1,721,259 research outputs found
Optimal Control and Reinforcement-Learning Strategies for Advanced Management of Lithium-ion Battery Packs
Full text linkThe use of mathematical models and predictive control in advanced battery management is fundamental in order to achieve high performance, especially in the case of large battery packs in which several cells are arranged both in series and parallel connections. A basic requirement for the development of predictive control is the exploitation of an accurate model. Within this context, as a first contribution, this Thesis provides a thorough investigation of optimal design of experiments methodologies which are able to enhance the identifiability of electrochemical battery models, relying both on the concept of Fisher information, which exhibits a local nature, and global sensitivity analysis. A further contribution is provided in the battery control field, where dissipation and ageing-aware fast-charging strategies are developed for a single lithium-ion cell. Subsequently, model-predictive control is exploited for both the state-of-charge balancing of series-connected cells and the optimal charge of a whole battery pack. In the latter case cells connected in series and parallel arrangements are considered and a sensitivity-based linearization of the overall model is proposed in order to maintain the computational burden at a reasonable level.
Finally, the use of model-free reinforcement learning is considered with application to battery fast charging and optimal velocity planning for autonomous hybrid electric vehicles in an urban context
Innovating wine tourism after the pandemic: new needs and expectations of travellers
No full textIn recent years, wine tourism traditional offering has shown its limit. Guided visits as well as tasting seem no longer fully satisfy travelers who are experiencing wine attributes of a destination. This has reinforced the need for creativity to create new experiences, establish new collaborations and reach new targets. In such context, the COVID-19 crisis has further affected wine tourism, also stimulating a wider reflection among the industry and the academics about future development trajectories. Studies have highlighted a drastic drop in wine and tourism sales in 2020; on the other hand, they all emphasized the prompt reaction of this sector, with producers that have resorted to innovative tools, starting with digitalization, accelerating the adoption of e-commerce, and activating online initiatives. The present paper provides empirical evidence of new needs and expectations of travellers in wine tourism, while suggesting possible development of the related offering. It therefore contributes to advance knowledge on wine tourism, also in terms future development trajectories of this practice helping the industry to face the new challenges posed by COVID-19 crisis
Progetto Interreg IIIA, Misura 2.2, ‘L’arte dello stucco nel Parco dei Magistri Comacini (Intelvesi, Campionesi e Ticinesi) delle Valli e dei Laghi: valorizzazione, conservazione e promozione’
No full textIl progetto ‘L’arte dello stucco’ ha avuto come scopo la creazione di un percorso turistico-culturale nell’area compresa tra Lombardia e Canton Ticino, attraverso la conoscenza, il recupero e la valorizzazione delle opere in stucco create dai Magistri Comacini tra il XVI e il XVIII secolo
Food museums as cultural institutions and tourist attractions: evidence from italy
No full textIn recent years, food museums have turned into popular attractions for tourists. Scholars and practitioners have emphasized their role as agents of preservation, education, and cultural heritage inter-
pretation, but devoted little attention to tourism-related issues. To fill the gap, this article investigates Italian food museums in order to assess their characteristics, tasks, audience, and modes of engagement. Findings suggest that community engagement is an important task along with safeguarding and promoting food heritage. Creating or improving external relationships is crucial for public museums to get recognized for their role and value. For museums operated by private companies, engaging with local stakeholders and residents serves not just a branding purpose, but also in awakening their interest in past and present issues concerning the product (nutrition, safety, taste, cultural, and social values). The majority of Italian food museums mainly appeal to domestic travelers, which indicates the potential to reach a larger, international audience. Visibility and language issues remain crucial to reach international tourists but reframing the museum experience is also essential to meet new visitors’ needs. Exploiting traditional exhibitions of food-related objects with multimedia technology and practical activities such as classes, workshops, and cooking shows can help in engaging the audiences
Vino e cibo: da elementi accessori a fattori determinanti nelle scelte di viaggio degli italiani
No full textWine in tourism has gained importance in recent years. From being just an inconsequential holiday necessity, it has become a distinct sector in tourism as well as a motivator to travel. Thus, studying travellers’ attitudes towards wine experiences has a practical importance to the tourism industry, especially in Italy, where wine production has always represented an attraction itself. This paper aims at gaining a deeper understanding of the role of wine and wine experiences in Italian travellers’ decisions by extending culinary theory. For the purpose of the paper, a Computer-Assisted Web Interview survey on a representative sample of 1,001 Italian travellers was carried out. Findings shows that wine experiences such as wine events and visits to wineries appeal to all tourists, but often in combination with other food activities. This means that Italian travellers seek not only one type of experiences, but a wide variety of. Additionally, wine and food offering tend to influence also travellers’ decision before the departure, not just in site. When choosing the destination, they are concerned with the quality of local wine and food products and sustainability of the offerings
I passeggeri low cost tra crisi economica e politiche dei vettori: tendenze all’aeroporto di Orio al serio
No full textA review of the concept of creative gastronomy tourism
No full textIn recent years, creativity has been increasingly viewed as a resource to innovate their food of- fers and improve distinctiveness in the market. Many examples in the existing literature deal with gastronomy tourism. Destinations – e.g., Peru with the 'Novo-Andean' cuisine and Singa- pore with the 'New Asia-Singapore Cuisine' – have sustained culinary innovation to create novel options for the amusement of travellers and improve their distinctiveness in the food tourism market. Food providers have developed hands-on activities like cooking classes to engage travel- lers by fostering their creativity. Scholarly research has therefore recognised that innovating food proposals through the creative use of local resources can help suppliers and destinations increase their competitiveness in the market. However, it has yet to devote much attention to how to value creativity in the gastronomic experience.
This chapter aims to review and expand the knowledge of creative gastronomy tourism and pro- poses a theoretical approach for its comprehension. We start by reviewing the notion of gas- tronomy tourism while clarifying the key elements of the practice and we follow with an expla- nation of the background and the focal approach of creativity to the gastronomic experience. We finally explain the processes underlying creative gastronomy tourism proposing an approach based on a consumer, a producer, and a destination perspective
Climate change and its impact on tourism in the alpine space: l'area Presolana-Monte Pora
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