1,721,244 research outputs found
FEP Campania - Riduzione dell’impatto ambientale di antibiotici di sintesi ad effetto inibitorio della crescita batterica in Sparus Aurata
No full textIdentification of possible markers for traceability of frozen curd in mozzarella di bufala campana PDO cheese
No full textStability Analysis of Self-propelled Hydrodynamic Irrigation Machines Used for Food Industry Crops
Full text linkSome critical limit conditions for the stability of the self-propelled hydrodynamic irrigation machine used for food industry crops, have been studied, and experimental and numerical tests have been carried out for their determination. The strength forces necessary for the machine overturn have been calculated by a computer code realized in Matlab R2019a, and the corresponding values are listed as function of the soil slope angle ψ of the weight W and the pipeline strength force., With this aim, different operative conditions for the considered machine have been examined so that the pipeline strength force, under the following conditions: water filled pipeline of and empty pipeline;dry and wet soil. By analyzing the data measured in the open field, on a considered machine with a coil diameter of 3 m, the different contributes to the total rewinding strength have been examined during the considered tests. Further, it has been possible to deduce that by changing; only the value of the water pressure, the total value of the rewinding strength force increased by 100 daN, which is clearly due; to the changing pressure which increases the stiffness of the polyethylene pipeline. Moreover, other very dangerous limit conditions were determined during the rewinding phase of the pipeline on overflooded soil (also due to a rain storm), with a pipeline completely unwound on the soil and sunk into it. In these critical conditions, it has been noted that, to perform the operating phase, it is possible to reach a very high T value, which can cause the machine overturning even for ψ = 0 (horizontal case)
Changes induced by prolonged and discontinuous heat treatment on fatty acids of frying oils.
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Il latte e la mozzarella di bufala. Studio sulla composizione e genuinità del grasso
No full textIl testo presenta I risultati di una ricerca svolta a stabilire la variabilità della matrice lipidica della matrice lipidica, della material prima e dei prodotti finali. La primaparte del lavoro è dedicata ala descrizione del latte di bufala e dei principali derivati; la seconda parte è dedicata alla composizione acidica,, compresi I CLA, e trigliceridica della material prima e la parte finale propone un’analisi dei fattori che influenzano la composizione e la genuinità del grasso mediante l’applicazione quail-quantitativa del GC ad alta risoluzione
Rapid determination of ethanol content in spirits and beer by high resolution gas chromatography
No full textIn questo lavoro è stata messa a punto una metodica rapida per la determinazione del contenuto di etanolo nelle bevanda alcoliche applicando la gascromatografia ada alta risoluzione
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