1,721,123 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
Environmental and economic benefits due to substitution of traditional cooking stoves in Mozambique
No full textEmissions derived from inefficient biomass burning have an important impact on climate change. Around 3 million people in the world use solid biomass such as wood and charcoal for cooking. This study provides an analysis of emission mitigation potential due to the replacement of traditional charcoal stoves with more efficient cook stoves in one area of Maputo, in Mozambique. Fuel consumption reduction has been estimated using a data collection campaign in the project area. The results show that daily fuel consumption has decreased from 2.57 kg to 0.53 kg per day and family. The total carbon emission reduction has been estimated in 627 tons in all the project area. The use of efficient stoves results in gas emissions reduction of around 12,466 tons of CO2 equivalent during 2015. Charcoal production processes are extremely inefficient in Mozambique and the ratio from charcoal to wood is of 1/6. Considering that the average quantity of biomass available per hectare in Miombo forests in Mozambique, the usual supply area, is of 50,5 tons per hectare, the reduction in charcoal consumption, as a result of efficient stove use, results in a forest cutting reduction of 13 hectares. In addition, the use of environmentally efficient stoves has also important economic effects for local families, each of which saving approximately 168 $ yearly. This study represents the first phase of a wider research project in which the analyses are to be extended to other areas of Mozambique and other fuel supply chains
Carbon Footprint of artisanal pasta production: a case study
No full textCaso studio sulle emissioni associate alla produzione di pasta artigianal
Comparison of two grapes shrivels techniques: mechanical ventilation and dehumidification
No full textThe raisin wines are produced with grapes that have been dried to concentrate their juice. The dehydration could be natural, when the grapes are picked up and stocked for a certain time, or induced, controlling the environment of the room where the berries are placed after the harvest. The water losses from grapes could be accelerated with ventilation, when an air flux is forced on berries, or with dehumidification, the removal of moisture from the room. The manner adopted to accelerate the grapes shrivel process could affect some berries chemical parameters, and consequently the produced wine. Hence, a comparison between these techniques has been done. Trials were carried out using grapes, cultivar Corvina. For one hundred days four parameters were monitored: berries weight, sugar content, total acidity, and malic acid concentration. Dehumidification halves the grapes weight in 100 days, improving the water losses of about 20% than the ventilation. As a consequence, the sugar concentration raise up faster in the dehumidification thesis. In fact, at the end of the tests, ventilated berries shows 322 g/kg of sugars, while dehidratated ones 338 g/kg. The two treatments give different trends of total acidity and malic acid concentration. In fact, ventilation does not affect the total acidity, while dehumidification increases it from 6.5 g/kg to 8.8 g/kg. The malic acid concentration is not affected by dehumidification, while its concentration decrease with ventilation from 2.9 g/kg to 1.5 g/kg. Hence, the shrivel technique affects the four considered parameters, giving different berries in terms of weight, sugar, acidity and malic acid content
Performance of a driven hitch-cart for draft animal power under different power take-off torque and ballast levels condition
Full text linkThe performance of a two-wheel driven hitch-cart designed for draft animal power has been assessed. The cart fits a three-point linkage system and a ground-driven power take-off (PTO). Conventional pneumatic tires and metallic wheels have been tested in dedicated draft trials with increasing torque applied to PTO (7.0 to 70 Nm) at two ballast levels (100 and 200 kg). Draft force varies from a minimum of about 760 N (pneumatic tires and the lowest ballast), up to about 4480 N (metallic wheels and the highest ballast), with a linear increase as a function of the PTO applied torque. In term of global efficiency the better performances was achieved in different conditions. The metallic wheels deliver greater power to the PTO than pneumatic tires. Furthermore, they had global efficiencies higher than pneumatic for high power requirements, while the pneumatics perform better when the required power is low. Slippage rises as a function of increasing torque and decreasing ballast, with metallic wheels allowing delivery of greater PTO torque at the same slippage extent. The performances of the cart are consistent with the use of implements designed for small tractors
A Condenser to Recover Organic Volatile Compounds during Vinification
No full textVolatile compounds are lost during grape must fermentation owing to escaping carbon dioxide, which ultimately affects the wine’s aroma. An innovative condensation device was designed to trap organic volatile compounds that would otherwise be lost. Trials were performed on Sangiovese and Syrah grapes and involved continuous condensation of vapor (condensed fractions, CFs) escaping from fermentation tanks. Daily measurements were taken of the ethanol content and volatile compound composition of CFs. An average of 1.3g of CF per kilogram of fermenting must was recovered, corresponding to a theoretical yield of condensed product of about 0.37%. Mean ethanol content was about 24% by volume, while the total organic volatile compound concentration was about 1200 mg L−1. Predominant compounds were alcohols and esters of secondary origin, with four compounds (ethyl octanoate, 1-propanol, ethyl acetate, and 2, 3-butanediol) accounting for more than 88% of the final concentration. The CF volatile profile changed as a function of fermentation time. CFs were added back to their respective wines for sensory evaluation and were statistically shown to be detectable at a rate of 1‰
Analisi d'impatto ambientale per tre sistemi di confezionamento dell'olio extra vergine di oliva di qualità
No full textSono stati valutati gli impatti ambientali di tre sistemi di packaging (lattina, bottiglia in vetro e bottiglia in acciaio) pensati per garantire la corretta conservazione dell'olio extra-vergine di oliva
Harvesting yield and material other than olives from mechanical harvesting of some Tuscan varieties
No full textEffetti della raccolta meccanica su diverse varietà di oliv
Steel sieves filter and stripping for the quality of extra virgin olive oil
Full text linkFiltration is a widely spread procedure adopted after the olive oil extraction process to remove the suspended solids and to eliminate humidity, making the oil more brilliant and more stable. In Tuscany, the most common filtration equipment are filter-presses. Those devices are able to reach the aims of filtration but they show some disadvantages. First of all, filter-presses consume not re-generable filter sheets. These represents a direct purchasing cost as well as an indirect cost due to the trapping of a relevant oil amount. Furthermore, the use of filter sheets implies complications for their disposal. To partially overcome these issues a new filtration equipment able to reduce the filter sheets consumption has been designed. The main idea is the addition of steel sieves before the filter-press capable to retain the suspended solids. In this way, the filter sheets only have to hold the humidity of oil. The addition of the sieves increases the amount of processed olive oil up to about five times before the filter sheets has to be substituted. In addition, the opportunity of performing the stripping techniques to remove the dissolved oxygen from the olive oil is provided. The dissolved oxygen is shortly consumed by the oil in a few days and seems to act as a starter for the subsequent autoxidation reactions. This was confirmed by the faster quality decay kinetics during shelf-life of the oils with higher dissolved oxygen concentration, according to previous researches. In the presented device, the adoption of the stripping technique was able to halve the dissolved oxygen concentration in the treated extra virgin olive oils. Thus, the innovative filter should be able to considerably reduce the filter sheets consumption, and to improve the olive oil shelf-life through the reduction of the dissolved oxygen amounts. However, before the adoption of this kind of devices at the industrial scale, further investigations are necessar
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