Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale

The microbiological and physicochemical changes of industrially fermented Halkidiki and Conservolea green table olives were determined. Samples were analysed to monitor the population of lactic acid bacteria (LAB), yeasts and Enterobacteriaceae, together with changes in pH, acidity, salinity, colour, lactic acid, acetic acid and ethanol. LAB and yeast species diversity was evaluated at the beginning (1 day), middle (75 days) and final (135 days) stages of fermentation by RAPD-PCR genomic fingerprinting. Results revealed vigorous lactic acid processes as indicated by the dominance of LAB over yeasts. No Enterobacteriaceae could be detected after 30 days. Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) dominated in the beginning of fermentation in both varieties. In the end, Lactiplantibacillus pentosus (formerly Lactobacillus pentosus) and Pediococcus ethanolidurans prevailed in Halkidiki and Conservolea varieties, respectively. As for yeasts, Kluyveromyces lactis/marxianus and Pichia manshurica prevailed at the onset of fermentation in Halkidiki and Conservolea varieties, whereas in the end Pichia membranifaciens dominated in both varieties.     

A hybrid approach to scheduling real-time IoT workflows in fog and cloud environments

Multimedia Tools and Applications - In this paper, we propose a hybrid fog and cloud-aware heuristic for the dynamic scheduling of multiple real-time Internet of Things (IoT) workflows in a...     

CoopStor: a cooperative reliable and efficient data collection protocol in fault and delay tolerant wireless networks

Wireless Networks - Internet of things consist in the deployment of constrained and battery-powered devices with a radio interface. Most industrial applications require to respect strict...     

The potential of WHR/batch and cullet preheating for energy efficiency in the EU ETS glass industry and the related energy incentives

The European Emissions Trading Scheme (EU ETS) covers approximately 45% of European greenhouse gases (GHGs), 11,000 stationary installations as well as aircraft operators. The EU ETS particularly affects the energy-intensive industries while it imposes a significant risk of “carbon leakage,” i.e., the risk of EU industry departing to countries with weaker restraints on GHG emissions. The EU glass industry, being capital intensive and also requiring long investment cycles, is the world’s largest glass producer with a market share close to one third of global production. Therefore, it is of significant importance to view the position of the EU ETS glass industry in terms of energy conservation possibilities. The present paper utilizes a vertical approach to provide information on both ETS market evolution and specific technical information to support technological innovation to the glass industry. EU ETS glass industry is analyzed regarding the balance between allocated European Union emission allowances (EUAs), verified CO₂ emissions, and potential shortfall in allowances so as to determine the situation of glass industries and the extent of urge for energy-saving activities towards the strengthening of their position within the requirements of the EU ETS phase III. The replication potential of waste heat recovery (WHR) through batch preheating is specifically addressed since it is considered a promising technology according to the latest Best Available Techniques (BAT) reference document for the glass industry under Directive IED 2010/75/EU. A case study for a container glass furnace based on simulation results is presented investigating the impact of different operating and design configurations on specific energy consumption and CO₂ emissions.     

Performance optimization of polymer electrolyte membrane fuel cells using the Nelder-Mead algorithm

The direct-search simplex method for function optimization has been adapted to performance optimization of polymer electrolyte membrane fuel cells (PEMFCs). The established method is strongly application oriented and uses only experimentally determined data for optimization. It is not restricted to discrete parameters optimums and does not require the use of third-party software or computational resources. Hence, it is easy to implement in fuel cell testing stations. The optimization consists of finding, for a given fuel cell load, an optimum set of values of the 7 fuel cell operating parameters: the fuel cell temperature, the reactants' stoichiometric ratios, the reactants' inlet relative humidity, and the reactants' outlet pressures, resulting in the highest fuel cell performance. The performance is measured using a scalar function of the operating parameters and the load and can be defined according to needs.Two PEMFC performance functions: the fuel cell voltage and the system-related fuel cell efficiency were optimized using the procedure for practically sized PEMFC stacks of two designs. With respect to the nominal operating conditions defined as optimal for each stack design by its manufacturer, the gains from the optimization procedure were up to over 12% and up to over 7% for the stack voltage and efficiency, respectively. The validation of the procedure involved 5 stack specimens and four laboratories and consistent results were obtained.     

Multiple insights call for revision of modern thermodynamic models to account for structural fluctuations in water

Modern thermodynamic models incorporate the concept of association (hydrogen bonding) and they can describe very satisfactorily many properties of water containing mixtures. They have not been successful in representing water's anomalous properties and this work provides a possible explanation. We have analyzed and interpreted recent experimental data, molecular simulation results, and two-state theory approaches and compared against the predictions from thermodynamic models. We show that the dominance of the tetrahedral structure implemented in modern thermodynamic models may be the reason for their failure for describing water systems. While this study does not prove the two-state theories for water, it indicates that a high level of tetrahedral structure of water is not in agreement with water's anomalous properties when used in thermodynamic models.     

Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl

The properties of oil/water emulsions stabilized with 1% w/v common bean (Phaseolus vulgaris L.) or scarlet runner bean (P. coccineus L.) proteins, extracted by isoelectric precipitation or ultrafiltration, at pH 7.0 and 5.5 were studied. The stability of emulsions, evaluated on the basis of droplet size, creaming, viscosity and protein adsorption measurements, is increased by the addition of xanthan (0.1 and 0.25% w/v). This is probably due to the increase in the continuous phase viscosity and the creation of a network, which prevents the oil droplets from coalescing. Also, the ability and stability of 1 or 2% w/v foams was studied. Xanthan (0.25% w/v) does not enhance foam formation, but promotes foam stability, possibly owing to the increased viscosity of the aqueous phase, making it more difficult for air to enter the system and create a satisfactory foam volume. The addition of NaCl destabilizes emulsions by lowering the energy barrier and therefore increasing the tendency of the oil droplets to aggregate. However, NaCl at a certain concentration seems to promote the emulsion stability and foaming ability and foam stability. This could be attributed to the alteration of the protein molecule configuration leading to the building of a rigid and viscoelastic protein film around the droplet. Copyright © 2006 Society of Chemical Industry