Urban redevelopment and energy saving. The case of the incentives in Italy, between risks and opportunities

Building construction consumes energy and materials. Even if the scientific community has developed two main voluntary protocols of building construction evaluation (BREAM and LEED), the authors argue that one of the main factors that could be incisive for a better environmental sustainability is to stimulate all possible initiatives, including the reuse of recyclable building materials, that currently, is a modest application. Based on this, the paper is organized in two parts. The first is an analysis of the Italian situation with regard to urban redevelopment and energy saving, considering the number of intiatives and costs handed out for each region. The second evaluates and proposes new insights on the basis of the obtained results

Thermal properties of semolina doughs with different relative amount of ingredients

The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions. The gelatinized flour fraction plays an important role in the thermal properties' definition, while the water amount influences the development of the dough network and, consequently, the starch gelatinization phenomena. Furthermore, the amount of yeast and salt influences the dough network force and, consequently, the thermal properties. The TGA technique was applied in order to evidence the mass loss as a function of the increasing temperature, considering that this behavior depends on the dough network force and extension. In such a way, it was possible to find some information on the relationship between the dough characteristics and the thermogravimetric analysis outputs. The study is devoted to acquiring deeper knowledge about the thermophysical characteristics of doughs in the breadmaking industrial processes, where the controllability and the energy performances need to be improved. A deeper knowledge of the dough properties, in terms of measurable parameters, could help to decrease the amounts of off-specification products, resulting in a much more energy-efficient and sustainable processing

Environmental monitoring of a Sardinian earthen dwelling during the summer season

Increasing interest in earth architecture has led to the development of new international norms regarding these structures. Although Italy has no specific legislation for this building type, both national laws for the safeguard of rural architecture and regional norms regarding the conservation of historical centers have considerably slowed down the pace of their destruction. This is particularly true for Sardinia, which maintains a conspicuous heritage of "raw earth" architecture, mostly in the old town centers of the Campidano plain and in its adjacent valley. Due to the current legislation on energy efficiency in buildings, it has become essential – particularly for the Sardinian region – to define guidelines for the improvement of energy efficiency for this existing building heritage and identify the best parameters for their energetic classification. Currently, these constructions are heavily penalized by the gap that persists between the requirements of current energy balance evaluations, calculated upon heating and domestic hot water energy demands, and the actual year-round energy performance, which also includes the summer season. Moreover, this building type has a low lifecycle environmental impact, but this aspect is not properly "rewarded" by Italian regulations. The study proposed herein firstly took into account the simulation of the thermal transient characteristics of the adobe wall (brick made of clay, earth and straw, forged with wooden molds and sun dried). Analytical calculations were performed using a transient model, assuming sinusoidal behavior of all the parameters acting on the system. The results showed a high thermal inertia of the material and a good ability in dampening the external thermal wave. Next, we conducted an internal and external environmental monitoring of an existing earthen residential building in Sardinia ("Casa Mancosu", Serramanna, VS), which provided the experimental data for the evaluation of the whole building thermo-physical behavior. The measurements were taken during the 2010 summer season; the dwelling was not cooled by an air conditioning system. Thermal comfort analyses based on these experimental data indicate that the roof is the "weak" component, creating local discomfort due to radiant asymmetry. The described methodology is expected to be applicable also to the many buildings of this geographical area similar to the examined one

Microwave heating improvement: permittivity characterization of water–ethanol and water–NaCl binary mixtures

Microwave heating offers a lot of advantages compared to conventional heating methods in the chemical reactions field due to its positive effects on reaction time and selectivity. Dielectric properties, and in particular permittivity, of substances and mixtures, are important for the optimization of microwave heating processes; notwithstanding this, specific databases are poor and far from being complete, and in the scientific literature very little data regarding these properties can be found. In this work, impedance measurements were carried out using a specially designed system to get the real and imaginary parts of the dielectric constant. The apparatus was tested in the estimation of permittivity of water–ethanol and water–NaCl mixtures, varying their composition to obtain a wide range of permittivity values. The results were compared to literature data and fitted with available literature models to verify the correspondence between them, finding that permittivity dependence on mixture composition can be effectively described by the models

The effect of the relative amount of ingredients on the rheological properties of semolina doughs

"Pani carasau" is a traditional Sardinian bread, made with re-milled durum wheat semolina, with a long shelf-life. The production process is highly energy consuming, but its automation can make it more energy-efficient and sustainable. This requires a deep knowledge of the rheological parameters of the doughs. This study investigated the rheological properties of doughs-prepared by mixing semolina with water, yeast, and salt-as a function of the relative amount of the ingredients. The rheological measurements were carried out by an Anton Paar MCR 102 rheometer, equipped with a plate-plate fixture. In more detail, frequency sweep and creep tests were performed. It was found that doughs obtained with different amounts of ingredients showed significant differences in the rheological responses. The addition of water led to a significant decrease in the viscosity and improved the deformability of the dough. In addition, the yeast addition produced a viscosity decrease, while the presence of salt produced an improvement of the three-dimensional gluten network characteristics and, consequently, of the strength of the dough. In addition to the production process of pani carasau, this work contributes to improving the general performance of the doughs used in the production of flour-and-semolina-based foods

The new IMGC-02 transportable absolute gravimeter: measurement apparatus and applications in geophysics and volcanology

The research carried out at the Istituto Nazionale di Ricerca Metrologica (formerly Istituto di Metrologia «G. Colonnetti») aiming to develop a transportable ballistic absolute gravimeter ended with a new version of the instrument, called the IMGC-02. It uses laser interferometry to measure the symmetrical free rising and falling motion of a test mass in the gravity field. Providing the same accuracy achieved with previous versions, the instrumental improvements mainly concern size, weight, data processing algorithms and operational simplicity. An uncertainty of 9 μGal (1 μGal=1×10–8 m·s−2) can be achieved within a single observation session, lasting about 12 h, while the time series of several observation sessions show a reproducibility of 4 μGal. At this level, gravity measurements provide useful information in Geophysics and Volcanology. A wide set of dynamic phenomena, i.e. seismicity and volcanic activity, can produce temporal gravity changes, often quite small, with an amplitude ranging from a few to hundreds of microgals. Therefore the IMGC absolute gravimeter has been employed since 1986 in surveying the Italian active volcanoes. A brief history of the gravimeter and the description of the new apparatus, together with the main results of ongoing applications in Geophysics and Volcanology are presented

Evidence of Hepatitis E Virus (HEV) infection in human and pigs in Sardinia, Italy

Introduction. The aim of this study was to determine the seroprevalence of anti-HEV antibodies in humans sera and to study HEV prevalence in swine from different Sardinian farms, testing viral HEV-RNA in bile samples. Methods. In the first six months of 2008, 532 subjects of whom 402 blood donors and 130 workers at zoonotic risk, were enrolled. Anti-HEV were determined with an enzyme linked immunosorbent assay (ELISA). In positive subjects, RNA was extracted and tested by RT-Nested-PCR. From July 2006 to March 2007, 95 bile samples were collected from randomly selected pigs. RNA was extracted from 250 ?l of bile and tested by RT-Nested-PCR. Results. The overall prevalence of anti-HEV antibodies was 4.3%; 5.0% among blood donors and 2.3% among workers at zoonotic risk, with no statistically significant differences between sex, age classes and occupation. The search for HEV-RNA in the subjects positive for antibodies, gave negative results. HEV genome was detected in 6 of the 95 swine bile samples tested. Sequences were clustered within the genotype 3 and are edited on GenBank under accession number: from FJ850960 to FJ850962 and from FJ883000 to FJ883002. Discussion. The overall prevalence of anti-HEV shows that the virus circulates without giving origin to cases of acute hepatitis. The low prevalence value found in workers at zoonotic risk do not apparently support the hypothesis of professional risk. In this study, HEV-RNA was isolated from pigs in Sardinia for the first time confirming the role of swine as HEV reservoir and the possibility of virus transmission to humans

The new IMGC-02 transportable absolute gravimeter: measurement apparatus and applications in geophysics and volcanology

The research carried out at the Istituto Nazionale di Ricerca Metrologica (formerly Istituto di Metrologia «G. Colonnetti») aiming to develop a transportable ballistic absolute gravimeter ended with a new version of the instrument, called the IMGC-02. It uses laser interferometry to measure the symmetrical free rising and falling motion of a test mass in the gravity field. Providing the same accuracy achieved with previous versions, the instrumental improvements mainly concern size, weight, data processing algorithms and operational simplicity. An uncertainty of 9 μGal (1 μGal=1×10–8 m·s−2) can be achieved within a single observation session, lasting about 12 h, while the time series of several observation sessions show a reproducibility of 4 μGal. At this level, gravity measurements provide useful information in Geophysics and Volcanology. A wide set of dynamic phenomena, i.e. seismicity and volcanic activity, can produce temporal gravity changes, often quite small, with an amplitude ranging from a few to hundreds of microgals. Therefore the IMGC absolute gravimeter has been employed since 1986 in surveying the Italian active volcanoes. A brief history of the gravimeter and the description of the new apparatus, together with the main results of ongoing applications in Geophysics and Volcanology are presented

Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz

Carasau bread is a flat bread, typical of Sardinia (Italy). The market of this food product has a large growth potential, and its industry is experiencing a revolution, characterized by digitalization and automation. To monitor the quality of this food product at different manufacturing stages, microwave sensors and devices could be a cost-effective solution. In this framework, knowledge of the microwave response of Carasau dough is required. Thus far, the analysis of the microwave response of Carasau doughs through dielectric spectroscopy has been limited to the dynamics of fermentation. In this work, we aim to perform complex dielectric permittivity measurements up to 8.5 GHz, investigating and modeling the role of water amount, salt and yeast concentrations on the spectra of this food product. A third-order Cole–Cole model was used to interpret the microwave response of the different samples, resulting in a maximum error of 1.58% and 1.60% for the real and imaginary parts of permittivity, respectively. Thermogravimetric analysis was also performed to support the microwave spectroscopy investigation. We found that dielectric properties of Carasau bread doughs strongly depend on the water content. The analysis highlighted that an increase in water quantity tends to increase the bounded water fraction at the expense of the free water fraction. In particular, the free water amount in the dough is not related to the broadening parameter (Formula presented.) of the second pole, whereas the bound water weight fraction is more evident in the (Formula presented.) and (Formula presented.) parameters. An increase in electrical conductivity was observed for increasing water content. The microwave spectrum of the real part of the complex permittivity is slightly affected by composition, while large variation in the imaginary part of the complex dielectric permittivity can be identified, especially for frequencies below 4 GHz. The methodology and data proposed and reported in this work can be used to design a microwave sensor for retrieving the composition of Carasau bread doughs through their dielectric signature