1,721,123 research outputs found
Innovative solutions based on modelling and simulation for supporting decisions makers in maritime logistics
No full textThe research proposes a new approach based on modelling and
simulation to support decision making inmarine logistics. The aim is to
identify innovative and effective solutionsfor maritime logistics problems with
a particular focus on petrochemical industries, where different production sites
need exchange intermediate products by marine lines
So, the authors propose a simulation model, named maritime logistic
network (MARLON) which is combined together with additional simulators,
developed by the authors, in order to support decision makers in maritime
logistics. The authors present MARLON features, functions and architecture.
In addition, in order to validate the model, it is provided an experimental
analysis on a specific case study. This paper presents even benefits and
advantages of the simulation use in termof resources, time and costs; as matter
of fact, the authors define an algebraic equation for the evaluation of savings, in
term of monetary value, by using simulation
Tecniche enologiche a membrana nel rispetto dell’identità territoriale dei vini.
No full textTecniche enologiche a membrana nel rispetto dell’identità territoriale dei vini
Tecniche a membrana a garanzia dell’identità territoriale e della qualità del prodotto
No full textTecniche a membrana a garanzia dell’identità territoriale e della qualità del prodott
Membrane processing across the vinification chain
No full textMembrane processing across the vinification chai
Mechanical dispersion procedures improve the rehydration of active dry yeast
No full textThe process of reactivating the yeast preparation and inoculating it into the must constitutes a critical stage in the management of alcoholic
fermentation.
Various parameters condition the efficiency of active dry yeast (ADY) reactivation for oenological use: temperature, composition of the medium
(concentration of sugar and assimilable nitrogen), the way of dispersion in water and associated hydration times.
This paper reports the results of experiments aimed at evaluating the effects of mode of dispersion in water (38 ◦C) and of rehydration timing
on the recovery of ADY vitality during the reactivation stage. The experimentation, carried out on a broad statistical basis, made it possible to
determine that the currently suggested rehydration stage carried out with pre-soaking as presently envisaged in standard protocols, does not improve
the vitality of the preparation, while efficient stirring of the preparation during the rehydration stage leads to a higher recovery of the vitality of the
ADY with optimization of the procedure with reactivation times of 120 min
Un approccio innovativo per la valorizzazione aromatica dei vini attraverso miscele di lievito
No full textUn approccio innovativo per la valorizzazione aromatica dei vini attraverso miscele di lievit
Membrane techniques for the product quality and identity
No full textIn this work performances of different membrane techniques have been studied: reverse osmosis, nanofiltration and membrane contactors applied to must and wines. Different rejections of several membranes have been evaluated.
The results highlighted a great variability of different materials, therefore allow the development of different processes and
aimed at separation process.
The experiences made with the contactors has allowed us to verify the de-alcoholization process and the volatile acidity removal from the wines, without any wine fractioning.
The combination of this techniques can be also interesting, especially in combination with other separation process. The challenge now is to evaluate the deontological ethics, not for the
single phase in which the process can be applied, but to the aim achievable, out of all is strategic the concrete perspective to guarantee the territorial identit
Un impianto ad hoc per reidratare i lieviti
No full textVengono descritte le caratteristiche e performances di un impisnto studiato per la reidratazione dei lieviti secchi di uso enologic
Die Stickstoffquelle und der Zeitpunkt der Zugabe beeinflussen die Gärungskinetik und die Zusammensetzung des Weines - Changes in Wine as a Consequence of Nitrogen Supplementation in Grape Must
No full textChanges in Wine as a Consequence of Nitrogen Supplementation in Grape Mus
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