88 research outputs found
Gasification for Practical Applications
Although there were many books and papers that deal with gasification, there has been only a few practical book explaining the technology in actual application and the market situation in reality. Gasification is a key technology in converting coal, biomass, and wastes to useful high-value products. Until renewable energy can provide affordable energy hopefully by the year 2030, gasification can bridge the transition period by providing the clean liquid fuels, gas, and chemicals from the low grade feedstock. Gasification still needs many upgrades and technology breakthroughs. It remains in the niche market, not fully competitive in the major market of electricity generation, chemicals, and liquid fuels that are supplied from relatively cheap fossil fuels. The book provides the practical information for researchers and graduate students who want to review the current situation, to upgrade, and to bring in a new idea to the conventional gasification technologies
ESSE 2017. Proceedings of the International Conference on Environmental Science and Sustainable Energy
Environmental science is an interdisciplinary academic field that integrates physical-, biological-, and information sciences to study and solve environmental problems. ESSE - The International Conference on Environmental Science and Sustainable Energy provides a platform for experts, professionals, and researchers to share updated information and stimulate the communication with each other. In 2017 it was held in Suzhou, China June 23-25, 2017
Use of ultrasound for the characterization and correction of textural defects in dry-cured ham
Tesis por compendio[EN] Dry-cured ham is a product highly appreciated by consumers, nevertheless, there are a
large number of manufacturing process-related parameters, as well as ham intrinsic factors, that
compromise its final quality. One of the main problems in the quality of dry-cured ham is the
appearance of textural defects, in particular, the development of pastiness. This defect is
characterized by an excessive softness and loss of elastic behavior of the ham and when tasted, it
provokes a feeling similar to the mouth-coating sensation produced by a flour-water paste during
the mastication process. Pastiness also makes slicing difficult and promotes the adhesiveness
between slices. Currently, the methods available to measure ham pastiness are time-consuming
and destructive. For this reason, the seek of faster and non-destructive technologies capable of
detecting pastiness is of great importance. In this sense, different technologies such as near
infrared spectroscopy, X-rays or ultrasound, that have been previously tested for the nondestructive characterization of different meat products, could be of interest for the detection of
ham pastiness.
Different approaches, such as the use of high hydrostatic pressure (HHP) or the
application of low-temperature long-time thermal treatments (LTLT) at the end of the ham
manufacturing, have been previously addressed for the correction of pastiness in dry-cured ham.
Notwithstanding, the high cost and the long time required for the HHP and LTLT treatments,
respectively, highlights the need for moderate cost and faster alternatives.
In this context, the main goals of this thesis were to determine the feasibility of using low
intensity ultrasound to non-destructively detect the appearance of pastiness during ham
manufacturing and to characterize the level of pastiness in the final product, as well as to explore
the feasibility of mild ultrasonic assisted thermal treatments to correct this textural defect.
To meet the goal of ham pastiness characterization and correction, a customized drycured ham manufacturing was designed and carried out in order to obtain hams with different
levels of pastiness with no remarkable differences on the salt content. During ham manufacturing,
the feasibility of using contact ultrasound to monitor the appearance of pastiness was addressed.
The ultrasonic velocity was measured in the raw ham, at the end of the salting and post-salting
stages, 3 times during the drying-maturation and once the manufacturing was finished. At the end
of the manufacturing, the pastiness level (high, medium and no pasty) was also sensory evaluated
by an expert panel. As the manufacturing progressed, a progressive increase in the ultrasonic
velocity, from 1536 m/s in the raw ham to 1713 m/s in the final dry-cured ham, was found.
Notwithstanding, the increase in the ultrasonic velocity was not related with the pastiness defect,
probably because the ham texture changes linked to pastiness were masked by the great influence
of the compositional changes (salt gain and moisture loss) on the ultrasonic velocity. Therefore,
the ultrasonic velocity was not an effective parameter to detect the appearance of pastiness in
hams during manufacturing, neither to classify them according to its pastiness level at the end of
the manufacturing.
Contact ultrasound was also used to monitor the compositional and textural changes
taking place along the ham post-salting stage. For this purpose, another batch of hams was salted
and post-salting times from 7 to 56 days were tested. During post-salting, the hams were weighted
and the ultrasonic velocity was measured every 2 days. Each 7 post-salting days, the composition
and the textural properties of a different ham were destructively analyzed. The ham weight loss
during the post-salting stage was satisfactorily (r=0.95) described by the increase in the ultrasonic
velocity. Moreover, the salt distribution and the moisture loss in the internal parts of the ham were
satisfactorily related (r=0.93 and r=0.86, respectively) with the increase in the ultrasonic velocity.
The variation in the ham hardness during post-salting was negligible and hence, the velocity
increase was mainly attributed to the compositional changes, being barely affected by the changes
in texture.
The hams obtained after the customized manufacturing were sliced and the ultrasonic
velocity and attenuation were measured on the Biceps femoris muscle with the aim of nondestructively finding out its pastiness level. Furthermore, in order to better analyze this textural
defect, the composition, protein degradation, instrumental texture and microstructure of the hams
were analyzed. Pasty samples presented the highest proteolysis index (38.7% compared to 33.1%
for non-pasty hams), exhibited the more relevant structural degradation (merged myofibril
structures and appearance of large gaps) and consequently, were the softest (5.4 N of hardness
compared to 16.7 N for non-pasty hams) and presented the most intense viscous behavior (0.434
compared to 0.372 for non-pasty hams), although a high degree of experimental variability was
found. The non-destructive assessment performed with ultrasound revealed that ultrasonic
attenuation could be successfully applied for the grading of dry-cured ham slices according to its
pastiness level. Thus, the greater the pastiness, the higher the ultrasonic attenuation, being the
average attenuation coefficient for high, medium and no-pasty samples 48.2, 45.4 and 43.1 Np/m,
respectively. Notwithstanding, the ultrasonic velocity was similar in all the ham samples,
regardless its pastiness level. As observed in whole hams, the ultrasonic velocity was not a
satisfactory parameter to detect pastiness in sliced ham, since the large influence of the
composition on the ultrasonic velocity added to a similar salt and moisture content of the samples,
regardless its pastiness level, led to a similar velocity for the different pastiness levels.
Air-coupled ultrasonic techniques in both through-transmission and pulse-echo modes
were developed for the characterization of dry-cured ham texture. The non-invasive nature of aircoupled ultrasound allows a contactless measurement, which makes easier its industrial
implementation compared to conventional ultrasound techniques for high speed applications
without material surface alteration and cross-contamination between food items.
As for corrective actions of the texture defects in dry-cured ham, mild thermal treatments
in two different heating media (water and air) were evaluated. Furthermore, the feasibility of
intensifying these mild thermal treatments with the assistance of power ultrasound was
considered. For that purpose, commercial vacuum-packed dry-cured ham slices were heated in a
liquid medium, with and without ultrasonic assistance, at different temperatures (40, 45 and 50
ºC), measuring the temperature in the Biceps femoris and in the Semimembranosus muscles.
Regarding the treatments in air, commercial vacuum-packed dry-cured ham cylinders were used.
In the first set of experiments, ham was heated at a constant air velocity (2 m/s) until different
temperatures (40, 45 and 50 ºC) were reached. While in the second set of experiments, ham was
treated at constant air temperature (50 ºC) at different air velocities (1, 2, 3, 4 and 6 m/s). In both
sets, the treatments were performed with and without power ultrasound application, measuring
the temperature in the center of the cylinder. Thermal treatments were extended until a target
temperature of 5 ºC lower than the medium (water-air) heating temperature was reached, thus,
holding temperature stage did not exist and the treatments only considered the heating one. The
heating kinetics of the ham treated in both water and air heating media were mathematically
described by means of a heat conduction model. Once the heating finalized, the textural changes
of ham (hardness and elastic behavior) were evaluated. The experiments showed that power
ultrasound application sped up the heat transfer, significantly (p<0.05) shortening the heating time
and increasing the apparent thermal diffusivity up to 51 and 37% for water and air heat treatments,
respectively. For the thermal treatments using water, the increase in temperature during the
heating brought about a lower ultrasonic intensification (the apparent thermal diffusivity was
increased by 51% at 40 ºC compared to the 21% at 50 ºC). On the contrary, in experiments with
air, the higher the temperature, the greater the ultrasonic enhancement (the apparent thermal
diffusivity was increased by 5% at 40 ºC compared to the 38% at 50 ºC). The effect of the
ultrasound application decreased as the air velocity increased, being minimal when the air velocity
was the highest (the apparent thermal diffusivity was increased by 21% at 1 m/s compared to the
5% at 6 m/s). As regards the changes in the textural properties of ham after the mild thermal
treatments at short times, an increase in hardness and elastic behavior was observed.
Finally, the texture correction in dry-cured ham with different levels of pastiness was
tackled. For this purpose, vacuum-packed dry-cured ham slices with high, medium and no
pastiness were heated in a liquid medium at 40 and 50 ºC for a longer time (5 h, including heating and holding stages) than heating experiments, with and without the assistance of power ultrasound
during the heating phase. The texture (hardness, elastic behavior and adhesiveness) and the
microstructure of the ham was evaluated in both treated and control samples. After the mild
thermal treatments, the texture of ham was improved since the hardness was increased (102%)
and the viscous behavior diminished (11%). On average, the increase of hardness at 50 ºC was
159% higher than at 40 ºC, while the decrease of the viscous behavior was 13.5% larger at 50 ºC
compared to 40 ºC. The ham adhesiveness was also enhanced independently of the treatment
temperature, with a 55% reduction being observed. The application of power ultrasound during
the heating phase did not involve any additional textural change. Likewise, after the thermal
treatments, the microstructure of hams with pastiness notably changed, experiencing a severe
shrinkage of the myofibrils, which contributed to explain the reported textural changes.
In conclusion, pastiness is a relevant and highly complex textural defect in dry-cured ham.
The use of contact ultrasound and the measurement of the ultrasonic attenuation could be
considered a potential technology to non-destructively detect and characterize pastiness in sliced
dry-cured ham. Future work should focus on extending this approach to identify pasty whole
hams, considering for this purpose the use of air-coupled ultrasound. Moreover, the use of mild
thermal treatments in liquid or gas media could be a feasible method to correct the defective
texture of dry-cured hams and the application of power ultrasound during the heating phase could
be a relevant means of speeding up the thermal treatments.[ES] El jamón curado es un producto muy apreciado por los consumidores, sin embargo,
existen numerosos parámetros relacionados con el procesado, así como factores intrínsecos del
jamón, que comprometen su calidad final. Uno de los principales problemas de calidad del jamón
curado es la aparición de defectos de textura, concretamente, el desarrollo de pastosidad. Este
defecto se caracteriza por una textura excesivamente blanda y un comportamiento menos elástico
del jamón. A nivel sensorial, provoca una sensación de recubrimiento en boca similar a la
masticación de una pasta de harina y agua. La pastosidad también dificulta el loncheado y
promueve la adhesividad entre lonchas. Actualmente, los métodos disponibles para caracterizar
la pastosidad requieren mucho tiempo y son destructivos. Por esta razón, la búsqueda de
tecnologías más rápidas y no destructivas capaces de detectar la pastosidad es de gran
importancia. En este sentido, distintas tecnologías como espectroscopía de infrarrojo cercano,
rayos-X o ultrasonidos, que han sido ensayadas previamente para la caracterización no destructiva
de diferentes productos cárnicos, podrían ser de interés para la detección de pastosidad en jamón.
Diferentes alternativas, como el uso de altas presiones hidrostáticas (HHP) o la aplicación
de tratamientos térmicos de larga duración a baja temperatura (LTLT) al final del proceso de
elaboración del jamón, han sido abordadas previamente para la corrección de pastosidad en jamón
curado. Sin embargo, el elevado coste y el largo tiempo requerido para los tratamientos HHP y
LTLT, respectivamente, pone de manifiesto la necesidad de encontrar alternativas con un coste
moderado y más rápidas.
En este contexto, los principales objetivos de esta tesis fueron determinar la viabilidad de
la utilización de ultrasonidos de baja intensidad para detectar de manera no destructiva la
aparición de pastosidad durante el proceso de elaboración de jamón curado y caracterizar el nivel
de pastosidad en el producto final, así como explorar la viabilidad de tratamientos térmicos
moderados asistidos por ultrasonidos de alta intensidad para corregir dicho defecto de textura.
Para cumplir el objetivo de caracterizar y corregir el defecto de pastosidad en jamón, se
diseñó y se llevó a cabo un proceso de elaboración para obtener jamones con distintos niveles de
pastosidad sin diferencias considerables del contenido en sal. Durante el procesado, se abordó la
viabilidad de utilizar ultrasonidos por contacto para monitorizar la aparición de la pastosidad. Así,
la velocidad ultrasónica se midió en el jamón fresco, al final de las etapas de salado y postsalado,
3 veces durante el secado-maduración y una vez terminado el proceso de elaboración. Al final del
procesado, también se evaluó el nivel de pastosidad (alto, medio y sin pastosidad) en el jamón loncheado por un panel experto. A medida que avanzó el proceso de elaboración, se observó un
aumento progresivo de la velocidad ultrasónica, de 1536 m/s en jamón fresco hasta 1713 m/s en
jamón curado. Sin embargo, el aumento en la velocidad ultrasónica no se relacionó con el defecto
de pastosidad, probablemente porque los cambios de textura del jamón vinculados con la
pastosidad fueron enmascarados por la gran influencia de los cambios composicionales (ganancia
de sal y pérdida de humedad) en la velocidad ultrasónica. Así, la velocidad ultrasónica no fue un
parámetro útil para detectar la aparición de pastosidad en jamón durante su procesado ni para
clasificar los jamones según su nivel de pastosidad al final del procesado.
Los ultrasonidos por contacto también se utilizaron para monitorizar los cambios
composicionales y texturales que tienen lugar a lo largo de la etapa de postsalado del jamón. Para
ello, se saló otro lote de jamones y se evaluaron distintos tiempos de postsalado, desde 7 hasta 56
días. Durante el postsalado, los jamones se pesaron y se midió su velocidad ultrasónica cada 2
días. Cada 7 días de postsalado, se analizó destructivamente la composición y las propiedades
texturales de un jamón. La pérdida de peso de los jamones durante la etapa de postsalado fue
descrita satisfactoriamente (r=0.95) por el aumento de la velocidad ultrasónica. Además, la
distribución de sal y la pérdida de humedad en el interior del jamón se relacionaron de forma
satisfactoria (r=0.93 y r=0.86, respectivamente) con el aumento de la velocidad ultrasónica. La
variación en la dureza del jamón durante el postsalado fue no significativa y, por ello, el aumento
de la velocidad ultrasónica se atribuyó principalmente a los cambios de composición, siendo
apenas afectada por los cambios de textura.
Los jamones obtenidos con distintos niveles de pastosidad después del proceso de
elaboración, se cortaron y se midió la velocidad y la atenuación ultrasónica del músculo Biceps
femoris con el objetivo de averiguar de forma no destructiva su nivel de pastosidad. Además, con
el fin de analizar mejor este defecto de textura, se analizaron el índice de proteólisis, la
microestructura, la textura instrumental y la composición de los jamones. Las muestras pastosas
presentaron el índice de proteólisis más alto (38.7% comparado con el 33.1% de los jamones no
pastosos), mostraron la degradación estructural más relevante (estructuras miofibrilares
fusionadas y aparición de grandes huecos) y, en consecuencia, fueron las más blandas (5.4 N de
dureza en comparación con los 16.7 N de los jamones no pastosos) y presentaron el
comportamiento viscoso más intenso (0.434 comparado con el 0.372 de los jamones no pastosos),
aunque se encontró una gran variabilidad experimental. La evaluación no destructiva llevada a
cabo mediante ultrasonidos reveló que la atenuación ultrasónica se podría aplicar con éxito para
la clasificación de las lonchas de jamón curado según su nivel de pastosidad. Así, cuanto mayor
fue la pastosidad, mayor fue la atenuación ultrasónica, siendo el coeficiente de atenuación
promedio de las muestras con alta, media y sin pastosidad de 48.2, 45.4 y 43.1 Np/m,
respectivamente. Sin embargo, la velocidad ultrasónica fue muy similar en todas las muestras de jamón, independientemente de su nivel de pastosidad. Como se observó en los jamones enteros,
la velocidad ultrasónica no fue un parámetro útil para cuantificar el defecto de pastosidad en
jamón loncheado, ya que la gran influencia de la composición en la velocidad ultrasónica sumada
al contenido similar de sal y humedad de las muestras, independientemente de su nivel de
pastosidad, dio lugar a una velocidad similar en todos los niveles de pastosidad.
Se desarrollaron dos técnicas de ultrasonidos acoplados por aire, tanto en modo
transmisión-recepción como en pulso-eco, para caracterizar la textura de jamón curado. El
carácter no invasivo de los ultrasonidos acoplados por aire permite llevar a cabo medidas sin
contacto, facilitando su aplicación a nivel industrial en comparación con las técnicas ultrasónicas
convencionales, ya que pueden realizarse medidas a mayor velocidad, sin alterar la superficie del
material y evitando la contaminación cruzada entre alimentos.
En cuanto a las medidas de corrección de defectos texturales en jamón curado, se
evaluaron tratamientos térmicos moderados en dos medios de calentamiento diferentes (agua y
aire). Además, se consideró la viabilidad de intensificar dichos tratamientos mediante la
aplicación de ultrasonidos de alta intensidad (o de potencia). Para ello, se calentaron lonchas de
jamón curado comercial envasadas al vacío en medio líquido, con y sin la aplicación de
ultrasonidos, a diferentes temperaturas (40, 45 y 50 ºC), midiendo la temperatura en los músculos
Biceps femoris y Semimembranosus. Respecto a los tratamientos en aire, se utilizaron cilindros
de jamón curado comercial envasado al vacío. En el primer set de experimentos, el jamón se
calentó a velocidad de aire constante (2 m/s) a diferentes temperaturas (40, 45 y 50 ºC); mientras
que, en el segundo experimento, el jamón se calentó a temperatura de aire constante (50 ºC) a
distintas velocidades (1, 2, 3, 4 y 6 m/s). En los dos sets, los tratamientos se llevaron a cabo con
y sin la aplicación de ultrasonidos de potencia, midiendo la temperatura en el centro del cilindro.
Los tratamientos térmicos se prolongaron hasta alcanzar la temperatura objetivo, definida como
5 ºC por debajo de la temperatura del medio de calentamiento (agua o aire). Así, no se llevó a
cabo una fase de mantenimiento de la temperatura y sólo se consideró la fase de calentamiento de
los tratamientos térmicos. Las cinéticas de calentamiento del jamón tratado tanto en agua como
en aire se describieron matemáticamente considerando que la transferencia de calor estuvo
únicamente controlada por conducción. Una vez finalizado el calentamiento, se evaluaron los
cambios texturales del jamón (dureza y comportamiento elástico). Los experimentos mostraron
que la aplicación de ultrasonidos de potencia aceleró la transferencia de calor, reduciendo
significativamente (p<0.05) el tiempo de calentamiento y aumentando la difusividad térmica
aparente hasta un 51 y 37% en los tratamientos térmicos en agua y aire, respectivamente. En el
caso de los tratamientos térmicos en agua, el aumento de la temperatura durante el calentamiento
provocó una intensificación ultrasónica menor (la difusividad térmica aparente aumentó un 51%
a 40 ºC comparado con el 21% a 50 ºC). Por el contrario, en las experiencias en aire, cuanto mayor fue la temperatura, más efectiva fue la aplicación de los ultrasonidos (la difusividad térmica
aparente incrementó un 5% a 40 ºC comparado con el 38% a 50 ºC). El efecto de la aplicación de
los ultrasonidos disminuyó con el aumento de la velocidad del aire, siendo mínimo con la
velocidad de aire más alta ensayada (la difusividad térmica aparente aumentó un 21% a 1 m/s
comparado con el 5% a 6 m/s). En cuanto a los cambios de las propiedades texturales del jamón
después de los tratamientos térmicos moderados limitados a la fase de calentamiento, se observó
un aumento en su dureza y en su comportamiento elástico.
Por último, se abordó la corrección de textura en jamón curado con distintos niveles de
pastosidad. Para ello, se calentaron lonchas de jamón con alta, media y sin pastosidad envasadas
al vacío en medio líquido a 40 y 50 ºC durante tiempos más largos (5 h, incluyendo las fases de
calentamiento y mantenimiento) que en las experiencias sólo de calentamiento, con y sin la
aplicación de ultrasonidos de potencia únicamente durante la
Bioeconomy: Shaping the Transition to a Sustainable, Biobased Economy
Sustainability; Biomass Management; Resource Management; Agriculture; Macroeconomic
Soft sensor development and process control of anaerobic digestion
This thesis focuses on soft sensor development based on fuzzy logic used for
real time online monitoring of anaerobic digestion to improve methane output and for
robust fermentation. Important process parameter indicators such as pH, biogas
production, daily difference in pH and daily difference in biogas production were
used to infer alkalinity, a reliable indicator of process stability. Additionally, a fuzzy
logic and a rule-based controller were developed and tested with single stage
anaerobic digesters operating with cow slurry and cellulose. Alkalinity predictions
from the fuzzy logic algorithm were used by both controllers to regulate the organic
loading rate that aimed to optimise the biogas process.
The predictive performance of a software sensor determining alkalinity that
was designed using fuzzy logic and subtractive clustering and was validated against
multiple linear regression models that were developed (Partner N° 2, Rothamsted
Research 2010) for the same purpose. More accurate alkalinity predictions were
achieved by utilizing a fuzzy software sensor designed with less amount of data
compared to a multiple linear regression model whose design was based on a larger
database. Those models were utilised to control the organic loading rate of a twostage,
semi-continuously fed stirred reactor system.
Three 5l reactors without support media and three 5l reactors with different
support media (burst cell reticulated polyurethane foam coarse, burst cell reticulated
polyurethane foam medium and sponge) were operated with cow slurry for a period
of seven weeks and twenty weeks respectively. Reactors with support media were
proven to be more stable than the reactors without support media but did not exhibit
higher gas productivity. Biomass support media were found to influence digester
recovery positively by reducing the recovery period. Optimum process parameter
ranges were identified for reactors with and without support media. Increased biogas
production was found to occur when the loading rates were 3-3.5g VS/l/d and 4-5g
VS/l/d respectively. Optimum pH ranges were identified between 7.1-7.3 and 6.9-7.2
for reactors with and without support media respectively, whereas all reactors
became unstable at ph<6.9. Alkalinity levels for system stability appeared to be
above 3500 mg/l of HCO3
- for reactors without media and 3480 mg/l of HCO3
- for
reactors with support media. Biogas production was maximized when alkalinity was
3
between 3500-4500 mg/l of HCO3
- for reactors without support media and 3480-
4300 mg/l of HCO3
- for reactors with support media. Two fuzzy logic models
predicting alkalinity based on the operation of the three 5l reactors with support
media were developed (FIS I, FIS II). The FIS II design was based on a larger
database than FIS I. FIS II performance when applied to the reactor where sponge
was used as the support media was characterized by quite good MAE and bias
values of 466.53 mg/l of HCO3- and an acceptable value for R2= 0.498. The NMSE
was close to 0 with a value of 0.03 and a slightly higher FB= 0.154 than desired. The
fuzzy system robustness was tested by adding NaHCO3 to the reactor with the burst
cell reticulated polyurethane foam medium and by diluting the reactor where sponge
was used as the support media with water. FIS I and FIS II were able to follow the
system output closely in the first case, but not in the second.
FIS II functionality as an alkalinity predictor was tested through the application
on a 28l cylindrical reactor with sponge as the biomass support media treating cow
manure. If data that was recorded when severe temperature fluctuations occurred
(that highly impact digester performance), are excluded, FIS II performance can be
characterized as good by having R2= 0.54 and MAE=Bias= 587 mg/l of HCO3-.
Predicted alkalinity values followed observed alkalinity values closely during the days
that followed NaHCO3 addition and water dilution. In a second experiment a rulebased
and a Mamdani fuzzy logic controller were developed to regulate the organic
loading rate based on alkalinity predictions from FIS II. They were tested through the
operation of five 6.5l reactors with biomass support media treating cellulose. The
performance indices of MAE=763.57 mg/l of HCO3-, Bias= 398.39 mg/l of HCO3-,
R2= 0.38 and IA= 0.73 indicate a pretty good correlation between predicted and
observed values. However, although both controllers managed to keep alkalinity
within the desired levels suggested for stability (>3480 mg/l of HCO3-), the reactors
did not reach a stable state suggesting that different loading rates should be applied
for biogas systems treating cellulose.New Generation Biogas (NGB
Book of abstracts of the 10th International Chemical and Biological Engineering Conference: CHEMPOR 2008
This book contains the extended abstracts presented at the 10th International Chemical and Biological
Engineering Conference - CHEMPOR 2008, held in Braga, Portugal, over 3 days, from the 4th to the 6th of
September, 2008. Previous editions took place in Lisboa (1975, 1889, 1998), Braga (1978), Póvoa de
Varzim (1981), Coimbra (1985, 2005), Porto (1993), and Aveiro (2001).
The conference was jointly organized by the University of Minho, “Ordem dos Engenheiros”, and the IBB -
Institute for Biotechnology and Bioengineering with the usual support of the “Sociedade Portuguesa de
Química” and, by the first time, of the “Sociedade Portuguesa de Biotecnologia”.
Thirty years elapsed since CHEMPOR was held at the University of Minho, organized by T.R. Bott, D. Allen,
A. Bridgwater, J.J.B. Romero, L.J.S. Soares and J.D.R.S. Pinheiro. We are fortunate to have Profs. Bott, Soares
and Pinheiro in the Honor Committee of this 10th edition, under the high Patronage of his Excellency the
President of the Portuguese Republic, Prof. Aníbal Cavaco Silva. The opening ceremony will confer Prof.
Bott with a “Long Term Achievement” award acknowledging the important contribution Prof. Bott brought
along more than 30 years to the development of the Chemical Engineering science, to the launch of
CHEMPOR series and specially to the University of Minho. Prof. Bott’s inaugural lecture will address the
importance of effective energy management in processing operations, particularly in the effectiveness of
heat recovery and the associated reduction in greenhouse gas emission from combustion processes.
The CHEMPOR series traditionally brings together both young and established researchers and end users
to discuss recent developments in different areas of Chemical Engineering. The scope of this edition is
broadening out by including the Biological Engineering research. One of the major core areas of the
conference program is life quality, due to the importance that Chemical and Biological Engineering plays in
this area. “Integration of Life Sciences & Engineering” and “Sustainable Process-Product Development
through Green Chemistry” are two of the leading themes with papers addressing such important issues.
This is complemented with additional leading themes including “Advancing the Chemical and Biological
Engineering Fundamentals”, “Multi-Scale and/or Multi-Disciplinary Approach to Process-Product
Innovation”, “Systematic Methods and Tools for Managing the Complexity”, and “Educating Chemical and
Biological Engineers for Coming Challenges” which define the extended abstracts arrangements along this
book.
A total of 516 extended abstracts are included in the book, consisting of 7 invited lecturers, 15 keynote,
105 short oral presentations given in 5 parallel sessions, along with 6 slots for viewing 389 poster
presentations. Full papers are jointly included in the companion Proceedings in CD-ROM. All papers have
been reviewed and we are grateful to the members of scientific and organizing committees for their
evaluations. It was an intensive task since 610 submitted abstracts from 45 countries were received.
It has been an honor for us to contribute to setting up CHEMPOR 2008 during almost two years. We wish
to thank the authors who have contributed to yield a high scientific standard to the program. We are
thankful to the sponsors who have contributed decisively to this event. We also extend our gratefulness to
all those who, through their dedicated efforts, have assisted us in this task.
On behalf of the Scientific and Organizing Committees we wish you that together with an interesting
reading, the scientific program and the social moments organized will be memorable for all.Fundação para a Ciência e a Tecnologia (FCT
Renewable Energy Resource Assessment and Forecasting
In recent years, several projects and studies have been launched towards the development and use of new methodologies, in order to assess, monitor, and support clean forms of energy. Accurate estimation of the available energy potential is of primary importance, but is not always easy to achieve. The present Special Issue on ‘Renewable Energy Resource Assessment and Forecasting’ aims to provide a holistic approach to the above issues, by presenting multidisciplinary methodologies and tools that are able to support research projects and meet today’s technical, socio-economic, and decision-making needs. In particular, research papers, reviews, and case studies on the following subjects are presented: wind, wave and solar energy; biofuels; resource assessment of combined renewable energy forms; numerical models for renewable energy forecasting; integrated forecasted systems; energy for buildings; sustainable development; resource analysis tools and statistical models; extreme value analysis and forecasting for renewable energy resources
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