storage

Weekly storage optimization by the Italian transmission system operator

The present paper deals with storage resources optimization strategies to be adopted in the context of the European Electricity Markets by the Italian Transmission System Operator (TSO), in order to exploit, as much as possible, existing and future storage resources. The state-of-the-art of grid-scale storage technologies deployment in Italy is provided.

New methods for thalassemia screening: TGA/chemometrics test is not influenced by the aging of blood samples

The coupling of Thermogravimetry (TG) in conjuction with chemometrics was investigated for the first time to evaluate the capabilities of this novel test to provide the screening of thalassemia in blood samples stored at 4 °C until 15 days. Healthy donors were considered as reference subjects and a typical thermal behaviour as a function of aging was estimated and compared to thermal behaviour of thalassemia subjects. Diagnosis of thalassemia was made at the Day-Hospital Thalassemia of S.

Carbon recovery from wastewater through bioconversion into biodegradable polymers

Polyhydroxyalkanoates (PHA) are biodegradable polyesters that can be produced in bioprocesses from renewable resources in contrast to fossil-based bio-recalcitrant polymers. Research efforts have been directed towards establishing technical feasibility in the use of mixed microbial cultures (MMC) for PHA production using residuals as feedstock, mainly consisting of industrial process effluent waters and wastewaters. In this context, PHA production can be integrated with waste and wastewater biological treatment, with concurrent benefits of resource recovery and sludge minimization.

Development of an antioxidant formula based on peanut by-products and effects on sensory properties and aroma stability of fortified peanut snacks during storage

An antioxidant formula based on peanut skins and hulls, was developed and characterized for total and single polyphenols, and antioxidant power, considering the contribution provided by each peanut by‐product. Then, it was evaluated for its effect on sensory properties and aroma stability of peanut bars over a 100‐day period. To this purpose, snacks fortified and not with the natural additive were experimentally produced.

© Università degli Studi di Roma "La Sapienza" - Piazzale Aldo Moro 5, 00185 Roma