResearch paper in scientific journa
Changes in Olive Paste Composition During Decanter Feeding and Effects on Oil Yield
No full textIn olive oil production, olive paste is fed into a decanter in order to separate the oil from solids. The decanter is usually fed by a mohno or lobe pump. In this study, we analyze the composition of olive paste and pomace at the beginning, middle, and end of decanter feeding. The results show a change in paste composition with the two types of pumps. In both cases, olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. This phenomenon is probably related to the different viscosity of the three components in the system. Furthermore, as the level for the recovery of olive oil is fixed, the change in the solid/liquid ratio causes product loss. This loss is demonstrated and quantified through the measurement of pomace oil content. Practical Applications: The paper quantifies the effect of the olive paste transport from malaxers to decanter on the olive oil yield. The transport causes a change in the relative composition among oil, water, and solids. The decanter centrifuge is not able to separate efficiently paste with different compositions. This causes marked product losses. The presented data could lead to the development of a control system able to limit the losses. In this study the ratio of solids, water and oil in the olive paste at the beginning, middle, and end of decanter feeding are tested. Change in paste composition with the two types of pumps. Olive paste contains a higher percentage of water and oil at the beginning of decanter feeding than at the end. The level for the recovery of oil is fixed and the change in the ratio causes product loss that is quantified through the measurement of pomace oil conten
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