CO2 Employment as Refrigerant Fluid with a Low Environmental Impact. Experimental Tests on Arugula and Design Criteria for a Test Bench

Bianchi, Biagio; Cavone, Graziana; Cice, Gianpaolo; Tamborrino, Antonia; Amodio, Maria Luisa; Capotorto, Imperatrice; Catalano, Pasquale

doi:10.3390/su7043734

Cited by 8 publications

(7 citation statements)

References 20 publications

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“…CO 2 refrigerants vary in the effectiveness of cooling raw fruit and vegetables based on whether the cooling operation is static or dynamic. The static cooling process with CO 2 refrigerant and relative humidity control did not cause weight loss and also reduced color changes of rocket leaves compared to the cooling in conventional cold room with relative humidity ≥95% . Indeed, an increase was reported in the weight of rocket leaves as a result of possible condensation when CO 2 fluids refrigeration was applied.…”

Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning

confidence: 90%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

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Section: Impact Of Postharvest Handling Of Raw Materials On Cut Producmentioning

confidence: 90%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

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“…Finally, it is important to note that the existing refrigeration system still provides the cooling load, so the proposed solutions are CHP plants and not CCHP (Combined Cooling, Heating and Power) plants. In fact, in trigeneration systems, where cooling load is supplied by using an absorption chiller, the performance of cooling power can be, in some cases, lower than that of compression chillers [23,43].…”

Section: Tablementioning

confidence: 99%

“…Natural gas is the fuel used for the CHP. Entropy of vapors and gases are calculated using the thermodynamic properties stated in [43].…”

Section: Dynamical Simulation and Optimal Selectionmentioning

confidence: 99%

Energetic analysis and optimal design of a CHP plant in a frozen food processing factory through a dynamical simulation model

Catalano

Perone

Iannacci³

et al. 2020

Energy Conversion and Management

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“…In fact, saving energy makes firms more competitive, even keeping high quality products [2]. So, energy can be considered like a raw material to come up with quality products at affordable costs [3,4]. Energy consumption and energy efficiency potential can be evaluated using both mathematical modelling and/or experimental validation [5].…”

Section: Introductionmentioning

confidence: 99%

Experimental Evaluation of Functional and Energy Performance of Pneumatic Oenological Presses for High Quality White Wines

et al. 2022

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In this article, experimental tests on two different kinds of pneumatic presses have been carried out in two Apulian wineries to evaluate energy consumption related to yield performance. The presses are employed to process Bombino Nero variety grapes, crushed and transformed in rosé wine though a pomace less process. The pneumatic pressured press realized a 2 h:48 min long process, with a maximum pressure on the product of 1.4 bar and a must moulding of 69% of extracted must. In regard to the vacuum press, the process duration is 3 h:18 min, with a maximum pressure of 0.9 bar and a must moulding of 58%. During the pressing operation, mean values of must flow rate are comparable: 2.1 L min−1 m−2 for the pressured press and 2.9 L min−1 m−2 for the vacuum press. However, a more detailed analysis gives more insight on the behaviour of the two presses. In regard to the pressured press, a compression phase characterized by few steps and at lowest pressure values has proven particularly effective, especially in the first phase (must moulding of 41% with a must flow rate of 4.6 L min−1 m−2), at the lowest pressure values. On the other hand, by analysing vacuum press process, the phases sequence is much more gradual, must moulding decreases as the extraction proceeds (from 28% to 6%), and in the last three phases a very low amount of must is extracted, with must moulding smaller than 10%. The energy consumption of the pressured press during compression is mainly related to the engine power absorption (one of the two in operation), and it is below 4 kW except during start-up, due to the starting currents. The highest power is reached in the last phase in which the maximum pressure is applied and a great amount of must is extracted. On the other hand, energy consumption in the vacuum press gradually decreases. A similar trend was not observed for the specific energy for either press: while it increases along the whole process for the vacuum press, it reaches a maximum value in the second phase of the pressured one. Results show the need to pursue new studies on single component design and on pressing cycles, especially in high-capacity pneumatic vacuum presses. Several advantages on wine production costs could be achieved, even retaining high quality wines.

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CO2 Employment as Refrigerant Fluid with a Low Environmental Impact. Experimental Tests on Arugula and Design Criteria for a Test Bench

Cited by 8 publications

References 20 publications

Quality of fresh‐cut products as affected by harvest and postharvest operations

Quality of fresh‐cut products as affected by harvest and postharvest operations

Energetic analysis and optimal design of a CHP plant in a frozen food processing factory through a dynamical simulation model

Experimental Evaluation of Functional and Energy Performance of Pneumatic Oenological Presses for High Quality White Wines

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