Hydrogen refuelling stations in the Netherlands: An intercomparison of quantitative risk assessments used for permitting

As of 2003, 15 hydrogen refuelling stations (HRSs) have been deployed in the Netherlands. To become established, the HRS has to go through a permitting procedure. An important document of the permitting dossier is the quantitative risk assessment (QRA) as it assesses the risks of the HRS associated to people and buildings in the vicinity of the HRS. In the Netherlands, a generic prescribed approach exists on how to perform a QRA, however specific guidelines for HRSs do not exist. An intercomparison among the QRAs of permitted HRSs has revealed significant inconsistencies on various aspects of the QRA: namely the inclusion of HRS sub-systems and components, the HRS sub-system and component considerations as predefined components, the application of failure scenarios, the determination of failure frequencies, the application of input parameters, the consideration of preventive and mitigation measures as well as information provided regarding the HRS surroundings and the societal risk. It is therefore recommended to develop specific QRA guidelines for HRSs.     

Effect of whey protein enzymatic hydrolysis on the rheological properties of acid-induced gels

A protein dispersion blend of β-lactoglobulin and α-lactalbumin was heat-denatured at pH 7.5, hydrolyzed by α-chymotrypsin and then acidified with glucono-δ-lactone to form gels at room temperature. Heat treatment induced the formation of whey protein polymers with high concentration of reactive thiol groups (37 μmol/g). The reactive thiol group concentration was reduced by half after 40 min enzymatic hydrolysis. It was further reduced after enzyme thermal deactivation. During acidification, the first sign of aggregation for hydrolyzed polymers occurred earlier than for non hydrolyzed polymers. Increasing the hydrolysis duration up to 30 min resulted in more turbid gels characterized by an open microstructure. Elastic and viscous moduli were both reduced, while the relaxation coefficient and the stress decay rate constants were increased by increasing the hydrolysis duration. After one week storage at 5 °C, the hardness of gels made from hydrolyzed polymers increased by more than 50%. The effect of polymer hydrolysis on acid-induced gelation is discussed in relation to the availability and reactivity of thiol groups during gel formation and storage.     

On the significance of developing boundary layers in integrated water cooled 3D chip stacks

We present in this paper a fundamental hydrothermal investigation of the next generation interlayer integrated water cooled three-dimensional (3D) chip stacks, with high volumetric heat generation. Such investigation of flow through microcavities with embedded heat transfer structures such as micro pin-fin arrays and microchannels is crucial for the successful realization of 3D chip stacks. We focus mainly on the complex physics of the entrance region of the cooling microcavities in order to assess its importance. The flow and heat transfer in the entrance region is strongly influenced by developing boundary layers and, as we show herein, the development lengths can occupy a significant portion of the microcavity due to the size restrictions of the 3D chip stack. These effects make a fundamental understanding of conjugate heat transfer in microcavities with heat transfer structures a necessity. The flow field and heat transfer in the entrance region are characterized by means of correlations determining the effective coolant permeability as well as the heat transfer coefficient as a function of the streamwise coordinate x, the flow Reynolds number (Re) and the Prandtl number. Based on a thermal non-equilibrium porous medium model relying on these results, a substantially improved estimation of pressure drop and temperature distribution inside the chip stack is realized. The modeling results are validated against measurements on a 3D chip stack simulator. The range of flow rates and thermal loads in the hot spots of the chip stack, over which it is crucial to consider the developing hydrothermal effects, are analyzed and discussed in detail. Moreover, microchannel and micro pin-fin structures are compared, showing more than 20% increased performance of the latter for all operating conditions investigated.     

Hot water cooled electronics: Exergy analysis and waste heat reuse feasibility

We report an experimental study on exergetically efficient electronics cooling using hot water as coolant. It is shown that water temperatures as high as 60 °C are sufficient to cool microprocessors with over 90% first law (energy based) efficiency. The chip used in our experiment is kept at temperatures of 80 °C or below so as not to exceed any allowable industrial specifications for maximum microprocessor chip temperature. The use of hot water as coolant will eliminate the requirement for chillers typically used in air-cooled data centers and, therefore, significantly reduce the power consumption. An exergy analysis shows that a six fold rise in second law (exergy based) efficiency is achieved by switching the water inlet temperature from 30 °C to 60 °C. The resulting high exergy at the heat sink outlet is a measure of the potential usefulness of the waste heat of data centers, thereby helping to design data centers with minimal carbon footprint. A new metric for the economic value of the recovered heat, based on costs for electricity and fossil fuels, heat recovery efficiency and an application specific utility function, is introduced to underscore the benefits of hot water cooling. This new concept shows that the economic value of the heat recovered from data centers can be much higher than its thermodynamic value.     

A review of varietal change in roots,tubers and bananas: consumer preferences and other drivers of adoption and implications for breeding

This review of the literature on varietal change in sub-Saharan Africa looks in detail at adoption of new varieties of bananas in Uganda, cassava in Nigeria, potato in Kenya, sweetpotato in Uganda and yams in Côte d’Ivoire. The review explored three hypotheses about drivers of varietal change. There was a strong confirmation for the hypothesis that insufficient priority given to consumer-preferred traits by breeding programmes contributes to the limited uptake of modern varieties (MVs) and low varietal turnover. Lack of evidence meant the second hypothesis of insufficient attention to understanding and responding to gender differences in consumer preferences for quality and post-harvest traits was unresolved. The evidence on the third hypothesis about the informal seed system contributing to slow uptake of MVs was mixed. In some cases, the informal system has contributed to rapid uptake of MVs, but often it appears to be a barrier with inconsistent varietal naming a major challenge.     

Chicory juice clarification by membrane filtration using rotating disk module

Clarification is the first step of inulin production from chicory juice, and membrane filtration as an alternative can greatly simplify this process, increase juice yield, improve product quality, and reduce the cost and waste volume. In this study, a rotating disk module (RDM) was used to investigate the clarification of chicory juice by four micro- and ultrafiltration membranes. Compared with dead end filtration, the RDM had a much higher permeate flux and product quality. High rotating speeds produced high permeate fluxes and reduced flux decline, because of the strong back transport of foulant from fouling layer to feed solution. At high rotating speeds of 1500–2000 rpm, the permeate flux increased with membrane pore size and transmembrane pressure (TMP), while at low rotating speeds (<1000 rpm), permeate flux was independent of membrane type and TMP due to a thick deposited fouling layer as a dominant filtration resistance, while carbohydrate transmission decreased at higher TMP because of denser cake layer as an additional selective membrane. The highest carbohydrate transmission (∼98%) and desirable permeate turbidity (2.4 NTU) was obtained at a TMP of 75 kPa and a rotating speed of 2000 rpm for FSM0.45PP membrane. With the RDM, the Volume Reduction Ratio (VRR) could reach 10 with a high permeate flux (106 L m⁻² h⁻¹) in the concentration test, and permeate was still rich in carbohydrate and well clarified. Chemical cleaning with 0.5% P3-ultrasil 10 detergent solution was able to recover 90% water flux of fouled membrane.     

Glucosinolates in isaño (Tropaeolum tuberosum) tubers: qualitative and quantitative content and changes after maturity

Six varieties of isaño (Tropaeolum tuberosum), an Andean edible tuber, were analysed. The aim was to characterise qualitatively and quantitatively their content of glucosinolates and to determine concentration changes of these compounds upon delayed harvest. Additionally, exploratory assays were carried out on the effect of postharvest cold storage of the tubers as well as of a drying process imposed on blanched tuber slices. Only one glucosinolate (p‐methoxybenzyl glucosinolate) was found in the six domestic varieties analysed. Its concentration varied between 36.5 and 90.0 µmol g^?1 dry matter. This range is relatively high when compared with other edible glucosinolate‐containing vegetables. ‘Dark’ coloured tuber varieties showed higher levels than ‘light’ coloured tuber varieties at normal harvest time. Of the two varieties on which the effect of delayed harvest was studied, one showed increasing and then decreasing changes until 44 days after maturity, while the other did not show any significant change with time. Postharvest cold stored samples showed similar changes to tubers kept in soil, and glucosinolate levels in dried blanched tubers did not differ significantly from those in fresh samples. Taken together, the data indicate that the glucosinolate content of isaño is highly dependent on both the variety and the time of harvest. These parameters should be taken into account when considering isaño as a promising food source with medicinal properties for humans and animals, but also with possible adverse biological effects, all related to the presence of glucosinolates. Copyright © 2004 Society of Chemical Industry     

Fruit load or fruit position alters response to temperature and subsequently cherry tomato quality

Changes in fruit–source ratio during the growth and maturation of cherry tomato fruits were studied in combination with increased fruit temperature. Six treatments were compared: the presence or absence of local heating combined with different fruit origins (7P, fruit from trusses pruned to seven flowers; 14P, proximal fruits; 14D, distal fruits from trusses pruned to 14 flowers). 7P were less sensitive to heating whereas 14P and 14D showed greater reduction in water and dry matter (DM) content. Distal fruits had the lowest structural DM (sDM), which could be due to a lower fruit cell number. Heating further decreased the sDM, so that fruit sink size was the lowest for distal fruits subjected to heating. Under low competition (7P), heating had a beneficial effect on sugar and lycopene content, whereas acids, β‐carotene and vitamin C content were reduced. Under high competition (14P, 14D), heating increased the ratio sDM–DM. This was mainly due to the reduced content of sugars and acids, but also to the reduced accumulation of secondary metabolites such as vitamin C, β‐carotene and lycopene. This study underlines the interactions between fruit temperature and the fruit–source ratio and the consequences for fruit composition and nutritional quality. Copyright © 2005 Society of Chemical Industry     

Phytochemistry Profile,Nutritional Properties and Pharmacological Activities of Mauritia flexuosa

Mauritia flexuosa L. (Arecaceae) is a popular Brazilian fruit known as “buriti” and belonging to the category of functional foods. This work reviewed the phytochemistry profile, nutritional and pharmacological activities of M. flexuosa. The main bioactive compounds reported to buriti were carotenoids, tocopherols, ascorbic acid, phenolic compounds, fiber, phytosterols, and mono‐ and poly‐unsaturated fatty acids. These compounds were mainly related to antioxidant, hypolipemiant, photoprotector, antiaggregant, antithrombotic, anti‐inflammatory, hypoglycemiant, antimicrobial, and antitumor activities. Furthermore, some compounds present in buriti fruit and its properties were tested in vitro and in vivo and showed biotechnology applications, especially for extraction of fiber, polysaccharides, pigments, antioxidants, and oil. Howerer, the buriti fruit shows great relevance to the development of new products in food, pharmaceutical and chemical industry, this fruit is still underexploited and it has need to expand its production chain and processing to encourage their consumption and utilization.