1,721,477 research outputs found
The mastoid view: a different approach to the ultrasound exploration of neonatal brain.
Full text linkObjectives. We aimed to determine whether imaging through the mastoid fontanelle improves
the accuracy of the standard sonographic examination, and evaluate for how long
this approach is feasible after the first month of life.
Methods. Therefore, for 4 months, we performed a prospective study of 32 neonates admitted
to our neonatal intensive care and of 33 outpatients evaluated during follow-up visits.
Results. We describe a cranial ultrasound scan approach that allows, by mastoid view, a
detailed exploration of the posterior fossa structures and midbrain.
Conclusions. We describe several pathological findings detected with this approach and
discuss some limitations of the technique
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Innovazione negli impianti di estrazione per il miglioramento della qualità degli oli vergini da olive
No full textThe crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for VOO sensory and health properties. An experimental investigation was conducted to evaluate the effect of the geometric features of a new model of crusher machine for olives. The crusher machine consists of interchangeable rotors: a rotor with hammers and a rotor with knives. The evaluation was carried out with the same fixed grid in stainless steel with 6 mm diameter circular holes. An evaluation was carried out on the impact of the crusher tools on the pit particle size and on the distribution of energy and temperature. The performance of the plant was also assessed in terms of process efficiency and olive oil quality. The results showed that the specific energy
released by the tool per unit of product, calculated through both energy conservation and comminution theory, is about 25–27% higher in the case of hammers. Since the impact energy is mainly dissipated in the product as heat, the temperature reached during milling operations with the hammer crusher was also higher by the same percentage with respect to the knife crusher. This has important consequences on the quality of the product: the new knife rotor used in the crushing phase produced an improvement in VOO quality, relating mainly to sensory attributes and the health-enhancing properties of the final product. The ability of the crusher to break cell walls and vacuoles, thus releasing the oil contained therein, is comparable for the two different rotor
Methodologies for the olive grove and olive oil mill that help increase antioxidants in extra virgin olive oil
No full textThe olive oil production chain has recently experienced continuous and significant technological innovation with the introduction of new machinery, improvements to existing equipment, and the implementation of technologies aimed at achieving total process control. These advancements aim to enhance the quality of the oil, increase efficiency, and ensure the sustainability of the olive oil production chain.
The purpose of this speech is to highlight several examples of technological innovation in olive cultivation, particularly focusing on the precise planning of olive harvesting. This includes the use of continuous image analysis in olive groves to determine the maturity index of the olives and to estimate the quantity of olives on each plant and throughout the field.
In the second part of the speech, innovations within the olive mill will be discussed. This includes the introduction of optical sorters for olive selection, the use of advanced crushers, modern technologies for both hot and cold conditioning of olive pastes, and new decanters designed to minimize water and energy consumption.
Additionally, attention will be given to the sensors currently available for monitoring and controlling the olive oil extraction process.
Finally, future developments will be explored, highlighting the potential for artificial intelligence in olive mills. This technology promises to enable process automation, predictive maintenance, production optimization, quality control, and improved energy and water efficiency, all with a focus on sustainability
"ELIA LESVOS CONFEST"
No full textThe aim of the research is to report the results of an experiment for the development of a new model of modular crusher for olive oil quality improving.
The crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for VOO sensory and health properties.
The geometrical characteristics in the developed crusher and the effect of the impact of the crusher tools on the pit particle size and on the distribution of energy and temperature will be shown.
The different impact energies will lead to a different thermal profile of the olive pastes with consequences on the quality of the extracted oil.
The results of the experimentation will be reported as extraction yield and olive oil quality (legal parameters, phenolic and volatile content)
Recenti innovazioni negli impianti di estrazione degli oli vergini di oliva e prospettive future
No full textThe olive oil industry has been operating for centuries, but in the last decades, significant attention has gone to the development of physical technologies that enhance the traditional extra virgin olive oil (EVOO) extraction process efficiency.
Studies have validated such technologies at industrial scale in medium-sized olive oil factories. These physical technological interventions are aimed to achieve at least one of the following outcomes: (a) higher EVOO throughput by implementing a continuous uniform-heating process alternative to semi-batch malaxation, (b) increase the recovery of EVOO, and (c) enhance the phenolic content in olive oil. The present work identifies the status of what is presently achievable with these physical interventions. A systematic comparison across recent studies was conducted in factories processing beyond 1 T h−1 olive paste. Technologies used in these studies include heat exchangers, microwaves (MW), ultrasound (US), megasonics (MS), and pulsed electric fields (PEF) individually or in combination
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